Description
This hearty and healthy cabbage soup is packed with vibrant vegetables and flavorful herbs. It's an easy-to-make, comforting dish perfect for a light lunch or simple dinner. The soup combines sautéed onions, bell peppers, carrots, celery, and cabbage simmered with fire-roasted tomatoes and vegetable broth, finished with a splash of lemon juice and fresh parsley for brightness.
Ingredients
Vegetables and Herbs
- 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
- 1/2 cabbage, chopped (about 5 cups)
- Chopped fresh parsley, for garnish
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 28 ounces diced fire roasted tomatoes
- 5 cups vegetable broth
- 1-2 tablespoons lemon juice
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Add Aromatics and Herbs: Stir in the minced garlic, bay leaf, dried thyme, dried basil, dried oregano, kosher salt, and black pepper. Cook for 1 minute to release the flavors.
- Cook Cabbage: Add the chopped cabbage to the pot and cook, stirring frequently, until the cabbage becomes tender. This should take about 5 minutes.
- Add Tomatoes and Broth: Pour in the diced fire roasted tomatoes along with their juices and the vegetable broth. Reduce heat to low and let the soup simmer gently for about 10 minutes, or until all the vegetables are soft and flavors meld.
- Finish and Serve: Stir in the lemon juice and fresh parsley to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf, ladle the soup into bowls, and serve warm.
Notes
- For a spicier version, add red pepper flakes when sautéing the garlic.
- For extra protein, you can add cooked beans or lentils to the soup during the simmering step.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze well.
- You can substitute cabbage with kale or spinach, but adjust cooking times accordingly as leafy greens cook faster.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American