Description
A comforting and healthy cabbage soup packed with fresh vegetables and herbs, perfect for a light meal or as a nourishing starter. This hearty soup combines sautéed onions, carrots, garlic, and a medley of green beans, zucchini, tomatoes, and cabbage simmered in a flavorful low-sodium beef broth with herbs for a deliciously warming dish.
Ingredients
Scale
Broth and Base
- 3 cups nonfat low-sodium beef broth
- 1 tablespoon tomato paste
Vegetables
- 2 cloves garlic, minced
- ½ yellow onion, chopped
- 1 cup chopped carrot
- 2 cups chopped cabbage
- 1 cup green beans, chopped
- ½ cup chopped zucchini
- 1 cup diced tomato
Herbs and Spices
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional Garnish
- Chopped chives or thyme for garnish
Instructions
- Prepare the pot: Lightly spray a large pot with olive oil spray to prevent sticking and add a subtle flavor to the base of your soup.
- Sauté aromatics: Over medium-high heat, sauté the chopped onion, carrots, and minced garlic for about 5 minutes until the onion becomes translucent and carrots start to soften. This step builds a flavorful foundation for the soup.
- Add liquids and vegetables: Pour in the low-sodium beef broth and add tomato paste, diced tomatoes, chopped cabbage, green beans, and all herbs and spices. Stir thoroughly to combine all ingredients evenly.
- Simmer initial vegetables: Reduce the heat to a gentle simmer and cook the mixture for 10 minutes or until the vegetables are tender to your preference, allowing flavors to meld beautifully.
- Add zucchini and continue cooking: Incorporate the chopped zucchini into the soup and simmer for an additional 10 minutes to ensure all vegetables are cooked just right without becoming mushy.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives or thyme if desired. Serve immediately and enjoy the comforting flavors.
Notes
- Use nonfat low-sodium broth to keep the soup low in fat and sodium, making it heart-healthy.
- Adjust seasoning with salt and pepper to taste, especially if using broth with varying salt levels.
- For a vegetarian version, substitute beef broth with vegetable broth.
- The soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding chopped fresh herbs at the end enhances freshness and aroma.
