Cabbage Soup
This cabbage soup is light, hearty, and full of comfort, with tender cabbage, carrots, and celery simmered in a savory, herb-infused broth. Stewed tomatoes add a touch of sweetness and depth to the simple, wholesome base.
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Ingredients
- 3 Tbsp extra‑virgin olive oil
- 1 medium yellow onion finely chopped (about 1 cup)
- 2 garlic cloves minced (about 2 tsp)
- 8 cups low‑sodium chicken broth or vegetable broth
- 1 tsp kosher salt or ½ tsp table salt
- ½ tsp dried thyme crushed
- ½ tsp freshly ground black pepper
- ½ head green cabbage cut into 1½″ chunks (about 6 cups)
- 4 large carrots peeled and cut into 1″ pieces (about 2 cups)
- 2 ribs celery thinly sliced (about 1 cup)
- 14.5 oz stewed tomatoes undrained (or just under 2 cups fresh chopped tomatoes)
Instructions
- Heat oil; sauté onion and garlic until translucent, 3–5 min.
- Add broth, salt, thyme, pepper, cabbage, carrots, celery, and tomatoes; simmer 30 min.
- Ladle into bowls; serve hot (with crusty bread, if desired).