Cabbage soup is a hearty, nutritious, and easy-to-make dish that’s perfect for a cozy meal. Packed with fresh vegetables and a flavorful broth, this soup is a great option whether you’re looking to eat healthier, lose weight, or just enjoy a comforting bowl of soup. It’s naturally low in calories, yet filling and satisfying. The best part? You can customize it with your favorite vegetables, spices, and proteins.
Ingredients
- 1 medium head of cabbage, chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1-2 cups shredded cooked chicken or turkey for added protein
Instruction
- Prepare the Vegetables
Wash and chop all the vegetables. Set aside. - Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and translucent. - Add Vegetables
Add the carrots, celery, and bell peppers to the pot. Cook for 5 minutes, stirring occasionally. - Add Cabbage
Stir in the chopped cabbage and cook for another 5 minutes until it begins to soften. - Add Broth and Tomatoes
Pour in the vegetable broth and add the diced tomatoes (with their juice). Stir well to combine. - Season the Soup
Add thyme, basil, smoked paprika, salt, and pepper. Stir to incorporate the seasonings. - Simmer
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the vegetables are tender. - Optional Protein
If adding protein, stir in shredded cooked chicken or turkey during the last 5 minutes of cooking to heat through. - Serve
Ladle the soup into bowls and serve hot. Garnish with fresh parsley, if desired.
Cooking Notes
- Broth: For a richer flavor, use a mix of broth and a splash of white wine.
- Texture: For a thicker soup, use an immersion blender to blend a portion of the soup before serving.
- Storage: Cabbage soup keeps well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stove or in the microwave.
- Add-ins: Consider adding beans (like cannellini or kidney beans) or grains (like barley or quinoa) for a heartier version.
Variations
- Spicy Cabbage Soup: Add red pepper flakes or diced jalapeños for some heat.
- Keto-Friendly Cabbage Soup: Skip the carrots and tomatoes and focus on low-carb veggies like zucchini or spinach. Use a bone broth base for extra nutrients.
- Vegetarian Option: Keep it veggie-packed with plant-based broth and add tofu or lentils for protein.
Frequently Asked Questions (FAQs)
Can I make cabbage soup in a slow cooker?
Yes! Simply add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The flavors meld beautifully, and the vegetables become tender.
Is cabbage soup good for weight loss?
Cabbage soup is naturally low in calories and high in fiber, making it a popular choice for those looking to lose weight. It’s filling and packed with nutrients.
Can I freeze cabbage soup?
Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
What can I serve with cabbage soup?
Serve cabbage soup with crusty bread, a side salad, or even a light sandwich for a complete meal.
This Cabbage Soup is not only delicious and comforting but also incredibly versatile and healthy. Whether you’re following a specific diet, meal-prepping for the week, or simply craving a warm bowl of goodness, this recipe is sure to hit the spot. Customize it to suit your preferences, and enjoy the wholesome flavors in every bite!
