Description
This hearty Vegetable Cabbage Soup is a comforting and nutritious bowl of goodness, packed with fresh vegetables, fire-roasted tomatoes, and a hint of vinegar to brighten the flavors. Perfect for a quick lunch or light dinner, it’s easy to prepare and full of wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 1 small green cabbage, chopped
- 1 medium potato, peeled and cut into ½-inch cubes
- ¼ cup fresh parsley, finely chopped
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Italian seasoning
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable stock
- 1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
- Salt and pepper (to taste)
Instructions
- Heat the aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat until hot and shimmering, about 1 minute. Add onion, garlic, carrots, and celery, and sauté for 2–3 minutes until fragrant.
- Add main vegetables and liquids: Stir in chopped cabbage, potatoes, Italian seasoning, diced tomatoes, and vegetable stock. Mix well and bring to a boil, about 6–8 minutes.
- Simmer the soup: Cover and reduce heat to low. Simmer until the cabbage and potatoes are tender, about 10 minutes.
- Finish the soup: Stir in fresh parsley and vinegar, then season with salt and pepper to taste. Adjust the acidity or spice as desired.
- Serve: Ladle into bowls and serve immediately with crusty bread or crackers on the side.
Notes
- You can swap apple cider vinegar for red wine vinegar based on your taste preference.
- For a spicier twist, add a pinch of red pepper flakes during cooking.
- Use homemade vegetable stock for richer flavor if available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw completely before reheating.
