Description

This Simple Homemade Cabbage Soup is a hearty, nutritious, and comforting dish perfect for a light lunch or dinner. Featuring fresh vegetables simmered in a flavorful vegetable broth with aromatic herbs and spices, this soup is easy to prepare, vegan-friendly, and full of vibrant flavors. It’s a great way to incorporate more vegetables into your diet with minimal effort.

Ingredients

Scale

Vegetables

1 medium head Cabbage, chopped into bite-sized pieces
2 large Carrots, diced
1 large Onion, chopped
2 stalks Celery, diced
3 cloves Garlic, minced

Liquids & Canned Goods

6 cups Vegetable Broth, low-sodium
1 14-ounce can Diced Tomatoes, undrained

Herbs & Seasonings

2 leaves Bay Leaves
1 tablespoon Italian Seasoning
Salt, to taste
Pepper, to taste

Oils

2 tablespoons Olive Oil, for sautéing

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Instructions

Prepare Ingredients: Chop the cabbage into bite-sized pieces, dice the carrots and celery, chop the onion, and mince the garlic to get all your fresh vegetables ready.
Sauté Onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent and soft.
Add Garlic: Stir in the minced garlic and continue to sauté for 1-2 minutes until the garlic is fragrant, taking care not to burn it.
Add Carrots and Celery: Add the diced carrots and celery to the pot and cook them for about 5 minutes until they start to soften, stirring occasionally.
Add Cabbage: Incorporate the chopped cabbage into the pot, stirring to combine. Cook for an additional 4-5 minutes until the cabbage begins to wilt slightly.
Pour Broth and Tomatoes: Pour in the 6 cups of low-sodium vegetable broth and add the undrained can of diced tomatoes. Bring the mixture to a gentle boil.
Add Herbs: Stir in the 2 bay leaves and 1 tablespoon of Italian seasoning to infuse flavor into the soup.
Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking.
Season and Finish: After simmering, taste the soup and season with salt and pepper as desired. Remove the bay leaves before serving.
Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs like parsley or basil for extra freshness and color.

Notes

For a heartier soup, add cooked beans or lentils before simmering.
Use low-sodium vegetable broth to control salt content and make it healthier.
You can substitute Italian seasoning with dried oregano and basil if preferred.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheat gently on the stovetop or microwave before serving.