Healthy Cabbage Soup
recipe by Carolyn Casner for Eating Well
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 8 cups low-sodium vegetable broth
- 1 medium head green cabbage, halved and sliced
- 1 large tomato, chopped
- 2 teaspoons white-wine vinegar
Directions:
- Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.
- Add broth, cabbage and tomato; increase the heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes more. Remove from heat and stir in vinegar. Makes 6 servings.
To make ahead: Refrigerate for up to 4 days. Freeze for up to 3 months.
This soup is vegan as written, but can easily be made with chicken broth if you don’t have vegetable broth. I have left out the bell pepper when I don’t happen to have any and it works just fine. No fresh tomatoes at this time of the year? If you can’t lay your hands on fresh local tomatoes, a can of diced tomatoes will suffice. I also wouldn’t hesitate to throw in diced potatoes, or some beans. If you use dried beans, soak them overnight before adding to soup.
