Description

This hearty and healthy cabbage soup is packed with fresh vegetables and warming spices, making it a perfect low-calorie, vegan meal. It combines tender cabbage, carrots, celery, and diced tomatoes in a flavorful vegetable broth with aromatic herbs for a comforting and nutritious dish that is easy to prepare on the stovetop.

Ingredients

Vegetables

1 small yellow onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 small head green cabbage, chopped

Liquids and Canned Goods

1 can (14.5-ounce) diced tomatoes with juices
6 cups vegetable broth or chicken broth

Spices and Herbs

1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 tablespoons chopped fresh parsley (optional)

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Instructions

Heat the oil: Heat the olive oil in a large pot over medium heat.
Sauté onion: Add the diced onion and cook for 3 to 4 minutes until softened.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
Combine vegetables: Add the sliced carrots, celery, and chopped cabbage; stir to combine well.
Add liquids and spices: Pour in the diced tomatoes with their juices and the broth. Add dried thyme, paprika, salt, black pepper, and the bay leaf.
Simmer soup: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes until all vegetables are tender.
Final touches: Remove the bay leaf, taste, and adjust the seasoning if necessary.
Serve: Garnish with fresh chopped parsley before serving.

Notes

For extra protein, add cooked beans or shredded chicken to the soup.
This soup tastes even better the next day after the flavors meld.
It freezes well, making it perfect for meal prep or leftovers.