Easy Cabbage Soup
This cabbage soup is gluten-free, dairy-free, super simple to make and just so satisfying on a cold winter day!
Equipment
- Dutch oven or large pot
Ingredients
- 1 tbsp minced garlic
- ½ yellow onion, chopped
- 4 cups low sodium chicken broth
- 1 cup water (or more as needed)
- 3-4 carrots, sliced into coins
- 1 small head of cabbage, cored and roughly chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- kosher salt, to taste
Instructions
- Heat a large pot or dutch oven over medium heat on the stovetop. Add onion and garlic, stir occasinally, and cook until soft and fragrant, about 3 minutes.
- Add all remaining ingredients and stir to combine. Cover with lid and reduce heat to medium low.
- Allow soup to cook for 30-40 minutes, stirring occasionally to help submerge the cabbage in the liquid as it cooks down. Replace lid after stirring. Soup is ready when veggies have softened. Season with salt to taste.
- Top with parmesan cheese if desired, and enjoy with a slice of toasted bread!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can add whatever veggies you'd like to pack in this soup! Celery and diced tomatoes would be delicious additions.
- *Facts from: https://www.eatthis.com/healthy-secrets-about-cabbage/