Looking for a nutritious yet flavorful soup to warm your soul? This hearty cabbage and vegetable soup is the perfect choice! Packed with a medley of vibrant vegetables, herbs, and rich tomato broth, this recipe combines taste and health in one delicious bowl. Ideal for a light lunch or a cozy dinner, this cabbage soup is full of fiber and essential nutrients, while being easy on the wallet and waistline. Whether you’re on a plant-based diet or just looking for a comforting meal, this soup will hit the spot!
Ingredients:
Oil and Aromatics:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 small green bell pepper, cubed
- 1 small orange bell pepper, cubed
- 1 large carrot, sliced into thin coins
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
Vegetables:
- 5 cups cabbage, chopped (about ½ head)
- 1 small zucchini, sliced into half-moons
- 2 cups broccoli florets
Seasoning:
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 bay leaves
Tomato Base:
- 2 tablespoons tomato paste
- 14.5 ounces canned fire-roasted tomatoes (with liquid)
Broth:
- 6 to 8 cups low sodium vegetable broth (substitute with chicken or beef broth if preferred)
Instructions:
- Sauté the Flavor Base: In a spacious saucepan, warm the olive oil over a medium flame until it’s shimmering.Add the diced onion, green and orange bell peppers, and sliced carrot. Sauté for about 5 minutes, until the vegetables soften and the onions become translucent.
- Add the Garlic and Herbs: Stir in the minced garlic and chopped parsley, cooking for an additional minute until fragrant.
- Cook the Vegetables: Add the chopped cabbage, zucchini, and broccoli to the pot, mixing well with the aromatics. Allow the vegetables to cook for 3-4 minutes to soften slightly.
- Season the Soup: Sprinkle in the salt, black pepper, Italian seasoning, and bay leaves. Stir to combine the seasonings with the vegetables.
- Build the Tomato Base: Stir in the tomato paste and canned fire-roasted tomatoes (with their juices). Allow the mixture to cook for another 2-3 minutes, letting the tomatoes break down slightly.
- Simmer with Broth: Pour in the vegetable broth (starting with 6 cups and adding more if needed). Increase the heat to high to achieve a rolling boil, then lower it to a gentle simmer. Allow the soup to cook for about 25 to 30 minutes, or until the vegetables are soft and cooked through.
- Final Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired. Remove the bay leaves before serving.
- Serve and Enjoy: Ladle the soup into bowls, garnishing with extra parsley if desired. Pair with rustic bread to create a more filling dish.
Conclusion:
This cabbage and vegetable soup is a nourishing, flavorful meal that’s both budget-friendly and packed with health benefits. The combination of fresh vegetables, savory herbs, and rich tomato broth creates a comforting bowl perfect for any time of year. Enjoy this soup on its own for a light meal, or pair it with your favorite bread for a more filling option. With minimal effort and maximum flavor, this cabbage soup is sure to become a household favorite!
Hearty Cabbage and Vegetable Soup: A Comforting Bowl of Goodness
This hearty cabbage and vegetable soup is loadedwith fresh veggies like cabbage, zucchini, broccoli, and a tomato base thatadds depth of flavor. Easy to prepare, it's perfect for a comforting, healthymeal.
Oil and Aromatics:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion (diced)
- 1 small green bell pepper (cubed)
- 1 small orange bell pepper (cubed)
- 1 large carrot (sliced into thin coins)
- 3 cloves garlic (minced)
- ¼ cup fresh parsley (chopped)
Vegetables:
- 5 cups cabbage (chopped (about ½ head))
- 1 small zucchini (sliced into half-moons)
- 2 cups broccoli florets
Seasoning:
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 bay leaves
Tomato Base:
- 2 tablespoons tomato paste
- 14.5 ounces canned fire-roasted tomatoes (with liquid)
Broth:
- 6 to 8 cups low sodium vegetable broth (substitute with chicken or beef broth if preferred)
- Sauté the Flavor Base: In a spacious saucepan, warm the olive oil over a medium flame until it’s shimmering. Add the diced onion, green and orange bell peppers, and sliced carrot. Sauté for about 5 minutes, until the vegetables soften and the onions become translucent.
- Add the Garlic and Herbs: Stir in the minced garlic and chopped parsley, cooking for an additional minute until fragrant.
- Cook the Vegetables: Add the chopped cabbage, zucchini, and broccoli to the pot, mixing well with the aromatics. Allow the vegetables to cook for 3-4 minutes to soften slightly.
- Season the Soup: Sprinkle in the salt, black pepper, Italian seasoning, and bay leaves. Stir to combine the seasonings with the vegetables.
- Build the Tomato Base: Stir in the tomato paste and canned fire-roasted tomatoes (with their juices). Allow the mixture to cook for another 2-3 minutes, letting the tomatoes break down slightly.
- Simmer with Broth: Pour in the vegetable broth (starting with 6 cups and adding more if needed). Increase the heat to high to achieve a rolling boil, then lower it to a gentle simmer. Allow the soup to cook for about 25 to 30 minutes, or until the vegetables are soft and cooked through.
- Final Adjustments: Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired. Remove the bay leaves before serving.
- Serve and Enjoy: Ladle the soup into bowls, garnishing with extra parsley if desired. Pair with rustic bread to create a more filling dish.