Tomato Cabbage Soup
Tomato Cabbage Soup is a hearty vegan soup loaded with vegetables in a spicy tomato broth. It’s easy to make, customizable, and makes for a nourishing starter or light lunch
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 celery stalks chopped
- 3 large carrots chopped
- 1 garlic clove minced
- 1 teaspoon oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper or to taste
- 1 (15-ounce ) canned diced tomatoes low sodium
- ¼ cup tomato paste
- 4 cups low-sodium vegetable broth
- 1 small green cabbage chopped (about 7-8 cups)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook for 8 minutes, stirring occasionally, until the vegetables are softened.
- Add the garlic, oregano, salt, black pepper, and cayenne pepper and cook for 1 minute, stirring frequently, until fragrant.
- Stir in the diced tomatoes and tomato paste until well combined. Pour in the vegetable broth and bring the mixture to a boil.
- Add the cabbage, reduce the heat to a simmer, and cook covered for 20 minutes, until the cabbage is tender.
Notes
My Top Tip: Keep an eye on the cabbage as it cooks. Let it cook long enough to soften and get sweet, but not so long that it completely disappears.
Storage: Store leftover tomato cabbage soup in an airtight container. It'll last up to 5 days in the fridge. Reheat on the stove or covered in the microwave.
Freezing: Cool the tomato cabbage soup completely. Then, store it in single-serving portions, and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove or covered in the microwave.
Nutrition
Serving: 2cups | Calories: 109kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 432mg | Potassium: 462mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5412IU | Vitamin C: 50mg | Calcium: 95mg | Iron: 1mg
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