cabbage soup recipe
This hearty cabbage soup is a comforting and nutritious dish that's perfect for a light meal or a starter. Packed with vegetables, it's low in calories but high in flavor, making it a great choice for any day of the week.
Equipment
- 1 large pot or saucepan
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or ladle
Ingredients
- 2 lbs cabbage, chopped 1 medium head of cabbage
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, chopped
- 2 large celery stalks, chopped
- 4 cups vegetable broth or chicken broth
- 14.5 oz diced tomatoes, with juice 1 can
- 1 teaspoon dried thyme
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 bay leaf bay leaf
- as needed fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the chopped carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally, until they start to soften.
- Stir in the chopped cabbage, and cook for another 5 minutes, allowing it to wilt slightly.
- Pour in the vegetable (or chicken) broth and add the diced tomatoes with their juice.
- Season the mixture with dried thyme, salt, black pepper, and the bay leaf. Bring the soup to a boil.
- Once boiling, reduce the heat and let simmer for 25-30 minutes, or until the vegetables are tender.
- Taste the soup and adjust the seasoning if necessary. Remove the bay leaf before serving.
- Serve the soup hot, garnished with fresh parsley if desired.
Notes
This soup is very versatile; feel free to add other vegetables such as bell peppers or green beans.
You can store leftovers in the refrigerator for up to 3 days.
This soup can also be frozen for up to 2 months. Just be sure to let it cool completely before transferring to an airtight container.