Cabbage Soup
A hearty and cozy cabbage soup perfect for fall, featuring seasonal ingredients and easy preparation.
Ingredients
Main ingredients
- 1 medium green cabbage, cored and thinly sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 6 cups vegetable or chicken broth Low-sodium recommended.
- 1 (14.5 oz) can diced tomatoes, undrained
- to taste Salt and freshly ground black pepper
- 2 tablespoons apple cider vinegar or lemon juice To brighten the flavors.
- to garnish Chopped fresh parsley
Instructions
Preparation
- Prep your vegetables: Thinly slice the cabbage, dice the onion, and chop the carrots and celery.
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; cook until softened, about 6–8 minutes.
- Stir in the garlic and cook for 1 minute more.
Cooking
- Sprinkle in smoked paprika and thyme, then add the sliced cabbage. Sauté until the cabbage starts to soften, about 5 minutes.
- Pour in the broth and diced tomatoes, tuck in the bay leaf, and bring to a gentle boil.
- Reduce heat and simmer, uncovered, for 20–25 minutes until vegetables are tender.
- Remove the bay leaf. Stir in apple cider vinegar or lemon juice, then season with salt and pepper to taste.
- Serve hot with chopped parsley.
Notes
Use low-sodium broth for better control of salt. Don’t overcook the cabbage; it should be tender but not mushy. Brighten flavors with acid at the end. You can add cooked grains, beans, or chicken for a heartier meal.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 3g
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