It’s been a rough year and we’re all hoping for a fresh start and brighter outlook for 2021. A brand new year is traditionally a time to resolve to lose weight and get healthy, but never more than this year when we’ve been staying home and indulging in comfort foods to keep our spirits up. So, how about starting this new year with a veggie-filled soup to kick-start your healthy resolutions?

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:

  1. 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.
  2. 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.