Description
A hearty and healthy cabbage soup packed with fresh vegetables and aromatic herbs. This easy-to-make recipe features a flavorful broth enriched with tomatoes, lemon juice, and parsley, perfect for a nutritious lunch or dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ cabbage, chopped
- ¼ cup roughly chopped fresh parsley
Spices & Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- Cracked black pepper, to taste
- 1 to 2 tablespoons lemon juice
Liquids & Oils
- 2 tablespoons olive oil
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth, depending on desired thickness
Instructions
- Cook the vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery, cooking for 4 to 5 minutes until they begin to soften.
- Add the aromatics: Stir in the minced garlic, dried oregano, dried basil, and salt. Cook for another minute to release their flavors.
- Sweat the cabbage: Add the chopped cabbage to the pot and cook for 5 minutes, stirring frequently to help it soften and release moisture.
- Simmer the soup: Pour in the vegetable broth and diced tomatoes. Bring the soup to a simmer and cook uncovered for 10 minutes, or until the vegetables reach your desired tenderness.
- Finish and serve: Remove the soup from heat. Stir in the lemon juice, fresh parsley, and cracked black pepper. Mix well and serve warm.
Notes
- To store for the week: Allow the soup to cool completely before transferring to an airtight container. It will keep for 4 to 5 days refrigerated.
- To freeze for later: Portion the soup into freezer-safe containers or Souper Cubes trays. It can be frozen for up to 3 months.
- Cabbage soup variations: Personalize the soup by adding other vegetables, spices, or proteins according to your preference.
