Description
A hearty, low-carb cabbage soup packed with vegetables and flavor, perfect for a healthy and filling meal.
Ingredients
Units
Scale
- 1 medium head cabbage, chopped
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 2 medium carrots, sliced
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant and translucent, about 3 minutes.
- Stir in celery, carrots, and bell pepper; cook for another 5 minutes.
- Add cabbage, zucchini, diced tomatoes, vegetable broth, oregano, basil, and thyme.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For extra protein, add cooked shredded chicken or beans.
- Soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Adjust seasoning and herbs to taste.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 90
- Sugar: 6g
- Sodium: 320mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg