Cabbage Soup

This healthy cabbage soup is a mix of carrots, celery, bell peppers, cabbage and green beans, all simmered together in a savory broth. A quick and easy low calorie meal that's full of flavor!

Course Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 88kcal

Author Sara Welch

Ingredients

1 tablespoon olive oil
3/4 cup onion diced
1 cup carrots peeled, halved and sliced
1/2 cup celery sliced
2 teaspoons minced garlic
1 red bell pepper cut into 1/2 inch pieces, seeds and core removed
1 green bell pepper cut into 1/2 inch pieces, seeds and core removed
3 cups cabbage coarsely chopped
15 ounce can diced tomatoes do not drain
1 teaspoon dried Italian seasoning
salt and pepper to taste
6 cups chicken broth
3/4 cup green beans cut into 1/2 inch pieces
2 tablespoons parsley chopped

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes.
Add the garlic to the pot and cook for 30 seconds. Add the red and green peppers, cabbage, tomatoes, Italian seasoning, salt, pepper and chicken broth to the pot.
Bring to a simmer; cook for 10-15 minutes or until vegetables are tender.
Add the green beans and cook for an additional 5 minutes or until tender. Sprinkle with parsley, then serve.

Video

Notes

Cut all the vegetables into similar sizes so that they cook at the same rate.
I prefer to have my veggies in large chunks for a heartier soup.
You can use fresh or frozen green beans, whichever you prefer.

Nutrition