Cabbage Soup
A cozy and healthy cabbage soup recipe made with fresh veggies and herbs in under 30 minutes. It's budget-friendly, low-carb, and big on flavor.
Equipment
- - Large soup pot
- Wooden spoon
- Ladle
- Chef’s knife
- Cutting board
Ingredients
- - 2 tablespoons olive oil
- - 1 medium onion diced
- - 1 large carrot diced
- - 2 celery stalks diced
- - 2 garlic cloves minced
- - ½ teaspoon dried oregano
- - ½ teaspoon dried basil
- - ½ teaspoon sea salt
- - ½ head green cabbage chopped
- - 1 14 oz can diced tomatoes
- - 4–6 cups vegetable broth
- - 1–2 tablespoons lemon juice optional
- - ¼ cup fresh parsley chopped
- - Cracked black pepper to taste
Instructions
- Heat oil in a large pot. Sauté onion, carrot, and celery for 5 minutes.
- Add garlic, oregano, basil, and salt. Stir for 1 minute.
- Stir in cabbage. Cook 5 minutes, stirring often.
- Add tomatoes and broth. Simmer for 10 minutes.
- Turn off heat. Stir in lemon juice, parsley, and pepper. Serve hot.
Notes
- Add beans, grains, or meat for variety.
- Store leftovers in the fridge up to 5 days or freeze for 3 months.
- Store leftovers in the fridge up to 5 days or freeze for 3 months.