Description
This Healthy Cabbage Soup is a hearty and nutritious vegetable-based soup filled with green cabbage, carrots, celery, and diced tomatoes. Lightly sautéed onions and garlic add depth of flavor, while low-sodium vegetable broth keeps it wholesome and light. Perfect as a comforting, low-calorie meal option, this soup is easy to prepare and ideal for a healthy diet.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, chopped
- 2 medium carrots, sliced
- 3 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tbsp lemon juice (optional)
Seasonings
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp olive oil (for sautéing)
Instructions
- Heat olive oil and sauté aromatics: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
- Add vegetables and sauté: Incorporate the chopped cabbage, sliced carrots, and chopped celery into the pot. Continue to sauté the mixture for about 5 minutes, allowing the vegetables to soften slightly and develop flavor.
- Add liquids and tomatoes: Pour in 4 cups of low-sodium vegetable broth and the entire can of diced tomatoes. Stir thoroughly to combine all ingredients evenly in the pot.
- Season and simmer: Add salt, pepper, and the bay leaf to the pot. Bring the soup mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for 20-30 minutes, or until the vegetables are tender and flavors have melded together.
- Finish and serve: Remove the bay leaf. Adjust seasoning with additional salt and pepper if necessary. Stir in 1 tablespoon of lemon juice for brightness, if using. Serve hot for a satisfying and healthy meal.
Notes
- Using low-sodium vegetable broth helps control salt intake and keeps the recipe heart-healthy.
- Lemon juice adds a fresh, tangy brightness but can be omitted if preferred.
- For added protein, consider serving with a side of whole grain bread or a sprinkle of grated cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- This soup is naturally vegan and vegetarian friendly.
