Description
A wholesome and comforting Healthy Cabbage Soup packed with fresh vegetables, simmered to perfection in a flavorful vegetable broth. This easy-to-make soup is low in calories and perfect for a light, nutritious meal.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, chopped
- 2 medium carrots, sliced
- 3 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
Seasonings
- Salt and pepper to taste
- 1 bay leaf
- 1 tbsp lemon juice (optional)
- 1 tbsp olive oil (for sautéing)
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing them until they become translucent and fragrant, which should take about 3-5 minutes.
- Sauté the vegetables: Add chopped cabbage, sliced carrots, and chopped celery to the pot. Cook these vegetables together, stirring occasionally, for about five minutes to start softening them and developing their flavors.
- Add the liquids: Pour in the low-sodium vegetable broth along with the diced tomatoes. Stir well to combine all ingredients evenly.
- Season and simmer: Season the soup with salt, pepper, and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-30 minutes until all the vegetables are tender and the flavors meld.
- Finish and serve: Remove the bay leaf, taste the soup, and adjust seasoning with more salt or pepper as needed. Stir in the optional lemon juice for a bright, fresh flavor before serving warm.
Notes
- Use low-sodium vegetable broth to control the salt content of the soup.
- Optional lemon juice enhances brightness and flavor at the end.
- This soup can be stored in the refrigerator for up to 4 days.
- For a thicker texture, blend a portion of the soup and stir it back in.
- Feel free to add fresh herbs like parsley or thyme for added flavor.
