Description
This Best Cabbage Soup is a hearty and healthy vegetable soup packed with fresh veggies and seasoned with classic herbs. Perfect as a comforting low-calorie meal, it combines cabbage, zucchini, bell pepper, and carrots simmered in a flavorful vegetable broth, making it a nourishing and delicious choice for any season.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 1 small head of cabbage, shredded (about 6 cups)
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth (or chicken broth for more flavor)
Oils and Seasonings
- 1 tbsp olive oil
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Vegetables: Start by dicing the onion, mincing the garlic, peeling and dicing the carrots, dicing the celery stalks, bell pepper, and zucchini, and shredding the cabbage. Having all your vegetables prepped will make the cooking process smoother.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté for about 3-4 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Add the Remaining Vegetables: Add the diced carrots, celery, green bell pepper, and zucchini to the pot. Cook and stir for about 5-7 minutes until the vegetables begin to soften, maintaining medium heat.
- Add Cabbage and Tomatoes: Stir in the shredded cabbage and the can of diced tomatoes with juices. Mix well to combine all ingredients evenly in the pot.
- Pour in Broth and Season: Add 6 cups of vegetable broth to the pot along with the bay leaf, dried thyme, dried oregano, and optional red pepper flakes for a bit of heat. Season with salt and pepper according to your taste.
- Simmer the Soup: Bring the soup to a boil over high heat, then reduce to a simmer. Cover the pot and let the soup simmer gently for about 25-30 minutes until all vegetables are tender and flavors have melded together.
- Final Taste and Adjustments: Remove the bay leaf, taste the soup, and adjust salt and pepper as needed. If desired, add extra red pepper flakes or herbs at this stage.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of freshness and color. Serve hot and enjoy your nourishing cabbage soup.
Notes
- This soup is naturally low in calories and fat, making it great for weight management and detox diets.
- Use vegetable broth to keep the soup vegetarian; substitute with chicken broth for deeper flavor.
- Feel free to add other vegetables like green beans or spinach for variety.
- Red pepper flakes are optional and can be omitted if you prefer no heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
