CABBAGE SOUP
Cabbage soup is a classic comfort food that is both hearty and nutritious. Packed with vegetables, herbs, and flavorful broth, this soup is perfect for warming up on chilly days or enjoying as a light and satisfying meal any time of year. With simple ingredients and easy-to-follow instructions, you can whip up a delicious batch of cabbage soup that the whole family will love.
Why You Should Try This Recipe:
If you’re looking for a healthy and flavorful dish that’s easy to make and budget-friendly, this cabbage soup recipe is the perfect choice. It’s loaded with nutritious vegetables and herbs, making it a great option for a wholesome meal. Plus, it’s versatile enough to customize with your favorite ingredients and spices, making it a go-to recipe for busy weeknights or lazy weekends.
Ingredients Overview:
- Yellow onion, garlic, olive oil: For the aromatic base of the soup.
- Carrots, celery, green bell pepper: Providing sweetness, crunch, and flavor.
- Canned diced tomatoes, tomato sauce: Adding depth and richness to the broth.
- Frozen green beans: For added texture and color.
- Chopped parsley, smoked paprika, oregano, thyme, black pepper: Enhancing the flavor profile of the soup.
- Cabbage: The star ingredient that adds bulk and heartiness to the dish.
- Vegetable broth: Providing a flavorful base for the soup.
- Salt, lemon juice: To balance and brighten the flavors of the soup.
Instructions:
- Prepare the Aromatic Base: Dice the onion and mince the garlic. Sauté them in olive oil until soft.
- Prepare the Vegetables: Peel and slice the carrots, chop the celery, and dice the bell pepper. Add them to the pot and continue sautéing.
- Add Tomatoes and Spices: Stir in the diced tomatoes, tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and black pepper.
- Add Cabbage and Broth: Chop the cabbage and add it to the pot along with the vegetable broth. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and simmer for about 40 minutes or until the cabbage is tender.
- Season and Serve: Season the soup with salt and lemon juice. Serve hot with crusty bread for dipping.
Serving Suggestions:
- Enjoy the cabbage soup as a light meal on its own or as a starter to a larger meal.
- Pair it with a side salad or sandwich for a complete and satisfying lunch or dinner.
- Garnish with additional chopped parsley or a dollop of sour cream for extra flavor and presentation.
Storage Tips:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheat the soup on the stovetop or in the microwave until warmed through before serving.
Recipe Notes and Tips:
- Feel free to customize the soup with your favorite vegetables, such as potatoes, zucchini, or spinach.
- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or herbs.
- For a richer flavor, you can use chicken broth instead of vegetable broth.
FAQs:
Q: Can I freeze cabbage soup? A: Yes, cabbage soup freezes well. Let it cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months, and thaw in the refrigerator before reheating.
Q: Can I use fresh green beans instead of frozen? A: Yes, you can use fresh green beans instead of frozen. Simply trim and chop them into bite-sized pieces before adding them to the soup.
Q: Can I make this soup in a slow cooker? A: Yes, you can adapt this recipe for a slow cooker. Sauté the onions and garlic as directed, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. Adjust the seasoning before serving.
Cabbage Soup
Equipment
- - Large soup pot
- - Chopping board and knife
- - Stirring utensil
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1 Tbsp olive oil
- 4 carrots
- 4 ribs celery
- 1 green bell pepper
- 1 28 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1/2 lb. frozen green beans
- 1/4 cup chopped parsley
- 1/2 Tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp freshly cracked black pepper
- 6 cups chopped cabbage about 1/2 head
- 6 cups vegetable broth
- 1 tsp salt
- 1 Tbsp lemon juice
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
- While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
- Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
- Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
- Once the cabbage is tender, season the soup with salt, starting with 1/2 tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine.
- Serve hot with crusty bread for dipping.
