Cabbage Vegetable Soup

Print Recipe

5 from 6 votes

Wholesome and hearty cabbage soup with vegetables nourishes and comforts in a one pot meal.

Prep Time20

Cook Time25

Total Time45

Course: dinner, Lunch, Main Course, Soup

Cuisine: American

Servings: servings

Author: The Shortcut Kitchen

Equipment

Large Pot

Ingredients

1 tablespoon olive oil
1 small onion diced
3 cloves garlic minced
1 large carrot sliced & diced
3 ribs celery sliced
2 cups chopped cabbage
1 head cauliflower chopped, about 4 cups
1 green bell pepper diced
28 ounces canned diced tomatoes with juices (1 can)
6 cups reduced sodium beef broth
2 tablespoons tomato paste
2 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 small zucchini sliced
black pepper to taste

Instructions

Heat oil in a large pot and cook onion and garlic until tender.
Add carrot, celery, and cabbage. Cook an additional 5 minutes.
Stir in all remaining ingredients except zucchini.
Simmer for 10 minutes. Add in zucchini and simmer an additional 5 minutes or until tender.
Optional, remove 2 cups of broth/vegetables and blend. Add back to the soup to thicken.
Remove bay leaves before serving.

Notes

For a thicker broth, blend 2 cups, then add back to the broth.

For leftovers, cool the soup to room temp and store in an airtight container or freezer bag for up to 3 days in the refrigerator, or up to 6 months in the freezer.

Nutrition