Cabbage Soup
Try this cabbage soup when you need something simple and cozy! It’s brimming with delicious vegetables and will warm you up from the inside out.
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 3 carrots chopped (325g)
- 2 celery stalks chopped (105g)
- 1 onion chopped (260g)
- 4 garlic cloves minced (19g)
- 1 small head cabbage chopped (about 1.5 pounds/675g)
- 4 cups chicken broth (907g)
- 1 (28-ounce/793g) cans diced tomatoes
- 1½ teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Chopped fresh parsley for garnish
Instructions
- Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic. Cook until tender, stirring occasionally, about 8 minutes.
- Add the cabbage, broth, tomatoes, thyme, salt, and pepper. Bring to a boil.
- Cover, reduce the heat to medium-low, and simmer until the cabbage is tender, about 25 minutes. Sprinkle with chopped parsley before serving. The soup can be stored in airtight containers in the fridge for up to 1 week or frozen for up to 6 months.
Notes
- For a hearty cabbage soup: The recipe, as written, yields a lighter vegetable soup. To make a soup that’s more satiating, add 2 chopped potatoes to the pot along with the chopped cabbage. You could also add cooked rice or cooked orzo in the last few minutes of cooking.
- For extra protein: If you’d prefer to try this recipe for cabbage soup with meat, cooked meats like shredded chicken breast, pulled pork, or browned ground beef or turkey are delicious ways to up the protein of this soup. If you’d rather keep the soup meatless, opt for rinsed and drained canned white beans, kidney beans, or chickpeas. Simply add these in the last 5 or so minutes of cooking time to heat through.
- Use up extra veggies: If you have vegetables lurking in your refrigerator, this soup is the perfect way to use them up. Green beans, peas, bell pepper, or leafy greens such as spinach or kale are all excellent additions.
- For a subtle heat, add red pepper flakes to taste.
- Use fresh herbs: You can use 1½ tablespoons of chopped fresh thyme instead of dried thyme. Or substitute it with other herbs like basil, oregano, or rosemary.
Nutrition
Calories: 127kcal Carbohydrates: 18g Protein: 4g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 3mg Sodium: 1203mg Potassium: 619mg Fiber: 6g Sugar: 10g Vitamin A: 5387IU Vitamin C: 60mg Calcium: 119mg Iron: 2mg