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Vegetable Soup With Cabbage

Hearty One-Pot Vegetable Soup with Cabbage Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into thin rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (14-oz) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 3 cups shredded green cabbage
  • 1 cup cut green beans (fresh or frozen)
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ tsp salt, plus more to taste
  • Black pepper, to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 6 to 8 minutes.
  2. Add the garlic and tomato paste, stir constantly for 1 minute. Pour in the diced tomatoes with their juices, vegetable broth, bay leaf, thyme, ½ tsp salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
  3. Stir in the cabbage and green beans. Return to a gentle simmer and cook, uncovered, for 12 to 15 minutes, until the cabbage is tender and the green beans are tender-crisp.
  4. Remove and discard the bay leaf. Taste and adjust salt and pepper. Ladle into bowls and top with fresh parsley or a drizzle of olive oil.

Notes

This soup tastes even better the next day. For a thicker broth, use a potato masher to crush a few of the carrot slices against the side of the pot before adding the cabbage. If using frozen green beans, they may cook a couple of minutes faster.