Easy Cabbage Soup
This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4
Ingredients 14
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, small diced
- 2 medium carrots , small diced
- 2 celery ribs , small diced
- 4 garlic cloves, minced
- 2 teaspoons each garlic powder and dried basil
- 1 teaspoon each dried oregano and dried thyme
- 1/2 medium green cabbage, shredded (6 to 7 cups)
- 15 -ounce can white beans
- 28 -ounce can crushed fire roasted tomatoes * (or best quality crushed tomatoes)
- 1 quart vegetable broth
- 1 ¼ teaspoons kosher salt
- ½ teaspoon sugar
- Chopped Italian parsley, for garnish
Method 2
- 01
In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender and the vegetables have released their juices.
- 02
Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth , salt, and sugar. Bring to a simmer and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsley. Store leftovers 3 to 4 days refrigerated or up to 3 months frozen.
Provenance
- recipe-clones/acouplecooks-data
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