This Potato and Cabbage Soup is the perfect comfort food for a chilly evening. A wholesome medley of vibrant vegetables - including Yukon potatoes, green cabbage, yellow onion, bell pepper, spinach, and carrots - come together in a savory and aromatic broth. Each spoonful delivers a delightful balance of flavors and textures, with the tender potatoes, crisp bell pepper, and earthy cabbage and carrots blending beautifully with the subtle sweetness of the onion and the mild bitterness of the spinach. This hearty and healthy soup is easy to make and incredibly satisfying, making it a wonderful addition to your weeknight dinner menu.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced potatoes, and sliced carrots to the pot, and sauté for 5-7 minutes, or until the potatoes are just starting to brown.
- Add the chopped bell pepper to the pot and continue to sauté for an additional 5 minutes.
- Add the shredded cabbage to the pot and cook for an additional 5 minutes, or until the cabbage is wilted and tender.
- Add the vegetable broth to the pot and bring to a boil.
- Reduce the heat to low and simmer the soup for 15-20 minutes, or until the potatoes and carrots are tender.
- Add the spinach to the pot and cook until it's just wilted, about 1-2 minutes.
- Season the soup with salt and black pepper, to taste.
- Serve the spinach, potato, cabbage, carrot, and bell pepper soup hot, garnished with chopped fresh parsley or cilantro if desired.