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Cabbage Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Cabbage Soup That’s Cozy and Pressure Cooker Friendly

Rich, hearty cabbage soup made fast in a pressure cooker. Packed with vegetables, beans, potatoes, and fire-roasted tomatoes. A comforting one-pot meal perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Small green cabbage chopped
  • 1 Yellow onion diced
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 4 cloves Garlic grated
  • 3 Yukon Gold potatoes diced
  • 2 cups White beans drained, canned or cooked
  • 2 cans Fire-roasted diced tomatoes with juices
  • 4 cups Vegetable broth
  • 2 tbsp Extra-virgin olive oil
  • 0.75 tsp Sea salt
  • to taste Black pepper freshly ground
  • 1 tsp Dried thyme
  • 2 tbsp White wine vinegar
  • 2 tbsp Fresh parsley optional, chopped

Equipment

  • 1 Pressure cooker Electric or stovetop
  • 1 Knife for chopping vegetables
  • 1 Cutting board

Method
 

Instructions
  1. Heat 2 tablespoons olive oil in pressure cooker pot over medium heat.
  2. Add carrots, onion, celery, salt, and pepper. Stir and cook for 8 minutes until vegetables begin to soften.
  3. Add garlic and dried thyme. Stir briefly until fragrant.
  4. Pour in canned tomatoes with juices and vegetable broth. Add potatoes, beans, and chopped cabbage.
  5. Seal the lid. Set to high pressure and cook for 10 minutes.
  6. Quick release steam carefully once cooking is complete.
  7. Stir in white wine vinegar. Taste and adjust seasoning with salt and pepper if needed.
  8. Garnish with fresh parsley if desired.
  9. Serve hot in bowls. Enjoy immediately.

Notes

Store leftovers in airtight containers in the fridge up to 4 days or freeze for later. Reheat gently on stove or in microwave. Add more broth when reheating if needed.