cabbage soup recipe
This hearty and nutritious cabbage soup is perfect for a light lunch or a first course. Packed with vegetables and flavor, it's low in calories and is a great way to use up any extra cabbage you may have on hand.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 medium head green cabbage, chopped About 2 pounds.
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 can (14.5 ounces) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for another 5 minutes until the cabbage starts to wilt.
- Add the can of diced tomatoes (with their juice), vegetable broth, dried thyme, and dried oregano to the pot. Mix well.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes until all vegetables are tender.
- Season the soup with salt and pepper to taste. If desired, serve with fresh parsley sprinkled on top.
Notes
Feel free to add any additional vegetables like bell peppers, zucchini, or potatoes based on your preference.
You can enhance the flavor by adding a squeeze of lemon juice or a splash of vinegar before serving.
This soup can be stored in the refrigerator for up to 5 days and can also be frozen for later use.