Cabbage Soup
A broth-based soup with cabbage, aromatic vegetables, and customizable proteins or legumes. Simmered until vegetables soften, yielding a warm, thick-textured bowl.
Ingredients
Method
Chop the cabbage into bite-sized pieces. Dice the onion, carrot, and celery. Mince the garlic.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery; sauté for 5 minutes until softened.
Add the minced garlic and stir for 1 minute until fragrant.
Add the chopped cabbage, vegetable broth, canned tomatoes with juice, bay leaf, salt, and black pepper. Bring to a boil.
Reduce heat to medium-low and simmer for 25–30 minutes, until the cabbage and other vegetables are tender.
If using a protein or legume, add it during the last 10 minutes of cooking to heat through. Taste and adjust seasoning.
Remove the bay leaf and ladle into bowls. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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