Cabbage-Vegetable Soup


I had dear friends visit me in Beantown this past weekend – so fun! We saw a few sights, ate (and ate again) & just caught up…it was a great time! Needless to say, staying up til the wee hours with my gals led me to feeling a tad under-the-weather come Monday.

What better way to feel better then a veggie soup – simple & full of flavor!

  1. Grab a large pot & add 1T EVOO over medium heat
  2. Dice up 1 yellow onion, 2 carrots & 2 stalks of celery – toss in pot, let soften for 5minutes
  3. Cut both ends of 2 leeks, cut lengthwise & cut 1/2inch slices – add to pot with 1t minced garlic & cook til tender (~2minutes)
  4. Add one peeled/diced potato, 6C vegetable broth & 2 bay leaves – bring to boil
  5. Stir in half a head of thinly sliced cabbage, 1/4t salt & 1/4t pepper
  6. Bring to boil then reduce heat & cover – let simmer for 20minutes
  7. Remove from heat, add 1T free thyme & 2t white vinegar

Since this dish is so light either serve as a starter (kinda like a salad with all the veg) or serve with a heavy grain, enjoy!

Nutritional Info Per Serving (Serves 4): 90 calories – <1 gram of fat – 20 carbs – 2.6 grams of protein

Continue reading for ingredient list & original recipe…

Ingredient List for Cabbage-Vegetable Soup:

  • Half a head of cabbage
  • 2 leeks
  • 1 yellow onion
  • 2 large carrots
  • 2 celery stalks
  • 1 large potato or 4 baby potatoes
  • 6C low sodium vegetable broth
  • 1T fresh thyme
  • Basic Pantry: EVOO, minced garlic, white vinegar, 2 bay leaves & S/P

Original recipe here.

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