Cabbage Tomato Soup
Light, veggie‑packed, and easy to make in one pot. This soup combines shredded cabbage, crushed tomatoes, onion, carrot, celery, and broth, simmered with garlic, fresh dill and bay leaves. A splash of apple cider vinegar brightens the flavor. Ready in about 40 minutes. It’s vegan, gluten‑free, keto‑friendly, and perfect for weight loss.
Ingredients
- 4 cups shredded cabbage, half a medium cabbage
- 5 cups vegetable broth, chicken broth, bone broth or water
- 2 cups diced yellow onion (1 big onion)
- 2 tablespoons minced garlic
- 1 diced green bell pepper
- 1 28-oz. can crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 celery ribs, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1 tablespoon fresh dill
- 2 bay leaves
- a few sprigs fresh parsley (for garnish)
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil. Add onions and season with salt and pepper. Cook for about 6 minutes, or until the onions are soft. Add garlic and cook another minute, stirring constantly.
- Add the chopped cabbage and sliced carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the tomatoes and stir well. Add the apple cider vinegar and liquid (broth or water) to the pot, along with the fresh herbs.
- Bring to a simmer, just below boiling.
- Cover the pot and let it cook for about 20-25 minutes, or until the cabbage and carrots are tender.
- Season to taste with salt and pepper.
- Serve hot garnished with fresh parsley.
Notes
Cooking Liquid: Use homemade broth if you have it. Vegetable, chicken, or bone broth all work. I have recipes on the site for both chicken and beef bone broth. I don’t care for bouillon because it’s usually full of sugar and additives. If you don’t have broth, plain filtered water is fine.
Tomato Paste: A spoonful of tomato paste adds more flavor and gives the soup a little more body. Totally optional, but a nice touch.
Beans: If you eat beans, you can add half a can to make the soup more filling.
Reheating: I like to reheat the soup in a saucepan and let it simmer for a few minutes. If you're using a microwave, warm it up in a glass or ceramic bowl.
Storage: Store leftovers in the fridge for up to 3 days. You can also freeze the soup for up to 3 months.
Nutrition
Calories: 135.4kcalCarbohydrates: 21.5gProtein: 4gTotal Fat: 5.3gSaturated Fat: 0.8gSodium: 211.2mgPotassium: 692.5mgFiber: 5.8gSugar: 11.2gNet Carbohydrates: 15.8g
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