Description
This Best Cabbage Soup Recipe is a flavorful, hearty, and healthy soup featuring a medley of fresh vegetables, herbs, and spices simmered in a rich Italian-spiced tomato broth. It’s naturally gluten free, low in calories, and versatile, perfect for a comforting lunch or dinner.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 3 medium size carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 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
- 4-6 cloves garlic, minced
Canned and Packaged
- 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
- 8 cups low sodium chicken broth (may substitute vegetable broth)
Seasonings and Others
- 2 tablespoons extra virgin olive oil
- 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 vegetables: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, thinly sliced carrots, and sliced celery. Cook, stirring often, for 5-7 minutes or until the onions soften.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Add remaining ingredients except cabbage: Pour in the fire roasted diced tomatoes with their juices, kidney beans, tomato sauce, and the low sodium chicken broth. Add the peeled and cubed Yukon gold potatoes, trimmed and cut green beans, Worcestershire sauce, dried basil, parsley, oregano, salt, sugar, dried thyme, pepper, and the 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 maintain a gentle simmer. Cook for 20 minutes or until the potatoes are tender.
- Add cabbage: Stir in the sliced green cabbage. Cover again and simmer for an additional few minutes until the cabbage wilts but remains vibrant.
- Finish and season: Remove from heat and add a splash of lemon juice to brighten the flavors. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired. Add extra broth if a thinner consistency is preferred.
Notes
- This recipe is naturally gluten free and low calorie, making it a healthy comfort food option.
- Feel free to swap or add vegetables according to your preference for added variety.
- For a heartier meal, add Italian sausage, beef, chicken, ham, or corned beef along with rice, barley, or pasta.
- The soup keeps very well refrigerated, perfect for meal prep and leftovers throughout the week.
- Use low sodium broth to control the salt content and adjust seasoning later as needed.
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
