Servings: 8 servings 45 mins Calories: 98
Presented by Author: Amanda Formaro
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion chopped, about 1 1/2 cups
- 4 cloves garlic minced, about 1 tablespoon
- 1/2 large head of green cabbage chopped, 9-10 cups
- 6 cups low sodium vegetable stock or chicken stock. 6-7 cups
- 2 ribs celery chopped, 2 cups
- 28 ounces diced tomato 1 can
- 1 large carrot chopped, 1 1/2 cups
- 1 cup fresh green beans cut into 1-inch pieces
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground pepper
- fresh parsley optional as garnish
Heat olive oil in a soup pot over medium heat, then add in chopped onion and garlic.
Add cabbage, celery, diced tomato, carrot, green beans, salt, dried thyme, dried parsley, and ground pepper.
Add enough stock to almost cover the vegetables. Bring to a boil uncovered.
Cook uncovered on medium/medium-low for 10 minutes, stirring occasionally. Cover and simmer on the lowest setting for 20 minutes.
NOTE – if you want your cabbage to be softer, cook covered for an additional 15 minutes.
- Our cabbage soup recipe is vegetarian-friendly, but you can always add in a protein like bacon, chicken, or crumbled sausage to beef it up. If you don’t want to add meat, try stirring in some white rice, diced potatoes, beans, or chickpeas for an even heartier soup. Add a bay leaf for further flavor in the broth.
- If you like a thicker broth in your cabbage soup try adding a few tablespoons of tomato paste to the mix. This should help thicken it up. You can also try adding cornstarch or flour.
- Low-sodium vegetable or chicken stock work well here. Substitute with homemade stock if desired.
- Store leftover cabbage soup in an air-tight container kept in the refrigerator for 4-5 days. Reheat on the stovetop.
- To freeze, transfer the cooled soup to an air-tight container or large ziptop bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on medium-low on the stovetop until warmed through.
- transfer the cooled soup to an air-tight container or large ziptop bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on medium-low on the stovetop until warmed through.