This one is such a breeze. This Easy Cabbage Soup doesn’t ask for anything more than adding the ingredients in the right order and letting them simmer. Low effort doesn’t mean low flavor though! The soup is rich and succulent and oh-so-sippable, filled with sweetly braised cabbage, garden-fresh vegetables, and of course, some hearty beans for even more satisfaction. Easy Cabbage Soup is a simple, yet scrumptious, soup that will make everyone happy!
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, diced small
- 2 medium carrots, diced small
- 2 ribs celery, diced small
- 4 cloves garlic, minced
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 medium green cabbage, shredded
- 1 (15-ounce) can white beans
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 1 quart vegetable broth
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon sugar
- Italian parsley, to taste, chopped, for garnish
Directions
Step 1 –In a large pot or Dutch oven, heat the butter over medium-high heat.
Step 2 –Add the onions, the carrots, and the celery to the pot, and cook, stirring occasionally, until the celery is tender and all the vegetables release their juices, about 8-10 minutes.
Step 3 –Add the garlic, the garlic powder, the basil, the oregano, and the thyme to the celery mixture and cook until fragrant, about 1 minute.
Step 4 –Add the cabbage, the white beans, the crushed tomatoes, the vegetable broth, the salt, and the sugar to the celery mixture and simmer until the cabbage is tender, 10-15 minutes.
Step 5 –Garnish the soup with the parsley.
Step 6 –Serve immediately.