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Easy Cabbage Soup
Easy Cabbage Soup

Easy Cabbage Soup
Easy Cabbage Soup: A Simple and Nourishing Recipe
Easy Cabbage Soup
Source
Ingredients:
1
Servings
  • 1
    item
     medium head of cabbage (chopped)
  • 1
    item
     large onion (diced)
  • 2
    clove
     garlic (minced)
  • 2
    item
     carrots (diced)
  • 2
    item
     celery stalks (diced)
  • 960
    ml
     chicken or vegetable broth (low-sodium)
  • 1
    item
     can (14.5 oz) diced tomatoes (with juice)
  • 1
    tbsp
     olive oil
  • 1
    tsp
     dried thyme
  • 0.5
    tsp
     dried basil
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper (to taste)
  • 240
    ml
     green beans (cut into bite-sized pieces)
Easy Cabbage Soup
Instructions:
  1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
  2. Add Vegetables: Add the chopped cabbage, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
  3. Add Liquids and Seasonings: Pour in the chicken or vegetable broth and diced tomatoes with their juice. Stir in the dried thyme, dried basil, and bay leaf. Season with salt and pepper to taste.
  4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the cabbage and other vegetables are tender.
  5. Add Optional Ingredients: If using green beans, add them in the last 10 minutes of cooking to ensure they are tender but still crisp.
  6. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy hot.
  • 1
    item
     medium head of cabbage (chopped)
  • 1
    item
     large onion (diced)
  • 2
    clove
     garlic (minced)
  • 2
    item
     carrots (diced)
  • 2
    item
     celery stalks (diced)
  • 960
    ml
     chicken or vegetable broth (low-sodium)
  • 1
    item
     can (14.5 oz) diced tomatoes (with juice)
  • 1
    tbsp
     olive oil
  • 1
    tsp
     dried thyme
  • 0.5
    tsp
     dried basil
  • 1
    item
     bay leaf
  • 1
    item
     salt and pepper (to taste)
  • 240
    ml
     green beans (cut into bite-sized pieces)
1
Servings
0

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add Vegetables: Add the chopped cabbage, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally.

Add Liquids and Seasonings: Pour in the chicken or vegetable broth and diced tomatoes with their juice. Stir in the dried thyme, dried basil, and bay leaf. Season with salt and pepper to taste.

Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the cabbage and other vegetables are tender.

Add Optional Ingredients: If using green beans, add them in the last 10 minutes of cooking to ensure they are tender but still crisp.

Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy hot.

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