Vegetable Cabbage Soup
This is the most adaptable soup. It’s flavorful, incredibly healthy, and comes together in no time. Leftover pulled pork, shredded chicken, or braised beef would be delicious. Just add it in during the last few minutes of cooking, just to warm it up.
To store the soup, let the soup cool entirely before storing it in an airtight container for 3 to 5 days in the fridger. Alternatively you can freeze it for up to 2 months.
Yields: 6 servings
Prep Time: 10 mins
Total Time: 0 hours 30 mins
2 tbsp.extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. thyme leaves
4 cups low-sodium chicken (or vegetable) broth
2 cups of water
1/2 large head cabbage, chopped
1 (15-oz.) can chopped fire-roasted tomatoes
Pinch red pepper flakes
2 tbsp. freshly chopped parsley, plus more for garnish
- In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
- Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
- Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using.