Cabbage Soup
This hearty and nutritious cabbage soup is perfect for a light meal or as a starter. Packed with vegetables and a burst of flavor, it's a great way to warm up on a chilly day. This recipe is easy to follow and can be customized with your favorite vegetables.
Equipment
- 1 large pot
- 1 cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 medium head green cabbage about 2 pounds
- 1 large onion chopped
- 2 whole carrots sliced
- 2 stalks celery sliced
- 4 cloves garlic minced
- 6 cups vegetable broth or chicken broth
- 1 can diced tomatoes 14.5 oz, with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice optional
- to taste fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Chop the cabbage, onion, carrots, and celery. Mince the garlic.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the garlic, carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Stir in the chopped cabbage and cook for another 5 minutes, allowing it to wilt slightly.
- Pour in the vegetable broth and add the diced tomatoes with their juice. Stir well.
- Add the dried thyme, dried basil, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the cabbage is tender.
- Taste the soup and adjust seasoning as needed. If desired, stir in fresh lemon juice for added brightness.
- Serve hot, garnished with fresh parsley on top.
Notes
This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Feel free to add other vegetables such as bell peppers or zucchini according to your preference.
For a heartier meal, consider adding beans or cooked meat, such as chicken or sausage.