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Whether you’re feeling under the weather or just in the mood for a bowl of comfort, this cabbage soup is simple to prepare, and loaded with flavor. It’s also very customizable (adding or subtracting veggies of your choice). Cabbage is fairly mild compared to some of it’s cruciferous cousins like kale and broccoli, so easy on the digestive system. Don’t skip on the white wine vinegar at the end as it adds a little tanginess and balances out the flavors.
Tip: This recipe makes a lot of soup, which you can freeze up to 3 months. I label and date a gallon size freezer bag for storing, as it doesn’t take up a lot of space in my freezer.
Reviews:
COOK TIME 30 minutes
Course Dinner, Lunch
Cuisine Vegan, Vegetarian
Serving 6 people
Ingredients:
| 1. | 2 tablespoons extra-virgin olive oil |
| 2. | 1 medium onion, chopped |
| 3. | 2 medium carrots, chopped |
| 4. | 2 stalks celery, chopped |
| 5. | 1 medium red bell pepper, chopped |
| 6. | 2 cloves garlic, minced |
| 7. | 1 ½ teaspoons Italian seasoning |
| 8. | 1/4 tsp sea salt |
| 9. | ½ teaspoon ground pepper |
| 10. | 8 cups vegetable broth |
| 11. | 1 medium head green cabbage, halved and sliced |
| 12. | 1 large tomato, chopped |
| 13. | 2 teaspoons white-wine vinegar |
Directions:
Step 1.
Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.
Step 2.
Add broth, cabbage and tomato; increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes more.
Step 3.
Remove from heat and stir in vinegar.
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