Description

This healthy cabbage soup is a comforting and nutritious meal perfect for nourishing your body. Loaded with fresh vegetables like cabbage, carrots, and celery, and simmered in a flavorful vegetable broth with tomatoes and aromatic garlic and onions, this soup is both light and satisfying. It’s an easy, low-sodium recipe ideal for a wholesome lunch or dinner that supports well-being and is simple to prepare.

Ingredients

Scale

Vegetables

4 cups green cabbage, chopped
2 medium carrots, sliced
3 stalks celery, chopped
1 medium onion, diced
3 garlic cloves, minced

Liquids & Canned Goods

1 can (14.5 oz) diced tomatoes
4 cups low-sodium vegetable broth

Seasonings

Salt and pepper to taste
1 bay leaf
1 tbsp lemon juice (optional)
1 tbsp olive oil

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Instructions

Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until they become translucent and fragrant, about 3-4 minutes.
Add Vegetables: Add the chopped cabbage, sliced carrots, and chopped celery to the pot. Sauté the vegetables for about five minutes to soften and develop flavor.
Add Liquids and Tomatoes: Pour in 4 cups of low-sodium vegetable broth and the can of diced tomatoes. Stir to combine evenly with the vegetables.
Season and Simmer: Season the soup with salt, pepper, and add a bay leaf. Increase the heat to bring the mixture to a gentle boil. Then reduce the heat and let it simmer uncovered for 20-30 minutes, or until all vegetables are tender.
Finish and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if necessary. Stir in 1 tablespoon of lemon juice if desired for a bright, fresh flavor. Serve hot.

Notes

For a thicker soup, simmer uncovered to reduce the liquid further.
Adding lemon juice at the end enhances the soup’s brightness and balances flavors.
You can substitute cabbage with savoy or red cabbage for a different texture and color.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
To make it vegan, ensure the vegetable broth is free from animal products.