BEST Cabbage Soup
User Reviews
5
BEST Cabbage Soup
Description
BEST Cabbage Soup combines sautéed onions, carrots, and celery with garlic and herbs, creating a flavorful base. Chopped cabbage is added and allowed to soften before simmering the mixture in vegetable broth with canned diced tomatoes. The cooking process softens the vegetables while preserving some texture, and the broth carries a delicate balance of savory and herbal flavors enhanced by oregano, basil, and lemon juice.
The soup offers a light broth complemented by tender vegetables, making it filling without heaviness. The natural sweetness of the carrots and cabbage balances the acidity of the tomatoes and lemon juice. This soup serves well as an appetizer or light main course.
Serve the soup hot, garnished with fresh parsley. It pairs well with rustic bread or crackers to add texture contrast. Variations allow customization with additional vegetables or seasonings according to preference.
Let the soup cool before refrigerating to maintain freshness for 4 to 5 days. It freezes well for up to 3 months, facilitating convenient meal prep. The recipe encourages adjusting liquid amounts to achieve a preferred soup thickness.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 carrot diced, large
- 2 celery diced, stalks
- 2 garlic minced, cloves
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon salt
- ½ cabbage chopped
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth depending how thick or brothy you'd like it
- 1 to 2 tablespoons lemon juice
- ¼ cup parsley roughly chopped fresh
- black pepper to taste, cracked
Instructions
- Cook the vegetables. Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
- Add the aromatics. Add the minced garlic and spices and stir for another minute.
- Add the cabbage and let it sweat for 5 minutes, stirring frequently.
- Let it simmer. Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
- Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Notes
- Cool soup completely before storing airtight in the refrigerator; keeps for 4 to 5 days.
- Freeze in portions for up to 3 months, ideally in cube trays for convenient thawing.
- Adjust broth quantity to make the soup thicker or more brothy as desired.
- This recipe is adaptable; adding other vegetables or herbs can customize flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 469mg | 20% |
| Potassium | 511mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3106IU | 62% |
| Vitamin C | 61mg | 68% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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