Cabbage Soup
Servings 8 servings
Calories 122kcal
Ingredients
- 3 Tbsp olive oil
- 1 large sweet onion diced
- 2 ribs celery (with leaves) diced
- 1 cup sliced baby carrots
- 1/2 cup green bell pepper or poblano pepper seeded and diced
- 1/2 cup red bell pepper seeded and diced
- 4 medium cloves garlic minced
- 1/2 tsp fennel seeds
- 6 cups chopped green cabbage
- 1 15 oz can cannellini beans drained
- 1 15 oz can diced Italian seasoned tomatoes
- 1 cup frozen or fresh cut green beans
- 6 cups low sodium chicken stock (or vegetable stock)
- 1 8 oz can tomato sauce
- 1 large bay leaf
- 2 tsp garlic salt OR table salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp crushed red pepper flakes
- 1 tsp dried Italian seasoning OR oregano
- 3 Tbsp chopped Italian parsley divided use
Instructions
- In a large 6 quart Dutch oven or similar size heavy bottomed pot, heat olive oil over medium high heat.
- Add onion, celery, carrots, green bell pepper and red bell pepper. Cook for 3-5 minutes or just until carrot is beginning to soften. Add garlic and fennel seeds, cooking for 1-2 minutes.
- Add cabbage to the pot, stir to coat with oil. Cook over medium high until cabbage has wilted, about 5-8 minutes.
- To the pot add cannellini beans, tomatoes, green beans, chicken stock, tomato sauce, bay leaf, salt, black pepper, chili powder, crushed red pepper flakes and Italian seasoning. Mix well.
- Cook over medium heat with lid offset for 15-20 minutes or until cabbage has softened. Stir in 2 tablespoons Italian parsley.
- Serve immediately garnished with reserved parsley and a side of garlic bread.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 670mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3429IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 1mg