Ingredients
Scale
- 1–2 tablespoons olive oil
- 1 yellow onion, diced
- 2 sticks of celery, sliced
- 4 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper, plus more to taste
- 2 teaspoons fresh thyme
- 2 teaspoons caraway seed (optional, but strongly recommended)
- 2 cups gold potatoes, peeled and diced
- 10–12 cups green cabbage, chopped into 1” pieces
- 1 (14.5 ounce) can crushed tomatoes
- 8 cups low-sodium vegetable broth (or 4 cups broth, 4 cups water)
- Salt and pepper to taste
Instructions
- Warm the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot and sauté for 3 to 5 minutes, until beginning to brown.
- Add the garlic, black pepper, thyme, and caraway seed and sauté for 1 minute, or until fragrant.
- Add the potatoes, cabbage, tomatoes, and vegetable broth to the pot and stir well. The soup may look overly thick now, but the cabbage will release liquid as it cooks.
- Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender and translucent.
- Season with additional salt and pepper to taste, if necessary. Ladle the soup into serving bowls and top with freshly ground black pepper. Serve warm.
Notes
- Leftovers will keep in the refrigerator for up to 5 days.
- For a heartier soup, add cooked beans, lentils, or shredded chicken.
- Adjust seasoning with salt and pepper as needed to prevent blandness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg