Cabbage Soup Recipe

Introduction

This hearty cabbage soup is a comforting and nutritious option, perfect for warming up on chilly days. Packed with fresh vegetables and fragrant herbs, it’s easy to prepare and full of flavor.

Ingredients

• 3 cups nonfat low-sodium beef broth
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups chopped cabbage
• ½ yellow onion, chopped
• 1 cup chopped carrot
• 1 cup green beans
• ½ cup chopped zucchini
• 1 cup diced tomato
• 1 tablespoon fresh basil, chopped
• ½ teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Spray a large pot with olive oil spray to lightly coat the bottom.
2. Step 2: Sauté the onions, carrots, and garlic over medium-high heat for about 5 minutes, or until the onion becomes translucent and the carrots begin to soften.
3. Step 3: Add the beef broth, tomato paste, diced tomatoes, chopped cabbage, green beans, fresh basil, dried oregano, salt, and pepper. Stir everything to combine well.
4. Step 4: Bring the soup to a boil, then reduce heat to a simmer. Cook for 10 minutes or until the vegetables are tender to your liking.
5. Step 5: Add the chopped zucchini to the pot and continue simmering for an additional 10 minutes.
6. Step 6: Serve the soup hot, garnished with chopped chives or thyme if desired. Enjoy!

Tips & Variations

• For a vegetarian version, substitute the beef broth with vegetable broth.
• Add a pinch of red pepper flakes for a spicy kick.
• Use fresh herbs like thyme or parsley for different flavor profiles.
• To make the soup heartier, add cooked beans or lentils during simmering.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used. Add them during the simmering step and adjust cooking time as needed to ensure they are tender.

Is this soup suitable for a low-sodium diet?

Using low-sodium broth and controlling added salt helps keep sodium levels down. Taste as you cook and adjust seasoning carefully.

Cabbage Soup Recipe

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★★★★★

5 from 54 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This hearty and healthy Cabbage Soup is a flavorful, low-calorie meal perfect for warming up on a chilly day. Packed with fresh vegetables like cabbage, carrots, and green beans, it’s simmered in a savory low-sodium beef broth with garlic, tomato paste, and herbs, creating a comforting and nutrient-rich dish that’s easy to prepare on the stovetop.

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Ingredients

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Soup Base

• 3 cups nonfat low-sodium beef broth
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• Kosher salt and freshly ground black pepper to taste

Vegetables

• 2 cloves garlic, minced
• 2 cups chopped cabbage
• ½ yellow onion, chopped
• 1 cup chopped carrot
• 1 cup green beans, chopped
• ½ cup chopped zucchini
• 1 cup diced tomato

Herbs and Garnish

• 1 tablespoon fresh basil, chopped
• Optional garnish: chopped chives or thyme

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Instructions

1. Prepare the pot: Spray a large pot with olive oil spray to lightly coat the surface, preventing sticking and enhancing flavor.
2. Sauté the aromatics: Over medium-high heat, sauté the chopped onions, carrots, and minced garlic for about 5 minutes until the onions become translucent and the carrots begin to soften, developing the soup’s base flavor.
3. Add broth and vegetables: Pour in the nonfat low-sodium beef broth and stir in the tomato paste, diced tomatoes, chopped cabbage, green beans, dried oregano, and season with kosher salt and freshly ground black pepper. Stir everything together well to combine all ingredients.
4. Simmer the soup: Reduce the heat to low to bring the soup to a gentle simmer. Cook uncovered for 10 minutes, allowing the vegetables to become tender and the flavors to meld.
5. Add zucchini and continue cooking: Stir in the chopped zucchini, then continue simmering the soup for an additional 10 minutes until all vegetables reach your preferred tenderness.
6. Finish and serve: Turn off the heat, stir in the chopped fresh basil for brightness, and ladle the hot soup into bowls. Garnish with chopped chives or thyme if desired, then serve immediately and enjoy the nourishing, flavorful dish.

Notes

• Use low-sodium broth to control the salt content and keep the soup heart-healthy.
• Feel free to add other seasonal vegetables such as bell peppers or spinach as desired.
• The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
• For a vegetarian version, substitute vegetable broth for beef broth.
• Adjust herbs and seasoning to taste, especially if using salty broth or canned tomatoes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cabbage soup, healthy soup, vegetable soup, low fat soup, easy dinner, beef broth soup, stovetop soup