Spicy Hot Cabbage Soup
Warm up your senses with this vibrant and bold Spicy Hot Cabbage Soup, a comforting yet fiery dish perfect for chilly days or whenever you crave a kick of heat. Packed with wholesome vegetables like green cabbage, carrots, celery, and red bell pepper, this soup is simmered in a rich tomato and vegetable broth spiced with cayenne pepper, smoked paprika, cumin, and a hint of red pepper flakes for a satisfying depth of flavor. Ready in under an hour, this recipe is ideal for meal prep or a wholesome family dinner, serving up six generous portions. Garnished with fresh parsley, it’s not only delicious but also beautifully aromatic. Perfect for fans of spice and healthy comfort food, this one-pot recipe is a flavorful way to elevate your soup repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium green cabbage, roughly chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium red bell pepper, diced
- 28 ounces crushed tomatoes
- 6 cups vegetable broth
- 1 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the chopped cabbage, carrots, celery, and red bell pepper to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to slightly soften.
Pour in the crushed tomatoes and vegetable broth, stirring well to combine.
Add the cayenne pepper, smoked paprika, ground cumin, black pepper, salt, and red pepper flakes. Stir thoroughly to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 30 minutes, stirring occasionally.
Taste the soup and adjust seasoning if needed. Add more salt or spices if desired.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 16.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1326 mg | 28% | |
*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.
