Cabbage Soup
This hearty cabbage soup is a nutritious and satisfying dish that is easy to make. Packed with vegetables and flavors, it's perfect for a light meal or as a starter.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 medium head cabbage, chopped Approximately 1.5 pounds.
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes 14.5 ounces, with juices.
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped cabbage to the pot, stirring well to combine with the other vegetables.
- Pour in the vegetable broth and add the diced tomatoes, thyme, basil, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the cabbage is tender.
- Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
- Serve hot and enjoy your delicious cabbage soup!
Notes
You can customize this soup by adding other vegetables like bell peppers or potatoes.
For extra protein, consider adding beans or lentils.
This soup stores well in the refrigerator for about 3-4 days and can also be frozen for longer preservation.