Cabbage Soup with Fire-Roasted Tomatoes
By Leah Okonkwo
Prep
15 min
Cook
30 min
Total
45 min
Servings
8
Level
Easy
I cook this cabbage soup for lunch or dinner on days that I'm too busy to prepare anything else but need hot vegetables with little preparation․ Cabbage is cooked in a tomato sauce with cooked carrots and celery at the bottom of the pan․ I use fire-roasted tomatoes to boost the tomato flavor of this dish (cabbage takes up a lot of space)․
I sauté chopped vegetables in a large Dutch oven for 5 to 7 minutes on medium until they are tender‚ the vegetables need to be soft when the garlic is added․ There is ample room in a Dutch oven for 8 cups of broth and cabbage․ A Dutch oven is preferable to a smaller saucepan for making this volume of soup․
After covering the pot and bringing it to a boil‚ I turn down the heat․ Cook the dish for at least 20 to 25 minutes or until the cabbage is tender․ Remove the bay leaf before adding other seasonings․ You can use canned diced tomatoes‚ but I like to use fire-roasted canned diced tomatoes if they are available for a stronger tomato flavor․
Serve hot and sprinkle with fresh parsley‚ if desired․ Other options include drizzling fresh lemon juice or apple cider vinegar on top of the soup․ I prepare this recipe at other times for convenience throughout the week‚ the yield is enough for several servings of soup․
Why you'll love this recipe
- It serves eight․ Several lunches or other groups could eat from it․
- The cabbage and other vegetables are boiled in a tomato-flavored broth with spices‚ not water․
- Roasted tomatoes give your soup a smoky taste that regular diced tomatoes do not․
- It's good for making meals in advance․ You can cook food for both lunch and dinner in the same pot․
- Freshly squeezed lemon juice or apple cider vinegar can be used to season cooked broth․
Ingredients
- •1 tbsp olive oil
- •2 onions (chopped)
- •4 cloves garlic (minced)
- •2 carrots (chopped)
- •2 stalks celery (chopped)
- •1 green bell pepper (chopped)
- •1 medium head green cabbage (chopped)
- •28 oz can diced tomatoes (fire-roasted preferred, with juice)
- •8 cups low-sodium vegetable broth
- •1 tsp dried oregano
- •1 tsp dried basil
- •1 bay leaf
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground, or to taste)
- •fresh parsley (optional, for garnish)
Instructions
- 1
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- 2
Add the onions, carrots, and celery, then cook for 5 to 7 minutes until softened and fragrant.
- 3
Add the garlic and cook for another minute, until you can smell it.
- 4
Stir in the oregano and basil, then cook for about 30 seconds.
- 5
Add the cabbage, bell pepper, diced tomatoes with their juice, and bay leaf.
- 6
Pour in the vegetable broth and stir to combine.
- 7
Bring the soup to a boil, reduce the heat to low, cover, and simmer for at least 20 to 25 minutes, until the cabbage is tender.
- 8
Remove the bay leaf.
- 9
Season with salt and black pepper to taste, then serve hot with parsley if desired.
FAQ
Nutrition (per serving)
Calories
95
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