|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 34g||13%|
|Dietary Fiber 7g||25%|
|Total Sugars 12g|
|Vitamin C 93mg||465%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple cabbage soup is a delicious vegetable soup made with rich concentrated beef broth. Filled with nutritious vegetables, this is a very filling soup. It's low in fat and high in fiber thanks to the addition of onions, celery, tomatoes, and potatoes in addition to the delicious shredded green cabbage that gives the soup so much flavor and texture. A small amount of butter and the fat contained in the broth are the only added fats, which makes it a great option for low-fat diets. Delicious at lunch when served with a grilled cheese sandwich, this soup makes also a great light dinner or the perfect warming afternoon break during cold winter days. Dried dill, salt, and pepper are the only additional seasonings, as the vegetables themselves provide a vibrant natural flavor. The soup requires just 20 minutes of active work, and a few stirs here and there while it cooks for 90 to 120 minutes. Serve with crusty bread and butter for a delightful meal.
We used condensed beef broth, which has been reduced further than regular broth to provide a stronger flavor. If finding condensed broth is hard, simply use regular broth and simmer it until every 1.5 cups become 1 cup of thicker broth. For our soup, you'd need to reduce 4 and a third cups of regular broth into 2.6 cups of condensed broth (21 ounces total). But, if you'd like to make this recipe vegetarian simply use condensed vegetable broth in the same amounts. For a vegan option, use vegetable broth and olive oil or vegan butter instead of regular butter. However, if you like thicker, protein-rich soups, feel free to add shredded chicken breast a few minutes before the cooking time is up. Half a pound of ground turkey, beef, or pork make also a filling soup. For a delicious protein-filled vegan version, add one can of your favorite beans a few minutes before the soup is done cooking.
If you are pressed for time, use our soup shortcut by adding a 16-ounce bag of preshredded coleslaw mix and one 14.5-ounce can of diced tomatoes. Roughly chop the rest of the vegetables and once the soup is done, use an immersion blender to puree the soup and make it suitable for all ages, including kids in the first stages of solid eating. Make ahead and keep in the fridge for a few days to enjoy bowl after bowl of this easy recipe, or freeze in individual portions for a last-minute healthy meal.
3 tablespoons unsalted butter
2 medium onions, thinly sliced
2 (10 1/2-ounce cans) condensed beef broth, or homemade concentrated broth
1 small head green cabbage, coarsely shredded
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, chopped
1/2 to 1 teaspoon dried dill
1 teaspoon salt
1 pinch freshly ground black pepper
Gather the ingredients.
Melt the butter in a large saucepan of Dutch oven over medium heat.
When the butter is hot, add the onions; cook until they are translucent, stirring frequently.
Add the beef broth, cabbage, carrots, potatoes, celery, and tomatoes.
Add enough water to thoroughly cover all ingredients by about 1 inch.
Bring the to a boil, then reduce the heat to low and add seasonings.
Simmer for 1 1/2 to 2 hours. Serve with your favorite sides.