Cabbage Soup

5 stars (1 ratings)

Treat yourself to this comforting Cabbage Soup, chock full of green cabbage, fresh veggies, white beans, and a seasoned broth. It’s a vibrant 30-minute meal that’s good for you!

Prep Time20

Cook Time20

Total Time40

Course: Soup

Cuisine: American

Servings: servings

Calories: 123kcal

Author: Nora Taylor

Ingredients

1 tablespoon olive oil
1 medium sweet onion diced small
4 cloves garlic minced
1 cup peeled and diced carrots about 1 large carrot
1 cup diced celery about 2-3 ribs
1/2 head of green cabbage chopped, about 9 cups
14 ounce can diced tomatoes
15 ounce can white beans drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon red chili flakes
6 cups vegetable broth
3 tablespoons fresh lemon juice
2-3 tablespoons fresh chopped parsley
1/2 teaspoon salt or to taste
fresh ground black pepper to taste

US Customary - Metric

Instructions

In a large soup pot, sauté the onion in the olive oil for 5 minutes over medium heat, until translucent. Add the garlic and cook for 1 more minute, until fragrant.
Add the carrots, celery, cabbage, diced tomatoes, white beans, basil, oregano, smoked paprika, red chili flakes and vegetable broth. Turn the heat to high, stir and bring to a boil.
Once boiling, lower the heat to medium and simmer for about 15 minutes, until the vegetables are softened.
Stir in the lemon juice and parsley, then add salt and pepper, to taste. Serve immediately, or let the soup cool before transferring it to a large container and store in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Notes

May add a few small-medium Yukon Gold or red potatoes, chopped, if desired.
Could use chickpeas, great northern beans, cannellini beans, or even lentils. Sliced vegan Italian sausages would work as well. Simply cook them with the onion.

Nutrition