Cabbage Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
4
medium
carrots, peeled and small diced
-
1
medium
yellow onion, diced
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
¼
teaspoon
ground nutmeg
-
3
cloves
garlic, minced
The liquids and beans
-
4
cups
vegetable broth
-
1
14.5-ounce can
fire roasted diced tomatoes in their juices
-
1
15.5-ounce can
white beans, rinsed and drained
The vegetables
-
1
very small or ½ large
green cabbage, chopped
The herbs and seasoning
-
1
bay leaf
-
½
teaspoon
dried rosemary
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
honey
-
fresh parsley
for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, onion, salt, and pepper, cooking until softened.
- Stir in smoked paprika, cumin, nutmeg, and garlic, cooking until fragrant.
- Add enough broth to cover the bottom of the pot and scrape up any stuck bits.
- Add remaining broth, tomatoes, beans, cabbage, bay leaf, rosemary, vinegar, and honey.
- Bring to a boil, then reduce heat and simmer covered until cabbage is tender, about 25 minutes.
- Discard the bay leaf and adjust seasoning as needed before serving with parsley.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
143
Total fat
5g
Total carbohydrates
23g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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