Description
A cozy vegetable-packed soup with sautéed onion, carrot, celery, garlic, and tender cabbage simmered in broth and tomatoes—brightened with lemon juice and parsley for a fresh finish.
Ingredients
2 tbsp olive oil
1 onion, diced
1 large carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
½ tsp dried oregano
½ tsp dried basil
½ tsp salt (or to taste)
½ cabbage head, chopped
1 (14 oz) can diced tomatoes
4–6 cups vegetable broth
1–2 tbsp lemon juice
¼ cup fresh parsley, chopped
Cracked black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high. Add onion, carrot, and celery; cook 4–5 minutes until softened.
- Stir in garlic, oregano, basil, and salt. Cook 1 minute until fragrant.
- Add chopped cabbage and cook 5 minutes, stirring often, until softened.
- Pour in broth and tomatoes. Simmer uncovered 10 minutes, or until vegetables reach desired tenderness.
- Remove from heat. Stir in lemon juice, parsley, and black pepper. Adjust seasoning and serve hot.
Notes
- Add beans, barley, or quinoa for more protein and texture.
- Stir in pesto or hot sauce for flavor depth.
- Swap dried herbs with thyme, dill, or fresh greens like spinach or kale.
- Include potatoes or pumpkin for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 145 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
