Can you freeze cabbage soup?

Yes. Use airtight containers and keep them in the freezer for up to three months. Thaw in the microwave or on the stovetop.

Can I use coleslaw mix instead of cabbage?

You can replace the cabbage and carrots with a coleslaw mix. Make sure it is fresh. You will need about 10-12 cups of cabbage.

Can I use frozen vegetables in cabbage soup?

I do not recommend it. Fresh veggies are so wonderful when cooked in soup but frozen vegetables will turn to mush very fast

What goes in cabbage soup broth?

We use vegetable broth as the base for the soup. Once the soup has cooked, all of the flavors and nutrition from the cabbage and other vegetables are in the broth.

What other vegetables can I add to a cabbage soup recipe?

Almost any vegetable can be added to cabbage soup. We included carrots, potatoes, sweet potatoes, tomatoes, garlic, onion, celery, squash, and zucchini. You could add kale, spinach, Swiss Chard, butternut squash, bell peppers, fennel, parsnips, or celeriac.

How can I add protein to cabbage soup?

We included red kidney beans which have a nice amount of protein. You can add your favorite bean or lentils instead. Adding a veggie meat substitute will also add protein to the soup.

How do I add pasta or rice to vegetable soup with cabbage?

Add about one cup of rice or pasta to this soup for a nice balance.

What spices do you put in vegetable soup with cabbage?

We included fennel seeds, thyme, and oregano. You could add ancho chili pepper, cayenne pepper, basil, an Italian seasoning blend, or any range of spices you enjoy. Do you want to take it in a different direction? Use our homemade Spice mixed such as Shawarmas Seasoning or Garam Masala

Cabbage Soup

Description

Rich flavors make this cabbage soup recipe a favorite we come back to over and over again. Nutritious and delicious!

Ingredients

Units Scale

2 tbsp extra virgin olive oil
2 medium onions
3 cloves of garlic sliced
1/2 large head of cabbage, cut into thin strips
1 large green zucchini, diced
1 medium yellow squash, diced
1 large sweet potato, diced
2 medium potatoes, diced
2 small carrots, diced
4 celery stalks, sliced
2 15-ounce cans of Red kidney beans
1 28-ounce can of crushed tomatoes
1 10-ounce can of diced tomatoes with chiles (optional)
10-12 cups vegetable broth
1 1/2 tbsp fennel seeds ( you can start with 1 tbsp and add more to taste)
2 tbsp dry thyme
2 tbsp dry oregano
2 tsp salt
1 tsp black pepper

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Instructions

In a large pot, heat the olive oil add onions and garlic, and cook on medium for 5 minutes.
Add the rest of the ingredients. Bring to a boil, lower the heat and let the soup simmer for 45-60 minutes or until all the veggies are soft and the soup is flavorful. Taste and adjust seasoning to taste.

Category: Soup
Method: Stovetop

Nutrition

Serving Size: 2 cups
Calories: 290
Sugar: 15 g
Sodium: 1886.4 mg
Fat: 5.6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 12.8 g
Protein: 11.1 g
Cholesterol: 0 mg