Description
A warm and hearty Cabbage Vegetable Soup offers a comforting balance of textures, featuring tender chunks of cabbage, carrots, celery, and potatoes simmered in a savory, herb-infused broth.
Ingredients
Scale
- 6 cups vegetable broth (low sodium)
- 1 medium head cabbage, chopped into 1-inch pieces (approx. 2 lbs)
- 4 large carrots, peeled and sliced into half-moons
- 1 lb Yukon Gold or russet potatoes, peeled and cubed
- 3 stalks celery, sliced diagonally
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 0.5 tsp dried oregano
- to taste salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 0.25 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery, cooking until soft (5-7 mins). Add garlic and dried herbs, cooking for 1 minute.
- Stir in carrots and potatoes. Pour in 1 cup of broth to deglaze the pot. Simmer for 3 minutes.
- Add remaining broth. Bring to a boil, then reduce heat to low. Cover partially and simmer for 10-12 minutes until carrots and potatoes are nearly tender.
- Add chopped cabbage. Cover and simmer for 8-10 minutes until cabbage is tender-crisp.
- Remove from heat. Stir in lemon juice and parsley. Adjust salt and pepper to taste. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove.