Delicious Cabbage Soup: Healthy, Low-calorie, and Filling

by Diane, M.P.H, M.S.

Preparation time: 30 minutes
Total cook time: 45 minutes
Servings: about 24 servings
  • 4-6 onions, thinly sliced or diced
  • 4-6 cloves garlic, minced
  • 4-6 stalks celery with leaves, chopped
  • 4-6 large carrots, chopped, or 2 small bags USDA organic baby carrots
  • 3-4 brightly colored bell peppers, diced
  • 3 or 4 32-ounce containers (12-16 cups) of low sodium, non-fat beef, chicken, or vegetable broth
  • 1 head of cabbage, cored, outer leaves removed, chopped or shredded
  • 3 32-ounce jars, or 3 28-ounce cans, of diced tomatoes
  • 6-12 tablespoons tomato paste (I use an entire 7-ounce jar, equivalent to 12 tablespoons, since I love tomatoes!)
  • Freshly ground black pepper to taste
  • Fresh, chopped basil, dill, oregano, parsley (or 1 tablespoon of each if dried)
  • Fresh chopped parsley to add as a garnish before serving
  1. Heat 1/4 cup of olive oil in a large pot over medium heat.
  2. Add onions and garlic. Cook until onions begin to appear transparent, about 5-8 minutes.
  3. Add celery, carrots, and bell peppers.
  4. Saute until slightly tender.
  5. Pour in broth.
  6. Stir in tomatoes, tomato paste, and cabbage.
  7. Bring to a boil and then reduce heat.
  8. Stir in black pepper, basil, oregano, and parsley.
  9. Cook until cabbage and vegetables are tender, about 20 minutes, stirring often.
  10. Taste broth and adjust seasoning if needed.
  11. Serve and enjoy!
A variety of fresh or frozen vegetables (chopped dill, scallions, broccoli, carrots, corn, cauliflower, green beans, peas) may be added during cooking.
For richer flavor, ladle soup over a serving of cooked brown rice or quinoa, or sprinkle grated parmesan cheese on top right before serving.
The soup will keep well in the refrigerator for about 5-7 days. Extra soup may be frozen.

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