Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got a delicious recipe for you!
Today, I’m thrilled to share my cabbage vegetable soup.
It’s hearty, healthy, and bursting with flavor. Plus, it’s super easy to whip up!
Grab your pot, and let’s get cooking!
Ingredient Substitutions
Cabbage, a key ingredient in this soup, can be replaced with kale or collard greens for a different flavor profile and added nutrients. These leafy greens offer similar texture and cooking properties, though they may require slightly longer cooking times. White onion can be substituted with red onion or shallots for a milder, sweeter flavor. If using shallots, use about 2-3 medium-sized ones to replace one white onion. Chicken or vegetable stock can be swapped with bone broth for added protein and nutrients, or with water and bouillon cubes for a convenient pantry-friendly option. If using bouillon, follow the package instructions for the appropriate amount to use per cup of water. These substitutions maintain the soup’s hearty nature while accommodating various dietary preferences and ingredient availability.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 8-12 g
- Fat: 10-15 g
- Carbohydrates: 35-40 g
Ingredients
For the soup:
- ground black pepper (freshly ground preferred)
- 1 small head green cabbage (about 8 cups chopped)
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1 bay leaf
- 2 celery stalks (chopped into 1/2-inch pieces)
- 1 cup green beans (trimmed)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups chicken or vegetable stock
- 2 carrots (peeled and sliced into rounds)
- salt
- 1 white onion (diced into 1/2-inch pieces)
- 3 garlic cloves (freshly minced for best flavor)
For garnish or topping (optional):
- fresh parsley, chopped
- freshly grated Parmesan cheese (recommended for a salty finish)
Step 1: Sauté Onion and Garlic
Begin by heating olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot, and cook until the onion becomes translucent, about 3 minutes.
Stir occasionally to ensure even cooking and to prevent the garlic from burning.
Step 2: Add and Cook Vegetables
Stir in the chopped carrots, celery, bell pepper, zucchini, and green beans.
Cook for another 5 minutes, or until the vegetables start to soften, stirring frequently to distribute the heat evenly amongst the vegetables.
Step 3: Incorporate Broth and Tomatoes
Pour in the broth and add the diced tomatoes to the vegetable mixture.
Stir everything together to combine the ingredients well, allowing the flavors to meld.
Step 4: Season and Simmer
Add thyme, oregano, a bay leaf, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to a low simmer.
Let it cook with the lid slightly ajar for 20-25 minutes, or until the vegetables are tender, ensuring a gentle simmer.
Step 5: Add and Cook Cabbage
Stir in the chopped cabbage and allow it to cook for an additional 10 minutes, or until the cabbage is tender but maintains a slight crispness.
This step ensures the cabbage adds texture and flavor to the soup.
Step 6: Finish and Serve
Once the cabbage is cooked to your preference, remove the bay leaf from the pot.
If desired, garnish the soup with chopped fresh parsley for added freshness and visual appeal.
Serve the soup hot and enjoy your hearty and nutritious vegetable medley.
