Description
This Best Cabbage Soup Recipe is a hearty, healthy, and comforting Italian-inspired vegetable soup loaded with cabbage, carrots, celery, green beans, tomatoes, and kidney beans in a flavorful tomato broth. Easy to prepare and naturally gluten free, it's perfect for a low-calorie meal that keeps well for lunches or dinners throughout the week.
Ingredients
Scale
Vegetables
- 1 small onion, chopped
- 3 medium carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 6 oz. fresh green beans, trimmed and cut into 1-inch pieces
- 2 medium Yukon gold potatoes, peeled and chopped into 1/2-inch cubes
- 4-5 cups green cabbage, sliced 1/4-inch wide
- 4-6 cloves garlic, minced
Liquids & Canned Goods
- 2 tablespoons extra virgin olive oil
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1 15 oz. can tomato sauce
- 8 cups low sodium chicken broth (or vegetable broth)
- A splash of lemon juice
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
Instructions
- Prepare the base vegetables: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook while stirring often for 5-7 minutes until the onions soften and become translucent.
- Add garlic: Add the minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add remaining soup ingredients except cabbage: Pour in the fire roasted diced tomatoes with juices, drained kidney beans, tomato sauce, and chicken broth. Stir in the chopped potatoes, green beans, Worcestershire sauce, dried basil, dried parsley, dried oregano, salt, sugar, dried thyme, pepper, and add the bay leaf. Stir to combine all ingredients.
- Simmer the soup: Cover the pot and bring the soup to a boil. Once boiling, uncover and reduce the heat to a gentle simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Add cabbage and finish cooking: Stir in the sliced green cabbage, cover again, and simmer for a few more minutes just until the cabbage has wilted but still retains some texture.
- Season and serve: Remove the bay leaf. Stir in a splash of lemon juice to brighten flavors. Taste the soup and adjust seasoning by adding extra salt, pepper, or red pepper flakes if desired. Add more broth if you prefer a less chunky consistency. Serve hot.
Notes
- This soup is naturally gluten free and very versatile; you can swap in your favorite vegetables or add proteins like Italian sausage, beef, chicken, ham, or corned beef.
- Add grains such as rice, barley, or pasta to make the soup heartier, adjusting cooking times accordingly.
- Using low sodium broth allows better control over the saltiness of the soup.
- The soup keeps well refrigerated for easy meals throughout the week and can be frozen for longer storage.
- A splash of lemon juice at the end brightens the overall flavor and balances the richness of the broth.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
