Homemade Cabbage Vegetable Soup
Chunky cabbage, carrots, onion, celery, and tomatoes simmered in a savory low sodium broth.
Equipment
- Large pot
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 1 small head green cabbage about 2 pounds, chopped
- 2 medium carrots chopped
- 1 large onion chopped
- 2 celery stalks chopped
- 1 cup canned diced tomatoes
- 6 cup low sodium chicken or vegetable broth
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning optional
Instructions
Cooking
- Chop. Chop the cabbage, carrots, onion, and celery and mince the garlic.
- Combine. Add all the vegetables, tomatoes, and broth to a large pot.
- Season. Stir in the salt, pepper, and Italian seasoning.
- Simmer. Bring to a boil, then simmer about 30 minutes until the cabbage is tender.
- Serve. Taste, adjust the seasoning, and serve hot.
Notes
Substitutions: Cooked beans, chicken, bacon, potato, or green beans can be added for a heavier soup.
Tips: Season at the end because the cabbage releases water.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition does not include the optional Italian seasoning or add ins.