Veggie cabbage soup is a nice, hearty dish for those who love the taste of cabbage items. It’s very simple to make and the best part is you can make a lot of this if you’d like to have some to save up.
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, minced
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 (15-oz.) can white beans, drained and rinsed
2 cloves garlic, minced
1 tsp. thyme leaves
4 c. low-sodium chicken (or vegetable) broth
2 c. 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
Steps:
get a Dutch oven or a big pot and then heat it with medium heat and add the oil in there to heat up.
Put the onion, celery, carrots, and also season this with the chili powder, and the salt and pepper. Cook all of this together until the veggies soften up, usually after 6 or so minutes. Add in the garlic, beans, thyme, and then cook it until you start to smell it, usually about 30 seconds. Put the water and broth in there and then, let it simmer.
Add in the cabbage and the tomatoes, cooking this until the cabbage melts, about 6 minutes or so
Take it off the heat, stir in the parsley and the red pepper flakes. Season with pepper and salt to taste, and then garnish it with a bit more parsley if you’d desire that
Nutritional info:
Calories: 199 Protein: 10g Carbs: 28g Fiber: 1g Sugar: 8g Fat: 6g Saturated fat: 1g Sodium: 452 mg
Tips
Do I have to use specific cabbage for this?
Nope! The beauty of this is that you can use any kinds of cabbage. Cabbage comes with wonderful vitamins K and C too, along with a ton of fiber and is great for inflammatory issues. Red cabbage is a lifesaver for that, and it also foes a pretty hue that your soup will love.
What’s the best meat for this one?
The best meat for this one is pretty much up to you. If you have pulled pork, braised beef, or some shredded chicken left over, consider throwing it in there. Add it in within the last couple of minutes, to help warm this up.
You don’t even have to put meat in there at all, and some people do like to use meat alternatives in this as well such as tofu to help with this. But if you’re worried you’re not getting enough protein, remember that this does have beans in this too, so it’ll have a lot of good vegetable proteins and carbs in this alone if you’d desire that.
Can I freeze this?
You sure can! The cool thing about this is that you can store this in airtight containers or freeze this.
If you plan to store the soup, let this cool down all the way before you put this in a container that’s airtight. In the fridge, this does last up to 5 days, but is best after three days.
If you choose to freeze this one, you can do so for at least two months or maybe a little bit more if you’re able to put it in an airtight container. Just make sure you heat it up when ready to eat.