Description
A clean, comforting vegetable soup made with fresh cabbage, carrots, tomatoes, and herbs in a light broth — perfect for healthy dinners or cozy lunches.
Ingredients
-
1 tbsp olive oil
-
1 yellow onion, diced
-
2–3 carrots, sliced
-
2 celery stalks, chopped
-
2 cloves garlic, minced
-
1 (14.5 oz) can diced tomatoes
-
½ medium head green cabbage, chopped
-
6 cups vegetable or chicken broth
-
½ tsp dried thyme
-
1 tsp dried parsley
-
1 bay leaf
-
Salt and pepper to taste
-
Optional: ¼ tsp red pepper flakes, 2 cups baby spinach or kale
Instructions
-
In a large pot, heat oil over medium heat. Sauté onion, carrots, and celery until soft, about 5–7 minutes. Add garlic and cook 1 minute.
-
Stir in diced tomatoes, thyme, parsley, bay leaf, salt, pepper, and red pepper flakes if using.
-
Add broth and chopped cabbage. Bring to a boil, then reduce heat and simmer 25–30 minutes until cabbage is tender.
-
Stir in spinach or kale if using, and cook 3–5 minutes more.
-
Remove bay leaf, adjust seasoning, and serve hot.
Notes
-
Add white beans or lentils for more protein.
-
For a brighter flavor, stir in lemon juice before serving.
-
Refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main
- Cuisine: American / European-Inspired
Nutrition
- Calories: ~120 per serving