Description
This easy and healthy cabbage soup is perfect for anyone looking to shed a few pounds or enjoy a low-calorie, nutrient-dense meal. Packed with veggies, herbs, and spices, it’s full of flavor without the extra calories. Perfect for meal prep and customizable with your favorite vegetables!
Ingredients
- 1 small head of green cabbage, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 2 bell peppers, diced (any color)
- 3 celery stalks, sliced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups vegetable broth (low-sodium preferred)
- 1 teaspoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 2 cups chopped spinach or kale (optional)
- Fresh parsley, for garnish (optional)
Instructions
-
Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add diced onion and garlic, cooking until fragrant and translucent (about 3-4 minutes). -
Add remaining vegetables:
Stir in carrots, bell peppers, and celery. Cook for 5 minutes, stirring occasionally. -
Add broth and cabbage:
Pour in the vegetable broth, diced tomatoes (with juice), cabbage, and all the seasonings (basil, oregano, paprika, pepper, and salt). Stir well. -
Simmer:
Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 30-40 minutes, or until the vegetables are tender. -
Add greens:
Stir in spinach or kale during the last 5 minutes of cooking, if using. -
Serve:
Ladle soup into bowls, garnish with fresh parsley, and enjoy!
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge.
- You can freeze this soup for up to 3 months.
- Add extra protein with shredded chicken or beans if desired.
- Adjust the spice level by adding more red pepper flakes.