Description
This cabbage soup is going to be one of your new favorite soups to enjoy throughout soup season. It’s made with simple ingredients, in one-pot, and a great way to incorporate nutritious ingredients into your family’s diet. Make this healthy cabbage soup in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- ½ onion, finely diced
- 1 rib of celery, finely diced
- ½ teaspoon salt
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 3 cups of water
- 1 lb yukon gold potatoes, chopped into ½” cubes
- 2 carrots, sliced
- ½ cabbage, roughly chopped
- 1 (15.5 ounces) can cannellini beans, drained and rinsed
- 1 large bay leaf
- Juice of 1 lemon
- Chopped parsley
- Salt to taste
- Black pepper to taste
Equipment
- Cutting board
- Kitchen knife
- Large pot
- Spatula or wooden spoon
- Measuring cups
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, diced carrot, celery, and salt, and sauté until softened and lightly browned, 6-7 minutes.
- Add the garlic, red pepper flakes, and thyme and sauté for another 1-2 minutes.
- Add the tomato paste and cook, constantly stirring, for 1 minute until the paste darkens in color.
- Add the vegetable broth, water, potatoes, cabbage, beans, and bay leaf. Bring to a boil and lower to a simmer. Simmer, covered, until the potatoes are tender, about 8 minutes.
- Add the lemon juice and season with salt and pepper as needed. Top with fresh parsley, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Entree, Soup
- Method: Stovetop
