Cabbage Soup Recipe
User Reviews
4.9
Cabbage Soup Recipe
Description
The Cabbage Soup Recipe begins by sautéing garlic, onion, carrots, celery, and bell pepper in olive oil until softened. Then, canned diced tomatoes and tomato sauce are added along with frozen green beans, parsley, smoked paprika, oregano, thyme, and black pepper. Fresh chopped cabbage and vegetable broth complete the pot before it is brought to a boil and then simmered, allowing the cabbage to become tender and the flavors to marry.
The smoke from paprika and the combination of herbs create a nuanced flavor profile that supports the fresh vegetables' natural sweetness and texture. The simmering ensures a light yet filling soup that can stand alone or be part of a larger meal.
A distinctive step is adding lemon juice just before serving, which brightens the broth and balances the heavier tomato and vegetable flavors. Salt is adjusted to taste near the end to avoid over-seasoning.
The recipe can use regular canned diced tomatoes or petite diced, and tomato sauce is described as puréed cooked tomatoes, similar to passata, ensuring accessibility beyond U.S. markets.
Ingredients
- 4 cloves garlic $0.20
- 1 yellow onion $0.78
- 4 carrot $0.36
- 4 ribs celery $0.60
- 1 green bell pepper $0.86
- 6 cups cabbage $1.51, chopped, ½ head
- 1 Tbsp olive oil $0.19
- 1 oz. can diced tomatoes $1.48
- 1 oz. can tomato sauce $0.48
- 1/2 lb. green beans $0.64, frozen
- 1/4 cup parsley $0.23, chopped
- 1/2 Tbsp smoked paprika $0.15
- 1 tsp oregano $0.10, dried
- 1/2 tsp thyme $0.05, dried
- 1/4 tsp black pepper $0.05, freshly cracked
- 6 cups vegetable broth $0.54
- 1 tsp salt $0.01
- 1 Tbsp lemon juice $0.05
Instructions
- Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
- Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
- Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
- Add the cabbage to the pot along with the vegetable broth and stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
- Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.
Notes
- Using petite diced tomatoes or regular canned diced tomatoes both work for this soup.
- The tomato sauce referred to is similar to passata, made of puréed cooked tomatoes with mild seasoning.
- Lemon juice added at the end brightens the soup's flavor and cuts through heaviness—don't omit it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 62 cups each
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 133kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Sodium | 1783mg | 74% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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