This Cabbage Soup recipe isn’t just boring vegetables, but carrots, celery, green beans, tomatoes, kidney beans and cabbage swimming in the most dynamic Italian spiced tomato broth. It’s healthy, hearty, comforting, naturally gluten free and extremely versatile. You can swap the vegetables for your favorites and even add Italian sausage, beef, chicken, ham or corned beef and/or rice, barley or pasta – all instructions included! This low-calorie meal is quick and easy but full of flavor AKA healthy comfort food. It also keeps extremely well for easy lunch or dinner throughout the week.
Have you ever looked in your fridge and the only vegetable in good shape looking back at you is a single head of cabbage? Cabbage is like that; it can outlast almost any other vegetable. Now even if all you have in your fridge is some cabbage, there are only a few more pantry ingredients you need to make this easy, nourishing, and light cabbage soup.
- 3 tablespoons olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 8 cups low sodium chicken broth vegetable broth fine too
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper or to taste
- 1/2 head cabbage chopped in 1 1/2″ chunks
- 4 carrots peeled and chopped
- 2 stalks celery sliced thinly
- 14.5 ounces stewed tomatoes
How To Make Cabbage Soup
In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.
Add in the broth, salt, pepper, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.