Description
A hearty and healthy cabbage soup filled with a variety of fresh vegetables, beans, and a flavorful Italian-spiced tomato broth. This low-calorie, gluten-free recipe is perfect for a comforting meal that's easy to prepare and versatile enough to customize with your favorite proteins or grains.
Ingredients
Scale
Vegetables and Herbs
- 1 small onion, chopped
- 3 medium 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, chopped into 1/2-inch cubes
- 4-5 cups green cabbage, sliced 1/4-inch wide
- 1 bay leaf
Liquids and Canned Items
- 2 tablespoons extra virgin olive oil
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1 15 oz. can tomato sauce
- 8 cups low sodium chicken broth (or substitute vegetable broth)
- A splash of lemon juice
Seasonings and Spices
- 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
Instructions
- Prepare the base vegetables: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions, sliced carrots, and sliced celery. Cook while stirring often for 5-7 minutes, or until the onions are softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add remaining ingredients except cabbage: Pour in the fire roasted diced tomatoes with juices, kidney beans, tomato sauce, chicken broth, Worcestershire sauce, potatoes, green beans, and all the dried herbs and spices including basil, parsley, oregano, salt, sugar, thyme, pepper, and the bay leaf. Stir well to combine.
- Simmer the soup: Cover the pot and bring the soup to a boil. Once boiling, uncover and reduce heat to maintain a gentle simmer. Cook for 20 minutes or until potatoes are tender, stirring occasionally.
- Add cabbage: Stir in the sliced cabbage, cover again, and continue to simmer for 5 minutes or just until the cabbage has wilted and softened.
- Finish and season: Remove the bay leaf, stir in a splash of lemon juice for brightness, and adjust seasoning to taste with additional salt, pepper, or red pepper flakes if desired. For a thinner soup, add more broth or water as needed.
Notes
- This soup is naturally gluten free and low in calories, making it a healthy comfort food option.
- You can customize it by swapping or adding your favorite vegetables such as zucchini or bell peppers.
- Meat lovers can add cooked Italian sausage, chicken, beef, ham, or corned beef to boost protein.
- For added texture and heartiness, mix in cooked grains like rice, barley, or pasta.
- The soup keeps well in the refrigerator for several days, making it ideal for meal prep and leftovers.
- Adjust the seasoning towards the end to suit your taste preferences, especially the salt and pepper levels.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
