Hearty Cabbage Soup
A comforting and nutritious cabbage soup with vegetables and herbs.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 medium head of cabbage, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic, diced carrots, and celery. Sauté for another 5 minutes until vegetables begin to soften.
Stir in the chopped cabbage and cook for 5 minutes, stirring occasionally, until the cabbage starts to wilt.
Pour in the vegetable broth and add the diced tomatoes, thyme, oregano, and bay leaves. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, or until all vegetables are tender.
Season with salt and pepper to taste. Remove bay leaves before serving.
Serve hot, optionally garnished with fresh parsley or a sprinkle of grated Parmesan cheese.
Chef's Tips
- Flavor Boost: For a richer flavor, add a parmesan rind to the soup while it simmers.
- Protein Addition: Add cooked chicken, sausage, or beans for extra protein.
- Storage: This soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Low-Carb Option: Reduce the carrots and add more cabbage for a lower-carb version.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
