When I’m looking to lighten things up a bit, I turn to veggie loaded soups like chicken and vegetable soup, Olive Garden minestrone soup and this simple yet satisfying cabbage soup.
Cabbage Soup Ingredients
To make this cabbage soup you will need olive oil, an onion, carrots, celery, garlic, a red bell pepper, a green bell pepper, green cabbage, a can of diced tomatoes, Italian seasoning, chicken broth, green beans, parsley, salt and black pepper. Enjoy this cabbage soup with side dishes like homemade dinner rolls, honey cornbread, cauliflower mashed potatoes or roasted parsnips! This soup is also delicious on St. Patrick’s Day!
How Do You Make Cabbage Soup?
To make this cabbage soup recipe first heat olive oil in a large pot on a stove. Add onion, carrot and celery to the pot and cook about 5 minutes. Next, place minced garlic in the pot and let it cook for 30 seconds. Add the chopped red and green peppers and cabbage to the pot. Pour in the can of diced tomatoes and the chicken broth. Season everything with Italian seasoning, salt and black pepper. Bring the soup to a boil and let it simmer for 10-15 minutes until everything is tender. Add the green beans and cook everything for another 5 minutes. Finally, serve the soup with a sprinkle of parsley.
Tips For The Perfect Cabbage Soup
Cut all the vegetables into similar sizes so that they cook at the same rate. I prefer to have my veggies in large chunks for a heartier soup. You can use fresh or frozen green beans in your cabbage soup, whichever you prefer. I typically make this soup with chicken broth, but you can also make it with vegetable broth, seafood broth or beef broth.
Slow Cooker Cabbage Soup
You can make this recipe in a crock pot. Simply, place all the ingredients except the parsley in a slow cooker and cook on low for 2-4 hours or high for 1-2 hours. Sprinkle with parsley, then serve.
Flavor Variations
This cabbage soup is designed to be a low calorie meal, but you can add other ingredients if you’re looking to add more flavors.
Protein: Try this soup with shredded chicken, ground turkey or extra lean ground beef. Starches: Add some potatoes or brown rice to the soup. Vegetables: You can use your favorite veggies for this soup. Some great options include zucchini, broccoli, cauliflower, mushrooms, leeks and spinach. Vegetarian: Make a vegetarian version of this soup by substituting vegetable broth for the chicken broth. Beans: You can add canned white beans, cannellini beans or kidney beans to this soup. Lower Calorie: I really think the olive oil adds richness to the soup and is worth the calories. That being said, if you’re looking to make this soup as low calorie as possible, you can skip the olive oil and simply simmer everything in the broth. Seasonings: Add extra flavor with a squeeze of lemon juice, some thyme, oregano or basil. Spicy: Bring the heat with cayenne pepper or red pepper flakes. Thicker: Remove some of the cooked soup and puree it in a blender, then pour it back into the pot with the rest of the soup. Stir it together and enjoy!
I eat this soup all the time, it’s the absolute best way to get a hefty dose of veggies into your day and it also happens to taste great! Make a batch today and enjoy it all week long for a healthy boost.
Cabbage Soup Video
