Description
This Best Cabbage Soup Recipe is a hearty and healthy Italian-spiced soup featuring a medley of vegetables like carrots, celery, green beans, potatoes, tomatoes, kidney beans, and cabbage simmered in a flavorful tomato broth. It's naturally gluten free and highly versatile, perfect for a comforting meal that's quick to prepare and keeps well for leftovers.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 medium size carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 4-6 cloves garlic, minced
- 6 oz. fresh green beans, trimmed and cut into 1-inch pieces
- 2 medium Yukon gold potatoes, peeled, chopped into 1/2-inch cubes
- 4-5 cups green cabbage, sliced 1/4-inch wide
Canned Goods
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1 15 oz. can tomato sauce
Liquids and Seasonings
- 8 cups low sodium chicken broth (or vegetable broth as alternative)
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
- A splash of lemon juice
Instructions
- Prepare the Base: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions, sliced carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions become softened and translucent. Add the minced garlic and cook for an additional 30 seconds to release aroma.
- Add Remaining Ingredients Except Cabbage: Pour in the canned fire roasted diced tomatoes with their juices, kidney beans, tomato sauce, and chicken broth. Add the chopped potatoes, green beans, Worcestershire sauce, dried basil, dried parsley, dried oregano, salt, sugar, dried thyme, pepper, and bay leaf. Stir to combine well.
- Simmer the Soup: Cover the pot and bring the soup to a boil. Once boiling, uncover and reduce the heat to a gentle simmer. Allow the soup to simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
- Add the Cabbage: Stir in the sliced green cabbage. Cover the pot and simmer for a few more minutes until the cabbage has wilted but still maintains a slight bite.
- Finish and Season: Remove the bay leaf. Stir in a splash of lemon juice to brighten flavors. Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. If you prefer a thinner consistency, add more broth and stir well before serving.
Notes
- This soup combines a variety of vegetables for a dynamic Italian-spiced flavor, making it both hearty and healthy.
- It is naturally gluten free and suitable for a low-calorie diet.
- Feel free to customize by swapping vegetables or adding proteins such as Italian sausage, beef, chicken, ham, or corned beef.
- Optional additions like rice, barley, or pasta can be included to make the soup more filling; just add cooked grains during the last few minutes of simmering.
- Store leftovers in the refrigerator for easy lunches or dinners throughout the week, and soup flavors develop further over time.
- For a vegan version, substitute chicken broth with vegetable broth and omit Worcestershire sauce or use a vegan alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
