Cabbage Vegetable Soup
Packed with all kinds of wholesome vegetables happily swimming in a tasty tomato broth, this Cabbage Vegetable Soup is a bowl of warming comfort that you can eat to your heart’s content, knowing that you are doing your body nothing but good!
I can’t believe it’s already September… it hit me when I last went grocery shopping and noticed this stand filled with all kinds of beautiful, big, rock solid, super crisp green and red cabbages, going for a ridiculously low price. Yep. This could only mean one thing: fall is definitely right around the corner.
Oh well! To be honest, it kind of made me happy ‘cuz I’d been craving soup for days; so upon spotting them, I immediately decided that I was going to make cabbage soup… or more precisely, cabbage and vegetable soup.
Man ô man is this stuff good. Even if you’re not a fan of cabbage, this soup is packed with so much flavor, and it’s so crazy comforting, that you will more than probably go for seconds, and even thirds. But the good thing is: this soup also happens to be so good for your overall health, so full of vitamins and other good wholesome stuff, and so very low in calories to boot, that you could go as far as eating the whole pot to yourself without having to feel guilty in the least.
Although you might feel a tiny bit guilty about how, erm… windy, things might get that night, if you were to have this entire pot to yourself!
To start, place a large pot over medium-high heat and to it, add a few tablespoons of olive oil — or other cooking oil of your choice — followed by the chopped onion, celery and garlic. Cook until slightly softened and fragrant, about 3 to 5 minutes and then add the Italian seasoning, salt, oregano, pepper, garlic powder and onion powder and stir well.
Add the carrots, potatoes, rutabaga and chopped green cabbage, stir and continue cooking for a minute or two, to help develop the flavors.
Now add the canned tomatoes, tomato paste and water. You could also use vegetable broth if you preferred, it would only make your broth that much richer. Watch out for salt levels, though, if you decide to do that. Be sure to choose a broth that is low-sodium!
Bring to a boil while carefully breaking down those whole tomatoes with a large spoon, then reduce the heat to medium-low and cover the pot; simmer gently until the vegetables are tender, about 20 minutes.
Remove from heat and allow your soup to sit for about 10 minutes — it’s way too hot to eat right now, you’d only manage to burn your tongue — then stir in chopped parsley…
Serve without further delay and eat without moderation, to your heart’s content!
Cabbage Vegetable Soup
- 2-3 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 2 cloves garlic , minced
- 3 medium carrots, peeled and sliced
- 2 large potatoes, diced
- 1 small rutabaga, peeled and diced
- 4 cups chopped green cabbage
- 1 tbsp dried Italian seasoning
- 1-1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 28oz can whole tomatoes
- 1/4 cup tomato paste
- 8 cups water, or light vegetable broth
- 1/4 cup chopped parsley
- Place a large pot over medium-high heat and to it, add a few tablespoons of olive oil (or other cooking oil of your choice) followed by the onion, celery and garlic. Cook until slightly softened and fragrant and then add the Italian seasoning, salt, oregano, pepper, garlic powder and onion powder and stir well.
- Add the carrots, potatoes, rutabaga and chopped green cabbage, stir and continue cooking for a minute or two, to develop the flavors.
- Add the canned tomatoes, tomato paste and water (or vegetable broth). Bring to a boil, while carefully breaking down the tomatoes with a large spoon, then reduce the heat to medium-low and cover the pot; simmer gently until the vegetables are tender, about 20 minutes.
- Kill the heat and allow your soup to sit for about 10 minutes, then stir in chopped parsley and serve.