24 Soups to Make with That Head of Cabbage

From the Recipe Creator: Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida

From the Recipe Creator: I love making this soup because it makes good use of leftovers from Thanksgiving. And it’s quick, easy and tasty. No one feels like they’re eating leftovers because this soup is nothing like traditional turkey with gravy. —Margee Berry, White Salmon, Washington

From the Recipe Creator: This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa

From the Recipe Creator: This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon

From the Recipe Creator: Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas

From the Recipe Creator: My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland

From the Recipe Creator: My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It’s good with mushroom flavored ramen noodles, too. —Eleanor Niska, Twin Falls, Idaho

From the Recipe Creator: When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina

From the Recipe Creator: I rely on this thick, chunky Sausage Potato Soup on busy weeknights when I'm too tired to spend a lot of time preparing dinner. The whole family enjoys the wonderful flavor of the smoked sausage. —Jennifer LeFevre, Hesston, Kansas

From the Recipe Creator: My sister-in-law gave me this recipe—it’s a nice thick soup. It does call for quite a few ingredients, but the taste is worth it! —Gundrun Braker, Burnett, Wisconsin

From the Recipe Creator: This chunky soup is good to the last spoonful. It’s my go-to recipe because it’s so hearty and we all always want more. —Penny Novy, Buffalo Grove, Illinois

From the Recipe Creator: With its mix of delicious colors, textures and tastes, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington

From the Recipe Creator: Since my husband and I have soup often, I’m always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: You can prepare this soup as the main course in a hearty lunch or dinner. But—on cold winter evenings here in New England—I’ve often poured a steaming mugful and enjoyed sipping it in front of our fireplace as well. —Guy Turnbull, Arlington, Massachusetts

From the Recipe Creator: I call this recipe “anything goes” because you can add or take out a variety of ingredients, and the soup still turns out absolutely delicious. It’s impossible to have just one bowl, unless of course your first bowl is huge and filled to the brim! —Sheena Wellard, Nampa, Idaho

From the Recipe Creator: Hot soup on a cold day is something I just can’t get enough of. It’s a snap to put together, and I don’t have to wash pots and pans after a relaxing meal. —Sally Goeb, New Egypt, New Jersey

From the Recipe Creator: My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri

From the Recipe Creator: A friend gave me this quick, healthy recipe, and it’s oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. —Mickey Turner, Grants Pass, Oregon

From the Recipe Creator: After doing yard work on a windy day, we love to come in for a light but hearty soup like this one. It’s brimming with cabbage, veggies and white beans. Pass the crusty bread. —Jennifer Stowell, Deep River, Iowa

From the Recipe Creator: If you love vegetables, you’ll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mt. Upton, New York

From the Recipe Creator: I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee

From the Recipe Creator: My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington

From the Recipe Creator: When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama