Description
A warm and hearty Vegetable Cabbage Soup packed with nutritious veggies, perfect for chilly days.
Ingredients
Scale
- 1 whole head of cabbage, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, followed by the diced carrots and celery. Sauté until slightly softened, about 5 minutes.
- Add the chopped cabbage to the pot. Stir everything together and cook for another 5 minutes until the cabbage is tender and begins to wilt.
- Stir in the vegetable broth, canned diced tomatoes, dried thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld.
- Adjust any seasoning as needed and serve hot.
Notes
This soup tastes even better the next day! Leftovers can be stored for up to five days in the fridge or frozen for three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg