Cabbage is a great leafy green to use in soups as 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
Directions
- 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).
Nutrition Facts
6 servings per container
Serving Size 194 g
| Amount per serving | ||
|---|---|---|
| Calories | 30 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0g | ||
| Monounsaturated Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 80mg | 3% | |
| Total Carbohydrate 7g | 3% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 38mg | 2% | |
| Iron 0.5mg | 6% | |
| Potassium 180mg | 4% | |
| Vitamin A 128.1mcg | 15% | |
| Vitamin C 16mg | 20% | |
| Vitamin E 0.3mg | 0% | |
| Vitamin K 30.2mcg | 25% | |
| Thiamin 0.1mg | 0% | |
| Riboflavin 0.1mg | 0% | |
| Niacin 0.6mg | 6% | |
| Vitamin B6 0.1mg | 6% | |
| Folate 22.8mcg | 6% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1.1mcg | 4% | |
| Chloride 16.2mg | 0% | |
| Pantothenate 0.2mg | 0% | |
| Phosphorus 25.5mg | 2% | |
| Iodine 0.2mcg | 0% | |
| Magnesium 11.9mg | 2% | |
| Zinc 0.2mg | 0% | |
| Selenium 0.5mcg | 2% | |
| Copper 0mg | 0% | |
| Manganese 0.2mg | 4% | |
| Chromium 0mcg | 0% | |
| Molybdenum 4.2mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Cabbage, Carrots, Zucchini Squash, Onion, Green Beans, Tomato Paste, Garlic, Oregano, Basil.
Latest from Our Blog
Vacation Rental Cooking (And Not Cooking)
Eating out vs. vacation rental cooking—what's the best balance? Our tips can help you eat healthy, save money, and enjoy your time away.