Cabbage Garlic Veggie Soup

There’s something incredibly comforting about a warm bowl of Cabbage Garlic Veggie Soup, especially on a chilly winter evening. I remember the first time I made this soup; I had just come in from the cold, my cheeks flushed and my hands numb. The scent of sizzling garlic and the vibrant colors of fresh vegetables filled my kitchen, instantly warming my heart. As I stirred the pot, I could hardly wait for the flavors to meld together. This soup quickly became my go-to recipe for those nights when I craved something hearty yet nourishing. It’s perfect for cozy dinners or meal prep for the week ahead. I love how the cabbage softens beautifully, and the blend of vegetables creates a rainbow of flavors. Just a hint of turmeric adds a warm, earthy note that elevates this dish to a new level. Join me as we dive into this delicious, comforting soup that will become a staple in your kitchen!

What Goes Into Cabbage Garlic Veggie Soup

When it comes to making Cabbage Garlic Veggie Soup, the ingredient list is as vibrant as the final dish. Each component plays a crucial role, contributing flavor and nutrition. The key players like cabbage and garlic not only add depth but also ensure that each bowl is packed with health benefits. This soup is a celebration of fresh, wholesome ingredients that work harmoniously together.

• 2 teaspoons olive oil: This oil adds richness and depth, forming the base of flavor as you sauté the vegetables.
• 1 yellow onion, chopped: A staple in many dishes, it provides a sweet and savory foundation.
• 3 celery stalks, chopped: Adds a refreshing crunch and aromatic flavor to the soup.
• 3 carrots, chopped: Sweet and colorful, they enhance both the taste and the nutrition.
• 4 garlic cloves, minced: Infuses the dish with a bold, aromatic flavor that pairs perfectly with the vegetables.
• 8 ounces green beans, cut into 1 inch pieces: Their crisp texture adds a delightful contrast.
• 6 cups vegetable broth, low sodium: The liquid base that brings all the ingredients together, keeping it hearty yet healthy.
• 28 ounces diced tomatoes, canned: Adds acidity and sweetness, balancing the flavors beautifully.
• 2 tablespoons Italian seasoning: A blend of herbs that enhances the overall flavor profile.
• 2 teaspoons ground turmeric: Adds a warm, earthy flavor and a vibrant golden color.
• 1/2 teaspoon kosher salt: Enhances all the other flavors in the soup.
• 1/4 teaspoon ground black pepper: Adds a hint of spice to the overall flavor.
• 1 head green cabbage, cut into 1 inch chunks: The star of the show, which adds volume and nutrition.
• 1 zucchini, cut into half moons: This summer vegetable adds a mild flavor and texture.
• 1 yellow squash, cut into half moons: Complements the zucchini and adds a splash of color.

Directions for Cabbage Garlic Veggie Soup

Making Cabbage Garlic Veggie Soup is not just straightforward; it’s a delightful process. You’ll start by gathering your ingredients and prepping your vegetables, ensuring you have everything ready to go. The smell of the sautéing onions and garlic will already get your mouth watering by the time you finish!

1. To begin, heat the olive oil in a large skillet over medium-high heat. It’s important to let the oil get hot enough to sauté the vegetables, so give it a minute. You should see a shimmer in the oil when it’s ready.
2. Next, add the chopped onion, carrots, and celery. Stir them around in the skillet, letting them sauté for about 5 minutes. You want the onions to become translucent and the carrots to soften slightly. Stir frequently to ensure even cooking and prevent sticking.
3. After the initial sauté, it’s time to add the minced garlic. Stir it in and let it cook for about a minute until fragrant. The aroma will fill your kitchen, and you’ll know it’s time to move on to the next step.
4. Now, add the diced tomatoes, green beans, vegetable broth, Italian seasoning, turmeric, salt, and pepper into the mix. Stir everything together, ensuring the ingredients are well combined.
5. Bring the mixture to a boil; this step is key as it helps to meld the flavors together. Once boiling, reduce the heat to a gentle simmer. Let it simmer for about 15 minutes, allowing the vegetables to soften and the flavors to deepen.
6. After 15 minutes, carefully add the chunks of cabbage, zucchini, and yellow squash to the pot. Stir well to combine, and cover the skillet with a lid. Allow this to simmer for another 10 minutes. You’ll notice the cabbage wilting and the soup thickening, which is a good sign!
7. Once the time is up, remove the lid, and give the soup a good stir. Check for seasoning; you might want to add a pinch more salt or pepper to taste. If you find it’s too thick, you can always add a little more broth or water.
8. Finally, ladle the soup into bowls and serve hot. I love to top mine with a sprinkle of fresh herbs or a dash of hot sauce for a little kick. Enjoy your Cabbage Garlic Veggie Soup with some crusty bread for a satisfying meal!

