cabbage soup recipe
This hearty and nutritious cabbage soup is perfect for a light meal or as a side dish. Packed with vegetables and flavor, it's a great way to warm up on a cold day.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 1 medium head cabbage, chopped About 2 pounds.
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Prepare all your ingredients. Chop the cabbage, dice the onion, mince the garlic, slice the carrots, and dice the celery.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Add the sliced carrots and diced celery to the pot, cooking for another 5 minutes until they start to soften.
- Stir in the chopped cabbage, diced tomatoes (with their juice), vegetable broth, dried thyme, and dried oregano.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until all the vegetables are tender.
- Taste the soup and season with salt and pepper as desired.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to add other vegetables or beans to this soup for added nutrition and flavor.
This soup can be stored in the refrigerator for up to 5 days and freezes well for future meals.