This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low-carb meal. Watch the video below to see how I make it in my kitchen!
PREPARATION TIME
PREP:15 minutes
COOK:15 minutes
TOTAL:30 minutes
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ cabbage, chopped
1 (14-ounce) can diced tomatoes
4 to 6 cups vegetable broth, depending how thick or brothy you’d like it
1 to 2 tablespoons lemon juice
¼ cup roughly chopped fresh parsley
cracked black pepper, to taste
INSTRUCTIONS
Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
Add the minced garlic and spices and stir for another minute.
Add the cabbage and let it sweat for 5 minutes, stirring frequently.
Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
LISA’S TIPS
If you love my big soup pot, it’s this Le Creuset round Dutch oven.
NUTRITION
CALORIES: 145KCAL | CARBOHYDRATES: 19G | PROTEIN: 4G | FAT: 7G | SATURATED FAT: 1G | POLYUNSATURATED FAT: 1G | MONOUNSATURATED FAT: 5G | SODIUM: 469MG | POTASSIUM: 511MG | FIBER: 6G | SUGAR: 9G | VITAMIN A: 3106IU | VITAMIN C: 61MG | CALCIUM: 103MG | IRON: 2MG
