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Hearty Veggie-Packed Cabbage Soup

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This hearty veggie-packed cabbage soup is a nutritious, comforting dish loaded with vibrant vegetables and rich flavors. It’s perfect for a cozy night in, a healthy lunch option, or even a light dinner. Naturally low in calories but high in fiber, this soup is satisfying, flavorful, and great for meal prep.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cups chopped green cabbage (about half a medium head)
  • 1 zucchini, chopped
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 6 cups vegetable broth (low-sodium preferred)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas or corn (optional)
  • 2 cups baby spinach or kale, roughly chopped
  • Juice of 1 lemon (optional, for brightness)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the Aromatics:
    Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  2. Add Vegetables:
    Add the carrots, celery, bell peppers, and zucchini. Cook for 5-6 minutes, stirring occasionally, until slightly softened.
  3. Simmer the Soup:
    Add the chopped cabbage, diced tomatoes (with juices), vegetable broth, oregano, basil, thyme, smoked paprika (if using), salt, and pepper. Stir well.
  4. Cook Until Tender:
    Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the vegetables are tender.
  5. Add Final Ingredients:
    Stir in the green beans and cook for another 5 minutes. If using frozen peas or corn, add them in the last 2-3 minutes of cooking. Finally, add the spinach or kale and cook until wilted, about 1-2 minutes.
  6. Season and Serve:
    Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice for brightness. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

  • Make It Spicy: Add a pinch of red pepper flakes for heat.
  • Protein Boost: Add cooked beans, lentils, or shredded chicken for extra protein.
  • Storage: This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.

Find it online: https://newsvks.com/hearty-veggie-packed-cabbage-soup/