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Fat-Burning Cabbage Soup (That Actually Tastes Good!)

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A comforting and flavorful cabbage soup, perfect for cozy days, packed with vibrant veggies and a hint of spice.

Ingredients

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  • 1 tablespoon olive oil
  • 2 onions (chopped)
  • 4 cloves garlic (minced)
  • 2 carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 green bell pepper (chopped)
  • 1 medium head green cabbage (chopped)
  • 28-ounce can of diced tomatoes (fire-roasted preferred)
  • 8 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery, stirring occasionally, and cook for 5-7 minutes until they soften.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the dried oregano and basil, cooking for about 30 seconds to toast the spices.
  4. Add the chopped cabbage and bell pepper, followed by the fire-roasted diced tomatoes with juice, and the bay leaf. Pour in the vegetable broth and stir to combine.
  5. Bring the soup to a boil over medium-high heat. Once boiled, reduce the heat to low, cover, and let simmer for 20-25 minutes.
  6. Remove the bay leaf and season generously with salt and black pepper to taste. Serve hot and garnish with fresh parsley if desired.

Notes

Feel free to adjust vegetables based on availability and personal preference. Extra seasonings can be added for more flavor.

Nutrition

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