Cabbage Soup
A warm, light, and comforting cabbage soup made with tender cabbage, vegetables, tomatoes, herbs, and savory broth. Perfect for easy lunches, cozy dinners, and healthy meal prep.
Ingredients
- * 2 tablespoons olive oil
- * 1 medium onion diced
- * 2 medium carrots sliced
- * 2 celery stalks sliced
- * 3 cloves garlic minced
- * 6 cups chopped green cabbage
- * 1 can diced tomatoes 14.5 ounces
- * 6 cups vegetable broth or chicken broth
- * 1 teaspoon Italian seasoning
- * 1 bay leaf
- * 1 teaspoon salt plus more to taste
- * 1/2 teaspoon black pepper
- * 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery.
- Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the chopped cabbage and stir to combine with the vegetables.
- Pour in the diced tomatoes and broth.
- Add the Italian seasoning, bay leaf, salt, and black pepper.
- Bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the cabbage and vegetables are tender.
- Remove and discard the bay leaf.
- Taste and adjust the seasoning with more salt, pepper, or herbs if needed.
- Stir in the fresh parsley before serving.
- Serve hot.
Notes
* Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
* Add potatoes, zucchini, bell peppers, white beans, rice, or noodles for a heartier soup.
* For extra protein, add cooked ground beef, sausage, shredded chicken, or cannellini beans.
* Do not overcook the cabbage, or it may become too soft.
* Sautéing the onion, carrots, and celery first helps build a deeper soup flavor.
* Add red pepper flakes if you want a little heat.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat gently on the stovetop over medium heat or in the microwave until hot.
* This soup freezes well for up to 3 months.
* Let the soup cool completely before freezing, then thaw overnight in the refrigerator before reheating. ## Nutrition Nutrition information is estimated per serving. * Calories: 145
* Protein: 5g
* Carbohydrates: 22g
* Fat: 5g
* Saturated Fat: 1g
* Fiber: 7g
* Sugar: 10g
* Sodium: 890mg
* Add potatoes, zucchini, bell peppers, white beans, rice, or noodles for a heartier soup.
* For extra protein, add cooked ground beef, sausage, shredded chicken, or cannellini beans.
* Do not overcook the cabbage, or it may become too soft.
* Sautéing the onion, carrots, and celery first helps build a deeper soup flavor.
* Add red pepper flakes if you want a little heat.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat gently on the stovetop over medium heat or in the microwave until hot.
* This soup freezes well for up to 3 months.
* Let the soup cool completely before freezing, then thaw overnight in the refrigerator before reheating. ## Nutrition Nutrition information is estimated per serving. * Calories: 145
* Protein: 5g
* Carbohydrates: 22g
* Fat: 5g
* Saturated Fat: 1g
* Fiber: 7g
* Sugar: 10g
* Sodium: 890mg