This hearty and simple cabbage soup is a classic that combines a few fresh ingredients into a flavorful, nourishing dish. Perfect for a light lunch or as a warming dinner, it’s easy to prepare and great for meal prepping. Here’s how to make it:
Ingredients
- 2 large onions
- 2 green peppers
- 1 large head of cabbage
- 1 large bunch of celery
- 1 can (or fresh equivalent) of whole tomatoes
- 2 quarts water
- Onion soup mix or other herb seasonings to taste
Directions
- Prepare the Vegetables:
- Onions: Peel and chop the onions into medium-sized pieces.
- Green Peppers: Remove the stems, seeds, and membranes from the green peppers, then chop them into medium-sized pieces.
- Cabbage: Remove the core from the cabbage and cut the remaining cabbage into medium-sized chunks.
- Celery: Clean and chop the celery into medium-sized pieces.
- Tomatoes: If using fresh tomatoes, peel and chop them; if using canned, simply add them to the pot.
- Cook the Soup:
- In a large pot, combine all the chopped vegetables and the 2 quarts of water.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the soup simmer. Cook until the vegetables are tender, which should take about 30 minutes to 1 hour.
- Season the Soup:
- Season the soup with onion soup mix or your preferred herb seasonings. Adjust to taste.
- Stir well and let the flavors meld for a few more minutes.
- Serve:
- Ladle the soup into bowls and serve hot. It can be enjoyed as is or with a side of crusty bread.
Tips:
- Customizing: Feel free to add other vegetables or herbs according to your preferences. Carrots, potatoes, or green beans can be great additions.
- Storing: This soup stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags.
- Reheating: Reheat on the stove over low heat, adding a little water if needed to reach your desired consistency.