Description
A hearty vegetable soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups potatoes, peeled and diced into 1/2-inch cubes (Yukon Gold or Russet work well)
- 4 cups green cabbage, thinly sliced or chopped
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crusty bread or dinner rolls
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced carrots and celery to the pot. Cook for 4-5 minutes, stirring occasionally.
- Add the diced potatoes, sliced cabbage, broth, dried thyme, and bay leaf.
- Season generously with salt and pepper. Stir to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
- Cover the pot partially and let the soup simmer for 20-25 minutes, or until the potatoes and cabbage are very tender.
- Taste the soup and adjust seasoning with more salt and pepper if needed.
- Remove the bay leaf.
- Ladle the hot soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired.
- Serve immediately with crusty bread on the side.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- Feel free to add other vegetables like peas or green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg