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Vegetable Cabbage Soup Recipe

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4.2 from 11 reviews

This hearty Vegetable Cabbage Soup is a flavorful and nutritious dish perfect for a quick and comforting meal. Packed with fresh vegetables like cabbage, carrots, celery, and potatoes, simmered in a savory tomato and vegetable stock broth, this soup is light yet satisfying, offering a wholesome vegan option for any time of the year.

Ingredients

Vegetables and Herbs

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 3 ribs of celery, sliced
  • 1 small green cabbage, chopped
  • 1 medium potato, peeled and cut into ½-inch cubes
  • ¼ cup fresh parsley, finely chopped

Pantry Items

  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Italian seasoning
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 4 cups vegetable stock
  • 1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
  • Salt and pepper (to taste)

Instructions

  1. Heat the oil and sauté vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat until hot and shimmering, about 1 minute. Add diced onion, minced garlic, sliced carrots, and sliced celery. Sauté these ingredients for 2–3 minutes until they become fragrant and slightly softened.
  2. Add remaining vegetables and liquids: Stir in the chopped cabbage, peeled and cubed potatoes, Italian seasoning, fire-roasted diced tomatoes (with their juice), and vegetable stock. Mix everything well and bring the mixture to a boil, which should take approximately 6 to 8 minutes.
  3. Simmer the soup: Cover the pot and reduce the heat to low. Let the soup simmer gently until the cabbage and potatoes are tender, about 10 minutes, ensuring all flavors meld together beautifully.
  4. Finish with herbs and seasoning: After simmering, stir in the fresh parsley and apple cider or red wine vinegar. Taste the soup and adjust seasoning with salt and pepper as desired, balancing acidity and spice to your preference.
  5. Serve: Ladle the hot soup into bowls and serve immediately. This soup pairs wonderfully with crusty bread or crackers on the side for a complete and comforting meal.

Notes

  • For a thicker soup, reduce the amount of vegetable stock or simmer uncovered for a few more minutes to evaporate excess liquid.
  • You can substitute the cabbage with savoy or napa cabbage for a slightly different texture and flavor.
  • Adjust the vinegar quantity to your taste preference, adding more for a brighter acidity.
  • This soup freezes well; store leftovers in an airtight container for up to 3 months.
  • Feel free to add beans or lentils for additional protein if desired.

Find it online: https://simpleplatter.com/vegetable-cabbage-soup-recipe/