Vegetable Cabbage Soup with Jalapeno Chile and Lime

If bosrcht had a cousin, this cabbage soup would be it. The soup basically has all the elements of bosrcht minus the beets, so think of it as a paler, more innocent cousin.  Or perhaps it just doesn’t blush as much.

The soup was a regular staple of my childhood.  The simplicity of potatoes, cabbage, and carrots combined together in a delicate melody.  The soup was garnished with a dollop of sour cream and freshly chopped parsley or dill.

This time, when making the soup, I decided to give it a bit of a punch with the addition of jalapeno pepper, fresh lime juice and chopped cilantro.  Last minute, I added broccoli florets for color and extra nutrients.

If you are not concerned with making this a vegetarian recipe, feel free to use homemade chicken broth.  This is a lovely bowl of goodness to keep you warm on a cold day.  Enjoy!


2 teaspoons vegetable oil

1 large onion, diced

4 carrots, peeled and diced

4 Roma tomatoes, diced

1 jalapeno, seeded and diced

4 medium potatoes, peeled and diced

1 small cabbage, quartered and sliced

Broccoli florets

Salt & Pepper

juice of one lime

Cilantro and sour cream for garnish


1.  Heat oil in a cast iron skillet over medium high heat.  Add onion, carrots, tomatoes, and jalapeno.  Cook for 10-15 minutes, stirring occasionally.

2.  While the vegetables are cooking, add potatoes to a soup pot and cover with water.  Bring to a boil, lower heat and simmer until the potatoes are almost tender, about 15 minutes.

3.  Add the sauteed vegetables and cabbage to the soup.  Bring back to a boil and cook for a few minutes, just enough to wilt the cabbage.

4.  Stir in the broccoli florets.  Season the soup with lime juice, salt and pepper.

 5.  Serve the soup with sour cream and chopped cilantro.

Do you like my new soup plates? Another great Value Village find.

Back to the blog

About these ads

6 comments on “Vegetable Cabbage Soup with Jalapeno Chile and Lime

  1. The broth looks kind of weak.  Hard to know how much water/chicken broth to add as the recipe only says enough water to cover the potatoes.  Other than that, looks lovely!

  2. You are right, this is a pretty light broth.  You could add some tomato paste to the vegetables while they are sauteing if you are looking for more color.  I would start with 4-6 cups of liquid and add more if you want a thinner soup.  I was trying to make something light and healthy.  Adding a bit of sour cream and lots of lime juice and a dash of hot sauce was fantastic :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s