This healthy cabbage soup recipe offers a satisfying blend of flavors, making it an ideal choice for chilly days or when you’re seeking a light yet filling meal.
Ingredients
Scale:
1 medium head of green cabbage, chopped
2 carrots, diced
1 onion, diced
2 stalks of celery, diced
4 cloves of garlic, minced
1 can (15 oz) of diced tomatoes
4 cups of vegetable broth (or chicken broth for non-vegetarian)
1 cup of green beans, trimmed and cut into 1-inch pieces
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 can (15 oz) of beans (such as kidney or cannellini) for added protein (optional)
Fresh parsley, for garnish (optional)
Instructions
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
Add the diced onions, celery, and carrots to the pot. Sauté for about 5 minutes, or until the onions are translucent and fragrant.
Stir in the minced garlic and cook for an additional minute.
Next, add the chopped cabbage to the pot. Cook for 3-4 minutes, stirring occasionally.
Pour in the diced tomatoes along with their juice, followed by the vegetable broth and green beans. Stir well to combine all the ingredients.
Add the dried thyme, paprika, salt, and pepper. Bring the soup to a boil over high heat.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 30-40 minutes.
If you're adding beans, stir them in during the last 10 minutes of cooking.
Taste and adjust seasoning as necessary before serving.
