cabbage soup recipe
This hearty cabbage soup is a comforting, low-calorie dish packed with vegetables that can be made quickly and easily. Perfect as a light meal or as a starter, this soup is both nutritious and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 medium head green cabbage about 2 pounds, chopped
- 4 medium carrots sliced
- 3 stalks celery chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 can diced tomatoes 14.5 ounces, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and chopped celery to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally.
- Incorporate the chopped cabbage, diced tomatoes (with juice), vegetable broth, dried thyme, and dried oregano into the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until all the vegetables are tender.
- Season with salt and pepper to taste. Adjust any spices if desired.
- Serve hot, and enjoy your nourishing cabbage soup!
Notes
Feel free to customize the soup by adding other vegetables such as bell peppers or zucchini.
For a protein boost, consider adding beans or lentils.
This soup stores well in the refrigerator and can be perfect for meal prep. Reheat when ready to enjoy.