The Best Cabbage Soup Recipes

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CABBAGE SOUP



Cabbage Soup image

This Cabbage Soup recipe is a bright, flavorful veggie medley in a fire roasted tomato broth. It's healthy, hearty and comforting, too!

Provided by Katerina | Diethood

Categories     Soup

Time 40m

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
1 small yellow onion, (diced)
1 small green bell pepper, (cut into cubes)
1 small orange bell pepper, (cut into cubes)
1 large carrot, (cut into thin coins)
¾ teaspoon salt, (add more or less (or to taste))
½ teaspoon fresh ground black pepper
3 cloves garlic, (minced)
¼ cup chopped fresh parsley
5 cups chopped cabbage, ((about 1/2 head of a cabbage))
2 tablespoons tomato paste
1 can (14.5 ounces) chopped fire roasted tomatoes, (undrained)
1 teaspoon Italian seasoning
6 to 8 cups low sodium vegetable broth, (you can also use chicken broth or beef broth)
2 bay leaves
1 small zucchini, (sliced and cut into half moons)
2 cups broccoli florets

Steps:

  • Heat oil in a dutch oven or a large soup pot.
  • Add onions and cook for 1 minute over medium-high heat.
  • Stir in prepared bell peppers, carrots, salt, and pepper; cook for 2 minutes.
  • Add garlic and parsley; cook for 20 seconds.
  • Stir in cabbage and cook for 4 minutes, or until starting to wilt.
  • Add tomato paste; stir until combined.
  • Add roasted tomatoes and Italian seasoning; mix to combine.
  • Stir in broth and add bay leaves; increase heat to High and bring to a boil.
  • Lower heat to a steady simmer; continue to cook for 7 minutes.
  • Stir in zucchini slices and broccoli florets; cook for 5 more minutes.
  • Remove from heat.
  • Taste for seasonings and adjust accordingly.
  • Remove bay leaves and discard.
  • Serve.

Nutrition Facts : Calories 76 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 713 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

CABBAGE SOUP



Cabbage Soup image

My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (5 quarts).

Number Of Ingredients 11

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

Steps:

  • In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

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