Description
A light and wholesome cabbage soup packed with fresh vegetables and aromatic herbs, perfect for a nutritious and comforting meal. This recipe features a nonfat, low-sodium beef broth base with sautéed onions, carrots, garlic, and a medley of garden vegetables simmered to tender perfection.
Ingredients
Scale
Broth and Base
- 3 cups nonfat low-sodium beef broth
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper, to taste
Vegetables
- 2 cloves garlic, minced
- ½ yellow onion, chopped
- 2 cups chopped cabbage
- 1 cup chopped carrot
- 1 cup green beans, trimmed and cut
- ½ cup chopped zucchini
- 1 cup diced tomato
Herbs and Spices
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
Instructions
- Prepare the pot: Spray a large pot with olive oil spray to prevent sticking and add a hint of healthy fat to start your soup base.
- Sauté aromatics and vegetables: Over medium-high heat, sauté the chopped yellow onion, carrots, and minced garlic for about 5 minutes. Cook until the onions become translucent and the carrots soften, building rich flavor at the base of the soup.
- Add broth and main vegetables: Pour in the nonfat low-sodium beef broth along with tomato paste, diced tomatoes, chopped cabbage, green beans, and all sprinkled herbs and spices. Stir thoroughly to combine all ingredients evenly.
- Simmer the soup: Reduce the heat to maintain a gentle simmer and cook for 10 minutes. This step allows the vegetables to soften and the flavors to meld beautifully.
- Finish with zucchini: Add the chopped zucchini to the pot and continue to simmer for an additional 10 minutes, until the zucchini is tender but still retains some texture.
- Serve: Ladle the hot cabbage soup into bowls. Optionally garnish with chopped chives or fresh thyme for extra aroma and a fresh herbal note. Enjoy immediately for best flavor and warmth.
Notes
- This soup can be customized with your favorite vegetables or fresh herbs.
- For a vegetarian or vegan version, substitute beef broth with vegetable broth.
- Adjust salt and pepper according to taste, especially if using salted broth.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
