Cabbage Vegetable Soup

In the mood for a healthy homemade soup for dinner? It doesn't have to be time-consuming to make. This recipe for cabbage vegetable soup can be made in no time with easily available ingredients.

Prep Time20

Cook Time20

Total Time40

Method: Cooking

Course: Soups

Servings: 8 People

Ingredients

2 tablespoons olive oil
1 count bay leaf
1 count onion large, chopped
4 count garlic cloves minced
¼ teaspoon salt or as needed
1 tablespoon Italian seasoning
1 teaspoon black pepper or as needed
4 cups cabbage chopped
3 count carrots peeled & chopped
2 count bell peppers chopped, any color
2 stalks celery chopped
1 can kidney beans 19 fl. oz can
2 cups tomatoes pasta sauce, See My Notes
4 to 5 cups vegetable broth or water
As needed Water
3 to 4 cups baby spinach optional

Instructions

In a pressure cooker (Dutch oven or large stockpot), heat olive oil over medium heat.
Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent. Add a pinch of salt while frying the onions will quicken the cooking process.
Add the celery, cabbage, carrots, bell pepper, pasta sauce, broth, salt, Italian seasoning, and black pepper and stir to combine.
Bring to a boil then reduce heat to low, close the pan with a lid and simmer for an additional 15 minutes or until all vegetables are tender. Check for seasoning and add more if necessary. The soup is ready to be served.
If you want to up the health benefits and increase the quantity of fiber you can now stir in cleaned baby spinach. It will wilt in the heat. Cooking it again is not necessary. You may choose to chop the spinach or add it as it is.
Serve the hot cabbage vegetable soup with your choice of bread.

Notes

The vegetables mentioned in the recipe can be followed as simple guidelines and you don't have to stick to it entirely to make this wonderful soup recipe. Simply use what you have in hand. You can also throw in some potatoes, corn, black beans, broccoli, kale, etc.
For the past couple of years, I have been using pasta sauce as a replacement for tomatoes in soup recipes, which is one of the reasons my soups are always flavorful. I found a wonderful way to finish the huge opened bottles of pasta/marinara sauce from Costco which otherwise starts getting bad even when stored in the fridge. Nowadays I get pasta sauce just to use it in soups than using it for pasta.
You may have to reduce the quantity of Italian herbs and salt if you plan to use pasta sauce in the soup. So I would suggest omitting salt altogether if you plan to use pasta sauce and vegetable broth. Taste for seasoning and then decide accordingly. If getting low or no-sodium vegetable broth that should be a good option too to keep sodium under control. I have made this soup with and without vegetable broth and really don't find much of a difference in the taste and flavor.

Nutrition