Cabbage Soup
Cabbage soup, a tasty and easy way to include more veggies into your diet. It's comforting, super flavorful, and made with extra healthy ingredients!
Servings: 6
Calories: 72kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic chopped
- 1 celery strip chopped
- ½ onion chopped
- 1 carrot chopped
- ½ red bell pepper chopped
- 1 pound cabbage chopped
- 1 tablespoon Italian seasoning optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 4 cups vegetable stock or water
- 1 14-ounce can crushed tomatoes
Instructions
- Heat the oil in a large pot and add the garlic, celery, and onion.
- Cook over medium-high heat for about 5 minutes or until golden brown.
- Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
- Remove the bay leaves and serve immediately with vegan meat like tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
- Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.
Notes
- Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
- If you use oil, I suggest you use extra virgin olive oil.
- You can add fresh garlic and onion, although garlic and onion powder will also work.
- Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
- I usually use Himalayan pink salt, but any other type of salt will work.
- Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you'll probably need to add more stock or water.
- Nutritional info has been calculated using water instead of vegetable stock.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 12g | Protein: 2.4g | Fat: 2.6g | Saturated Fat: 0.4g | Sodium: 307mg | Fiber: 3.8g | Sugar: 3.7g