Spicy Vegetarian Cabbage Soup Recipe

Everett
Everett November 5, 2020

How To Make Spicy Vegetarian Cabbage Soup

There are two ways to describe this dish – healthy and hearty. It also has a nice touch of spice to warm up a chilly night.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour
Serves:

Ingredients

  • 1tbspolive oil
  • 1mediumwhite onionpeeled and diced
  • 6garlic clovespeeled and minced
  • 6cupsvegetable stock
  • 2mediumcarrotsdiced
  • 1celery stalkdiced
  • 1lbpotatoesdiced, preferably Yukon Gold
  • 20ozfire-roasted diced tomatoes and green chiles(or simply fire-roasted tomatoes, for a milder soup)
  • 15ozroasted red peppersdrained and chopped
  • 15ozGreat Northern beansrinsed and drained
  • 1smallgreen cabbageroughly chopped
  • tspcuminground
  • ½tspred pepper flakescrushed (or more/less, to taste)
  • 2ozbaby spinachor kale
  • Kosher salt
  • black pepperfreshly-cracked, to taste
  • cilantroor parsley – chopped fresh , optional toppings

Instructions

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.

  2.  Stir in garlic and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.

  3. Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine.  Continue cooking until the soup reaches a simmer.

  4. Then reduce heat to medium-low, cover, and cook for 20 to 30 minutes, until the vegetables are tender.

  5. Stir in the greens until combined.  Then taste and season the soup with salt and pepper as needed.

  6. Serve warm, garnished with toppings if desired.

Nutrition

  • Calories: 141.12kcal
  • Fat: 2.09g
  • Saturated Fat: 0.33g
  • Monounsaturated Fat: 1.13g
  • Polyunsaturated Fat: 0.42g
  • Carbohydrates: 27.01g
  • Fiber: 6.09g
  • Sugar: 6.15g
  • Protein: 5.94g
  • Sodium: 875.12mg
  • Calcium: 85.37mg
  • Potassium: 706.59mg
  • Iron: 2.33mg
  • Vitamin A: 226.34µg
  • Vitamin C: 110.52mg
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