This hearty vegetable-packed soup is flavorful, light, and perfect for a healthy meal or detox. Loaded with vibrant veggies and simple seasonings, this cabbage soup delivers both nourishment and deliciousness. Not a fan of a specific veggie? Simply omit or swap it—this recipe is as flexible as it is wholesome!
Ingredients
- 1 small head of cabbage, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes (with juice)
- 6 cups vegetable broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
1. Prepare the Vegetables:
- Chop the cabbage, onion, carrots, celery, and bell pepper. Mince the garlic.
2. Sauté the Aromatics:
- Heat a small amount of oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and garlic. Sauté for 3–4 minutes, until fragrant and translucent.
3. Add the Vegetables:
- Stir in the chopped cabbage, carrots, celery, and bell pepper. Mix well to combine with the onions and garlic.
4. Add Tomatoes and Broth:
- Pour in the diced tomatoes (with their juice) and vegetable broth or water. Stir to combine.
5. Season the Soup:
- Add the dried oregano, basil, thyme, salt, and pepper. Stir thoroughly to evenly distribute the seasonings.
6. Simmer the Soup:
- Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the vegetables are tender.
7. Adjust Seasoning:
- Taste the soup and adjust seasoning with additional salt and pepper if necessary.
8. Garnish and Serve:
- Ladle the hot soup into bowls and garnish with fresh parsley, if desired. Serve immediately and enjoy your nourishing cabbage soup!
Notes
- Make It Your Own: Swap or add vegetables like zucchini, green beans, or spinach for variety.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Boost the Protein: Add cooked beans like cannellini or chickpeas for a heartier version.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or ladle
Nutrition (Per Serving):
- Calories: ~90 kcal
- Carbohydrates: ~14g
- Protein: ~3g
- Fat: ~1g
- Saturated Fat: ~0g
- Fiber: ~4g
- Sugar: ~6g
- Sodium: ~250mg
Leave a Comment