Description
This hearty Cabbage Soup is loaded with tender potatoes, sweet carrots, fire-roasted tomatoes, and fresh herbs in a flavorful vegetable broth. It’s a nourishing one-pot recipe that’s perfect for meal prep, cozy dinners, or anytime you want a wholesome bowl of veggies to get you through the week.
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon Italian seasoning
- 1 tablespoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 1/2 teaspoons garlic, minced
- 1/2 cup orange bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 3/4 pound Yukon Gold potatoes, diced into 1/4-inch cubes (about 2 1/4 cups)
- 6 cups vegetable broth
- 1 (14.5-oz) can fire-roasted crushed tomatoes
- 1 pound cabbage, chopped (about 4 packed cups)
- 1 cup green beans, ends trimmed and chopped
- 1 1/2 tablespoons chopped fresh parsley, optional
Instructions
- Heat oil in a large soup pot over high heat. Add the carrots, onion, and celery to the pot. Cook, stirring occasionally, until the veggies are softened, about 6 minutes. Stir in Italian seasoning, salt, and pepper. Add in garlic and sauté 1 minute longer.
- To the same pot, stir in the bell peppers, potatoes, and vegetable broth. Bring everything to a boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes, or until just before the potatoes are tender (should still be firm but easily pierced with a fork).
- Raise the heat back up to high and add the crushed tomatoes and cabbage to the pot. Stir to incorporate and bring back up to a boil, about 2 minutes. Toss in the green beans, cover the pot with a lid, and let cook for an additional 5 minutes. Once the soup reaches back up to boil, turn off the heat and remove the pot from the stove.
- Season to taste, garnish with fresh parsley if desired, and serve warm.
- Prep Time: 15
- Cook Time: 35
- Category: Soup