The Best Cabbage Soup
This Cabbage Soup is the perfect soup for any day, but especially for a cold and rainy one. Since it is quick to make, you’ll be eating in almost no time at all once you finish your prep. This cabbage soup can be made in any way you choose. I like it best with a bunch of different spices. It was even fun to play around with spices, as this was my first time making it. While cooking it, I could smell the different aromas permeating through my kitchen. The garlic powder, the sugar, the salt, the pepper, the crushed red pepper, the parsley and other ingredients all came together to create something so flavorful and unique.
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Once those fire roasted diced tomatoes were added, it was O-V-E-R. This is one ingredient that you do not want to skimp on. There is something so pungent about these fire roasted diced tomatoes that make you want to add them to EVERYTHING. So, once they were incorporated in the soup mixture, I just knew that this was going to become a household favorite. There is something about soup recipes that makes me want to make them over and over again. Just from the beginning, I could tell this was going to be a delectable dish.
The Best Cabbage Soup
6
servings10
minutes20
minutesIngredients
2 tablespoons olive oil
1 white onion, diced
2 large carrots, diced
2 celery stalks, diced
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper
1 small cabbage, chopped
6 cups vegetable broth
14 ounces fire roasted diced tomatoes
1/2 cup fresh parsley, chopped
salt and black pepper, to taste
Directions
- In a large pot on medium-high, heat 2 tablespoons of olive oil and saute the onions, carrots and celery together for about 4 minutes, stirring occasionally.
- Next, add the garlic powder and crushed red pepper. Stir and saute for 2 more minutes.
- Add the cabbage, vegetable broth, and diced tomatoes. Reduce heat to medium-low and simmer for about 20 minutes or until the cabbage is tender to your liking.
- Stir in the fresh parsley, salt and black pepper. Simmer for 2-3 more minutes before removing from the heat. Serve and Enjoy!
Notes
- Add any spices and seasonings you enjoy.
It was a fairly easy dish to make. It required only a short prep time. I recommend that you use fresh veggies from your local market instead of buying them frozen. I love the idea of getting veggies from my local market or farmers market, slicing and dicing them up and then putting them into a dish of my choosing. It is so therapeutic and HIGHLY recommended!
If you are longing for more of a punch to add for a finishing taste, then feel free to add some lemon or lime juice or maybe even a little bit of lemon or lime zest. While making this delicious cabbage soup, I realized that I wanted something starchy to go with it as a side. I whipped up a pan of my oven roasted potatoes. They cooked for about 25 minutes in a 400°F oven. They were the same oven roasted potatoes that I made in my Easy Sheet Pan Chicken and Veggies meal.
The best part about this soup is that it gets even more flavorful as the days go on. The flavors get to marry into each other even more and just work so beautifully together. With that being said, it would be hard to call this soup anything but a masterpiece. To serve this, feel free to garnish this like I did. I chose to garnish it with parsley because that is what I had on hand. However, you can certainly use Cilantro, which will give it an extravagant flavor. Basil is also a wonderful selection. Mint would give it an interesting flavor as well. I had some mint on hand, but did not want that minty flavor that day.
Pair this dish with a bowl of roasted potatoes on the side or a piece of seared or grilled chicken. If you are a soup lover like I am, then this is definitely a must-make dish! I hope you enjoy creating this in your very own kitchen as much as I did! Enjoy!
