Cabbage Soup
This hearty and nutritious cabbage soup is packed with vegetables and delicious flavors. It's perfect for a light meal or as a warming dish during colder months.
Equipment
- 1 large pot
- 1 cutting board
- 1 ladle
- 1 spoon for stirring
Ingredients
- 1 medium head cabbage approx. 2 lbs
- 2 medium carrots diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by washing the cabbage thoroughly. Remove and discard the outer leaves, then slice the cabbage into quarters. Remove the core and chop the cabbage into bite-sized pieces. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes, or until they become translucent.
- Add the minced garlic and diced carrots to the pot. Sauté for an additional 3-4 minutes until the carrots start to soften.
- Stir in the chopped cabbage, diced tomatoes (with their juices), vegetable broth, and water. Bring the mixture to a boil.
- Add the dried thyme and oregano. Season with salt and pepper to taste. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, stirring occasionally.
- Once the soup is done, taste and adjust the seasonings as necessary. Serve hot in bowls.
Notes
This soup can be stored in the refrigerator for up to 4 days, making it great for meal prep.
Feel free to add other vegetables like bell peppers, zucchini, or green beans for added nutrition and flavor.
For a heartier version, consider adding some cooked beans or lentils.