Easy Cabbage Vegetable Soup
A quick and delicious vegetable soup with cabbage. This soup is flavorful, low calorie and filling.
Servings: 8
Calories: 749Kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 large carrots chopped
- 3 stalks celery chopped
- 1 cup cauliflower broken into small pieces
- 1 can chickpeas garbanzo beans drained
- 1 small cabbage chopped green cabbage
- 8 cups chicken broth
- Use vegetable broth if making a vegetarian version
- 1 can tomatoes seasoned chopped
- 3 cloves garlic minced
- 1 tablespoon oregano dried
- 1 tablespoon dried parsley or 2 tablespoons fresh - reserve some for garnish if using fresh
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Heat oil in a dutch oven or stockpot at medium high heat.
- Add onions, cook for a couple of minutes stir regularly.
- Add carrots, celery, cauliflower and cook until vegetables are soft (5 or so minutes). You can check the tenderness of the veggies with a fork.
- Add garlic and cook until it is fragrant.
- Add broth then add canned chopped tomatoes, drained chickpeas, oregano, parsley, and thyme.
- Reduce heat to medium heat. I prefer to simmer rather than boil my soups.
- Add cabbage and simmer until cabbage is cooked (about 5-10 minutes).
- Add salt and pepper to taste. If you have fresh parsley handy, use it to garnish the served bowls of soup.
Notes
This recipe is perfect when you have veggies or herbs that need to be used up. I will add items like mushrooms, potatoes, zucchini (when my garden goes zucchini crazy), red peppers or some shredded fresh basil (or dried or even frozen). If you like your soup spicier add some red pepper flakes. If you have a bay leaf or two handy, add it! The texture and the flavor will change per batch if you vary the ingredients but you will quickly find your favorite combo.
If watching your sodium intake, use low-sodium broth. Or if you would like to make this a vegetarian soup, use vegetable stock.
This is a very flexible veggie soup! Since this is a big batch, I love to freeze this in individual servings. You can freeze this in small freezer bags, 16 oz canning jars or plastic or glass storage containers. A suggestion - plan ahead and let your frozen soup thaw in the fridge. I usually take a few items out of my freezer on Sundays so I have either precooked meals / leftovers or ingredients ready to go for the first few days of the week.
This is a very flexible veggie soup! Since this is a big batch, I love to freeze this in individual servings. You can freeze this in small freezer bags, 16 oz canning jars or plastic or glass storage containers. A suggestion - plan ahead and let your frozen soup thaw in the fridge. I usually take a few items out of my freezer on Sundays so I have either precooked meals / leftovers or ingredients ready to go for the first few days of the week.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 8g | Calories: 749Kcal | Carbohydrates: 97g | Protein: 29g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 38mg | Sodium: 7396mg | Potassium: 3178mg | Fiber: 33g | Sugar: 50g | Vitamin A: 37572IU | Vitamin C: 340mg | Calcium: 680mg | Iron: 11mg