Ultimate Cabbage Soup

This hearty soup features a bounty of colorful vegetables, simmered in a savory, herby broth. Crammed with cabbage, mirepoix vegetables, fire-roasted tomatoes, and plump beans, it’s as nutritious as it is fulfilling. Add the garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the cabbage and cook for 3 to 5 minutes, allowing it to “sweat”, stirring frequently. Add 4 cups of the broth, tomatoes, and beans and bring to a simmer. Simmer, uncovered, for 10 to 15 minutes, until the vegetables have softened to your liking, adding more vegetable broth if desired (remember that the vegetables will give off liquid as they soften, so don’t add broth too early). Remove the pan from the heat and add 1 tablespoon of the lemon juice. Season to taste with salt and black pepper, and more lemon juice if desired. Top with parsley and serve.

Course Main Course

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword cabbage soup, vegan, vegetarian

Prep Time 15

Cook Time 15

Servings

Calories 315kcal

Author Robin Miller

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
2 medium carrots sliced into 1/8-inch-thick rounds
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper
1 head green cabbage about 1 pound, chopped (about 8 to 10 cups chopped)
4 to 6 cups good-quality vegetable broth
2 14-ounce cans fire-roasted diced tomatoes, or regular diced tomatoes of choice
15- ounce can white beans cannellini, navy or great northern, rinsed and drained
1 to 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley for serving

Instructions

Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook for 5 to 7 minutes, until soft.
Add the garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the cabbage and cook for 3 to 5 minutes, allowing it to “sweat”, stirring frequently.
Add 4 cups of the broth, tomatoes, and beans and bring to a simmer.
Simmer, uncovered, for 10 to 15 minutes, until the vegetables have softened to your liking, adding more vegetable broth if desired (remember that the vegetables will give off liquid as they soften, so don’t add broth too early).
Remove the pan from the heat and add 1 tablespoon of the lemon juice.
Season to taste with salt and black pepper, and more lemon juice if desired.
Top with parsley and serve.

Nutrition