Looking for a comforting and nutritious dish? This cabbage soup recipe is perfect for any season. Packed with vitamins and low in calories, it’s an excellent choice for those seeking a healthy meal without sacrificing flavor. Whether enjoyed on its own or as a side, this soup is sure to warm your heart and satisfy your taste buds.
Ingredients
– 1 medium head of cabbage, chopped
– 2 carrots, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– 1 cup green beans, chopped
– Salt and pepper to taste
– Olive oil for sautéing
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 4g
– Fat: 5g
– Carbohydrates: 24g
– Fiber: 6g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Sauté the chopped onion until translucent.
3. Add minced garlic and diced carrots; cook for 2-3 minutes.
4. Stir in the chopped cabbage and cook until slightly wilted.
5. Pour in the vegetable broth and bring to a boil.
6. Add the diced tomatoes and green beans.
7. Season with salt and pepper to taste.
8. Reduce heat and let simmer for 20 minutes.
9. Stir occasionally to prevent sticking.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute vegetable broth with chicken broth for a non-vegetarian option. Additionally, feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrients.
Serving and Pairings
This cabbage soup can be served with crusty bread, a side salad, or grilled cheese for a complete meal. It also pairs well with a glass of white wine for an adult twist.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a pot over low heat or in the microwave. This soup can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Don’t overcook the cabbage; it should remain slightly crunchy.
- Ensure you sauté the onions and garlic for enough time to develop flavor.
- Adjust seasoning at the end for the best taste.
- Use fresh vegetables for better flavor and texture.
- Don’t skip on the broth; it’s essential for a flavorful soup.
Helpful Tips
- For a spicier soup, add red pepper flakes.
- Experiment with herbs like thyme or bay leaves for added depth.
- Blend a portion of the soup for a creamier texture.
- Use leftover ham or sausage for added protein.
FAQs
Can I use frozen cabbage in this recipe?
While fresh cabbage is recommended for the best texture, you can use frozen cabbage if necessary. Just make sure to thaw it before adding it to the soup.
How can I make this soup vegan?
This recipe is already vegan if you use vegetable broth. Just ensure any additional ingredients, like protein, are also plant-based.
Can I add meat to this soup?
Absolutely! Adding cooked chicken, turkey, or sausage can enhance the flavor and make it heartier.
Is this soup good for meal prep?
Yes, cabbage soup is perfect for meal prep. It keeps well in the fridge and can be frozen for future meals.
How long does cabbage soup last in the fridge?
Cabbage soup lasts about 3 days in the refrigerator when stored properly in an airtight container.
Conclusion
This cabbage soup recipe is not only healthy but also incredibly versatile and easy to prepare. With fresh ingredients and simple steps, you can enjoy a delicious bowl of soup that warms your soul and nourishes your body. Perfect for any day of the week!
Cabbage Soup Recipe
Ingredients
- 1 medium head of cabbage chopped
- 2 carrots diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz
- 1 cup green beans chopped
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion until translucent.
- Add minced garlic and diced carrots; cook for 2-3 minutes.
- Stir in the chopped cabbage and cook until slightly wilted.
- Pour in the vegetable broth and bring to a boil.
- Add the diced tomatoes and green beans.
- Season with salt and pepper to taste.
- Reduce heat and let simmer for 20 minutes.
- Stir occasionally to prevent sticking.
- Garnish with fresh parsley before serving.
