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Cabbage Fat-burning Soup

A healthy, nutrient-dense cabbage soup perfect for a light meal, packed with fresh vegetables and aromatic herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: Healthy
Calories: 126
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 stalks celery sliced
  • 2 large carrots diced
  • 1 green bell pepper chopped
  • 1 medium head cabbage cored and chopped
  • 2 cans diced tomatoes with juice
  • 6 cups vegetable broth low sodium
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp ground black pepper
  • 1/4 tsp red pepper flakes optional
  • salt optional, to taste
  • bunch fresh parsley chopped for garnish

Equipment

  • Large pot (5-quart)
  • Knife
  • Cutting board

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat and sauté onions until translucent.
  2. Add garlic, celery, and carrots, cooking for 5 minutes until slightly softened.
  3. Stir in the green bell pepper and cook for 2 minutes.
  4. Add cabbage to the pot and cook for 5 minutes, stirring frequently until wilted.
  5. Pour in diced tomatoes with juice, vegetable broth, oregano, basil, black pepper, and red pepper flakes.
  6. Bring the mixture to a boil, then reduce heat to low and cover partially.
  7. Simmer for 30 minutes until all vegetables are tender.
  8. Taste and adjust salt or seasonings as needed.
  9. Ladle into bowls and garnish with fresh parsley before serving warm.

Notes

This soup keeps well in the fridge for up to 5 days or in the freezer for up to 3 months. Flavors develop further overnight.