Cabbage Soup
A hearty and nutritious Cabbage Soup filled with fresh vegetables and flavor.
Equipment
- Large pot
Ingredients
Vegetables
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 0.75 teaspoon sea salt
- Freshly ground black pepper
- 2 tablespoons white wine vinegar
- 2 cans (14.5-ounce) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 can (15.5-ounce) cooked white beans drained and rinsed
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound (9 cups chopped)
- 1 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
Cooking Steps
- Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
- Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
- Season to taste, garnish with fresh parsley, and serve.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg
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