Homestyle Irish Soup seems humble, but is there really anything more comforting than a warm, homemade soup? Especially after a tough day? We don’t think so! Especially when that soup has plenty of sweet cabbage, bright tomatoes, and hearty beans swimming together, about to make each bite delectable! Of course, everything being cooked in savory chicken broth doesn’t hurt either (although you can just as easily make this a vegetarian dish with a simple swap)! You’ll find yourself blessed with the luck of the Irish after just a few sips of this Homestyle Irish Soup!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 teaspoon chili powder
- 1 (15-ounce) can white beans, drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 (15-ounce) can chopped fire-roasted tomatoes
- 1/2 large head cabbage, chopped
- red pepper flakes, to taste
- 2 tablespoons parsley, freshly chopped, plus more, to taste, for garnish
Directions
Step 1 –In a large pot or Dutch oven over medium heat, heat the olive oil.
Step 2 –Add the onion, the carrots, the celery, the salt, the pepper, and the chili powder and cook, stirring often, until the vegetables are soft, about 5-6 minutes.
Step 3 –Add the beans, the garlic, and the thyme and cook, continuously stirring, until the garlic is fragrant, about 30 seconds.
Step 4 –Add the broth and the water and bring the mixture to a simmer.
Step 5 –Add in the tomatoes and the cabbage, stirring to combine, letting the mixture simmer until the cabbage is wilted, about 6 minutes.
Step 6 –Transfer the pot from the heat.
Step 7 –Stir in the red pepper flakes and 2 tablespoons of the parsley.
Step 8 –Season the soup with the salt and the pepper.
Step 9 –Serve garnished with the extra parsley.
