How To Make Cabbage Soup? Healthy And Tasty

• Food: Cabbage Soup

• Writer: Alice

• Content-Type: Food Blog

Thanks to tasty vegetables and fire-roasted tomatoes, this recipe for cabbage soup has a rich flavor. For a straightforward, filling meal, serve it with nice bread.

This recipe for cabbage soup accomplishes the impossible by consuming an entire head of cabbage all at once!

Almost every time I purchase a cabbage, I nibble away at it for weeks, adding pieces to slaw, bowls, tacos, and other dishes. I was surprised the first time I made this recipe.

I began by incorporating half of my cabbage. It melted into the broth with the flavorful vegetables and herbs as it wilted down.

Since I was making cabbage soup, I didn’t want it to vanish, so I added more. Before I knew it, all of my cabbage had been added to the stew.

Don’t give up if you’re on the fence about cabbage. The soup is not at all overpowered by the abundance of cabbage.

Instead, it brings a touch of mild sweetness that harmonizes beautifully with a hint of sour white wine vinegar. The soup is incredibly tasty and warming as a whole. It’s easy to make, nutritious, and soup-er (sorry!). I predict you’ll adore it.

RECIPE FOR CABBAGE SOUP

What you’ll need to create this simple cabbage soup is listed below:

• Obviously, cabbage For this recipe, you’ll need one small green cabbage that weighs about 1 pound.
• The traditional trinity of onion, carrots, and celery gives the soup its distinctive flavor.
• They give the soup even more depth: garlic and dried thyme.
• Potatoes: They give the soup a great, substantial texture.
• White beans: I frequently use little navy beans in this dish, but cannellini beans or other white beans would also work.
• Diced fire-roasted tomatoes – These provide the soup’s tasty basis together with the vegetable broth.
• Vinegar is made from white wine – for tang.
• Olive oil that is extra-virgin adds richness.
• Additionally, add salt and pepper to bring out each flavor.

IDEAS FOR SERVING CABBAGE SOUP

Ladle the cabbage soup into bowls when you’re ready to dine, then top each one with a little fresh parsley. To make a larger meal, combine the soup with a sandwich or salad.

Alternatively, enjoy the soup on its own with nice crusty bread for soaking up the rich liquid. I adore it with this sweet potato salad or a traditional grilled cheese sandwich.

The soup freezes nicely and can be stored for up to 4 days in the refrigerator. Before transferring it to sealed containers and freezing it, let it cool fully. The shelf life of frozen cabbage soup is three months.

CABBAGE SOUP

This recipe for nutritious, warm, and tasty cabbage soup is simple to make. For a quick and tasty lunch, serve it with crusty toast.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 medium yellow onion, diced
• 1 celery rib, diced
• 2 tablespoons white wine vinegar
• 2 (14.5-ounce) cans of fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 (15.5-ounce) can cook white beans, drained and rinsed
• 4 garlic cloves, grated
• 2 Yukon gold potatoes, diced
• 1 small green cabbage, about 1 pound (9 cups chopped)
• 1 teaspoon dried thyme
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• Fresh parsley, for garnish

INSTRUCTIONS

1. In a big pot, warm the oil over medium heat. Add the salt, and a few grinds of fresh pepper, carrots, onion, and celery. Cook, stirring regularly, for 8 minutes.
2. Add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme after adding the vinegar and stirring. The potatoes and cabbage should be soft after 20 to 30 minutes of simmering with the lid on.
3. Add fresh parsley as a garnish after seasoning to taste.