Description
A hearty, healthy, and budget-friendly cabbage soup packed with fresh vegetables and savory broth. It’s perfect for chilly days and easy to adapt with additional proteins or greens.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium green cabbage, chopped (about 6 cups)
- 1 can (14.5 ounces) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 3–4 minutes until translucent.
- Stir in the garlic, carrots, and celery and cook for another 5 minutes, stirring occasionally.
- Add the chopped cabbage and mix well.
- Pour in the diced tomatoes with their juice and the vegetable broth.
- Season with oregano, basil, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce the heat and simmer uncovered for 25–30 minutes, until the vegetables are tender.
- Remove the bay leaf and garnish with fresh parsley before serving, if desired.
Notes
- Add white beans, chickpeas, or shredded chicken for extra protein.
- Red pepper flakes can give a little heat.
- Substitute kale or spinach if you’re low on cabbage.
- Stores well in the fridge for up to 5 days or freezer for 3 months.
- Reheat on the stove or in the microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 120
- Sugar: 7g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
