Cabbage and Other Good Stuff Soup
Warm your soul and nourish your body with this hearty and wholesome "Cabbage and Other Good Stuff Soup," a comforting medley of fresh vegetables and flavorful herbs. Featuring tender green cabbage, creamy russet potatoes, vibrant carrots, and celery brought together in a rich vegetable broth, this soup is as satisfying as it is nutritious. Enhanced with aromatic garlic, onion, and a hint of paprika and thyme, it’s an easy, one-pot meal perfect for busy weeknights or meal prep. Ready in just an hour, this vegan-friendly recipe is packed with vitamins and fiber, making it an excellent choice for a healthy, cozy dinner or lunch. Garnished with fresh parsley for a burst of color and flavor, this versatile soup pairs beautifully with crusty bread or a light salad. Whether you're craving comfort food or looking for a way to use up seasonal produce, this cabbage soup recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 large, peeled and cubed russet potato
- 0.5 head, shredded green cabbage
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots and celery, and sauté for 5 minutes, stirring occasionally.
Toss in the cubed potato and shredded cabbage, and give everything a good stir.
Pour in the diced tomatoes along with their juices and the vegetable broth.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, or until the vegetables are tender.
Taste and adjust the seasoning with more salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6728 mg | 293% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 58.6 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7252 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
