Cabbage Veggie Soup
Warm, hearty, and packed with colorful vegetables, this Cabbage Veggie Soup is a nourishing classic that proves healthy eating can be delicious. Perfect as a comforting weeknight dinner or light lunch, this vibrant soup combines nutrient-rich ingredients like green cabbage, zucchini, carrots, and celery with zesty aromatics such as thyme, oregano, and cumin for a burst of flavor in every bowl. Simmered in a savory vegetable broth with a touch of fresh lemon juice for brightness, this one-pot recipe is both vegan and gluten-free, making it ideal for a variety of diets. Ready in under an hour and brimming with wholesome goodness, this low-calorie soup is perfect for meal prepping or sharing with family. Serve it steaming hot, garnished with fresh parsley, for a cozy, satisfying bite that celebrates the best in veggie-forward cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium head green cabbage, chopped
- 1 medium zucchini, diced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
Stir in the chopped cabbage and diced zucchini, mixing well to combine.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Add the dried thyme, dried oregano, cumin, and bay leaf to the pot. Stir to combine.
Season with salt and black pepper. Bring the soup to a gentle boil over medium-high heat.
Once the soup begins to boil, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, stirring occasionally.
Check the vegetables for tenderness. Remove the bay leaf and adjust seasoning if needed.
Stir in the fresh parsley and lemon juice just before serving for a burst of freshness.
Serve the soup hot, optionally garnished with extra parsley or a sprinkle of black pepper.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6604 mg | 287% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 79.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6584 mg | 140% | |
*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.
