Description
A warm and healthy cabbage soup that’s light yet comforting, packed with veggies and flavor.
Ingredients
Scale
- 1/2 medium head green cabbage, chopped
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth or chicken broth
- 1 can diced tomatoes (14 to 15 oz)
- 1 tablespoon tomato paste (optional)
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning or mixed dried herbs
- 1 bay leaf (optional)
- 1 to 2 teaspoons lemon juice or apple cider vinegar
Instructions
- Set a big pot over medium heat and add the olive oil. Toss in the onion, carrots, and celery with a pinch of salt. Cook for about 5 minutes until they start to soften. Add the garlic and stir for 30 seconds.
- Add the chopped cabbage and stir for a minute. Pour in the broth, then add the diced tomatoes, tomato paste, herbs, bay leaf, and a few twists of black pepper.
- Bring to a gentle boil, then lower the heat and simmer for 15 to 20 minutes. Taste and adjust salt at the end.
- Turn off the heat and stir in lemon juice or vinegar. Serve hot.
Notes
For best flavor, do not skip the lemon juice or vinegar at the end. You can also store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg