Description
This Cabbage Soup is a wholesome, flavorful dish that’s both light and filling. Packed with tender cabbage, fresh vegetables, and a savory broth, it’s perfect for a low-calorie, comforting meal. Whether you’re looking to warm up on a cold day or enjoy a healthy, detoxifying meal, this cabbage soup is the ideal option. It’s quick to prepare, customizable, and great for meal prepping!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small head of cabbage, shredded
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Fresh parsley, for garnish (optional)
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic, chopped carrots, and celery, and sauté for another 3-4 minutes.
- Add the Cabbage and Tomatoes:
- Stir in the shredded cabbage and cook for 2-3 minutes until it begins to soften. Add the diced tomatoes with their juices.
- Add the Broth and Seasonings:
- Pour in the vegetable broth and stir in the thyme, oregano, salt, pepper, bay leaf, and crushed red pepper flakes (if using). Bring the soup to a boil.
- Simmer:
- Once the soup reaches a boil, reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
- Taste and Adjust:
- Taste the soup and adjust the seasoning, adding more salt, pepper, or herbs as desired.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
- Make it Heartier: Add cooked chicken, beans, or lentils for extra protein and fiber.
- Vegetarian Option: This recipe is naturally vegetarian if you use vegetable broth.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American