Vegetable Cabbage Soup (Serves 6)


  • 1 tablespoon olive oil

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 6 cups chopped green cabbage

  • 2 medium carrots, roughly chopped

  • 2 large celery stalks, chopped

  • 1 (28-ounce) can no-salt-added crushed tomatoes

  • 2 (15-ounce) cans no-salt-added great northern beans, rinsed

  • 8 cups low-sodium vegetable broth

  • ¾ teaspoon crushed red pepper

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ¼ cup chopped fresh flat-leaf parsley, plus torn leaves for garnish

  • 2 tablespoons chopped fresh thyme


  1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.

  2. Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.

To Make Ahead

Refrigerate for up to 5 days or freeze for up to 2 months.

Servings Per Recipe 6
Serving Size 2 cups

Calories 253
Fat 4g
Carbs 43g
Protein 10g

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