Ingredients
Main Ingredients
- 1 head cabbage, chopped
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Method
Preparation
- In a large pot, sauté the onion, carrots, and celery until soft.
- Add the chopped cabbage and continue to cook for a few minutes.
- Stir in the diced tomatoes, vegetable broth, garlic powder, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 30 minutes.
- Serve hot.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 4gFat: 1gSodium: 300mgFiber: 5gSugar: 4g
Notes
Serve the soup hot in bowls, and feel free to add a sprinkle of fresh herbs or a squeeze of lemon for extra flavor. A slice of whole-grain bread on the side would also be a great complement. Store leftover cabbage soup in an airtight container in the refrigerator for up to four days or freeze it for up to three months.
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