Vegetarian Cabbage Vegetable Soup
Warm, nourishing, and brimming with wholesome vegetables, this Vegetarian Cabbage Vegetable Soup is a comforting classic that’s as healthful as it is delicious. Made with a medley of fresh produce like green cabbage, carrots, zucchini, and celery, and infused with aromatic spices like thyme and oregano, this soup is a hearty, plant-based delight. Simmered to perfection in vegetable broth and brightened with fresh parsley and optional lemon juice, it’s a low-calorie, nutrient-packed meal that’s easy to prepare in under an hour. Perfect for meal prep or a light dinner, this soup pairs beautifully with crusty bread or can stand alone as a satisfying vegan dish. Your go-to recipe for cozy, homemade goodness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and diced
- 3 stalks Celery stalks, diced
- 4 cups Green cabbage, thinly sliced
- 1 medium Zucchini, diced
- 1 14.5-ounce can Canned diced tomatoes
- 6 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced carrots, diced celery, and sliced cabbage to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced zucchini and canned diced tomatoes (including their liquid).
Pour in the vegetable broth and bring the mixture to a boil.
Add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
Reduce the heat to a simmer, cover the pot, and cook for 25-30 minutes, until all the vegetables are tender.
Remove the bay leaf and discard.
Taste the soup and adjust seasoning if necessary. Stir in the chopped fresh parsley and optional lemon juice for a hint of brightness.
Ladle the soup into bowls and serve warm. Enjoy with crusty bread or on its own!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6648 mg | 289% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 76.7 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6518 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
