Vegetable Cabbage Soup
Our vegetable cabbage soup recipe takes the everyday cabbage and transforms it into a hearty, nutrient-rich meal that’s as comforting as it is delicious.
Servings 8 servings
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 large yellow onion, diced Can use two small onions instead
- 2 carrots diced
- 2 stalks celery diced
- 1/2 large head cabbage chopped
- 1 tsp. chili powder
- 1 tsp pink himalayan salt
- 1/8 tsp smoked salt
- Ground black pepper
- 3 cloves garlic finely diced
- 1/4 tsp dried thyme or 1 tsp fresh thyme leaves
- 6 cups low-sodium vegetable or chicken broth or homemade chicken stock (see notes)
- 1 roasted red pepper in a jar chopped
- 1 15-oz. can white kidney beans drained and rinsed
- 1 15-oz. can diced tomatoes
- 3 frozen cubes parsley defrosted (can micowave for 10 seconds on high)
- 2 tsp sriracha sauce
Instructions
- In a large pot over medium heat, heat oil. And onions, carrots, celery and chilli powder. Cook, stirring often, until vegetables are soft, about 10 minutes. Stir in garlic, thyme, two salts and pepper cook stirring occasionally for about 30 seconds. Add broth and bring to simmer. Stir in cabbage, tomatoes, red pepper and sriracha, stirring occasionally until cabbage is wilted, about 20 minutes. Add beans and parsley during last 5 minutes of cooking.
- Serve with left over cooked pasta, chicken, micro green and diced avocado if desired.
Notes
Can also use 4 cups of broth and 2 cups of bouillon made with a bouillon cube for the 6 cups of broth if desired.
Garnish with cooked pasta, diced chicken, micro greens, avocado