Description
This hearty and healthy Cabbage Soup recipe is a flavorful, low-fat dish perfect for a nutritious meal. Packed with fresh vegetables and aromatic herbs, it’s a simple stovetop soup that comes together quickly and is ideal for a light lunch or dinner.
Ingredients
Scale
Broth and Base
- 3 cups nonfat low-sodium beef broth
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 2 cups chopped cabbage
- ½ yellow onion, chopped
- 1 cup chopped carrot
- 1 cup green beans, trimmed and chopped
- ½ cup chopped zucchini
- 1 cup diced tomato
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables
Herbs and Seasonings
Instructions
- Prepare the pot: Spray a large pot with olive oil spray to prevent sticking and add a subtle flavor base.
- Sauté aromatics and vegetables: Heat the pot over medium-high and sauté the chopped onions, carrots, and minced garlic for about 5 minutes until the onion becomes translucent and the carrots slightly soften, developing their sweetness.
- Add broth and bulk ingredients: Pour in the nonfat low-sodium beef broth, then stir in the tomato paste, diced tomatoes, chopped cabbage, green beans, fresh basil, dried oregano, and season with kosher salt and freshly ground black pepper. Mix everything well to combine flavors.
- Simmer the soup: Reduce the heat to a simmer and cook for 10 minutes, allowing the vegetables to soften gently and the flavors to meld.
- Add zucchini and continue cooking: Stir in the chopped zucchini and simmer the soup for an additional 10 minutes until all the vegetables, including zucchini, reach your preferred level of tenderness.
- Serve: Ladle the soup hot into bowls. Optionally garnish with chopped chives or fresh thyme to add a fresh herbal note before serving. Enjoy your wholesome vegetable soup!
Notes
- Use low-sodium broth to better control the salt content in the soup.
- Feel free to substitute beef broth with vegetable broth for a lighter vegetarian version.
- Adding fresh herbs at the end enhances the soup’s flavor and aroma.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Adjust vegetable quantities and types based on seasonal availability or personal preference.
