Cabbage Soup
A light, filling, and quick cabbage soup that combines crisp vegetables and flavorful broth, perfect for busy weeknights.
Ingredients
Vegetables
- 1 head cabbage, chopped Green or savoy both work
- 1 medium onion, diced For the base flavor
- 2 cloves garlic, minced Enhances the broth flavor
- 4 medium carrots, sliced Adds sweetness and depth
- 4 stalks celery, sliced For texture and flavor
- 1 can (14.5 oz) diced tomatoes (with juices) Adds acidity and body
Broth
- 8 cups vegetable broth Use low-sodium if preferred
Seasoning
- 1 teaspoon Italian seasoning For herby flavor
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Chop the cabbage, dice the onion, mince the garlic, and slice the carrots and celery.
Cooking
- Heat a large pot over medium heat with a light spray or 1 teaspoon olive oil.
- Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook for 30 seconds more, until fragrant.
- Stir in the sliced carrots and celery; cook another 4–5 minutes so they begin to soften.
- Add the chopped cabbage and the can of diced tomatoes (including juices). Toss to combine.
- Pour in the vegetable broth and sprinkle in the Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer, uncovered, for about 30 minutes until all the vegetables are tender.
- Taste and adjust seasoning before serving.
Notes
For additional flavor, consider adding a splash of soy sauce or Worcestershire, or tomato paste for a richer broth. Excellent with fresh parsley or a squeeze of lemon before serving.