Cabbage Soup recipe
Soup

Cabbage Soup Recipe – Two Ways

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I have 2 different ways of making Cabbage Soup, depending on what I’m in the mood for.  I like variety.  The two recipes are very similar, save for just one ingredient, but that one ingredient – tomatoes – makes a major difference in the type of soup you’ll end up with.  (If you skip the tomatoes, be sure to note that I usually add a splash of lemon juice).  With the tomatoes it is even higher in nutrition, thicker and a bit heartier.  If you skip the tomatoes you’ll end up with more of a broth based soup. Both are delicious, just depends on what will hit the spot for you on any given day.

Cabbage and Tomato Soup

Ingredients

  • ½ head of cabbage, chopped
  • 1 cup celery, diced
  • 1 cup white or yellow onion, diced
  • 1 cup carrots, diced
  • 2-3 cloves garlic, minced
  • 4 cups chicken broth
  • 14 oz can diced tomatoes (seasoned or unseasoned) [you can also use crushed tomatoes or whole tomatoes for slight variations]
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon sea salt (optional)

Instructions

  1. Instructions
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  3. Add celery, onions, bell peppers, and carrots.
  4. Saute until slightly tender.
  5. Stir in garlic.
  6. Pour in chicken broth.
  7. Stir in tomatoes and cabbage.
  8. Bring to a boil and then reduce heat.
  9. Cook until cabbage is tender.
  10. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
  11. Taste broth and adjust seasoning if needed

 

Clear Broth Cabbage Soup

Ingredients

  • ½ head of cabbage, chopped
  • 1 cup celery, diced
  • 1 cup white or yellow onion, diced
  • 1 cup carrots, diced
  • 2-3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon sea salt (optional)
  • splash of lemon juice

Instructions

  1. Instructions
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  3. Add celery, onions, bell peppers, and carrots.
  4. Saute until slightly tender.
  5. Stir in garlic.
  6. Pour in chicken broth.
  7. Add a splash of lemon juice (bottled is fine).
  8. Stir in cabbage.
  9. Bring to a boil and then reduce heat.
  10. Cook until cabbage is tender.
  11. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
  12. Taste broth and adjust seasoning if needed
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