Hearty Classic Cabbage Soup

$To make classic cabbage soup, you need the following ingredients: - 1 medium head of green cabbage, finely chopped - 2 large carrots, diced into small cubes - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 stalks celery, diced into small pieces - 1 can (14 oz) diced tomatoes, including their juice - 6 cups vegetable broth, preferably low-sodium - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 1 bay leaf - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh parsley, finely chopped (for garnish) If you need to swap ingredients, here are some ideas: - Cabbage: Use kale or Swiss chard for a different green. - Carrots: Sweet potatoes work well for a sweeter taste. - Vegetable broth: Chicken broth adds a richer flavor if you are not vegetarian. - Dried thyme: Oregano or basil can create a nice change. - Olive oil: Avocado oil or any neutral oil can be used. This soup is not just tasty; it’s also healthy. Here is a rough breakdown per serving: - Calories: 120 - Protein: 4g - Fat: 5g - Carbohydrates: 18g - Fiber: 4g - Sodium: 500mg (varies with broth) - Vitamin C: High, due to cabbage and tomatoes - Iron: Good source from vegetables Classic cabbage soup offers a great way to enjoy a healthy meal full of flavor! {{ingredient_image_2}} Start by washing all your vegetables. I like to chop the cabbage first. A medium head of green cabbage works best. Finely chop it and set it aside. Next, take two large carrots and dice them into small cubes. This adds great sweetness. Then, finely chop one large onion and mince three cloves of garlic. The aroma of garlic and onion will make your kitchen smell amazing. Finally, dice four stalks of celery into small pieces. These veggies will create a great base for your soup. In a large pot or Dutch oven, add two tablespoons of extra virgin olive oil. Warm the oil over medium heat until it shimmers. Add the chopped onion and minced garlic. Sauté them for about three to four minutes. Stir them occasionally until the onion turns soft and clear. Then, add the diced carrots and celery. Cook them for five more minutes. They should start to soften. Now, fold in the chopped cabbage. Mix it well with the other veggies. Next, pour in one can of diced tomatoes, including their juice. Add six cups of low-sodium vegetable broth. Stir everything together well. Now, sprinkle in two teaspoons of dried thyme, one teaspoon of smoked paprika, and one bay leaf. Season with salt and black pepper to your taste. Increase the heat to bring the soup to a rolling boil. Once it boils, reduce the heat to low. Let it simmer uncovered for about 30 to 35 minutes. The cabbage should be tender, and the flavors should meld. Timing is key for great soup. Make sure your pot is at the right heat. You want a gentle simmer, not a raging boil. This helps the flavors blend well. If you stir occasionally, it helps everything cook evenly. Always taste your soup before serving. Adjust seasoning with more salt or pepper if needed. Remember to remove the bay leaf before serving. For the best presentation, garnish with fresh parsley. This adds color and freshness to each bowl. To boost the taste of your cabbage soup, try these ideas: - Add herbs: Fresh herbs like dill or basil can brighten the flavor. - Use broth wisely: Low-sodium vegetable broth brings out the natural tastes. - Spice it up: A touch of red pepper flakes adds warmth without overpowering. - Finish with acid: A splash of lemon juice or vinegar brightens the soup. These tips will help you create a more vibrant and tasty dish! Avoiding common mistakes can make a big difference: - Don’t rush the sauté: Letting onions and garlic soften enhances the flavor. - Chop evenly: Cut vegetables to similar sizes for even cooking. - Watch the salt: Season gradually to avoid over-salting the soup. - Skip the bay leaf too soon: Remember to remove it before serving. Steering clear of these errors will lead to a more delicious soup. Using the right tools helps you cook efficiently: - Large pot or Dutch oven: This allows ample space for ingredients to simmer. - Sharp knife: A good knife makes chopping faster and safer. - Cutting board: A sturdy board is key for prepping your veggies. - Ladle: Perfect for serving up warm bowls of soup. These tools will enhance your cooking experience and make the process smoother. Pro Tips Cut Cabbage Efficiently: To finely chop cabbage with ease, cut it into quarters, remove the core, and then slice it thinly. This method helps achieve even cooking and a better texture in the soup. Enhance Flavor Depth: For a richer flavor, consider adding a splash of apple cider vinegar or a squeeze of lemon juice just before serving. This brightens the soup and balances the flavors beautifully. Customize Vegetables: Feel free to include additional vegetables like bell peppers, zucchini, or green beans. This not only adds nutritional value but also enhances the color and texture of your soup. Make It Heartier: If you prefer a more filling soup, add cooked beans, lentils, or even diced potatoes to the mix. This will provide extra protein and make the soup more satisfying. {{image_4}} You can easily make this soup vegetarian or vegan. Simply use vegetable broth instead of chicken broth. This recipe is already packed with veggies, so you have a great base. Add more vegetables like bell peppers or zucchini for extra flavor. You can also toss in some beans for added protein and fiber. Lentils work well too! If you want more protein in your soup, add beans or meat. For beans, navy beans or kidney beans are great choices. Simply drain and rinse a can before stirring them in during the last 10 minutes of cooking. If you prefer meat, feel free to add cooked chicken or ground turkey. Brown the meat first and then add it with the veggies for a heartier soup. Want a kick in your soup? Try adding some heat! You can mix in red pepper flakes or fresh chopped jalapeños. Adding a dash of hot sauce can also spice things up. If you love bold flavors, consider adding curry powder or a splash of lime juice for a unique twist. These changes will not only enhance the taste but also make your soup exciting and lively. To store leftover cabbage soup, let it cool first. Use an airtight container to keep it fresh. Fill the container, leaving some space at the top. This space helps with expansion when freezing. You can keep it in the fridge for up to five days. If you want to freeze the soup, use freezer-safe containers. Make sure to label each container with the date. The soup can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Then, warm it on the stove over low heat. Stir it often to heat evenly. The shelf life of cabbage soup depends on how you store it. In the fridge, it lasts five days. If frozen, it stays good for three months. Always check for signs of spoilage before eating. If the soup smells sour or looks different, it’s best to throw it away. Cabbage soup is very healthy. It is low in calories and high in fiber. This soup can help with digestion and weight loss. Cabbage is rich in vitamins C and K, which boost your immune system. The carrots add beta-carotene, good for your eyes. The soup is also hydrating, thanks to the broth and veggies. Eating cabbage soup can make you feel full without many calories. Yes, you can make cabbage soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then add all the ingredients to the slow cooker. Pour in the broth and stir well. Set your slow cooker on low for 6-8 hours. You can also cook it on high for 3-4 hours. This method allows the flavors to blend nicely. It’s a great way to save time and enjoy a warm meal later. To make cabbage soup less watery, try these tips. First, sauté the vegetables longer to release their moisture. You can also drain the canned tomatoes before adding them. If the soup is still watery, you can simmer it uncovered for a while. This evaporation process thickens the soup. Adding a bit of tomato paste can also help. It gives flavor and thickens the mix without extra water. In this blog post, we explored how to make delicious cabbage soup. We covered key ingredients and their substitutes for a healthy meal. I shared step-by-step instructions for cooking and offered tips to avoid common mistakes. You learned about variations to suit different diets and how to store leftovers properly. In conclusion, cabbage soup is versatile and easy to make. With a few tweaks, you can enjoy it any way you like. Happy cooking!$

