Cabbage Soup
This hearty cabbage soup is a nutritious and delicious dish that's easy to prepare. Packed with vegetables and flavor, it's perfect for a warming meal any time of the year.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
- 1 set Measuring cups and spoons
Ingredients
- 1 medium head cabbage, chopped About 2 pounds.
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes 14.5 ounces, with juice.
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 tablespoon olive oil Optional.
Instructions
- Start by preparing all your ingredients. Chop the cabbage, dice the onions, carrots, and celery, and mince the garlic.
- Heat the large pot over medium heat. If using, add the olive oil and let it heat for about a minute.
- Add the diced onions and garlic to the pot. Sauté for about 3-4 minutes until the onions are translucent.
- Add the diced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for another 5 minutes, allowing it to wilt.
- Pour in the diced tomatoes with their juice and the vegetable broth. Add the dried thyme, oregano, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally until all the vegetables are tender.
- Taste and adjust the seasoning if necessary.
- Once done, ladle the soup into bowls and serve hot.
Notes
You can add other vegetables such as bell peppers or zucchini based on your preference.
For extra protein, consider adding beans or lentils.
This soup can be stored in the refrigerator for up to 4 days and also freezes well for later use.