Why You’ll Love This Vegetarian Cabbage Soup Recipe
One of the reasons you’ll love this Vegetarian Cabbage Soup recipe is its incredible versatility. You can easily adapt it based on what you have on hand or your personal taste.
Feeling adventurous? Toss in some leftover veggies or switch up the herbs for a unique twist. It’s perfect for meal prep, too; I often make a big batch and freeze portions for later.
Plus, it’s a hearty, comforting dish that warms you up on chilly days. With its vibrant colors and rich flavors, this soup isn’t just delicious—it’s a feast for the eyes and a hug in a bowl!
Ingredients of Vegetarian Cabbage Soup
If you’re looking to whip up a warm, cozy bowl of Vegetarian Cabbage Soup, then you’re in for a treat. This soup isn’t just a simple mix of veggies; it’s a delightful symphony of flavors that come together to create something magical.
Plus, the best part? The ingredients are super easy to find, and you might already have some of them lounging around in your kitchen. So, let’s explore what you’ll need to get started on this comforting dish.
Ingredients:
- 5 carrots, chopped
- 3 onions, chopped
- 5 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, with liquid
- 4 cups vegetable broth
- 1 medium head cabbage, chopped
- 1 (1 1/4 ounce) package dry onion soup mix
- 1 (56 ounce) can tomato juice
- 3 sweet bell peppers (yellow, red, orange), diced
- 8 – 10 stalks celery, chopped
- 1 cup green beans
- 2 tablespoons oregano
- 2 tablespoons basil
- 1/2 teaspoon dried chili pepper flakes
- Salt & fresh ground pepper, to taste
Now, let’s chat about these ingredients for a second. First off, don’t be afraid to get a little creative. If you have some wilting veggies in the fridge, toss them in—what’s the worst that could happen?
(Spoiler: the answer is nothing). Also, if you’re not a fan of certain veggies, you can swap them out for others you love. Maybe zucchini is your jam or perhaps you have a soft spot for mushrooms.
And spices? They’re your best friend here. Adjust the herbs and seasoning to match your taste buds. It’s all about making this soup your own, after all.
Just imagine the aroma wafting through your kitchen as you simmer all those fresh ingredients together—it’s like a warm hug on a chilly day. Happy cooking!
How to Make Vegetarian Cabbage Soup
Alright, let’s get cooking. First things first, grab your trusty large pot—this soup is going to be a big batch, so you’ll want something that can hold it all.
Start by tossing in 5 chopped carrots, 3 chopped onions, and 5 minced garlic cloves. Now, don’t be shy with the garlic; it’s the little flavor bomb that makes everything better. Turn on the heat to medium, and let those veggies get cozy for a few minutes. You want them to soften up a bit and release their delicious aromas. Seriously, this is where the magic begins.
Once you’ve got that aromatic base going, it’s time to add the stars of the show: one (28-ounce) can of diced tomatoes, juices and all, alongside 4 cups of vegetable broth. The broth is like a warm hug for all those veggies.
Next, chop up a medium head of cabbage and throw it in there, too. Then, grab that package of dry onion soup mix and mix it in like it’s the secret ingredient you’ve been waiting for. Now, pour in a (56-ounce) can of tomato juice—yes, that’s right, we’re going big here.
Don’t forget about the colorful trio of sweet bell peppers (3 of them, diced) and the 8-10 stalks of chopped celery. And for a pop of green goodness, toss in 1 cup of green beans.
Now, it’s time to season this soup to perfection. Sprinkle in 2 tablespoons of oregano, 2 tablespoons of basil, and a pinch of dried chili pepper flakes—if you’re feeling daring, go for a bit more heat. Add salt and fresh ground pepper to taste.
Stir it all together, and bring the pot to a simmer. Allow it to cook until all those veggies are tender, which should take about 30-40 minutes. While you wait, take a moment to appreciate the delightful aromas wafting through your kitchen. It’s almost like the veggies are singing a little tune.
Once the soup is ready, ladle it into bowls and enjoy the comforting warmth. You did it—your very own Vegetarian Cabbage Soup!
Vegetarian Cabbage Soup Substitutions & Variations
While you might love the classic flavors of Vegetarian Cabbage Soup, there’s always room to get creative with substitutions and variations.
For instance, if you’re out of vegetable broth, plain water works fine, or try coconut milk for a creamier texture.
I often swap out the cabbage for kale or spinach for a different green. If you want a protein boost, add chickpeas or lentils.
Feeling spicy? Toss in some jalapeños or cayenne pepper.
And don’t hesitate to mix up the vegetables—zucchini or mushrooms can add a delightful twist.
Enjoy experimenting; the possibilities are endless!
Additional Tips & Notes
To make the most of your Vegetarian Cabbage Soup, I recommend prepping your vegetables ahead of time; this saves you precious moments when you’re ready to cook.
Don’t hesitate to adjust the seasoning to your taste; I often add a splash of vinegar for extra zing. If you want a heartier soup, toss in some beans or lentils.
Leftovers store well in the fridge and actually taste better the next day! Just reheat gently.
Finally, feel free to experiment with herbs—thyme or rosemary can add a delightful twist.
Happy cooking, and enjoy this nourishing bowl of goodness!