Description
A hearty and healthy cabbage soup bursting with vibrant vegetables and flavorful Italian spices. This recipe combines carrots, celery, green beans, potatoes, tomatoes, kidney beans, and cabbage in a savory tomato broth, perfect for a comforting low-calorie meal that's naturally gluten free and highly versatile.
Ingredients
Scale
Vegetables
- 1 small onion (chopped)
- 3 medium size carrots (thinly sliced, 1 ½ cups)
- 4 stalks celery (sliced, 1 ½ cups)
- 6 oz. fresh green beans (trimmed and cut into 1-inch pieces)
- 2 medium Yukon gold potatoes (peeled, chopped into 1/2-inch cubes)
- 4-5 cups green cabbage (cut into 1/4-inch wide slices)
- 4-6 cloves garlic (minced)
Canned and Jarred
- 1 14.5 oz. can fire roasted diced tomatoes (with juices)
- 1 15.5 oz. can kidney beans (drained and rinsed)
- 1 15 oz. can tomato sauce
Liquids and Oils
- 2 tablespoons extra virgin olive oil
- 8 cups low sodium chicken broth (can substitute vegetable broth)
- A splash of lemon juice
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 bay leaf
Instructions
- Prepare the Base: Heat the extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions, sliced carrots, and sliced celery. Cook while stirring often for 5-7 minutes until the onions are softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Add Remaining Ingredients (except cabbage): Pour in the fire roasted diced tomatoes with juices, drained kidney beans, tomato sauce, and low sodium chicken broth. Add the chopped Yukon gold potatoes, trimmed green beans, Worcestershire sauce, dried basil, dried parsley, dried oregano, salt, sugar, dried thyme, black pepper, and bay leaf. Stir well to combine all ingredients.
- Simmer the Soup: Cover the pot and bring the soup to a rolling boil. Once boiling, uncover and reduce the heat to a gentle simmer. Let it cook uncovered for 20 minutes or until potatoes and green beans are tender to the bite.
- Add the Cabbage and Finish Cooking: Stir in the sliced green cabbage. Cover the pot again and simmer for an additional few minutes until the cabbage just wilts but remains bright and tender.
- Season and Serve: Remove the bay leaf and stir in a splash of lemon juice to brighten the flavors. Taste the soup and adjust seasoning with additional salt, black pepper, or a pinch of red pepper flakes for heat if desired. Add extra broth for a thinner soup consistency if preferred. Serve hot.
Notes
- This cabbage soup isn’t limited to these vegetables — feel free to swap in your favorites to alter texture and flavor.
- You can enhance the soup by adding proteins such as Italian sausage, chicken, beef, ham, or corned beef for a heartier meal.
- Add grains like rice, barley, or small pasta shapes to make the soup even more filling. Add them during simmering and cook until tender.
- The soup keeps very well refrigerated, making it perfect for meal prep and leftovers throughout the week.
- Using low sodium broth helps control the salt content; adjust seasoning to taste upon finishing.
- The lemon juice added at the end gives a refreshing brightness that balances the tomato base.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
