- Storing: Allow the soup to cool before transferring to an airtight container. Refrigerate for up to 4 to 5 days.
- Freezing: For longer storage, freeze the soup in portioned containers or trays for up to 3 months.
- Customization: Feel free to personalize this soup with your choice of additional vegetables, spices, or proteins.
Cabbage Soup Recipe
A heartwarming, nutritious soup crafted with cabbage, vegetables, and aromatic herbs, this recipe offers a simple, low-carb option for a wholesome meal.
Print
Pin
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 large carrot diced
- ½ cabbage chopped
- 1 onion diced
- 2 garlic cloves minced
- 2 celery stalks diced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 14-ounce can diced tomatoes
- 4 to 6 cups vegetable broth adjust to desired consistency
- ¼ cup roughly chopped fresh parsley
- 1 to 2 tablespoons lemon juice
- Cracked black pepper to taste
Instructions
- Heat the olive oil in a spacious pot over medium-high heat. Incorporate the diced onion, carrot, and celery, cooking until softened, approximately 4 to 5 minutes.
- Introduce the minced garlic, dried oregano, and dried basil, stirring for an additional minute to release their flavors.
- Add the chopped cabbage and cook for 5 minutes, stirring frequently to allow it to soften and blend with the other vegetables.
- Pour in the vegetable broth along with the diced tomatoes. Simmer uncovered for about 10 minutes, or until the vegetables reach your desired level of tenderness.
- Remove the pot from the heat and stir in the lemon juice, fresh parsley, and cracked black pepper. Mix well and serve immediately.