Cabbage Soup
User Reviews
5
Cabbage Soup
Description
Cabbage Soup is a gentle blend of shredded cabbage, zucchini slices, sliced mushrooms, and carrots simmered in a base of tomato juice combined with chicken or vegetable broth. The aromatics start with sautéed onions and pressed garlic to build foundational flavor. Chickpeas or cannellini beans add substance and mild creaminess to the broth. Italian seasoning, kosher salt, and fresh ground black pepper further enhance the soup's savory profile. The soup is cooked at a simmer for 30 to 45 minutes, allowing the vegetables to soften while preserving some textural variety.
The flavors develop through the combination of fresh vegetables and herbs in the tomato-broth base, producing a lightly spiced, mildly tangy, and warmly seasoned soup. The method creates a clear but hearty broth with tender vegetable pieces throughout. The inclusion of zucchini and shredded cabbage adds varied textures from soft to lightly crisp.
This soup is suitable as a light main meal on cooler days or a starter for family meals. It pairs well with bread or a side salad for a balanced lunch or dinner. Its recipe flexibility supports substitutions in broth type or beans based on availability or dietary preferences.
Ingredients
- 1 cup yellow onion
- 2 garlic pressed or grated, cloves
- 1 cup mushrooms , sliced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 4 cups tomato juice
- 4 cups chicken broth or vegetable broth
- 1 ounce can chickpeas homemade, or canned that are drained and rinsed, or cannellini beans
- 1 teaspoon Italian seasoning
- 2 zucchini quartered lengthwise and sliced ¼ inch thick, small
- 1 cup cabbage shredded
- 1 carrot peeled and sliced into ¼ inch pieces, large
Instructions
- Spray a stock pot or large Dutch oven with non-stick cooking spray and heat over medium. Add the chopped onion and garlic. Cook for 3-4 minutes, stirring often. Stir in the mushrooms, season with the kosher salt, and continue cooking for 3-4 more minutes.
- Add the tomato juice and chicken (or vegetable) broth. Add the beans with the Italian seasoning and black pepper, and stir in the zucchini, cabbage, and carrot. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Taste and add more salt and pepper if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 994mg | 41% |
| Potassium | 822mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2581IU | 52% |
| Vitamin C | 60mg | 67% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
