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Cabbage Soup Recipe
Our warm and comforting Cabbage Soup recipe cooks up in less than 30 minutes. In addition to being a vegan cabbage soup recipe, it's also gluten-free and freezer friendly!
Course
Soup
Cuisine
American
Keyword
cabbage soup
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
96
kcal
Author
Courtney
Ingredients
1
teaspoon
olive oil
1
medium onion
diced
2
carrots
sliced
2
stalks celery
sliced
3
cloves
garlic
minced
1
quart
vegetable broth
1
cup
water
1
18 oz
diced tomatoes
jar
1
zucchini
chopped
2
potatoes
peeled and diced
1
bay leaf
1/2
teaspoon
thyme
1/2
teaspoon
oregano
1/2
teaspoon
basil
5
cups
cabbage
1/2 head cabbage
salt and ground black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat. Once the pan is hot add onions, carrots, celery, and garlic, saute 4-6 minutes.
Add in vegetable broth, water, tomatoes with liquid, zucchini, potatoes, bay leaves, thyme and season with salt and pepper to taste.
While the veggies are cooking in the broth chop up the cabbage and then add to the pot.
Cover and bring to a boil, then reduce the heat to medium-low.
Cover and simmer the soup for 25-30 minutes or until potatoes are tender.
Serve with your favorite main course or enjoy as is with some crusty bread.
Video
Nutrition
Calories:
96
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
677
mg
|
Potassium:
610
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
3915
IU
|
Vitamin C:
39
mg
|
Calcium:
71
mg
|
Iron:
3
mg