Many individuals make cabbage soup for weight reduction since it's low calorie, yet my preferred part is that it's absolutely modest and excessively simple to make. I like to serve it with crisply made bread or supper rolls, and once in a while I'll cut up extra rotisserie chicken and toss that in there, as well.
In case I'm having this for lunch, I'll serve it with certain wafers or breadsticks and a straightforward plate of mixed greens. You can also sub the chicken stock for vegetable juices in case you're serving this to a vegan. Cabbage soup will keep going for 4-5 days in the cooler, when fixed firmly. My family will have this for supper and pack a couple of snacks, at that point I'll solidify whatever is extra for one more day.
I generally make a twofold cluster of this cabbage soup recipe so I can solidify half of it for a snappy supper one more night. Give it a chance to cool totally before placing it into an impermeable compartment and solidifying. This will keep for around 2-3 months.
Cabbage Soup is the Ideal exquisite vegetable soup made with cabbage, tomato, carrots, celery, and flavors, prepared in less than 45 minutes!
- 3 tablespoons olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 8 cups low sodium chicken broth vegetable broth fine too
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper or to taste
- 1/2 head cabbage chopped in 1 1/2" chunks
- 4 carrots peeled and chopped
- 2 stalks celery sliced thinly
- 14.5 ounces stewed tomatoes
Instructions
- In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.
- Add in the broth, salt, pepper, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.
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