Description
A hearty and healthy cabbage soup packed with a variety of vegetables and seasoned with Italian herbs and spices. This recipe offers a flavorful low-calorie meal that is naturally gluten free and can be easily customized with proteins or grains for a more filling dish.
Ingredients
Scale
Vegetables and Beans
- 1 small onion, chopped
- 3 medium size carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 4-6 cloves garlic, minced
- 6 oz. fresh green beans, trimmed and cut into 1-inch pieces
- 2 medium Yukon gold potatoes, peeled and chopped into ½-inch cubes
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 15.5 oz. can kidney beans, drained and rinsed
- 4-5 cups green cabbage, sliced ¼-inch wide
Liquids and Broth
- 2 tablespoons extra virgin olive oil
- 1 15 oz. can tomato sauce
- 8 cups low sodium chicken broth (can substitute with vegetable broth)
- A splash of lemon juice
Seasonings and Herbs
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 bay leaf
Instructions
- Prepare the base vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions, sliced carrots, and sliced celery. Cook, stirring often, for 5-7 minutes or until the onions are softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Add remaining ingredients except cabbage: Pour in the diced tomatoes with juices, kidney beans, tomato sauce, chicken broth, Worcestershire sauce, and all the dried herbs and spices including basil, parsley, oregano, salt, sugar, thyme, pepper, and add the bay leaf. Add the potatoes and green beans as well.
- Simmer the soup: Cover the pot and bring the soup to a boil. Once boiling, uncover and reduce the heat to maintain a gentle simmer. Let it cook for 20 minutes or until the potatoes are tender.
- Add cabbage: Stir in the sliced green cabbage. Cover and simmer for a few more minutes until the cabbage has wilted but still retains slight texture.
- Finish and season: Stir in a splash of lemon juice to brighten the flavors. Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Add extra broth if you prefer a thinner soup consistency.
Notes
- This soup is highly versatile; you can swap or add vegetables to your preference such as zucchini, bell peppers, or corn.
- For a meatier version, add cooked Italian sausage, chicken, beef, ham, or corned beef.
- Add grains like rice, barley, or small pasta shapes to make the soup heartier.
- This recipe is naturally gluten free and low calorie, perfect for a healthy comforting meal.
- The soup keeps well in the refrigerator and makes for convenient leftovers for lunch or dinner throughout the week.
- Use vegetable broth instead of chicken broth for a vegetarian adaptation but note the diet designation will then be vegetarian.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
