Light, veggie-packed cabbage soup that's comforting, budget-friendly, and perfect for healthy meal prep.
# What You Need:
→ Vegetables
01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes
08 - 1 small zucchini, diced (optional)
→ Broth & Seasonings
09 - 6 cups low sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon red pepper flakes (optional)
16 - Juice of 1/2 lemon (optional)
17 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and sliced celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced bell pepper, diced zucchini if using, and chopped cabbage. Sauté for 3-4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add dried thyme, dried oregano, black pepper, salt, and red pepper flakes if desired.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until all vegetables are tender.
06 - Taste and adjust seasoning as needed. Stir in fresh lemon juice if desired for brightness.
07 - Ladle soup into bowls and garnish with chopped fresh parsley. Serve hot.
