Description
A hearty and healthy vegetable cabbage soup loaded with fresh vegetables, aromatic herbs, and a tangy splash of vinegar. Perfect for a light lunch or comforting dinner, this soup is easy to prepare and simmered to develop rich flavors.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 2 garlic cloves, minced (optional)
- 2 large carrots, peeled and sliced
- 2 celery sticks, sliced
- 1 1/2 cups green beans, sliced into 1-inch pieces
- 1 medium potato or 6 baby potatoes (about 1 cup), diced
- 1 head (2 lbs) green cabbage (about 8–10 cups), cored and chopped
Liquids and Seasoning
- 1/4 cup water or 1 tablespoon olive oil
- 2 tablespoons Italian seasoning
- 1 can (28 oz) diced tomatoes with juices
- 5–6 cups low-sodium vegetable broth
- Salt and pepper, to taste
- Splash of balsamic or white wine vinegar (or juice of a small lemon)
Garnishes and Serving
- Chopped parsley
- Lemon wedges
- Crusty bread
Instructions
- Sauté Vegetables and Aromatics: In a large 5-quart dutch oven or pot, heat the water or olive oil over medium heat. Add diced carrots, celery, onions, and minced garlic (if using). Sauté for about 4 minutes until vegetables begin to soften. Add Italian seasoning and continue sautéing for approximately 1 minute until fragrant.
- Add Main Vegetables and Liquids: Stir in the green beans, diced tomatoes with their juices, diced potatoes, and chopped cabbage. Pour in the low-sodium vegetable broth. Cover the pot and bring the mixture to a boil.
- Simmer the Soup: Once boiling, remove the lid to allow the cabbage to shrink and stir the pot to mix ingredients well. Cover again, reduce heat to low, and let the soup simmer for 20 to 30 minutes, stirring occasionally, until all vegetables are tender and flavors meld. Add more water if the soup appears too thick.
- Season and Finish: Season the soup with salt and pepper to taste. Add a splash of balsamic or white wine vinegar or a squeeze of lemon juice to add brightness and a punch of flavor. Stir well.
- Serve: Ladle the soup into bowls, garnish with chopped parsley and lemon wedges, and serve alongside crusty bread for a complete meal.
Notes
- You can substitute the medium potato with baby potatoes if preferred; just ensure approximately 1 cup diced.
- If you want a richer soup base, olive oil can be used instead of water for sautéing.
- Adding the vinegar or lemon juice at the end balances the flavors and adds brightness.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, reduce the broth slightly or mash some cooked potatoes into the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
