Description
A hearty and nourishing cabbage soup packed with vegetables and herbs, perfect for chilly days or a healthy meal plan.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 small head green cabbage, chopped
- 1 can (14.5 oz) diced or crushed tomatoes
- 6 cups vegetable or chicken broth
- 2 medium potatoes, diced (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp chopped parsley (fresh or 1 tsp dried)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in garlic and cook for another 1-2 minutes.
- Add chopped cabbage and cook for about 5 minutes, stirring occasionally.
- Pour in the tomatoes and broth, then add bay leaves, thyme, salt, pepper, and red pepper flakes if using.
- Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, until the cabbage is tender.
- Add diced potatoes (if using) during the last 15 minutes of cooking.
- Taste and adjust seasonings as needed.
- Remove bay leaves before serving and garnish with fresh parsley.
Notes
- Swap white potatoes for sweet potatoes for a touch of sweetness.
- Add beans like kidney or white beans for extra fiber.
- Use beef broth for a richer flavor.
- Include zucchini or green beans for added variety.
- Add cooked ground beef or sausage for a protein boost.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg