Cabbage Fat-Burning Soup
A comforting and nourishing soup packed with vibrant vegetables, perfect for a healthy meal.
Servings: 6 servings
Calories: 150kcal
Equipment
- Stockpot
- Cutting Board
- Knife
Ingredients
Ingredients
- 8 cups Vegetable Broth
- 1 medium Yellow Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Cabbage, cut into 1-inch chunks
- 3 medium Carrots, sliced
- 3 stalks Celery, sliced
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Coarse Ground Black Pepper
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 28 ounces Diced Tomatoes (do not drain)
Instructions
- In a large stockpot or Dutch oven, heat a splash of vegetable broth (or a little olive oil) over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and fragrant.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the cabbage chunks, sliced carrots, and celery to the pot. Mix well and cook for an additional 3 minutes, allowing the vegetables to begin softening.
- Sprinkle in the kosher salt, black pepper, oregano, and basil, stirring to evenly coat the veggies with seasoning.
- Pour in the vegetable broth and add the entire can of diced tomatoes (with their juices).
- Stir everything together, increase heat to bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until all vegetables are tender and the flavors have melded together.
- Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings.
Notes
Serve with whole-grain bread, grilled cheese, or a fresh salad. Add fresh herbs or parmesan for extra flavor.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Sodium: 500mg | Potassium: 800mg | Fiber: 8g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg