This hearty cabbage soup with chicken, pork, and lots of veggies is an easy one-pot meal.
Cabbage soup with chicken and pork
Nothing beats a hearty soup in the middle of winter. This cabbage soup is perfect comfort food for a cold winter night and full of veggies! Some of my other favorite soups for mains are Stuffed Pepper Soup, Turkey Chili Taco Soup, and Beef Tomato Acini Di Pepe Soup. Find more soup recipes here!
My cousin Katia cooked this great soup together. Made with a few simple ingredients she had on hand, it filled the kitchen with the aroma of home cooking. Portions are large, making this soup a filling main course.
If you don’t like pork, you can add more chicken here. It’s made with chicken breast, but chicken thighs would be great too.
Yield: 8th portions
Serving size: 1 3/4 cups
- 16 ounces boneless, skinless chicken breast
- 1 Pound Country style pork ribs, boneless
- 2 bay leaves
- 1 large chicken broth, like Knorr
- 1/4 teaspoon cumin
- 8th cups Water
- 1 Middle head cabbage, chopped (about 9 cups)
- 3 Middle carrots, chopped
- 2 large Leek, chopped (whites only)
- 2 cloves Garlic
- 1 yellow peppers, chopped
- 1.5 oz brandy, skip if you don’t drink alcohol
- 3/4 teaspoon kosher salt, and black pepper to taste
- 1/2 teaspoon Turmeric or achiote like sazon, optional for color
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Cut meat into small pieces.
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In a large saucepan, combine chicken, pork, water and bouillon, bay leaves, and cumin and bring to a boil, then simmer over medium heat for about 15 minutes.
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Add the vegetables and the remaining ingredients.
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Reduce to low, cover and simmer for about 45 minutes.
Last step:
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Portion: 1 3/4 cups, Calories: 217 kcal, Carbohydrates: 13 G, Protein: 26.5 G, Fat: 5 G, Saturated Fatty Acids: 1.5 G, Cholesterol: 93.5 mg, Sodium: 212.5 mg, Fiber: 4 G, Sugar: 4.5 G