Description
Cabbage Soup is a hearty, wholesome, and comforting soup made with shredded cabbage, a medley of vegetables, savory broth, and herbs. It’s a light, nutritious meal perfect for cozy dinners or healthy meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, shredded
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme or Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or herbs, for garnish
- Optional: 1 cup diced potatoes, 1 bell pepper chopped, 1 can (15 oz) beans, drained and rinsed
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook for about 5 minutes, until vegetables begin to soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add shredded cabbage, stirring to combine. Cook for 3–4 minutes until cabbage begins to wilt.
- Pour in broth and diced tomatoes. Add bay leaf, thyme (or Italian seasoning), salt, and pepper.
- Bring soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until cabbage is tender.
- If using optional add-ins like beans or potatoes, add during step 5 and cook until tender.
- Taste and adjust seasonings as needed. Remove bay leaf before serving.
- Serve hot, garnished with fresh parsley or herbs.
Notes
For a heartier version, add cooked beans, chicken, or ground turkey.Frozen vegetables can be used to save prep time.For a spicy kick, stir in red pepper flakes or diced jalapeño.Let the soup rest overnight to enhance flavor.This soup freezes well and is great for meal prep.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