A comforting and nutritious soup made with cabbage, carrots, and a blend of herbs.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

1 medium head green cabbage, finely chopped
2 large carrots, diced into small cubes
1 large onion, finely chopped
3 cloves garlic, minced
4 stalks celery, diced into small pieces
1 can (14 oz) diced tomatoes, including their juice
6 cups vegetable broth, preferably low-sodium
2 teaspoons dried thyme
1 teaspoon smoked paprika
1 leaf bay leaf
to taste salt and black pepper
2 tablespoons extra virgin olive oil
to taste fresh parsley, finely chopped (for garnish)

Instructions

In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering.
Add the finely chopped onion and minced garlic, then sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Incorporate the diced carrots and celery into the pot, continuing to cook for an additional 5 minutes until they start to soften slightly.
Gently fold in the chopped cabbage, ensuring it mixes evenly with the other sautéed vegetables.
Pour in the diced tomatoes, including their juices, followed by the vegetable broth. Stir well to combine all ingredients.
Sprinkle in the dried thyme, smoked paprika, bay leaf, and season with salt and black pepper to taste.
Increase the heat to bring the soup to a rolling boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for about 30-35 minutes, or until the cabbage is tender and flavors meld.
Prior to serving, remove the bay leaf and taste the soup, adjusting the seasoning with more salt or pepper if necessary.
Serve the soup hot, garnished with a generous sprinkle of freshly chopped parsley.

Notes

Ladle the hearty soup into warm bowls, and finish with an extra sprinkle of fresh parsley for color. Pair each serving with a slice of crusty bread or a whole grain roll for a satisfying meal that warms the soul!

Keyword cabbage, healthy, soup, vegetarian