Cabbage Soup

This Cabbage Soup recipe is just what you need for the winter season. Chunky and hearty with the comforting flavors of tender veggies and tasty spices, this soup is so simple and so good.

Course Soup

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 187kcal

Author Tania Sheff

Ingredients

2 tbsp. olive oil
1 medium onion, diced
2 medium carrots, sliced
1 large celery stick, sliced
1 tsp. oregano
14 oz. diced tomatoes
3 medium potatoes, peeled and cubed
½ medium cabbage, shredded
6 cups veggie stock
¼ tsp. turmeric
½ tsp. sea salt or to taste
¼ tsp. pepper or to taste
2 tbsp. fresh dill, chopped

Instructions

In a large pot, sauté the onions, carrots, and celery in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
Add the oregano, turmeric, salt, and pepper, stir, and cook for just a minute.
After that, add the diced tomatoes, potatoes, cabbage, and veggie stock. Bring to a boil, reduce the heat to medium low, and simmer for about 35-40 minutes, until the vegetables are very tender.
Lastly, taste for seasonings and add dill. Stir well and turn off the heat. Serve hot.

Video

Notes

Add-ins and Substitutes

Substitute oil with vegetable broth. If you are following an oil-free diet, or just want to keep this meal extra healthy, then use veggie broth for sauteing. It works just as well, with even more flavor.
Add more vegetables. Add other tasty vegetables to this Cabbage Soup, such as mushrooms, peppers, bok choy, spinach, or any other that you've got in your fridge.
Substitute fresh herbs and spices. Make this recipe with chives, rosemary, garlic powder, red pepper flakes, or parsley for a variety of flavors to enjoy.
Add protein. You can make this soup more filling with protein and fiber. Add tofu, tempeh, black beans, pinto beans, quinoa, or lentils to it.

How to Store

Store this Cabbage Soup in an airtight container in the refrigerator. It will last for up to 5 days. You can also freeze it by filling a ziplock freezer bag with the soup (leaving some space at the top for expansion), then freezing flat. Store it vertical to save space. This soup will last for 4-6 months. Thaw overnight and warm on the stove top or in the microwave.

Nutrition