Description
This nourishing cabbage soup combines tender vegetables in a flavorful broth, making it a satisfying meal that’s both healthy and delicious.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups green cabbage, chopped (about half a large head)
- 1 can (14.5 oz) diced tomatoes with their juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 can (15 oz) white beans or chickpeas, rinsed and drained (optional)
- Juice of half a lemon
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
- Add Cabbage and Tomatoes: Add the chopped cabbage to the pot and stir well to combine. Pour in the diced tomatoes with their juice.
- Add Broth and Simmer: Pour in the vegetable broth and stir to combine all ingredients. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the cabbage is tender.
- Add Beans (Optional): If using, add the rinsed and drained white beans or chickpeas to the soup. Stir well and let them heat through for about 5 minutes.
- Season and Add Lemon Juice: Season the soup with salt and freshly ground black pepper to taste. Stir in the lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or dill. Serve hot.
Notes
- For a heartier version, you can add diced potatoes or cooked rice to the soup.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.