Vegetable Cabbage Soup
Here’s a budget-friendly vegetarian soup using a whole head of cabbage and vegetables you usually have on hand. It’s flexible, nutritious, easy and delicious! You can add a can of beans for additional protein, or pasta to make it heartier. Serve with some fresh bread for a warm and satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium head of green cabbage, cored and chopped (about 8 - 10 cups)
1 medium onion, diced
2 garlic cloves, minced (optional)
2 large carrots, peeled and diced
2 celery stalks, sliced
1 medium potato (any type), peeled and diced
1 ½ cups green beans, chopped into 1-inch pieces (can substitute other vegetables such as squash, broccoli or kale*)
2 tablespoons dried Italian seasoning (or a blend of oregano, basil, rosemary, etc.)
1 can (28oz) diced tomatoes with juices
5 - 6 cups vegetable broth (can substitute chicken or bone broth)
Salt and pepper to taste
Optional Additions:
1 can cannellini beans or chickpeas, drained and rinsed
½ cup dried pasta (small shells, macaroni or other)
Chopped fresh parsley to serve
Directions
Prepare vegetables then warm olive oil in a large soup pot over medium heat. Add onions, carrots, celery and garlic (if using) and saute for a minute or two.
Add the dried herbs and saute for another minute.
Add remaining vegetables, tomatoes, and liquid. Cover and bring to a boil.
*A note if using kale: Wait until the final 15 minutes of cooking time to add kale leaves so they do not overcook and lose their colour.
Remove lid, stir, and turn heat down to low. Cover again and simmer for 20 - 30 minutes, stirring occasionally.
If adding canned beans, chickpeas, or dried pasta, do so halfway through simmering time.
Add water if needed and season to taste with salt and pepper, then serve.
Leftovers will last in the fridge for 4 days. To store longer, soup can be frozen in freezer-safe containers for 2 - 3 months.
