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How To Make Cabbage Soup Tutorial. Cabbage Soup in a white soup bowl surrounded by a white napkin.
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How to Make Cabbage Soup

Delicious cabbage soup recipe loaded with healthy vegetables and nutrients but light on calories and carbs.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch, Main Course, Side Dish
Cuisine: American
Keyword: Cabbage Recipes, Carrot, Detox Recipes, Fall Recipes, Onion, Soup, Winter Recipes
Servings: 6 people
Calories: 65kcal
Author: Lighter Kitchen
Cost: $4.89

Ingredients

  • 1 tbsp Olive Oil (or Avocado Oil)
  • 1 Large Yellow Onion (Chopped)
  • 1 Large Carrot (Chopped) (*Note 1)
  • 2 Celery Stalks (Chopped)
  • 1 tbsp Minced Garlic
  • 1/4 Cup Curly Parsley (Chopped)
  • 1/4 Large Cabbage (Chopped)
  • 6 Cups Vegetable or Chicken Stock (*Note 2 & 3)
  • Salt (To Taste)
  • Black Pepper (To Taste)

Instructions

  • Add the oil to a large soup pot, or dutch oven, and pre-heat over medium-high.
  • Once the oil is pre-heated, sauté the onion, carrot and celery until the onions are translucent.
  • Add the garlic and cook until fragrant (about 1 minute).
  • Add the broth and bring to a rolling boil.
  • Add the cabbage and parsley and stir to combine.
  • Turn the heat down to low and simmer for 30 minutes, until the vegetables are tender.
  • Taste and add salt and pepper to your personal taste. Serve immediately or store in the refrigerator for up to 5 days.

Notes

  1. We usually have baby carrots on hand, so use those instead. We use about 6-8 baby carrots in place of 1 large carrot.
  2. To keep it vegan, use the vegetable stock. Chicken stock makes a GREAT substitution. Use low sodium stock if you're salt-sensitive or following a low sodium diet.
  3. TIP- If you're using ready-made stock you can use just one carton instead of two. Use 1 carton and two cups of water instead of opening 2 cartons (and having leftover stock).