Easy Cabbage Soup

Easy Cabbage Soup

Introduction:
If you’re looking for a nutritious, low-calorie meal that’s both satisfying and simple to make, this Easy Cabbage Soup is just the recipe you need. Made with a variety of fresh vegetables, this soup is light, flavorful, and packed with nutrients. Whether you’re on a healthy eating plan or just craving something comforting, cabbage soup is a go-to dish that can be ready in under 30 minutes.

Inspiration Behind Cabbage Soup:
This recipe draws from the classic “cabbage soup diet,” known for its simplicity and nutritious ingredients. While it’s often used as a weight-loss tool, cabbage soup is a delicious and wholesome meal for any occasion.

Ingredients Breakdown:

  • ½ medium head of cabbage (chopped)
  • 1 large onion (diced)
  • 2 carrots (sliced)
  • 2 celery stalks (sliced)
  • 3 garlic cloves (minced)
  • 1 zucchini (sliced)
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Step-by-Step Recipe:

  1. Sauté the Vegetables:
    • In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
    • Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  2. Add the Cabbage and Zucchini:
    • Stir in the chopped cabbage and zucchini, cooking for 2-3 minutes until the cabbage begins to soften.
  3. Add the Broth and Tomatoes:
    • Pour in the vegetable or chicken broth, then add the diced tomatoes (with their juice). Stir in the Italian seasoning, salt, and pepper.
  4. Simmer the Soup:
    • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until all the vegetables are tender.
  5. Serve:
    • Ladle the hot cabbage soup into bowls and garnish with freshly chopped parsley. Enjoy as a light meal or pair with crusty bread for a heartier option.

Tips for the Perfect Cabbage Soup:

  1. Chop Evenly: Cut your vegetables into evenly sized pieces so they cook uniformly.
  2. Add Protein: For a heartier soup, add beans or shredded chicken to the pot.
  3. Adjust the Seasoning: Taste the soup during the simmering process and adjust the seasoning to your liking, adding more salt, pepper, or herbs as needed.

Variations and Customizations:

  1. Spicy Cabbage Soup: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
  2. Cabbage Soup with Sausage: Brown some sliced sausage in the pot before adding the vegetables for a richer, more filling soup.
  3. Vegetarian Option: Use vegetable broth and add chickpeas or lentils for a protein boost.

Health Considerations and Nutritional Value:

  • Low-Calorie: This cabbage soup is naturally low in calories, making it ideal for weight-loss plans or light meals.
  • High in Fiber: Packed with fiber from cabbage and other veggies, this soup aids digestion and helps you feel full.
  • Rich in Vitamins: Cabbage, carrots, and zucchini provide a wide range of essential vitamins, including vitamin C and potassium.

FAQ:

  1. Can I freeze cabbage soup?
    Yes! Cabbage soup freezes well. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months.
  2. How long does cabbage soup last in the fridge?
    Store cabbage soup in an airtight container in the refrigerator for up to 5 days. Reheat in a pot over medium heat or in the microwave.
  3. Can I add meat to cabbage soup?
    Absolutely! Chicken, ground beef, or turkey all work well in this recipe for a more substantial meal.
Easy Cabbage Soup

Easy Cabbage Soup

This Easy Cabbage Soup is a healthy, low-calorie meal packed with vegetables and full of flavor. It's the perfect light dish for a nutritious meal or weight-loss plan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6

Equipment

  • Le Creuset Dutch Oven (I like using my Staub for making soup)

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots chopped
  • 1 medium yellow onion diced
  • 1 celery rib diced
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 2 14.5-ounce cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 15.5-ounce can cooked white beans, drained and rinsed
  • 4 garlic cloves grated
  • 2 Yukon Gold potatoes diced
  • 1 small green cabbage about 1 pound (9 cups chopped)
  • 1 teaspoon dried thyme
  • Fresh parsley for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
  • Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
  • Season to taste, garnish with fresh parsley, and serve.
Share
Pin189
189 Shares