Description
A hearty vegetable soup made with fresh ingredients and packed with flavor.
Ingredients
Scale
- 1 green cabbage, roughly chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 (14 oz) can chopped tomatoes, with the juices
- 3 cups reduced sodium chicken broth (use vegetable broth for vegan and vegetarian diets)
- 1 lemon, juiced
- 2 tablespoons chopped flat-leaf parsley, for topping
Instructions
- In the base of a large stockpot or Instant Pot, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth.
- Lock on the lid and set the time to 4 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.
- Or, if you are using the stovetop, bring the ingredients to a boil. Reduce the heat to low and simmer the soup for 15-20 minutes.
- Remove the lid and stir in the lemon juice.
- Serve hot, with a topping of chopped parsley.
Notes
- This soup can be easily customized with your choice of vegetables.
- For a vegan option, substitute chicken broth with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg