This simple and savory Irish Cabbage Soup is made with only a few ingredients and simmered in our rich homemade bone broth. Grain-free, minimal ingredients, and super tasty! two white bowls filled with irish cabbage soup on table with a silver spoon

Believe it or not, St. Patricks Day is one of my favorite holidays. I always make a big deal of it with themed food, decorations, and an Irish Pub Music playlist. It’s one of those fun things to do, that everyone remembers and doesn’t take much effort.

This year’s menu includes this Irish Cabbage Soup and Oat Flour Biscuits.

I can’t wait for you to try this Irish Cabbage Soup! This grain-free recipe isn’t heavy on the gut but is still so satisfying with its hearty vegetables. Carrots, celery, cabbage, and potatoes are packed into the savory broth for a ton of nutrition, fiber, and flavor.

To keep things GERD-friendly I’ve omitted the onion that is typically found in a cabbage soup, but if you are okay with onion powder you can add a few sprinkles of it to the broth to taste.

Bay leaves add a depth of flavor without the use of dry spices that tend to just float in the broth. For even more flavor I like to serve this topped with a generous amount of chopped fresh parsley.

two potaotes, a green cabbage, two carrots, two celery sticks, some parsely and measuring cup of bone broth laid out on a table

📋 Recipe

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups peeled and sliced carrots
  • 1 cup sliced celery
  • 1/2 head cabbage, chopped
  • 2 russet potatoes, peeled and chopped
  • 6 cups chicken bone broth
  • 2 bay leaves
  • Sea salt, to taste
  • Chopped fresh parsley

Instructions

  1. Heat olive oil in a pot over medium heat. Add carrots and celery, sauté 3 minutes
  2. Add cabbage to the pot and sauté 5 minutes until it begins to cook down. Stir in potatoes
  3. Pour in bone broth, add bay leaves, and increase heat to high
  4. Bring to a boil, reduce heat to medium, and simmer 12–15 minutes until potatoes are tender
  5. Season with sea salt to taste and serve topped with chopped fresh parsley

Notes

  • Onion omitted for GERD-friendliness, but can add onion powder if tolerated
  • Bay leaves add depth without floating spices
  • Serve with oat flour biscuits for complete meal

Storage

Refrigerate up to 4 days or freeze up to 3 months