Cabbage soup is a classic, hearty dish that’s both nutritious and budget-friendly. It’s particularly great for those looking to enjoy a light yet satisfying meal that doesn’t break the bank. The simplicity of this recipe makes it perfect for busy weeknights or as a comforting meal on a chilly day.
Ingredients:
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup of green beans or peas
Instructions:
- Prepare the Vegetables:
- Wash and chop the cabbage into bite-sized pieces. Peel and slice the carrots, slice the celery, and dice the bell pepper. Mince the garlic and set everything aside.
- Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook the Vegetables:
- Add the sliced carrots, celery, and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables start to soften.
- Combine Ingredients:
- Stir in the chopped cabbage, diced tomatoes (with their juice), and vegetable or chicken broth. Add the dried thyme, basil, bay leaf, salt, and pepper. If you’re adding green beans or peas, stir them in now.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the cabbage and other vegetables are tender.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
- Serve:
- Ladle the soup into bowls and serve hot. It pairs wonderfully with a slice of crusty bread or a light salad.
