Easy Cabbage Soup Recipe
A wholesome and flavorful cabbage soup made with fresh vegetables, fire-roasted tomatoes, and aromatic herbs. Ready in just 25 minutes, this healthy soup is perfect for meal prep and tastes even better the next day.
Ingredients
- 2 Tbsp olive oil extra virgin
- 1 yellow onion diced
- 2 carrots chopped
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 Tbsp dried parsley flakes
- ½ tsp sea salt
- ½ head cabbage chopped (green cabbage preferred)
- 2 cans 14.5 oz each fire-roasted tomatoes (undrained)
- 4 cups vegetable broth low-sodium recommended
- 2 Tbsp white wine vinegar
- Black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Prepare Your Vegetables
- Start by prepping all your vegetables. Dice the onion into small, uniform pieces. Chop the carrots into bite-sized rounds. Cut the celery into similar-sized pieces. Remove the core from the cabbage and chop it into one-inch pieces. Mince the garlic finely.
- Sauté the Aromatics
- Heat the olive oil in a large dutch oven over medium heat. Once the oil shimmers, add the diced onion, chopped carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions become translucent and soft. Add the minced garlic, dried oregano, dried basil, dried parsley, and sea salt. Stir everything together and cook for another minute until fragrant.
- Add the Cabbage
- Add all the chopped cabbage to the pot. Stir it frequently and cook for 3 to 4 minutes. The cabbage will begin to soften and reduce in volume.
- Build the Broth
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add both cans of fire-roasted tomatoes with their juice. Stir in the white wine vinegar.
- Simmer to Perfection
- Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. After 20 minutes, taste and adjust the seasoning. Add fresh ground pepper to your preference.
- Serve and Enjoy
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired. Let the soup rest for 5 minutes before serving.
Notes
Storage: Store in the refrigerator for up to 4 days in airtight containers. The flavors improve as it sits.
Freezing: Freeze for up to 3 months in freezer-safe containers. Leave about an inch of space at the top for expansion. Thaw overnight in the refrigerator.
Variations: Add cooked shredded chicken, ground beef, turkey, white beans, or chickpeas for extra protein. Add bell peppers, zucchini, green beans, spinach, or kale for more vegetables.
Make It Spicier: Add red pepper flakes (start with ¼ tsp) or cayenne pepper when adding other spices.
Slow Cooker Option: Sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Substitutions: Use savoy or red cabbage instead of green. Use beef or chicken broth for a richer flavor. Fresh parsley can replace dried parsley flakes.Claude can make mistakes. Please double-check responses.
Freezing: Freeze for up to 3 months in freezer-safe containers. Leave about an inch of space at the top for expansion. Thaw overnight in the refrigerator.
Variations: Add cooked shredded chicken, ground beef, turkey, white beans, or chickpeas for extra protein. Add bell peppers, zucchini, green beans, spinach, or kale for more vegetables.
Make It Spicier: Add red pepper flakes (start with ¼ tsp) or cayenne pepper when adding other spices.
Slow Cooker Option: Sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Substitutions: Use savoy or red cabbage instead of green. Use beef or chicken broth for a richer flavor. Fresh parsley can replace dried parsley flakes.Claude can make mistakes. Please double-check responses.
