Cabbage is a great soup green. It holds up well under a simmer and keeps beautifully in leftovers. Paired with tomato paste and some of the favorite products of a late summer or early fall harvest, this recipe is a lovely option for making a garden-based meal towards the end of the season.
Tip: If you like your cabbage soup to have more tomato, reduce the broth by a cup and add a can of undrained, no-salt-added diced tomatoes with the broth.
Ingredients
- ½ yellow onion, chopped
- 2 cloves garlic, minced
½ cup chopped carrot
- 1 Tbsp. tomato paste
- 3 cups low-sodium vegetable broth
- 2 cups chopped cabbage
½ cup green beans
½ tsp. basil
½ tsp. oregano
Pepper to taste
½ cup chopped zucchini
Instructions
- Spray a large, heavy-bottomed pot with non-stick cooking spray. Sauté onions, carrots, and garlic until onions are translucent (4-5 minutes).
- Stir in tomato paste and cook until fragrant (1-2 minutes). Add broth and stir to deglaze.
- Add cabbage, green beans, basil, oregano, and pepper. Simmer until all vegetables are tender (10-15 minutes). Add the zucchini and simmer until tender (5-7 minutes).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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