This flavorful Cabbage Soup combines various veggies simmered in a rich tomato broth, striking a seamless balance between hearty, nutritious, and still delicious!
Servings : 12
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
2tablespoonsextra virgin olive oil
1smallyellow onion,diced
1smallgreen bell pepper,cut into cubes
1smallorange bell pepper,cut into cubes
1largecarrot,cut into thin coins
¾teaspoonsalt,add more or less (or to taste)
½teaspoonfresh ground black pepper
3clovesgarlic,minced
¼cupchopped fresh parsley
5cupschopped cabbage,about 1/2 head of a cabbage
2tablespoonstomato paste
14.5ouncescanned fire-roasted tomatoes,undrained
1teaspoonItalian seasoning
6 to 8cupslow sodium vegetable broth,you can also use chicken broth or beef broth
2bay leaves
1smallzucchini,sliced and cut into half moons
2cupsbroccoli florets
Instructions
Heat the olive oil in a Dutch oven or a large soup pot over medium-high heat. Add the onions to the heated oil and cook for 1 minute.
Stir in the bell peppers, carrots, salt, and pepper, and cook for 2 minutes. Add garlic and parsley, and cook for 15 seconds. Stir in the cabbage and cook for 4 minutes or until starting to wilt.
Add the tomato paste and stir until combined. Stir in the fire-roasted tomatoes and Italian seasoning.
Stir in the broth and add the bay leaves; increase the heat to High and bring to a boil. Lower the heat to a steady simmer and continue to cook for 7 minutes.
Stir in the zucchini slices and broccoli florets; cook for 5 more minutes.
Remove from heat. Taste for seasonings and adjust accordingly.
Remove bay leaves and discard. Ladle the soup into bowls and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.