Cabbage Soup
This easy cabbage soup recipe is filling, comforting, and healthy, with carrots, tomatoes, onion, white beans, and tender cabbage. Delish!
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 4 to 6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium carrots peeled and small diced
- 1 medium yellow onion diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups vegetable broth divided
- 1 14.5-ounce can fire roasted diced tomatoes in their juices
- 1 15.5-ounce can white beans, rinsed and drained such as cannellini or Great Northern
- 1 very small or 1/2 large green cabbage about 1 pound, chopped
- 1 bay leaf
- ½ teaspoon dried rosemary
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- fresh parsley for serving
Instructions
- In a Dutch oven or similar large, deep pot, heat the oil over medium. Add the carrots, onion, salt, and pepper. Cook, stirring occasionally, until the onions soften, turn translucent, and take on some color, about 7 to 9 minutes.
- Add the smoked paprika, cumin, nutmeg, and garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.
- Add enough of the broth to cover the bottom of the pot. With a wooden spoon, scrape along the bottom to remove any stuck on bits. Add the remaining broth, diced tomatoes, beans, cabbage, bay leaf, rosemary, vinegar, and honey. Stir everything together, then bring to a boil.
- Reduce the heat, cover the pot, and let simmer until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh parsley.
Notes
- TO STORE: Refrigerate cabbage soup in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
- TO FREEZE: You can freeze cabbage soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 143kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 438mgFiber: 6gSugar: 13gVitamin A: 7719IUVitamin C: 61mgCalcium: 106mgIron: 2mg
