Homestyle Cabbage and Potato Chowder

  • Servings : 6-8


  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, coarsely chopped
  • 2 pounds (1 kilo) Russet potatoes, peeled, and cut into bite-size chunks
  • 1/2 medium head cabbage, chopped
  • 2 large carrots, sliced
  • 2 bay leaves
  • 2 teaspoons dried dill weed
  • 1 teaspoon dried marjoram
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Freshly ground pepper
  • 6 cups (1.5 liters) water or vegetable broth
  • 2 cups (480 ml) unsweetened soymilk
  • 1 or 2 15-ounce (425g) cans kidney beans, rinsed and drained
  • 2 leaves bok choy cabbage, chopped
  • 3 to 4 tablespoons nutritional yeast flakes
  • 2 to 3 tablespoons lemon juice
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1/2 cup (120 ml) chopped parsley


Step 1

Combine the onion, celery, and garlic in an 8 to 10-quart (8 to 10 liter) stockpot. Add water to cover the bottom of the pot and water-sauté over high heat for 3 to 4 minutes, or until the onions are beginning to soften and turn transparent. Add small amounts of water if needed to prevent burning.

Step 2

Add the potatoes, cabbage, carrots, bay leaves, dill weed, marjoram, salt, garlic powder, pepper, and water. Cover the pot and bring to a boil over high heat. Reduce the heat to medium or medium-high and simmer gently about 15 to 20 minutes, or until the vegetables are fork tender.

Step 3

Add the soymilk, kidney beans, bok choy cabbage, nutritional yeast flakes, and lemon juice and return the soup to a gentle boil.

Step 4

Combine the cornstarch and water in a small cup or bowl and stir to form a thin paste. Add the paste to the gently bubbling soup and stir for 1 minute, or until the soup becomes lightly thickened.

Adjust the seasonings and garnish each bowl with a sprinkle of parsley.

Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Vegetarians in Paradise.

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