Cabbage Fat-Burning Soup

 

A comforting and nourishing soup packed with vibrant vegetables, perfect for a healthy meal.

 

Photo and Recipe courtesy of SARAH COBACHO

 

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PREP TIME 

10

minutes

 mins

COOK TIME 

30

minutes

 mins

TOTAL TIME 

40

minutes

 mins

 

 

 

 

COURSE 

Main

CUISINE 

American

 

 

 

SERVINGS 

6 servings

CALORIES 

150 kcal

EQUIPMENT

 

 

•     Stockpot

•     Cutting Board

•     Knife

INGREDIENTS

 

  

1x2x3x

Ingredients

•     8 cups Vegetable Broth

•     1 medium Yellow Onion, chopped

•     3 cloves Garlic, minced

•     4 cups Cabbage, cut into 1-inch chunks

•     3 medium Carrots, sliced

•     3 stalks Celery, sliced

•     1/2 teaspoon Kosher Salt

•     1/2 teaspoon Coarse Ground  Black Pepper

•     1/2 teaspoon Dried Oregano

•     1/2 teaspoon Dried Basil

•     28 ounces Diced Tomatoes (do not drain)

INSTRUCTIONS

 

 

•     In a large stockpot or Dutch oven, heat a splash of vegetable broth (or a little olive oil) over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and fragrant.

•     Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

•     Add the cabbage chunks, sliced carrots, and celery to the pot. Mix well and cook for an additional 3 minutes, allowing the vegetables to begin softening.

•     Sprinkle in the kosher salt,  black pepper, oregano, and basil, stirring to evenly coat the veggies with seasoning.

•     Pour in the vegetable broth and add the entire can of diced tomatoes (with their juices).

•     Stir everything together, increase heat to bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until all vegetables are tender and the flavors have melded together.

•     Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings.

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