Theyre perfect for chilly fall evenings when you need a cozy meal to warm you up.
Some of these soups utilize the slow cooker, so verify you plan accordingly.
This version swaps out some of the onion for caramelized cabbage.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
You don’t need much pesto hereswirl in just enough to tint the broth and release its fresh-basil scent.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Cabbage & Sweet Potato Soup with Sausage & Mustard
This warming cabbage soup is packed with flavor.
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Savoy cabbage adds texture to this perfect cold-weather soup.
This savory soup has just a hint of sweetness plus heat from hot sauce.
The tomatoes and caraway seeds help create depth but don’t overshadow the rest of the flavors.
Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
The brown rice garnish rounds out the dish.
Vegan Cabbage Soup
This vegan soup recipe is surprisingly easy to make.
The flavorful broth is spiked with garlic, tomatoes and a hint of coriander.
Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis
It packs in tons of filling veggies without packing on the calories.
Plus, it happens to be entirely plant-based.
Mushrooms and pork help bulk up the soup for a satisfying meal.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal.
Serve the soup piping hot with grated Parmesan cheese on the side.
Like most soups, the flavors are even better if it’s made a day ahead.
You’ll love this easy stuffed cabbage soup.
It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.
Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.
This easy recipe makes a big batch for lunches or veggie-packed snacks all week.
If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.
it’s possible for you to make this soup ahead and refrigerate it until ready to eat.
If you opt to make it ahead, wait until you reheat the soup to add the cabbage.
It is particularly nice served with crusty rye bread.
For an even heartier soup, add diced cooked potatoes along with the cabbage.
Recipe by Nancy Baggett for EatingWell.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
