Description
A comforting and nutritious cabbage soup that’s easy to make and customizable to your taste preferences.
Ingredients
Scale
- 1 medium head of green cabbage, chopped
- 4 large carrots, diced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable or beef broth
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 bell pepper, chopped (color of your choice)
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: Fresh herbs for garnish, like parsley or cilantro
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and garlic with a pinch of salt.
- Once the onion becomes translucent, add the diced carrots and chopped bell pepper. Stir for about 5-7 minutes until they begin to soften.
- Toss in the chopped cabbage and continue cooking while stirring for an additional 5 minutes.
- Pour in the vegetable or beef broth along with the diced tomatoes and the herbs. Bring the mixture to a boil, then reduce to a simmer.
- Allow the soup to simmer for 25-30 minutes, stirring occasionally.
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a vegan version, use vegetable broth and skip any animal-based garnishes. You can also freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg