Cabbage Soup

Teresa Ambra

Cabbage Soup is awesome! This delightful recipe uses cabbage, carrots, celery and stewed tomatoes in a delicious chicken broth and thyme base. It can be whipped up in less than 45 minutes, and is hearty, filling and satisfying on cold, winter nights. It's also wonderful reheated for lunches. This healthy recipe is low calorie and gluten free.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Dish, Soup, Stews and Chowders

Cuisine American

Servings

Calories 110 kcal

Equipment

1 Dutch oven with lid
1 sharp knife to cut vegetables
1 vegetable peeler

Ingredients

3 tbsp. olive oil or avocado oil
1/2 yellow onion chopped
2 cloves garlic minced
1 large leek green top removed, washed thoroughly, sliced
8 cups low-sodium chicken broth or vegetable broth
1 tsp. sea salt
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
4 cups cabbage chopped in 1 1/2 inch chunks (half a head of cabbage)
4 large carrots peeled and sliced
2 ribs celery diced
14.5 oz. can stewed tomatoes undrained

Instructions

Heat a large sauce pan over medium heat.
Add olive oil and heat.
Then add onions, leek and garlic.
Cook and stir until onions are translucent, about 3-5 minutes.
Add remaining ingredients and heat through about 30 minutes.

Notes

NOTE: If you wish to keep the recipe vegan, substitute vegetable broth for the chicken broth in the recipe.

Recipe adapted from Dinner, Then Dessert.

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Nutrition

Calories: 110kcalCarbohydrates: 12gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 372mgPotassium: 438mgFiber: 2gSugar: 5gVitamin A: 5104IUVitamin C: 17mgCalcium: 58mgIron: 2mg

Keyword cabbage, carrots, celery, gluten free, main dish, soup, tomatoes

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