Easy Cabbage Soup Recipe

Easy Cabbage Soup Recipe

This recipe is perfect for a light and flavorful weeknight meal. It’s also quite versatile, so feel free to add in your favorite vegetables or protein.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chopped green cabbage
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

Optional Ingredients:

• 1 pound ground beef or sausage, browned and crumbled
• 1 cup chopped green beans
• 1/2 cup chopped fresh herbs, such as parsley or dill

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
2. Pour in vegetable broth, diced tomatoes, cabbage, carrot, celery, bay leaf, and thyme. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. If using ground beef or sausage, stir it in at this point and heat through.
5. Remove bay leaf before serving. Garnish with fresh herbs, if desired.

Tips:

• For a richer flavor, you can use chicken broth instead of vegetable broth.
• This soup is even heartier with the addition of cooked lentils or kidney beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To freeze the soup, let it cool completely first, then transfer it to freezer-safe containers. It will stay good for up to 3 months.
• When reheating frozen soup, thaw it overnight in the refrigerator or heat it gently on the stovetop over low heat.