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Quick and easy cabbage soup recipe, homemade with simple ingredients over stovetop in 30 minutes. Loaded with shredded cabbage, vegetables and stewed tomatoes.
Course Main Course
Cuisine American
Keyword healthy soup, homemade cabbage soup
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 8 People
Calories 108
Author Abeer Rizvi
2 tbsp Olive oil 2 tbsp Butter Unsalted 1 cup Onion Finely chopped 2 cloves Garlic Finely minced 8 cups Broth Chicken or vegetable based, Low sodium 1 can Stewed tomatoes 14.5 oz. can 1 Cabbage Small size, Shredded, Can be roughly chopped instead, Can also use a bag of shredded coleslaw mix instead, About 4 packed cups 2 stalks Celery Diced 1 cup Frozen vegetables Combination of green beans, carrots, peas, corn Salt To taste Pepper To taste 1-2 tsp Italian seasoning Adjust according to your taste 1-2 tsp Lemon juice Adjust according to your taste 1 tbsp Parsley Fresh, Roughly chopped
Heat oil and butter in a large nonstick pot over medium-high heat.
Add onions, garlic and saute until garlic is fragrant and onion is translucent.
Add broth, stewed tomatoes, cabbage, celery, frozen vegetables, salt, pepper, Italian seasoning and mix until combined.
Cook uncovered for 20-30 minutes over Medium heat until all the vegetables are tender and the flavors have developed.
Remove from heat and mix in 1-2 tsp lemon juice.
Garnish with fresh parsley and enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Calories: 108 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 1150 mg | Potassium: 403 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 2037 IU | Vitamin C: 51 mg | Calcium: 82 mg | Iron: 2 mg