Description
Brimming with colorful veggies, a whole head of cabbage, and flavorful herbs, Vegetable Cabbage Soup makes a delicious and healthy lunch, dinner, or meal prep idea! Vegan, oil-free option, and freezer friendly recipe.
Ingredients
Scale
- 1/4 cup water or 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced (optional)
- 2 large carrots, peeled and sliced
- 2 celery sticks, sliced
- 2 Tablespoons Italian seasoning
- 1 can (28oz) diced tomatoes with juices
- 1 medium potato or 6 baby (about 1 cup), diced
- 1 1/2 cups green beans, sliced into 1-inch pieces
- 1 head (2lbs.) of green cabbage, cored and chopped
- 5 – 6 cups low-sodium vegetable broth
- salt and pepper, to taste
- splash of balsamic or white wine vinegar (or juice of small lemon)
- chopped parsley
- lemon wedges
- crusty bread
Instructions
- Step 1: In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes.
- Step 2: Add the herbs and saute until fragrant, about 1 minute.
- Step 3: Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil.
- Step 4: Remove lid, stir once the cabbage has shrunk slightly. Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.
- Step 5: Add more water if needed, and season with salt and pepper to taste. Add splash of vinegar or lemon juice for punch of flavor.
Notes
Potato: You can use white, red, or Yukon, or substitute with sweet potato. Broth: Low-sodium vegetable broth is recommended for best flavor. Protein: For extra heartiness, add a drained can of white beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entree, Soup
- Method: Simmer
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg