Oh, friends, let’s talk about cabbage soup! There’s just something so incredibly comforting about a big bowl of it, isn’t there? Especially when the weather turns chilly. I’ve been making this recipe for years – tweaked it a million times, probably! – and trust me, it’s a winner. Not only is it packed with veggies and flavor, but it’s also super healthy. I even find myself making a big batch when I’m trying to, you know, get back on track after a few too many cookies. Seriously, this cabbage soup is like a warm hug in a bowl, and it’s so good for you. So, let’s get cooking!
Why You’ll Love This Cabbage Soup
Okay, so why *this* cabbage soup recipe? Well, let me tell you! It’s not just any soup; it’s got a whole bunch of things going for it. Think quick, easy, and totally delicious. Plus, it’s good for you, vegan, and won’t break the bank. What’s not to love, right?
Quick and Easy Cabbage Soup
Seriously, you can whip this up in no time! Prep is only about 10 minutes, and then it simmers away for around 40. That means you can have a warm, healthy meal on the table in under an hour! Perfect for those crazy weeknights, don’t you think?
Healthy and Flavorful Cabbage Soup
This isn’t your bland, boring soup, folks! It’s loaded with good-for-you veggies and tastes amazing. Carrots, celery, cabbage… it’s a veggie party in a bowl! Plus, all those veggies mean it’s super nutritious. Win-win!
Budget-Friendly Cabbage Soup
Let’s be real, we all love a recipe that doesn’t cost a fortune, right? This cabbage soup uses simple, affordable ingredients that you can easily find at your local grocery store. So you can eat healthy without emptying your wallet. Yay!
Ingredients for Cabbage Soup
Alright, let’s gather our goodies! Here’s what you’ll need for this amazing cabbage soup. Don’t worry if you’re missing something; soup’s pretty forgiving! Just try to grab the main players. You’ll want: olive oil, a chopped onion (about 1 cup), chopped carrots (around 1 1/2 cups), chopped celery (1 cup or so), minced garlic, dried thyme, cinnamon (optional, but trust me!), a bay leaf, salt & pepper, apple cider vinegar, vegetable broth, applesauce, diced tomatoes (a 28-ounce can), and of course, a chopped green cabbage (about 1 pound). Got it?
Cabbage Soup Core Ingredients
These are the stars of the show! The cabbage, carrots, celery, and onion are *essential* for that classic cabbage soup flavor and texture. Don’t skimp on ’em! They’re what make it, well, cabbage soup!
Cabbage Soup Flavor Enhancers
Okay, these are the secret weapons! Garlic, thyme, cinnamon, bay leaf, and apple cider vinegar might seem like a lot, but they add SO much depth and complexity. They’re what take this from “meh” to “WOW!” Seriously, don’t skip ’em!
How to Prepare Cabbage Soup: Step-by-Step Instructions
Alright, let’s get down to business! This is where the magic happens. Don’t worry, it’s super easy. Just follow along, and you’ll have a pot of delicious cabbage soup in no time. Trust me, you’ve got this!
Sautéing the Vegetables for Cabbage Soup
First, grab a big soup pot or Dutch oven. Heat up a tablespoon of olive oil over medium heat. Then, toss in your chopped onion, carrots, and celery. Stir them around every so often until they’re nice and soft – about 7 minutes or so. This step is important; it really brings out their flavor!
Simmering the Cabbage Soup
Now, stir in your minced garlic, thyme, cinnamon (if you’re using it!), bay leaf, salt, and pepper. Cook for another minute or two – you’ll start to smell all those wonderful spices! Then, pour in the vegetable broth, applesauce, and diced tomatoes. Add your chopped cabbage, bring it all to a boil, then turn down the heat, cover the pot, and let it simmer for about 30 minutes. You want that cabbage to be nice and tender!
Final Touches for Cabbage Soup
Okay, almost there! Remove the pot from the heat and fish out that bay leaf (we don’t want to eat that!). Stir in the remaining apple cider vinegar. Now, taste the soup! Does it need more salt? More pepper? This is your chance to make it perfect. Add more seasoning as needed. Then, serve it up warm with a sprinkle of fresh parsley. Yum!
Tips for the Best Cabbage Soup
Want to take your cabbage soup from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years. They’re not rocket science, but they really make a difference. Trust me on this one!
Cabbage Soup Ingredient Preparation
This is a biggie! Try to chop your veggies into roughly the same size. This helps them cook evenly, so you don’t end up with some that are mushy and others that are still crunchy. Nobody wants that! It really does matter, promise!
Cabbage Soup Seasoning
Seriously, taste, taste, TASTE! Don’t be afraid to add more salt, pepper, or even a little extra thyme if you think it needs it. Every cabbage is different, and your taste buds are unique, so adjust the seasoning to make *your* perfect bowl!
Cabbage Soup Variations
Okay, so you’ve got the basic cabbage soup down. Now, let’s get a little crazy! The best part about soup is how easy it is to customize. Feeling adventurous? Let’s shake things up a bit and make it your own!
Spicy Cabbage Soup
Want to add a little kick? I love throwing in a pinch of red pepper flakes or a dash of chili powder. Wowza! It adds a nice little warmth that’s perfect for a chilly evening. Just be careful not to add too much unless you *really* like it hot!
Protein-Packed Cabbage Soup
Need a little more staying power? Toss in some beans (cannellini or kidney beans are great!), lentils, or even some shredded chicken. It’ll make it a heartier, more filling meal. You could even add some cooked ground turkey or sausage. Yum!
Serving Suggestions for Cabbage Soup
Okay, so you’ve got your amazing cabbage soup ready to go. But what should you serve with it? It’s pretty great on its own, but a little something extra can really take it to the next level. Let’s think about some tasty pairings!
Bread Pairing for Cabbage Soup
I’m a sucker for a good piece of crusty bread with soup! It’s perfect for dipping and soaking up all that delicious broth. Even better? Garlic bread! Oh my gosh, the garlicky goodness with the savory soup? Yes, please!
Salad Pairing for Cabbage Soup
If you want to keep things light and healthy, a simple green salad is the way to go. A little lettuce, some cucumber, maybe a tomato or two… nothing fancy! Just a fresh, crisp counterpoint to the warm, comforting soup. Perfect!
Storing and Reheating Your Cabbage Soup
Made a big batch? Awesome! Cabbage soup is even better the next day, if you ask me. Here’s how to keep it fresh and delicious for later. It’s super easy, I promise!
How to Store Leftover Cabbage Soup
Just let the soup cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for about 5 to 7 days. Perfect for quick lunches or easy dinners! Just make sure it’s cooled down first – don’t want to heat up your fridge!
Reheating Cabbage Soup
When you’re ready to eat, you can reheat it on the stovetop over medium heat, stirring occasionally, or zap it in the microwave. Either way works great! Just make sure it’s heated all the way through. And be careful, it splatters!
Frequently Asked Questions About Cabbage Soup
Got questions about cabbage soup? I bet you do! It’s a pretty straightforward recipe, but there are always a few things people wonder about. So, let’s tackle some of the most common questions I get!
Is Cabbage Soup Good for Weight Loss?
Well, I’m no doctor, but it *can* be! It’s low in calories and high in fiber, which means it can help you feel full and satisfied without a ton of extra calories. Just be sure to load it up with veggies and go easy on the salt!
Can I Freeze Cabbage Soup?
Absolutely! Cabbage soup freezes beautifully. Just let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for a good couple of months. When you’re ready to eat, thaw it in the fridge overnight or pop it straight into a pot on the stove. Easy peasy!
What Other Vegetables Can I Add to Cabbage Soup?
Oh, the possibilities are endless! I’ve thrown in bell peppers, zucchini, green beans… you name it! Root vegetables like turnips or parsnips are also great. Just use whatever you have on hand and what sounds good to you. Have fun experimenting!
Nutritional Information for Cabbage Soup
Okay, so everyone always asks about the nutrition info. Here’s the thing: it’s *really* hard to give exact numbers! It all depends on the specific ingredients you use and the brands you choose. So, I can’t give you precise figures, but just know that this is a super healthy and veggie-packed soup!
Enjoyed this Cabbage Soup Recipe?
I sure hope you loved this cabbage soup as much as I do! If you did, pretty please leave a comment below and let me know what you think! And if you’re feeling extra generous, give the recipe a rating! It really helps other soup-lovers find it. Oh, and don’t forget to share it on social media! Sharing is caring, right?
Print
Disgustingly Easy 30-Minute Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This cabbage soup is healthy, comforting, and packed with flavor. It is loaded with veggies and comes together quickly for a nourishing meal that is perfect for cold days.
Ingredients
- 1 Tablespoon olive oil
- 1/2 large yellow onion, chopped, about 1 cup
- 3 large carrots, peeled and chopped, about 1 1/2 cups
- 2 stalks celery, chopped, about 1 cup
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon cinnamon, optional
- 1 bay leaf
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 2 Tablespoons apple cider vinegar, divided
- 4 cups low sodium vegetable broth
- 1/3 cup unsweetened applesauce
- 1 28 ounce can diced tomatoes
- 1 small green cabbage, about 1 pound, chopped into 1 1/2 inch chunks
- fresh parsley, for garnish
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat. Add the onion, carrots and celery, stirring occasionally until veggies have softened and are fragrant, about 7 minutes.
- Stir in garlic, thyme, cinnamon (if using), bay leaf, salt and pepper and cook for 1 to 2 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
- Add vegetable broth, applesauce, canned tomatoes and cabbage and bring to a boil. Cover, reduce heat and simmer for about 30 minutes, or until cabbage is thoroughly cooked and tender.
- Remove from heat, remove bay leaf and stir in the remaining apple cider vinegar. Taste and season with additional salt, pepper, if needed. Serve warm topped with fresh parsley.
Notes
- Storage: You can keep this soup in the fridge for 5 to 7 days in an airtight container or freeze it for up to 3 months. When ready to reheat, warm it on the stovetop or in the microwave until heated through.
- Substitutions: If you do not have apple cider vinegar to deglaze your pot, you can use white vinegar or lemon juice instead.
Nutrition
- Serving Size: 1 serving
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
