The Best Cabbage Soup Recipe
This cabbage soup is packed with vibrant vegetables and flavors and blends comfort and nutrition to make a wholesome meal.
Servings 2
Calories 262kcal
Ingredients
- 1 carrot diced
- 1 yellow onion diced
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 can cook white beans drained and rinsed
- 4 garlic cloves minced
- 1 potato peeled and diced
- 1 small green cabbage sliced
- fresh parsley chopped
Instructions
- In a large pot, heat the olive oil on medium-high heat. Add the carrots, onions, and garlic. Cook and stir occasionally for around 5 minutes until the vegetables are soft and translucent. Season with salt and pepper.
- Slice the cabbage and set aside.
- Add the can of diced tomatoes, vinegar, vegetable broth, white beans, potatoes, and cabbage.
- Cover the pot and simmer for 20 minutes, or until the potatoes and the cabbage are tender.
- Season the cabbage soup with salt and pepper and garnish with fresh parsley. Enjoy!
Notes
- If you are allergic to tomatoes, or simply don't like them, you can use a half cup of chopped red peppers from the jar. Dice them and add them to the soup instead of the tomato sauce. If the consistency of the jarred red peppers is too thick, you can add some more vegetable stock.
- You can also cook this soup in a slow cooker or Instant Pot. If you use the slow cooker, set the cooker on HIGH for 4 hours. If you are using an Instant Pot, sauté your vegetable first, then add all ingredients to the pot, lock the lid, and set pressure on HIGH for 20 minutes.
Nutrition
Calories: 262kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 870mg | Potassium: 1368mg | Fiber: 15g | Sugar: 24g | Vitamin A: 6033IU | Vitamin C: 193mg | Calcium: 280mg | Iron: 5mg