Description
This hearty soup is a hug in a bowl, packed with wholesome ingredients and bursting with comforting flavors. It’s the kind of meal that warms you from the inside out, perfect for a chilly evening or whenever you need a little extra nourishment. A truly satisfying bowl of simple goodness, this tomato cabbage soup is perfect served with crusty bread for dipping.
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced
¾ teaspoon sea salt
Freshly ground black pepper
2 tablespoons apple cider vinegar
2 (14.5-ounce) cans fire-roasted diced tomatoes
4 cups vegetable broth
1 (15.5-ounce) can cooked white beans, drained and rinsed
4 garlic cloves, grated
2 Yukon Gold potatoes, diced
1 small green cabbage, about 1 pound (9 cups chopped)
1 teaspoon dried thyme
Fresh parsley, for garnish
Instructions
Warm the olive oil in a large pot set over medium heat. Stir in the chopped carrots, diced onion, celery, sea salt, and a few grinds of black pepper, cooking for about 8 minutes while stirring occasionally.
Pour in the apple cider vinegar and stir to combine. Then, add the fire-roasted tomatoes, vegetable broth, white beans, grated garlic, diced potatoes, green cabbage, and dried thyme. Cover the pot and let it simmer for 20 to 30 minutes, or until the cabbage and potatoes are tender.
Taste and adjust the seasonings as desired, then garnish with fresh parsley and serve.
Notes
Aim for roughly equal-sized pieces of onion, carrots, and celery so they cook evenly.
While you want the vegetables tender, avoid cooking them to the point of mushiness for the best texture.
Always taste your soup before serving and adjust the salt and pepper as needed. This step makes a huge difference!
Giving the cabbage a few minutes to wilt down before adding the liquids helps it integrate into the soup more smoothly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American