- Yield: 1
- Prep Time: 15 minutes
- Cook Time: 1.45 minutes
- Serving: For Family
Cabbage Soup ( Lobscouse )Traditional Newfoundland
Hi and welcome to our website!
If you are looking for a tasty homemade soup you are in the right place, todays recipe is my childhood favourite soup or at less one of them.
So make yourself and cup of tea and sit back and enjoy our short video tutorial. 🙂
I'm sure most of you can remember having Lobscouse soup when you were young, this was a popular soup because a boiler of soup would go a long ways to feed a big family. Little did we know back then that this was a  healthy soup made up of mostly vegetables. I will share a couple more links to delicious soups and fresh homemade bread for you.
Traditional Newfoundland Bean Soup with Ham
Traditional Newfoundland Homemade White Bread
I will also share with you a link to my new cookbook now available on amazon and by sending me a message I will love to set you up with one, this cookbook got some our viewers favourite recipes.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Water - 8 Cups
- Vegetable Broth - 3½ Cups
- Salt beef, pork or Ham Bone - 2 Cups chopped or pieces
- Onion - 2 Small chopped
- Cabbage - ½ Medium chopped
- Turnip or Rutabaga - 2 Cup chopped
- Potatoes - 3 Medium chopped
- Carrots - 3 Medium chopped
- Celery - 2 Sticks chopped
- Rice - 1/3 Cup of choice
- Pepper - 1 Tsp or more
- Sea Salt - Optional- to taste
- Fresh Thyme - Optional - to taste
Instructions
Method:
You need a soup pot (boiler), add two cups of salt beef broth (Jiggs dinner broth) and 6 cups of cold water. If you don’t have salt beef broth use more water or veggie broth.
Soak beef in cold water, after soaking salt beef, or pork ribs for a few hours, then add beef only to the boiler, bring to a boil then cook for one hour.
Add cabbage, let it cook for 15 minutes, then add all vegetables and rice and some pepper. Salt to taste if needed.
Cook for 30 to 45 Minutes on medium heat until all vegetables are cooked. Remove from heat, serve as an appetizer or a main meal.Â
Bonita’s Tips:
After all ingredients are added to your soup pot (boiler), occasionally stir to help with equal cooking of your vegetables.If you don’t use salt beef, salt ribs or ham bone you replace by adding 1 tbsp of sea salt to salt the water before starting to add all ingredients.
Jiggs Dinner is a meal usually cooked on Sunday in most NL homes, and the broth also called liquor was used for making soups and stews. Recipe for this Jiggs dinner is found https://www.bonitaskitchen.com/recipe/traditional-newfoundland-jiggs-dinner/Â also the recipe for brining salt pork ribs or beef is found https://www.bonitaskitchen.com/recipe/traditional-newfoundland-brining-pork-riblets-or-beef/
I can remember my mom making this soup at least once a week when I was a child, this was the type of soup that you can make a lot of and it went along ways. My Dad was a local organic vegetable farmer and he had the best vegetables in town, ok he was my Dad and I can say that. 🙂 We would go around to peoples houses to take orders on how much vegetables they would need for the week, he was a very busy man.
Now getting back to our Lob Scouse soup, this soup is full of flavour from our fresh local vegetables. The fall of the year we need to take extra care of ourselves because its flu season and nothing helps you more then TLC and soup of course. I have some more soup recipes available on my website you may like to try, I will share the links with you.
Traditional Newfoundland Turkey Soup
Traditional Newfoundland Beef Barley Soup
Traditional Newfoundland Peas Soup & Doughboys
I would like to thank you for taking the time to visit our website and for reading my blog, please leave me a message on your favourite recipe or one you would like to see me make. Enjoy and from our kitchen to yours have a lovely day. From myself, RMHussey Productions and our Team.
Hi Bonita,
This is a great video. I’m doing research for a talk on how they provisioned the Gloucester fishing schooners and “scouse” is something that always seems to come up. The “lobscouse” I see online seems like something different and I wasn’t sure if your recipe was what I have heard about until you broke out the salt pork ribs. It looks excellent and I can almost smell the aroma as it cooks. Thanks for posting this!
