Cabbage Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
127 kcal
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Course
Main Course
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Cuisine
American
Cabbage Soup
Description
This Cabbage Soup recipe starts by sautéing carrots, celery, onion, and garlic in olive oil until tender. Chopped cabbage, chicken broth, diced tomatoes, dried thyme, salt, and pepper are then added. The mixture is brought to a boil and simmered gently until the cabbage softens. Fresh parsley is sprinkled over before serving, adding a subtle herbal brightness.
The soup has a comforting balance of soft vegetables in a broth infused with thyme and tomato, resulting in a savory profile. The sauté step enhances the depth of flavor by gently caramelizing the vegetables before simmering.
This soup can be served as a light meal or starter. It adapts well to additions like potatoes, rice, or beans to increase heartiness and protein, or extra vegetables like spinach or kale to use up leftovers. A pinch of red pepper flakes can add mild heat if desired.
The soup keeps well in the refrigerator up to a week or freezes up to six months. Fresh herbs may be swapped to vary flavor, using basil, oregano, or rosemary instead of thyme.
Ingredients
- 2 tablespoons olive oil
- 3 carrot chopped (325g
- 2 celery chopped (105g, stalks
- 1 onion chopped (260g)
- 4 garlic minced (19g, cloves
- 1 small head cabbage chopped (about 1.5 pounds/675g)
- 4 cups chicken broth (907g)
- 1 (28-ounce/793g) cans diced tomatoes
- 1½ teaspoons thyme dried
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- parsley for garnish, chopped, fresh
Instructions
- Heat the oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic. Cook until tender, stirring occasionally, about 8 minutes.
- Add the cabbage, broth, tomatoes, thyme, salt, and pepper. Bring to a boil.
- Cover, reduce the heat to medium-low, and simmer until the cabbage is tender, about 25 minutes. Sprinkle with chopped parsley before serving. The soup can be stored in airtight containers in the fridge for up to 1 week or frozen for up to 6 months.
Notes
- To make a heartier version, add 2 chopped potatoes at the same time as cabbage, or stir in cooked rice or orzo near the end of cooking.
- For added protein, include cooked shredded chicken, pulled pork, browned ground beef or turkey, or drained canned beans during the last minutes of cooking.
- Use extra vegetables such as green beans, peas, bell pepper, spinach, or kale to enhance nutrition and flavor.
- Add red pepper flakes to taste for subtle heat.
- Substitute 1½ tablespoons of fresh chopped thyme for dried, or try basil, oregano, or rosemary instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 1203mg | 50% |
| Potassium | 619mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5387IU | 108% |
| Vitamin C | 60mg | 67% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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