cabbage soup recipe
This hearty and healthy cabbage soup is perfect for a comforting meal. Packed with vegetables and low in calories, it makes a great dish for those looking to maintain a healthy lifestyle.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
Ingredients
- 1 medium head green cabbage, chopped about 2 pounds
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and diced celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the chopped cabbage to the pot and stir well. Cook for about 5 minutes, allowing the cabbage to wilt slightly.
- Pour in the vegetable broth and add the diced tomatoes, bay leaf, and dried thyme. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the vegetables are tender.
- Remove the bay leaf, and season the soup with salt and pepper to taste.
- Serve hot, ladled into bowls.
Notes
You can add other vegetables such as bell peppers, zucchini, or potatoes for variety.
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
If you'd like a spicier soup, consider adding red pepper flakes or diced jalapeños.