It’s January, and that means it’s time to start being a little sensible about too many calories, at least for a little bit. This Cabbage Soup fits just the bill, and it doesn’t taste “sensible” at all, just delicious.
You start this soup with the basics. In a Dutch oven, heat a little olive oil and saute the veggies.
Then, add chicken broth and the cabbage. The cabbage will be stuffed to the top, at first, but then it will cook down. That sounds a bit boring, but here’s the secret ingredient that makes this soup taste special. I add in a bit of balsamic to give this soup a tangy kick.
This is a great go-to soup for lunch or a light dinner.
This recipe makes about 10 servings and freezes well for later.
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Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 carrot chopped
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 2 quarts 8 cups low-sodium chicken broth
- 1 can 28 oz diced tomatoes undrained
- 2 cups water
- 1 small head cabbage thinly sliced
- 1/2 tsp hot red pepper sauce optional
- 1 tbsp balsamic vinegar good quality
Instructions
- Heat a large saucepan or Dutch oven, over medium heat.
- Add oil, then onion and cook about five minutes until translucent.
- Stir in carrot, garlic, and then bell pepper. Cook until tender.
- Add broth, water, and cabbage. Bring to a boil, then simmer uncovered for about 20 minutes.
- When cabbage has been reduced a bit so there is more broth visible, add the balsamic vinegar and hot sauce.
- Season to taste with salt and pepper.
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