Description
This Best Cabbage Soup Recipe is a hearty and healthy meal featuring a robust blend of vegetables including carrots, celery, green beans, potatoes, tomatoes, and kidney beans simmered in a flavorful Italian-spiced tomato broth. Naturally gluten free and versatile, it's perfect as a comforting low-calorie dish that can be easily customized with your favorite veggies or proteins.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 medium size carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 4-6 cloves garlic, minced
- 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
- 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 (may substitute vegetable broth)
- 1 tablespoon Worcestershire sauce
Spices and Seasonings
- 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 black pepper
- 1 bay leaf
- 4-5 cups green cabbage, sliced 1/4-inch wide
- A splash of lemon juice
Instructions
- Prepare Vegetables and Saute: 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 celery. Cook, stirring often, for 5 to 7 minutes until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds more to release its aroma.
- Add Main Ingredients and Simmer: Add the green beans, peeled and cubed potatoes, fire roasted diced tomatoes with juices, drained kidney beans, tomato sauce, low sodium chicken broth, Worcestershire sauce, dried basil, parsley, oregano, salt, sugar, dried thyme, black pepper, and bay leaf to the pot. Stir well to combine. Cover and bring the soup to a boil. Then, uncover and reduce the heat to maintain a gentle simmer for 20 minutes or until the potatoes are tender.
- Add Cabbage and Final Simmer: Stir in the sliced green cabbage. Cover and let the soup simmer for a few more minutes until the cabbage has just wilted. Remove from heat and stir in a splash of lemon juice for brightness.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper or a pinch of red pepper flakes if desired. For a thinner consistency, add more broth. Serve hot for a comforting meal.
Notes
- This cabbage soup isn’t just plain vegetables; it includes carrots, celery, green beans, tomatoes, kidney beans, and cabbage in a rich Italian-spiced tomato broth, making it hearty and flavorful.
- It's naturally gluten free and can be adapted with your favorite vegetables or proteins like Italian sausage, chicken, beef, ham, or corned beef for added variety.
- You can also add grains such as rice, barley, or pasta to make it more filling.
- This low-calorie recipe is quick and easy, perfect for healthy comfort food that keeps well for leftovers throughout the week.
- Use low sodium broth to control salt intake and adjust spices to your preference for a customized flavor.
- For a vegan version, substitute chicken broth with vegetable broth and omit Worcestershire sauce or use a vegan alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
