Cabbage Soup
This hearty Cabbage Soup is a comforting dish packed with nutrients and flavor, perfect for a light lunch or warming dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
Ingredients
- 1 medium head cabbage, chopped About 2 pounds.
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup celery, diced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes, until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the carrots, celery, and chopped cabbage. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the vegetable broth and add the canned tomatoes, along with their juices.
- Season with thyme, basil, salt, and pepper. Bring the soup to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, until all the vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup stores well in the refrigerator for up to 4 days and can be frozen for future meals.
Feel free to customize the soup by adding other vegetables like bell peppers or zucchini.
Serve with crusty bread for a complete meal.