I ladle this bright cabbage soup and the kitchen smells clean and warm. We cook one pot with cabbage carrots celery peppers onion and tomatoes. The broth tastes light yet full and it fits right in with Heart Healthy Soup Recipes. For friends who ask for a cabbage soup recipe diet I smile and say yes we have that covered. I like how simple prep feels. We chop we stir and we let the vegetables soften. This cabbage recipe soup sits on the stove and invites a calm night. I first tried a ww cabbage soup recipe during a busy week and it helped me eat well without fuss. Now I reach for the same flavors when I want comfort that still keeps me light on my feet. We build flavor with garlic herbs and a touch of lemon. To me this tastes like the best cabbage soup recipe when I want real food that still hugs the heart. You can tuck this into Healthy Vegetable Soup Recipes and it will fit right in. If you love healthy cabbage recipes you will love this bowl too. I save leftovers in jars and the flavor stays fresh for days.
Table of Contents
- 1 Key Takeaways
- 2 Easy Cabbage Soup Recipe
- 3 Ingredients for Cabbage Soup
- 4 How to Make Cabbage Soup
- 5 Tips for Making Cabbage Soup
- 6 Making Cabbage Soup Ahead of Time
- 7 Storing Leftover Cabbage Soup
- 8 Try these Soup next
- 9 Cabbage Soup
- 10 Nutrition
1 Key Takeaways
I cook a bright pot with cabbage tomatoes and broth. The bowl tastes clean and warm. The steps stay simple and calm.
We keep salt low. We give the heart a kind meal. The soup fits busy nights and slow Sundays.
Linda writes this on Cook Daily Recipe at https://www.cookdailyrecipes.com. I test this in my small kitchen. You can trust the details.
2 Easy Cabbage Soup Recipe
Heart Healthy Soup Recipes guide my pot. Heart Healthy Soup Recipes shape how I season and taste. I chop fast and stir with care. The scent lifts and the room feels safe.
I use canned tomatoes and a soft broth. The spoon meets sweet cabbage and tender carrots. The heat stays mild and friendly.
On long days I reach for this plan. The pot works like a steady friend. I serve bowls and watch people lean back and smile.
3 Ingredients for Cabbage Soup
Olive oil A small splash coats the pot and helps the onion soften. The flavor stays clean.
Onion One large onion gives sweet base notes. I chop it fine for quick cooking.
Celery Three stalks add crunch and a fresh scent. Thin slices melt into the broth.
Carrots Three carrots bring soft color and gentle bite. Small coins cook even.
Green bell pepper Diced pepper adds a light bite and a garden note. The pieces turn tender.
Garlic Four cloves bloom fast and lift the pot. The aroma wakes the room.
Cabbage One small head gives body and a sweet crunch. Rough chop keeps texture.
Diced tomatoes One can brings bright acid and color. The broth turns ruby.
Low sodium vegetable broth Six cups keep the salt kind and the heart calm. The soup drinks it up.
Dried oregano A small spoon gives herbal lift. The flavor stays clear.
Dried thyme A small spoon adds woodsy notes. It pairs well with cabbage.
Sweet paprika A small spoon adds warm color and soft spice. The bowl glows.
Bay leaf One leaf steeps and rounds the broth. Remove it before you serve.
Fine sea salt Add a light touch and taste as you go. Keep it gentle.
Black pepper A half spoon wakes the finish. It cuts through the sweet notes.
Lemon juice Two spoons bring a clean snap. The flavor brightens.
Fresh parsley A small handful adds a green finish. Chop and scatter on top.
4 How to Make Cabbage Soup
Step one Warm oil in a wide pot on medium heat. Add onion celery carrots and pepper. Stir until soft.
Step two Add garlic and stir for a short count. The smell turns bold. Keep it moving.
Step three Tip in cabbage tomatoes and broth. Add oregano thyme paprika bay leaf salt and pepper. Stir well.
Step four Bring to a soft boil then drop to a gentle simmer. Cook until the cabbage turns tender.
Step five Stir in lemon juice. Pull the bay leaf. Taste and adjust.
Step six Ladle into warm bowls. Top with parsley. Serve with bread if you like.
5 Tips for Making Cabbage Soup
Cut the cabbage in even strips so the bite stays smooth. Thin pieces turn soft fast and sit well on a spoon.
Salt with care and taste often. Low sodium broth helps the heart. This fits heart smart soup goals.
Let the pot rest for a short spell before you serve. The flavors link and the broth rounds out.
6 Making Cabbage Soup Ahead of Time
I cook a batch on Sunday. The soup keeps well in the fridge for three days. The taste grows rich.
For freezer plans cool the soup and pack flat bags. Reheat on low and stir to wake the texture. This feels cardio friendly soup ready for busy nights.
Label jars with date and size. I stack them in rows. Weekday lunch stays easy.
7 Storing Leftover Cabbage Soup
Spoon cooled soup into tight jars. Leave a small gap at the top. Chill right away.
For next day heat on low and add a squeeze of lemon. The bowl wakes up again. The texture holds.
This routine fits Heart Healthy Soup Recipes and a calm kitchen. Good for heart soup sits well in any meal plan.
8 Try these Soup next
9 Cabbage Soup
Cabbage Soup For A Happy Heart Heart Healthy Soup Recipes
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 celery stalks sliced
- 3 carrots sliced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 1 small head cabbage chopped
- 1 can diced tomatoes 14.5 oz
- 6 cups low sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 bay leaf
- 1 teaspoon fine sea salt or to taste
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 0.25 cup chopped parsley for finish
Instructions
- Warm oil in a large pot over medium heat
- Cook onion celery carrots and bell pepper until soft about 5 minutes
- Stir in garlic and cook 30 seconds until fragrant
- Add cabbage tomatoes and broth then add oregano thyme paprika bay leaf salt and pepper
- Bring to a gentle boil then lower heat and simmer 20 to 25 minutes until cabbage is tender
- Stir in lemon juice remove bay leaf and taste for seasoning
- Ladle into bowls and top with parsley
10 Nutrition
Serving size one bowl. Calories one hundred twenty. Sodium four hundred twenty milligrams. Fat three grams. Saturated fat one half gram. Carbohydrates twenty grams. Fiber five grams. Protein four grams.
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