Ingredients
1 yellow onion
4 cloves garlic
1 Tbsp olive oil
4 carrots
4 ribs celery
1 green bell pepper
1 28oz. can diced tomatoes
1 8oz. can tomato sauce
1/2 lb. frozen green beans
1/4 cup chopped parsley
1/2 Tbsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp freshly cracked black pepper
6 cups chopped cabbage (½ head)
6 cups vegetable broth
1 tsp salt
1 Tbsp lemon juice
Instructions
Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.
Key Points About Ingredients:
- Cabbage is the star here — rich in vitamin C and K, it softens beautifully after simmering and absorbs all the savory broth flavors.
- Smoked paprika adds a subtle depth and warmth to the broth without any heat, making this soup family-friendly and deeply flavorful.
- Frozen green beans are a convenient pantry staple that retain their nutrients and texture well in slow-simmered soups.
- A final splash of lemon juice brightens the entire pot, balancing the richness of the tomatoes and the earthiness of the vegetables.
- Using vegetable broth keeps this soup fully plant-based while still delivering a robust, savory base for all the vegetables.
Key Nutritional Insights:
- Each serving is low in calories yet high in dietary fiber, making this soup an excellent choice for weight management and digestive health.
- The combination of cabbage, carrots, and bell pepper delivers a powerful dose of vitamin C and vitamin A to support immune function.
- Tomatoes and tomato sauce provide lycopene, a potent antioxidant linked to heart health and reduced inflammation.
- This soup is naturally low in saturated fat and cholesterol-free, making it a heart-healthy option for everyday eating.
- The garlic and onion in this recipe contain prebiotic compounds that support a healthy gut microbiome.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories112
- Standard DV% Daily Value*
- Total Fat3 g72 g4.17%
- Saturated Fat0.4 g20 g2%
- Trans Fat0 g
- Polyunsaturated Fat0.5 g
- Monounsaturated Fat1.8 g
- Cholesterol0 mg300 mg0%
- Sodium780 mg2300 mg33.91%
- Total Carbohydrate20 g275 g7.27%
- Dietary Fiber6 g28 g21.43%
- Total Sugars9 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein4 g50 g8%
- Vitamin D (Cholecalciferol)0 mcg20 mcg0%
- Calcium98 mg1300 mg7.54%
- Iron2.4 mg18 mg13.33%
- Potassium720 mg4700 mg15.32%
- Vitamin A5200 mcg900 mcg577.78%
- Vitamin C (Ascorbic Acid)52 mg90 mg57.78%
- Vitamin E (Tocopherol)1.2 mg15 mg8%
- Vitamin K105 mcg120 mcg87.5%
- Vitamin B1 (Thiamin)0.12 mg1.2 mg10%
- Vitamin B2 (Riboflavin)0.09 mg1.3 mg6.92%
- Vitamin B3 (Niacin)1.4 mg16 mg8.75%
- Vitamin B6 (Pyridoxine)0.28 mg1.7 mg16.47%
- Folate58 mcg400 mcg14.5%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin2 mcg30 mcg6.67%
- Vitamin B5 (Pantothenic acid)0.45 mg5 mg9%
- Choline28 mg550 mg5.09%
- Phosphorus88 mg1250 mg7.04%
- Iodine3 mcg150 mcg2%
- Magnesium32 mg420 mg7.62%
- Zinc0.5 mg11 mg4.55%
- Selenium1.8 mcg55 mcg3.27%
- Copper0.15 mg0.9 mg16.67%
- Manganese0.38 mg2.3 mg16.52%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride120 mg2300 mg5.22%
