Cabbage Soup Recipe
Oct 23, 2024
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This Cabbage Soup Recipe is a nourishing, low-calorie meal packed with vegetables and flavor. Perfect as a light lunch or dinner, this hearty soup is easy to make and great for meal prep!
Can I Add Meat To This Cabbage Soup Recipe?
Absolutely! You can add cooked chicken, turkey, or sausage for extra protein. Just make sure to adjust the cooking time accordingly.
How Long Does This Soup Last In the Fridge?
This cabbage soup can be stored in the refrigerator for up to 5 days.
Can I Freeze This Soup?
Yes! This soup freezes well. Store it in airtight containers for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm on the stove.
What Other Vegetables Can I Add?
Feel free to customize! You can add bell peppers, green beans, zucchini, or spinach for more variety and nutrients.
Why You’ll Love This Recipe
- Nutrient-Rich: Packed with vegetables, this soup is low in calories but high in vitamins and minerals.
- Easy to Prepare: With simple ingredients and straightforward steps, you can whip this up in no time!
- Customizable: Feel free to add your favorite veggies or proteins to suit your taste.
- Great for Meal Prep: This soup stores well in the fridge or freezer, making it a perfect choice for busy weeks.
Ingredients Needed for Cabbage Soup
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 1/2 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, quartered
- 1 small green cabbage (about 1 pound), chopped (approximately 9 cups)
- Fresh parsley, for garnish
How To Make This Cabbage Soup Recipe
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the carrots, onion, celery, sea salt, and black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
Add Remaining Ingredients: Stir in the fire-roasted diced tomatoes, vegetable broth, grated garlic, quarter potatoes, and chopped cabbage.
Simmer: Cover the pot and let the soup simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
Season and Serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
Tips
- Storage: This soup keeps well in the refrigerator for up to 5 days and can be frozen for longer storage.
- Variations: Feel free to add other vegetables like bell peppers or green beans for extra nutrition!
Enjoy this comforting and healthy cabbage soup as a delicious way to nourish your body!
We love soup because you can double the recipe and easily enjoy it for lunch or dinner throughout the week! If you are looking for more delicious soup ideas give these a try:
Cabbage Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 carrots chopped
- 1 medium yellow onion diced
- 2 celery ribs diced
- 1 1/2 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 14.5oz. can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 4 garlic cloves grated
- 2 Yukon Gold potatoes quartered
- 1 small green cabbage about 1 pound, chopped (approximately 9 cups)
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the carrots, onion, celery, sea salt, and black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
- Add Remaining Ingredients: Stir in the fire-roasted diced tomatoes, vegetable broth, grated garlic, quarter potatoes, and chopped cabbage.
- Simmer: Cover the pot and let the soup simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
- Season and Serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
