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Cabbage Soup

Cabbage Soup

This cabbage soup is a nourishing, easy-to-make dish loaded with veggies and herbs. Perfect for cozy dinners or weekly meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 145 kcal

Equipment

  • - Large soup pot or Dutch oven
  • - Wooden spoon
  • - Chef’s knife
  • - Cutting board

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 medium onion diced
  • - 2 celery stalks diced
  • - 1 large carrot diced
  • - 2 garlic cloves minced
  • - ½ teaspoon dried oregano
  • - ½ teaspoon dried basil
  • - ½ teaspoon sea salt
  • - ½ head green cabbage chopped
  • - 1 14 oz can diced tomatoes
  • - 4–6 cups vegetable broth
  • - 1–2 tablespoons lemon juice
  • - ¼ cup fresh parsley chopped
  • - Black pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, celery, and carrot. Sauté for 5 minutes.
  • Stir in garlic and spices. Cook for 1 minute.
  • Add cabbage and cook for 5 minutes until softened.
  • Pour in tomatoes and broth. Simmer uncovered for 10–15 minutes.
  • Remove from heat. Stir in lemon juice, parsley, and pepper. Serve hot.

Notes

- Add beans or protein for a heartier version
- Stores well in freezer for up to 3 months
- Adjust broth amount for thicker or thinner soup
Keyword Cabbage Soup