Ingredients
Scale
- 1 medium head of green cabbage, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups low-sodium vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large pot or Dutch oven, sauté the onion, carrots, and celery in a small amount of water or broth over medium heat until softened, about 5-7 minutes.
- Step 2: Add the chopped cabbage, vegetable broth, diced tomatoes, thyme, and black pepper to the pot. Bring to a boil.
- Step 3: Reduce heat to low, cover, and simmer for at least 30 minutes, or until the cabbage is tender. Stir occasionally.
- Step 4: Taste and adjust seasonings as needed. You can add more broth for a thinner soup or simmer uncovered for a longer time to reduce the liquid and thicken the soup.
- Step 5: Serve hot. Optional: Add a dollop of plain Greek yogurt or a sprinkle of fresh parsley for garnish.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Reheat gently on the stovetop, adding a splash of broth if needed to restore its consistency.
- Serve this hearty soup with a side of crusty bread for a complete and satisfying meal.
- To enhance the flavor, consider adding a bay leaf during simmering and removing it before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American