Spring is just around the corner, but I’m not done with soup season quite yet! Join me in making my cabbage soup for a hearty St. Patrick’s Day meal.
I know what you’re thinking—“Soup?! But isn’t it spring??”
It’s certainly felt like it in Chicago over the past few days. We’ve had a gorgeous stretch of sunny weather that’s made me start craving asparagus, carrot cake, and other spring-y things.
But I’m not switching over into full-on spring mode just yet. I’m holding onto soup season until at least March 17.
That’s because I make this cabbage soup for St. Patrick’s Day each year. Packed with potatoes, carrots, and a full pound of cabbage, this humble, hearty dish is a delicious way to honor my Irish heritage.
My favorite part of this tradition is that I know I’m not making this soup alone. In the 4+ years since I first shared the recipe, SO MANY readers have commented that they’ve enjoyed it on the holiday too.
Take Jodi, who wrote, “I made this soup for St. Patrick’s Day… My husband ate 2 bowls of it and loved it!”
Or Sara, who commented, “Made this tonight for St. Patrick’s Day dinner! Comes together quickly and has great flavors!”
If you have one more soup left in you this soup season, join us in making this flavorful cabbage soup. I think you’ll love it!
Get the recipe:
Want to make this soup? Here are a few tips:
- Different cabbages are different sizes. The recipe calls for 1 small cabbage, about 1 pound. If you don’t have a kitchen scale, try to weigh the cabbage at the store while you shop. If you’re not able to weigh it, I recommend measuring the cabbage in cups—you’re aiming for 9 cups chopped. Adding a little more or a little less isn’t a big deal, but if you add more, you may need to increase the amount of broth in the soup so that it’s not too thick.
- Use fire-roasted tomatoes instead of regular diced ones. They add smoky, savory depth to this simple soup!
- It goes well with bread for sopping up the aromatic broth. I like it with regular old crusty bread, but homemade biscuits or Irish soda bread (of course) would be welcome here too.