This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low-carb meal.

Scale

2 tablespoons olive oil

1 onion, diced

1 large carrot, diced

2 celery stalks, diced

2 garlic cloves, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/2 cabbage, chopped

1 (14-ounce) can diced tomatoes

4 to 6 cups vegetable broth, depending how thick or brothy you’d like it

1 to 2 tablespoons lemon juice

1/4 cup roughly chopped fresh parsley

Cracked black pepper, to taste

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1. Heat the oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery. Cook for 4 to 5 minutes.

2. Add minced garlic, oregano, basil, and salt. Stir for another minute.

3. Add the chopped cabbage and let it sweat for 5 minutes, stirring frequently.

4. Pour in the vegetable broth and diced tomatoes. Let simmer uncovered for 10 minutes, or until vegetables are softened to your liking.

5. Remove from heat and stir in lemon juice, parsley, and cracked black pepper.

6. Serve hot and enjoy.

Let the soup cool before storing in an airtight container. It will keep for 4 to 5 days in the refrigerator.

Freeze in portions for up to 3 months for easy meal prep.

You can customize this soup with your favorite veggies, beans, or spices for variety.