Cabbage Soup is a light and healthy dish packed with tender vegetables and flavorful broth. Perfect for a quick lunch or a comforting dinner, this versatile recipe is both satisfying and nutritious.
Why You’ll Love This Recipe
- Healthy and Low-Calorie: A great choice for those seeking a wholesome and guilt-free meal.
- Easy to Make: Simple ingredients and straightforward preparation make this soup perfect for busy days.
- Customizable: Adjust the vegetables, spices, or proteins to suit your taste.
- Budget-Friendly: Made with affordable, easily accessible ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green cabbage, chopped
- Carrots, diced
- Celery, sliced
- Onion, diced
- Garlic, minced
- Diced tomatoes (canned or fresh)
- Vegetable or chicken broth
- Olive oil
- Tomato paste
- Bay leaves
- Dried herbs (thyme, parsley, or Italian seasoning)
- Salt and pepper
- Optional: red pepper flakes for heat
Directions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add Cabbage and Tomato Paste: Stir in the cabbage and tomato paste, cooking for another 2-3 minutes to combine the flavors.
- Add Liquids and Seasonings: Pour in the broth and diced tomatoes. Add bay leaves, dried herbs, salt, and pepper. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the vegetables are tender.
- Adjust Seasoning: Taste the soup and adjust seasonings as needed. If desired, add a pinch of red pepper flakes for extra heat.
- Serve: Ladle the soup into bowls and enjoy hot.
Servings and Timing
- Servings: This recipe serves 6-8 people.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Protein Addition: Add cooked shredded chicken, turkey, or ground beef for a heartier soup.
- Keto-Friendly: Skip the carrots and tomatoes for a low-carb version.
- Spicy Kick: Incorporate diced jalapeños or cayenne pepper.
- Bean Boost: Include cannellini beans or chickpeas for extra fiber and protein.
- Asian Twist: Add ginger, soy sauce, and a splash of sesame oil for an Asian-inspired flavor.
Storage/Reheating
- Storage: Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the soup in individual portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the soup on the stovetop over medium heat or in the microwave until heated through.
FAQs
1. Can I use purple cabbage instead of green?
Yes, but the soup may take on a slightly different color and flavor.
2. Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. Is cabbage soup good for weight loss?
Yes, it’s low in calories and high in fiber, making it a great choice for weight management.
4. Can I use fresh tomatoes instead of canned?
Yes, about 4-5 fresh tomatoes (chopped) can replace a can of diced tomatoes.
5. What herbs go best with cabbage soup?
Thyme, parsley, and Italian seasoning work wonderfully in this soup.
6. How can I make the soup thicker?
Blend a portion of the soup and stir it back in, or add a cornstarch slurry for a thicker consistency.
7. Can I make it vegan?
Yes, simply use vegetable broth and ensure all ingredients are plant-based.
8. What other vegetables can I add?
Zucchini, green beans, bell peppers, or potatoes make excellent additions.
9. How do I keep cabbage from becoming too soft?
Cook the soup just until the cabbage is tender but still slightly crisp.
10. Can I double the recipe?
Yes, just ensure you have a large enough pot to accommodate the increased volume.
Conclusion
Cabbage Soup is a versatile and comforting dish that’s as healthy as it is delicious. Whether you’re seeking a light lunch or a hearty dinner, this recipe is sure to satisfy. With its simple ingredients, easy preparation, and endless customization options, Cabbage Soup is a go-to recipe for any day of the week. Try it today and enjoy a bowl of wholesome goodness!
PrintCabbage Soup
This hearty and healthy Cabbage Soup is packed with vegetables and full of flavor. It’s a warming, low-calorie dish that’s perfect as a light meal, a comforting starter, or even part of a detox plan. Simple to prepare, it’s a nourishing way to enjoy fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: International
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 small green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth (or chicken broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika (optional)
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
Build the Soup:
- Add the cabbage to the pot and stir well. Cook for 3–4 minutes, allowing it to soften slightly.
- Pour in the diced tomatoes (with their juice) and the vegetable broth. Add the oregano, basil, smoked paprika (if using), bay leaf, salt, and pepper. Stir to combine.
Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 20–25 minutes, or until the cabbage and vegetables are tender.
- Taste and adjust seasoning as needed.
Serve:
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.
Notes
- For extra flavor, add a splash of apple cider vinegar or lemon juice before serving.
- Customize with your favorite vegetables, like zucchini, bell peppers, or potatoes.
- Add protein with cooked beans (like cannellini or kidney beans) or shredded chicken.