Easy Healthy Cabbage Soup (Print Version)
# Ingredients:
→ Aromatics and Vegetables
01 -
2 tablespoons olive oil
02 -
6 cloves garlic, minced
03 -
1 tablespoon fresh ginger, grated
04 -
1 large onion, diced
05 -
3 medium carrots, diced
06 -
3 ribs celery, sliced
07 -
8 cups green cabbage, cut into ¼-inch strips (about 1 pound)
→ Liquids and Seasonings
08 -
8 cups reduced-sodium chicken or vegetable broth
09 -
1 can (15 ounces) diced tomatoes with liquid
10 -
1 tablespoon Italian seasoning
11 -
1 tablespoon fresh lemon juice (optional)
12 -
1 tablespoon sea salt, or to taste
13 -
½ teaspoon black pepper, or to taste
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium heat. Cook garlic and ginger until they release their fragrance, about 1-2 minutes.
02 -
Add your onions, carrots, and celery. Cook for 7-10 minutes, stirring occasionally, until they're soft and starting to get some color.
03 -
Stir in the cabbage, broth, tomatoes, and Italian seasoning.
04 -
Bring everything to a boil over high heat (5-10 minutes), then reduce to medium-low, cover, and let simmer about 10 minutes until cabbage is tender.
05 -
Stir in lemon juice if using, then season with salt and pepper to taste.
# Notes:
01 -
Perfect for meal prep - keeps up to 5 days in the fridge
02 -
Freezes well for up to 3 months
03 -
Can add protein to make it more filling
04 -
Tastes even better the next day