Easy Cabbage Soup
This quick and easy Cabbage Soup Recipe is filled with nutritious veggies including fresh cabbage, carrots and celery in a simple, yet flavorful broth.
Course: Main Dish
Cuisine: American
Servings: 12
Calories: 40 kcal
Ingredients
- 1 tbsp butter
- 1 cup onion, diced
- 1 cup carrots, sliced
- 1/2 cup celery, diced
- 1 tsp garlic, minced
- 5 cups cabbage, chopped (about 1/2 head of green cabbage)
- 2 14 oz. cans petite diced tomatoes, (preferably with garlic and basil)
- 4 cups Vegetable or Chicken Stock, low sodium
- 1/4 tsp fennel seeds, crushed
- 1/4 tsp ground coriander seeds
- 1/8 tsp ground cumin
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tbsp freshly chopped parsley
Instructions
- Add 1 tbsp butter to a large pot over medium-high heat. Sauté the onion, carrots and celery for about 4 minutes then add in garlic and stir for 30 seconds, until fragrant. Add in the cabbage and stir to combine.
- Pour in canned tomatoes and broth then bring to a boil. Add in the crushed fennel seeds, coriander, cumin, salt and pepper then stir to combine.
- Reduce heat to medium-low and cover. Cook for about 20 to 25 minutes, until vegetables are tender.
- Once cooked, garnish with parsley and serve. Enjoy!
Notes
Cabbage soup can be stored in the fridge for up to 7 days and frozen for up to 5 months.
Nutrition
Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 146mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1886IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg
Keywords: Cabbage, Diet, Healthy, Soup, Vegetable
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