Cabbage Soup
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Unrated
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Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
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Servings
4 to 6
-
Calories
143 kcal
Cabbage Soup
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This easy cabbage soup recipe is filling, comforting, and healthy, with carrots, tomatoes, onion, white beans, and tender cabbage. Delish!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 carrot peeled and small diced, medium
- 1 yellow onion diced, medium
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- ¼ teaspoon ground nutmeg
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups vegetable broth divided
- 1 diced tomatoes 14.5-ounce can, fire roasted, in their juices
- 1 White beans such as cannellini or Great Northern, 15.5-ounce can, rinsed and drained
- 1 green cabbage about 1 pound, chopped, very small or half large
- 1 bay leaf
- ½ teaspoon rosemary dried
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- parsley for serving, fresh
Instructions
- In a Dutch oven or similar large, deep pot, heat the oil over medium. Add the carrots, onion, salt, and pepper. Cook, stirring occasionally, until the onions soften, turn translucent, and take on some color, about 7 to 9 minutes.
- Add the smoked paprika, cumin, nutmeg, and garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.
- Add enough of the broth to cover the bottom of the pot. With a wooden spoon, scrape along the bottom to remove any stuck on bits. Add the remaining broth, diced tomatoes, beans, cabbage, bay leaf, rosemary, vinegar, and honey. Stir everything together, then bring to a boil.
- Reduce the heat, cover the pot, and let simmer until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh parsley.
Notes
- TO STORE: Refrigerate cabbage soup in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
- TO FREEZE: You can freeze cabbage soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
143kcal
(7%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Potassium
438mg
(9%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
7719IU
(154%)
Vitamin C
61mg
(68%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 143kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 438mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 7719IU | 154% |
| Vitamin C | 61mg | 68% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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