Best,
Justin
Hi Justin: Thank you for your message and for visiting my website, this lobscouse recipe have been in our family for years and all across NL. Everything salt beef my dad would say, and this soup is not about a diet its about feeding a big family years ago and having lots of bread with it. Enjoy and I’m glad you like it, Have a Happy New Year. 🙂 Bonita
I’m making soups to have on hand as the weather gets colder, and as my various aches and pains limit my day to day cooking. I plan to start at the top here Bonita and make my way down. With some changes, but one thing I will do is put at least one jar of each type of soup in fridge only. Your method of putting the lid on when soup and mason jar are hot. Brilliant and so simple. I love how you do things the sensible way.
Have you ever made Carrot Soup Bonita? I made that this week, two quart size Mason jars and two pint size. (Old measurements can’t figure out how to measure modern in cooking). One pint I gave to a friend who husband is sick. We do need to look after each other, no? I confess to skipping the bread making and bought some buns for the accompaning ham sammiches. 😛
Thank you again for this terrific site and your charming and informative videos. Looking forward to spending at least one evening a week with you in your kitchen.
From me, out West.
xxx
Hi M: You are so sweet and I always look forward to hearing from you, I agree totally about helping each other. If this was done more in our world we would have less crime and sadness, we started or channel 5 years ago with that in mine. Helping whoever would like to know how we make our traditional meals and meals in general that will make your lives so much easier and bring families back into the kitchen and off their cells and computers. But you still need to look me up on your computer though. 🙂 I always have soup in my fridge not only for us but for any one that visits and I gift them food when they leave, my mom loves that she don’t have to cook no more only when i’m away for a few weeks. God bless and thank you once again for taking the time to write me and watch our videos. 🙂 Bonita
How do I get NL cabbagesoupon my email
Hi Wesley, Thank you for your message and for stopping by, did you want the recipe or you like to subscribe to our website. If you email me at [email protected] I can send you a copy of this recipe. You can also print the recipe from this site, let me know what works for you. 🙂 Bonita
Bonita, Thank you so much for this recipe. I have made this soup three times now, using a smoked pork hock each time. This is the very best soup that I have ever made, and I have made plenty of homemade soups during my lifetime. The hubby says two thumbs up for this soup!
I’d give it a six stars rating, if it was permitted. Oh my, it is so worth the effort!
Thanks again, I’m making it now, yet again.
Hi and thank you so much for sharing your beautiful story with us, we are so glad you are enjoying our cabbage soup recipe and adding the smoked ham hocks is the best and good call. I’m so glad you are enjoying our recipe, thank you once again and message any time and share any of our videos for your family and friends to enjoy as well. I love that you are giving us a six star rating, you are the best. 🙂 Stay safe and God bless…Bonita
Hello Bonita,
Thank you for another tasty recipe from down home. I decided to make this in the instant pot and it turned out perfect. It even cut the cooking time in half.
Now that winter has settled in, this will be a good treat for lunches.
Hi Michelle: Thank you for stopping by and I’m so glad you enjoyed our traditional recipe for cabbage soup, I’m glad you made it in your instant pot to cook and it worked out for you. I have a instant pot but I don’t feel comfortable showing cooking in it because it is scary. I’m a old fashion cook/baker but maybe someday I will take it out and make something for a show. Stay safe and Happy New Year….Bonita
This is definitely not traditional lobscouse. Lobscouse is a traditional UK dish that originated in Liverpool, England. Not knocking this recipe in any way, I’m sure it’s delicious, but it is most definitely not lobscouse.
HI Nyx: Thank you for your message and for stopping by…also thank you for sharing your info on where your lobscouse recipe came from. But to
defend my recipe it is our traditional recipe from our elders from way back in the 1900. This soup was also called back in the day a poor mans soup….
Being a soup made to feed a large family.
I’m sure this is a type of soup thats made in many places. Also if you did your math you would also know that Newfoundland and Labrador was apart of the UK before 1949, after that they joined confederation of Canada.
I hope this clears up any confusion and I hope you get to make our recipe and enjoy to the fullest…
Happy New Year!!
Bonita