Healthy Cabbage Soup
This healthy cabbage soup is a quick and easy cabbage soup recipe packed with hearty vegetables and a perfectly balanced broth, perfect for weight loss or a wholesome homemade vegetable soup.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
Ingredients
- 1 Tablespoon olive oil
- ½ large yellow onion chopped (about 1 cup)
- 3 large carrots peeled and chopped (about 1 ½ cups)
- 2 stalks celery chopped (about 1 cup)
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ teaspoon cinnamon optional
- 1 bay leaf
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 2 Tablespoons apple cider vinegar divided
- 4 cups low-sodium vegetable broth
- ⅓ cup unsweetened applesauce
- 1 28-ounce can diced tomatoes
- 1 small green cabbage chopped into 1 ½-inch chunks (about 1 pound)
- Fresh parsley for garnish
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Stir occasionally and cook until softened, about 7 minutes.
- Stir in the garlic, dried thyme, cinnamon (if using), bay leaf, salt, and pepper. Cook for 1-2 more minutes until aromatic.
- Add 1 Tablespoon of apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
- Pour in the vegetable broth, applesauce, canned tomatoes (with their juice), and chopped cabbage. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 30 minutes, or until the cabbage is tender.
- Remove from heat and discard the bay leaf. Stir in the remaining Tablespoon of apple cider vinegar, then taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with freshly chopped parsley.
Notes
For a keto variation, skip the applesauce and use an additional tablespoon of olive oil. Add cooked lentils or chicken for extra protein.