Try it Tuesday! Cabbage Soup

This recipe is easy to make and endlessly customizable to accommodate your family’s taste.  This soup is a nutrient dense meal that is also extremely inexpensive!

Cabbage Soup

6 Cups water or vegetable/chicken broth.

4 Cups chopped cabbage

1 Cup chopped greens (kale, spinach, or collard greens)

1 Cup Diced zucchini

1 Cup chopped or shredded carrots

1 Cup diced onion

4 Cloves roughly chopped garlic

1 Cup chopped tomato

1 Cup green beans

2 TBS tomato paste

2 TBS fresh or 1 TBS dried thyme

2 TBS Olive oil

Salt and pepper to taste

Lemon wedge (optional)

Optional protein options: 1 lb ground pork, 1 lb ground turkey, 1 lb sliced smoked sausage, 1 can rinsed chickpeas, 1 can rinsed white beans, 1 cup cooked lentils

Optional vegetable add ins: Chopped cauliflower,  chopped broccoli, diced white or sweet potatoes, chopped celery, chopped parsley, corn, peas

Optional flavor variations: Try adding in 1-2 TBS Cajun spice, 1-2 TBS Bay Seasoning, 2 TSP smoked paprika with 1 TSP turmeric, 1 TBS Curry powder

Heat a large soup pan over medium high heat. If using meat, brown it and removed from pan and set aside. Add in oil, onions, and garlic – sauté until onions are translucent stirring constantly, about 3 minutes.  Add in water or broth, veggies, tomato paste, and seasoning. Bring to a simmer and cook covered for 15 minutes, stirring occasionally. Add in protein and simmer another 10 minutes or until all veggies are soft.

Serve with cornbread or rolls and a wedge of lemon to squeeze over soup if desired.

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