Description
This comforting Vegetable Cabbage Soup with Potatoes and Carrots is perfect for chilly nights. Flavorful, hearty, and easy to prepare, it’s a warm hug in a bowl!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 1 small green cabbage, chopped
- 1 medium potatoes, peeled and cut into ½-inch cubes
- ½ teaspoon Italian seasoning
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable stock
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add onion, garlic, carrots, and celery; sauté until fragrant and onion is translucent.
- Stir in cabbage, potatoes, Italian seasoning, tomatoes, and vegetable stock.
- Bring mixture to a boil for about 6-8 minutes.
- Cover and reduce heat; simmer for 10 minutes or until vegetables are tender.
- Stir in parsley and vinegar; season to taste with salt and pepper.
- Serve hot.
Notes
Can be made vegan-friendly by ensuring all ingredients are plant-based.
Freezes well; store in airtight containers for up to 3 months.
Customize with seasonal vegetables or extra protein for a heartier dish.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg