Cabbage Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.75 out of 5 stars
(35)
Ingredients
6
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeds removed and chopped
- 2 carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cabbage, chopped (about 5 cups)
- 28 ounces diced fire roasted tomatoes
- 5 cups vegetable broth
- 1-2 tablespoons lemon juice
- Chopped fresh parsley, for garnish
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Preparation
Step 1
In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, carrots, and celery. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Step 2
Add the garlic, bay leaf, thyme, basil, oregano, salt, and pepper. Cook for 1 minute.
Step 3
Add the cabbage and cook until the cabbage is tender, stirring frequently. This should take about 5 minutes.
Step 4
Add the tomatoes and vegetable broth. Turn the heat to low and simmer for about 10 minutes or until the vegetables are soft.
Step 5
Stir in the lemon juice and fresh parsley. Taste and season with salt and pepper, if necessary. Remove the bay leaf. Ladle the soup into bowls and serve warm.
Step 6
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Chef's notes
Mix up the vegetables! Potatoes, sweet potatoes, zucchini, green beans, and peas are all good options.
Add white beans, chickpeas, or red beans.
If you want to add meat, sausage, pancetta, bacon, or chicken are good options.
Give the soup a spicy kick by adding crushed red pepper flakes or a pinch of cayenne pepper.
Finish the soup with Parmesan cheese.
Add a splash of cream or coconut milk for a decadent and creamy soup.
Top the soup with homemade croutons.
