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One Pot Cabbage Soup

A nutritious and easy-to-make soup loaded with fresh vegetables, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Adds richness and depth to the soup.
  • 2 tablespoons Butter (Unsalted) Enhances creaminess and flavor.
  • 1 medium Onion (Finely chopped) Provides a savory base with sweetness.
  • 2 cloves Garlic (Finely minced) Adds an aromatic punch.
Vegetables & Broth
  • 6 cups Broth (Chicken or vegetable based, Low sodium) Flavorful foundation of the soup.
  • 14.5 ounces Stewed tomatoes Contributes tanginess and sweetness.
  • 4 cups Cabbage Offers a hearty texture and nutrition.
  • 2 stalks Celery (Diced) Adds refreshing crunch.
  • 2 cups Frozen vegetables Varied flavors and nutrients.
Seasonings
  • 1 teaspoon Salt Enhances the overall taste.
  • 1/2 teaspoon Pepper Provides additional flavor.
  • 1 tablespoon Italian seasoning Adds a blend of herbs.
  • 2 tablespoons Lemon juice Balances flavors with acidity.
  • 1/4 cup Parsley (Fresh, Roughly chopped) Garnish adding freshness.

Method
 

Preparation
  1. Heat the oil and butter in a large nonstick pot over medium-high heat.
  2. Add the finely chopped onions and minced garlic, stirring until the garlic is fragrant and the onion turns translucent.
Cooking
  1. Pour in the broth and add the stewed tomatoes, cabbage, diced celery, and frozen vegetables.
  2. Sprinkle in salt, pepper, and Italian seasoning, stirring until everything is combined.
  3. Cook uncovered for 20-30 minutes over medium heat until the vegetables are tender and flavors meld.
Serving
  1. Remove from heat and stir in lemon juice for added brightness.
  2. Serve hot, garnished with freshly chopped parsley for a pop of color and flavor.

Notes

For meal prep, store leftovers in an airtight container for up to five days. This soup can also be frozen for up to three months.