Description
Brimming with colorful veggies, a whole head of cabbage, and flavorful herbs, this Vegetable Cabbage Soup makes a delicious and healthy lunch, dinner, or meal prep idea. Vegan, oil-free option, and freezer friendly.
Ingredients
1/4 cup water or 1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced (optional)
2 large carrots, peeled and sliced
2 celery sticks, sliced
2 tablespoons Italian seasoning
1 can (28 oz) diced tomatoes with juices
1 medium potato or 6 baby potatoes (about 1 cup), diced
1 1/2 cups green beans, sliced into 1-inch pieces
1 head (2 lbs.) green cabbage (about 8–10 cups), cored and chopped
5–6 cups low-sodium vegetable broth
salt and pepper, to taste
splash of balsamic or white wine vinegar (or juice of small lemon)
lemon wedges (optional, to serve)
Instructions
In a large 5qt. dutch oven or pot, heat water or olive oil over medium heat. Add carrots, celery, onions, and garlic, and sauté for 4 minutes.
Add the Italian seasoning and sauté until fragrant, about 1 minute.
Add the green beans, tomatoes, potatoes, cabbage, and vegetable broth. Cover and bring to a boil.
Remove lid; cabbage should be starting to shrink enough that you can give a good stir. Cover again, turn heat to low, and simmer for 20–30 minutes, stirring occasionally.
Add more water if needed, and season with salt and pepper to taste. Add a splash of vinegar or lemon juice for a punch of flavor.
Ladle into soup bowls and top with chopped parsley. Serve with lemon wedges and crusty bread if desired.
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 10 minutesutes
- Cook Time: 30 minutesutes
- Category: Entree, Soup
- Method: Dessert
- Cuisine: Vegan