Description
This healthy cabbage soup is a nutritious and comforting vegetable-based dish, packed with fresh cabbage, carrots, celery, and tomatoes, simmered in a flavorful low-sodium vegetable broth. Perfect as a light meal or a wholesome starter, it combines simple ingredients to create a hearty, low-calorie soup with vibrant taste.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, chopped
- 2 medium carrots, sliced
- 3 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
Seasonings
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp lemon juice (optional)
- 1 tbsp olive oil (implied from sauté step)
Instructions
- Prepare aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and minced garlic and sauté until translucent, which usually takes about 3-5 minutes. This step builds flavor as the onions soften and garlic becomes fragrant.
- Sauté vegetables: Add the chopped cabbage, sliced carrots, and chopped celery to the pot. Continue to sauté for approximately five minutes, stirring occasionally to soften the vegetables and meld their flavors.
- Add liquids and tomatoes: Pour in 4 cups of low-sodium vegetable broth along with the diced tomatoes. Stir all the ingredients thoroughly to combine the flavors evenly.
- Season and simmer: Season the soup with salt and pepper to your taste. Add the bay leaf to infuse a subtle herbal note. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 to 30 minutes, or until all the vegetables are tender and the flavors have melded together beautifully.
- Adjust seasoning and serve: Before serving, taste the soup and adjust the seasoning if needed. Stir in 1 tablespoon of lemon juice to add a bit of brightness and balance the flavors. Remove the bay leaf before serving.
Notes
- Use low-sodium vegetable broth to control the salt content.
- Lemon juice is optional but adds a fresh, tangy brightness to the soup.
- For a heartier meal, add beans or cooked quinoa.
- This soup can be stored in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding a splash of broth if needed.