Change It Up

If you’re looking to put your own spin on Cabbage Garlic Veggie Soup, here are some fantastic ideas to explore:

• Add different vegetables: Feel free to mix in your favorites like spinach, bell peppers, or even some potatoes for extra heartiness.
• Spice it up: If you enjoy a kick, try adding some red pepper flakes or a dash of hot sauce to the mix.
• Herb variations: Experiment with different herbs like thyme or basil for an exciting flavor twist.
• Serving suggestions: Pair your soup with a side salad or sandwich for a complete meal. It makes for a great lunch option too!
• Storage: This soup is perfect for meal prep! Store in individual portions so you can grab them for quick lunches throughout the week.
• Freezing: You can freeze this soup for up to three months. Just make sure to let it cool completely before transferring it to an airtight container.

Perfect Matches for Cabbage Garlic Veggie Soup

When it comes to serving your delicious Cabbage Garlic Veggie Soup, there are countless options to enhance your meal. Here are some ideas to perfectly pair with your soup:

• Crusty bread: A slice of fresh, crusty bread is perfect for dipping and adds a wonderful texture contrast.
• Side salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette complements the soup beautifully.
• Grilled cheese sandwich: For a classic comfort pairing, a grilled cheese sandwich is delightful with the soup.
• Rice or quinoa: Serving the soup over a bed of rice or quinoa can add an extra layer of heartiness.
• Seasonal sides: During winter, roasted vegetables or a warm grain bowl make excellent accompaniments.
• Occasions: This soup is ideal for cozy family dinners, casual gatherings, or even meal prep for a busy week ahead.

FAQ

Conclusion

Cabbage Garlic Veggie Soup is a warm hug in a bowl, bursting with flavors and nutrients that make it a favorite for many. It’s not only easy to prepare but also wonderfully adaptable to whatever you have on hand. I encourage you to try this recipe and share it with your loved ones; I’m sure it will find a special place in your meal rotation!

Cabbage Garlic Veggie Soup

The ultimate comfort food, Cabbage Garlic Veggie Soup is packed with vibrant flavors and wholesome ingredients. This easy weeknight dinner is nourishing and satisfying, perfect for warming up on chilly evenings. Whip it up tonight for a cozy meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soups

Cuisine American

Servings 8 servings

Calories 150 kcal

Equipment

• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet
• Saucepan
• Cutting Board

Ingredients

  

• 2 teaspoons olive oil
• 1 yellow onion chopped
• 3 celery stalks chopped
• 3 carrots chopped
• 4 garlic cloves minced
• 8 ounces green beans cut into 1 inch pieces
• 6 cups vegetable broth low sodium
• 28 ounces diced tomatoes canned
• 2 tablespoons Italian Seasoning
• 2 teaspoons ground turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 green cabbage cut into 1 inch chunks
• 1 zucchini cut into half moons
• 1 yellow squash cut into half moons

Instructions

 

• Heat olive oil in a large skillet over medium-high heat.
• Add chopped onion, carrots, and celery. Stir and sauté for about 5 minutes.
• Add minced garlic and cook for about a minute until fragrant.
• Stir in diced tomatoes, green beans, vegetable broth, Italian seasoning, turmeric, salt, and pepper.
• Bring to a boil, then reduce heat to simmer for 15 minutes.
• Add cabbage, zucchini, and yellow squash. Cover and simmer for another 10 minutes.
• Stir, check seasoning, and adjust if necessary.
• Ladle into bowls and serve hot.

Notes

• Storage: This soup can be stored in an airtight container in the refrigerator for up to five days.
• Freezing: You can freeze this soup for up to three months.
• Variations: Feel free to mix in your favorite vegetables based on what you have on hand.
• Serving suggestions: Pair your soup with a side salad or sandwich for a complete meal.
• Adjusting thickness: If your soup is too thick, add a bit more broth or water.

Keyword Cabbage Soup, easy soup recipe, Healthy Soup Recipe, vegetable soup

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.