Description
This hearty and healthy cabbage soup is a flavorful blend of fresh vegetables simmered in a rich, low-sodium beef broth infused with garlic, tomato paste, and aromatic herbs. Perfect as a light lunch or comforting dinner, it’s packed with vitamins and nutrients while being low in calories and fat.
Ingredients
Scale
Broth and Base
- 3 cups nonfat low-sodium beef broth
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper to taste
Vegetables
- 2 cloves garlic, minced
- ½ yellow onion, chopped
- 1 cup chopped carrot
- 2 cups chopped cabbage
- 1 cup green beans, trimmed and chopped
- ½ cup chopped zucchini
- 1 cup diced tomato
Herbs and Spices
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
Instructions
- Prepare the pot: Spray a large pot with olive oil spray to prevent sticking and ensure even sautéing.
- Sauté aromatics and vegetables: Over medium-high heat, sauté the chopped onions, carrots, and minced garlic for about 5 minutes until the onions turn translucent and the carrots start to soften.
- Add broth and flavorings: Stir in the beef broth, tomato paste, diced tomatoes, chopped cabbage, green beans, fresh basil, dried oregano, salt, and pepper. Mix well to combine all ingredients.
- Simmer initial vegetables: Reduce the heat to a simmer and cook for 10 minutes, allowing the vegetables to become tender and flavors to meld.
- Add zucchini and continue simmering: Incorporate the chopped zucchini into the soup and simmer for an additional 10 minutes until all vegetables, including zucchini, are cooked to your preferred tenderness.
- Finish and serve: Ladle the soup hot into bowls and garnish with chopped chives or fresh thyme if desired. Enjoy immediately.
Notes
- Use olive oil spray to reduce added fat and calories.
- Low-sodium beef broth keeps the sodium content in check; adjust salt accordingly.
- You can substitute fresh herbs for dried if preferred, adjusting quantities.
- Add other vegetables like celery or bell peppers for additional flavor and nutrition.
- For a vegetarian version, substitute beef broth with vegetable broth.
- The soup keeps well refrigerated for 3-4 days and freezes nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: cabbage soup, healthy cabbage soup, low-fat soup, vegetable soup, beef broth soup, easy cabbage recipe
