Cabbage Soup Recipe
Calories: 9
Adjust Servings Here: 4 servings
Description
This easy cabbage soup recipe is hearty, flavorful, and loaded with vegetables, herbs, and spices. Naturally low-calorie, gluten-free, and perfect for cozy dinners or meal prep.
Ingredients
- 2 tbsp Olive oil
- 1 med Onion finely chopped
- 2 med Carrots diced
- 2 med Celery stalks diced
- 4 large Garlic cloves minced
- 1 med Red bell pepper Other colors work too chopped
- 2 large Tomatoes chopped (or one 14 oz can of diced tomatoes)
- 1 cup Green beans trimmed and cut into 1-inch pieces
- 1 tsp Paprika
- ¼ tsp Cayenne pepper (adjust to taste)
- 1 tsp Ground cumin
- ½ tsp Ground ginger
- 4 cups Cabbage shredded
- 6 cups Vegetable or chicken broth
- 1 sprig sprigs rosemary
- 1 tsp Fresh thyme leaves
- ¼ cup Fresh parsley chopped, plus more for garnish
- 2 tbsp Lemon juice
- ½ tsp Salt to taste
- ½ tsp Ground black pepper fresh ground
Instructions
- Sauté: Heat olive oil in a large Dutch Oven Pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened. Add garlic and sauté for another minute.2 tbsp Olive oil, 1 med Onion, 2 med Carrots, 2 med Celery stalks, 4 large Garlic cloves
- Add the vegetables and spices: Stir in the red bell pepper, tomatoes, and green beans. Sprinkle with paprika, cayenne, cumin, and ground ginger. Cook for 2-3 minutes to allow the spices to bloom.1 med Red bell pepper, 2 large Tomatoes, 1 cup Green beans, 1 tsp Paprika, ¼ tsp Cayenne pepper (adjust to taste), 1 tsp Ground cumin, ½ tsp Ground ginger
- Add cabbage and broth: Add the shredded cabbage and pour in the broth. Stir well to combine. Toss in the rosemary sprigs and thyme leaves.4 cups Cabbage, 6 cups Vegetable or chicken broth, 1 sprig sprigs rosemary, 1 tsp Fresh thyme leaves
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender.
- Season and finish: Remove the rosemary sprigs. Season with salt and pepper to taste. Stir in the chopped parsley. Add some freshly squeezed lemon juice.¼ cup Fresh parsley, 2 tbsp Lemon juice, ½ tsp Salt , ½ tsp Ground black pepper
- Serve: Ladle the soup into bowls, garnish with additional parsley, and serve warm.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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