Tender Cabbage Soup Recipe

Ingredients

Main Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ½ cabbage, chopped
• 1 (14-ounce) can diced tomatoes
• 4 to 6 cups vegetable broth
• 1 to 2 tablespoons lemon juice
• ¼ cup roughly chopped fresh parsley
• Cracked black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the diced onions, carrot, and celery. Cook the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
2. Stir in the minced garlic, dried oregano, dried basil, and salt. Cook for 1 minute to release the flavors.
3. Add the chopped cabbage to the pot. Cook for 5 minutes, stirring frequently, allowing the cabbage to sweat and soften slightly.
4. Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir to combine. Bring the soup to a gentle simmer and cook uncovered for 10 minutes or until all the vegetables are tender to your liking.
5. Remove the pot from heat. Stir in the lemon juice, fresh parsley, and cracked black pepper to taste. Mix well and serve hot.

Notes

• Let the soup cool completely before storing it in an airtight container. It will stay good for 4 to 5 days in the refrigerator.
• For longer storage, freeze the soup in portioned containers or ice cube trays designed for freezing soup. It will keep up to 3 months frozen.
• Customize the soup by adding other vegetables like zucchini, green beans, or kale to suit your taste.
• If you prefer a thicker soup, reduce the amount of vegetable broth or simmer longer to concentrate the flavors.
• For an extra protein boost, add cooked beans or lentils before serving.

Nutrition

Serving: 1 serving | Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 0.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 500mg | Fiber: 5g | Sugar: 6g