Chunky Cabbage and Carrot Soup
This soup is filled with sweet carrots, chunky bites of savory cabbage, and has a tangy tomato taste that all makes for a bowl of meal-time wonderfulness!
Servings: 7 bowls
Calories: 56kcal
Ingredients
- 5 1/2 c. + 3 Tbsp. water, divided (1,348 ml)
- 2 c. peeled and chopped carrots (I slice mine into 1/4-inch coins)
- 1 medium yellow onion, chopped
- 5 c. (about 1/3 of a head) roughly chopped green cabbage
- 1 15 oz. can no salt added diced tomatoes, juices and all
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. salt, plus more to taste
- 1/8 tsp. ground black pepper, plus more to taste
- 1/4 c. packed, fresh parsley, roughly chopped
Instructions
- In a large stock pot, heat 3 Tbsp. of water over medium-high heat for about 30 seconds. Add the chopped onion and carrots, and cook over medium-high heat until the onions are translucent; about 5 minutes.
- Next, stir in the cabbage, canned diced tomato, remaining water, garlic powder, salt, and pepper.
- Bring this mixture to a boil, then, reduce the heat to low and simmer uncovered for 25 minutes.
- Stir in the chopped fresh parsley when there are 10-15 minutes remaining.
- Add salt and pepper to taste. If you so desire, treat yourself to a bowl as soon as it's done!
- Store leftovers in the fridge in large mason jars or other air-tight storage containers.
Notes
- For an extra level of flavor (and nutrients), add a half cup of chopped celery to the mix. This can be added along with the onions and carrots.
- Add more protein and fiber to the dish by stirring in rinsed and drained canned chickpeas along with the canned tomatoes.
- The leftover soup will taste even better the next day.... and the day after and the day after.
- This soup keeps for about two weeks in the fridge.
Nutrition
Serving: 1bowl | Calories: 56kcal | Carbohydrates: 9g | Protein: 2g