What are the main ingredients in cabbage soup?

The main ingredients include green cabbage, carrots, celery, onion, garlic, diced tomatoes, and vegetable broth. Additionally, oregano, basil, parsley, and lemon juice create a fresh, savory flavor.

What are common mistakes when making cabbage soup?

Common mistakes include overcooking the cabbage, adding too much broth, and skipping the initial vegetable sauté. Also, forgetting to adjust the seasoning can leave the soup tasting flat.

What does cabbage soup do for your body?

Cabbage soup provides dietary fiber, vitamins, and water-rich vegetables. One serving contains approximately 145 calories, 6 grams of fiber, and 61 milligrams of vitamin C. Therefore, it can contribute to a balanced diet, although it cannot replace a variety of nutritious foods.

What makes cabbage soup taste better?

Sautéing the vegetables first develops savory flavor. Additionally, tomatoes, garlic, and herbs add depth. Finally, lemon juice and fresh parsley brighten the broth before serving.

Easy Cabbage Soup : Healthy 30-Minute Vegetable Soup

Description

Easy Cabbage Soup is a healthy, comforting, one-pot vegetable soup featuring tender green cabbage, carrots, celery, diced tomatoes, garlic, and aromatic herbs in a light, savory broth. This budget-friendly vegetarian and vegan-friendly recipe makes four servings and is perfect for quick dinners and meal prep.

Ingredients

Scale

`2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 medium green cabbage, chopped (approximately 6 to 8 cups)
1 can (14 ounces) diced tomatoes
4 to 6 cups vegetable broth, depending on desired consistency
1 to 2 tablespoons fresh lemon juice
1/4 cup fresh parsley, roughly chopped
Freshly cracked black pepper, to taste

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Instructions

Heat the olive oil in a large cooking pot or Dutch oven over medium-high heat. Add the diced onion, carrot, and celery. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic, dried oregano, dried basil, and salt. Stir continuously for approximately 1 minute until fragrant.
Add the chopped green cabbage. Cook for another 5 minutes, stirring occasionally, until the cabbage begins to soften and release moisture.
Pour in the diced tomatoes and 4 to 6 cups of vegetable broth. Stir well and bring the mixture to a gentle simmer. Use 4 cups for thicker soup or 6 cups for a lighter broth.
Simmer uncovered for approximately 10 minutes, stirring occasionally, until the cabbage, carrots, and other vegetables reach your desired tenderness.
Remove the pot from the heat. Stir in 1 to 2 tablespoons of fresh lemon juice, chopped parsley, and freshly cracked black pepper.
Taste the soup and adjust the salt, pepper, or lemon juice as needed. Ladle into bowls and serve warm.

Notes

Storage: Allow the soup to cool briefly. Transfer it into airtight containers and refrigerate within 2 hours. For best food safety, enjoy within 3 to 4 days.

Freezing: Divide cooled soup into freezer-safe containers or individual portions. Leave room for expansion, label with the date, and freeze for up to 3 months.

Reheating: Thaw frozen soup overnight in the refrigerator or reheat directly from frozen. Warm on the stovetop over medium heat, stirring occasionally. Alternatively, microwave refrigerated portions for approximately 2 minutes, stirring midway. Continue heating until thoroughly hot.

Best cabbage: Green cabbage offers mild sweetness and a tender texture. Half a medium cabbage usually yields 6 to 8 cups chopped.

Cabbage substitution: Napa cabbage works well but cooks faster because its leaves are thinner.

Broth consistency: Use 4 cups of vegetable broth for a thicker soup or up to 6 cups for a lighter soup. Add more broth as needed.

Broth substitution: Chicken broth adds a different savory flavor but makes the recipe nonvegetarian.

Tomato substitution: Replace regular diced tomatoes with fire-roasted diced tomatoes for subtle smoky flavor.

Plant-based protein: Add white beans, chickpeas, or lentils. Lentils may require additional broth and cooking time.

Meat additions: Add shredded chicken, diced cooked chicken breast, pulled pork, carnitas, cooked ground chicken, or browned ground beef for a heartier nonvegetarian meal.

Additional vegetables: Try bell peppers, zucchini, kale, or spinach for extra variety.

Heartier variations: Add diced potatoes or cooked rice to make the soup more filling.

Richer broth: Stir in tomato paste for a thicker tomato flavor.

Seasoning variations: Add cayenne pepper, crushed red pepper flakes, fresh thyme, rosemary, or extra garlic.

Cooking tip: Sauté the aromatic vegetables before adding broth. Briefly cook the cabbage before adding liquid to soften its leaves.

Finishing tip: Add lemon juice and fresh parsley after turning off the heat to preserve their fresh flavors.

Serving suggestion: Serve with crusty bread, garlic bread, grilled cheese, toasted whole-grain bread, or a green salad.

Timing note: The listed 30-minute total is approximate. Depending on cabbage size and vegetable tenderness, cooking may take a few extra minutes.

Nutrition: Values are approximate and may vary depending on the ingredients and broth quantity.

Additional nutrition per serving: Polyunsaturated fat 1 g; monounsaturated fat 5 g; potassium 511 mg; vitamin A 3106 IU; vitamin C 61 mg; calcium 103 mg; iron 2 mg.