This Hearty Cabbage & Bell Pepper Vegetable Soup is a nutritious, comforting, and flavorful dish packed with wholesome veggies. It’s easy to make, naturally vegan (if desired), and perfect for a cozy meal. Here’s how to prepare it:
Ingredients:
(serves 4-6)
- 1 tbsp olive oil (or vegetable broth for oil-free)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ small cabbage, shredded (about 4 cups)
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth (low-sodium if preferred)
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp cumin (optional)
- 1 bay leaf
- Salt & black pepper to taste
- 1 cup chopped kale or spinach (optional, for extra greens)
- 1 (15 oz) can white beans or chickpeas, drained (optional, for protein)
- Fresh parsley or cilantro, for garnish
Instructions:
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant (2-3 mins).
- Add Vegetables: Stir in carrots, celery, and bell peppers. Cook for 5 minutes until slightly softened.
- Incorporate Cabbage & Spices: Add shredded cabbage, thyme, paprika, cumin, salt, and pepper. Stir well and cook for 2-3 minutes.
- Simmer Soup: Pour in diced tomatoes and vegetable broth. Add the bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Final Touches: If using, stir in kale/spinach and beans. Simmer for another 5 minutes. Adjust seasoning if needed.
- Serve: Discard the bay leaf. Garnish with fresh herbs and enjoy hot!
Tips:
- For extra richness, add a splash of coconut milk or a sprinkle of nutritional yeast.
- Make it heartier with quinoa, lentils, or potatoes.
- Store in the fridge for up to 4 days or freeze for longer.
This soup is low-calorie, fiber-rich, and full of vitamins—perfect for a healthy, satisfying meal! Let me know if you’d like any modifications. 😊🍲