Description
A hearty and healthy Best Cabbage Soup recipe featuring an Italian spiced tomato broth loaded with fresh vegetables and kidney beans. This comforting, naturally gluten-free soup is quick to prepare and perfect for a nutritious lunch or dinner.
Ingredients
Scale
Vegetables and Beans
- 1 small onion, chopped
- 3 medium 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
- 4-5 cups green cabbage, sliced 1/4-inch wide
Liquids and Sauces
- 2 tablespoons extra virgin olive oil
- 1 15 oz. can tomato sauce
- 8 cups low sodium chicken broth (can substitute vegetable broth)
- 1 tablespoon Worcestershire sauce
- A splash of lemon juice
Herbs 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
Instructions
- Prepare the vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring often, until the onions soften and become translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add remaining soup ingredients except cabbage: Pour in the green beans, potatoes, fire roasted diced tomatoes with juices, kidney beans, tomato sauce, chicken broth, Worcestershire sauce, dried basil, dried parsley, dried oregano, salt, sugar, dried thyme, black pepper, and bay leaf. Stir well to combine.
- Simmer the soup: Cover the pot and bring the soup to a boil. Then uncover and reduce the heat to maintain a gentle simmer. Cook for 20 minutes or until the potatoes are tender when pierced with a fork.
- Add cabbage: Stir in the sliced green cabbage. Cover the soup again and simmer for an additional 3-5 minutes until the cabbage wilts but remains slightly crisp.
- Finish and season: Remove the bay leaf. Stir in a splash of lemon juice for brightness. Taste the soup and adjust seasoning by adding more salt, black pepper, or red pepper flakes as desired. If a thinner soup is preferred, add additional broth to reach your desired consistency.
Notes
- This soup is naturally gluten-free and can be made vegetarian by using vegetable broth instead of chicken broth.
- You can swap the vegetables according to your preferences or seasonal availability.
- For added protein, consider adding Italian sausage, beef, chicken, ham, or corned beef during the cooking process.
- Stir in cooked rice, barley, or pasta to make the soup more filling.
- This recipe keeps well in the refrigerator for lunches or dinners throughout the week.
- Adjust the seasoning after cooking, as more salt or pepper may be desired based on your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 450 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
