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!
- 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
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.
Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 610mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3915IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 3mg