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Chef Ava

Cabbage Vegetable Soup

A simple, nourishing vegetable soup with tender cabbage, potatoes, carrots, green beans, and tomatoes simmered in a richly seasoned vegetable broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 head green cabbage, chopped
  • 2 medium potatoes, diced
  • 2 carrots, sliced
  • 1 cup green beans, trimmed and cut
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • salt, to taste

Equipment

  • large pot
  • cutting board
  • chef's knife
  • wooden spoon
  • ladle

Method
 

  1. Add the chopped cabbage, diced potatoes, sliced carrots, green beans, diced tomatoes with their juice, diced onion, minced garlic, vegetable broth, Italian seasoning, and black pepper to a large pot. Stir to combine.
  2. Bring the soup to a boil over medium-high heat.
  3. Reduce the heat to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the potatoes and carrots are completely tender and the cabbage is soft.
  4. Taste and season with salt as needed.
  5. Ladle into bowls and serve warm.

Notes

Simmer gently for the full 25–30 minutes rather than boiling vigorously. Include the juice from the canned tomatoes and taste for salt at the end. Store leftovers refrigerated for up to 5 days or freeze for up to 3 months.