Lentil Cabbage Soup
An easy cabbage soup that can be made with brown, black, or red lentils. So satisfying and filled with nourishing ingredients and protein + fiber.
Servings6
Ingredients
- 1 yellow onion
- 1-2 carrots
- 4-5 cloves garlic
- 1 lb. green cabbage (about 6 cups chopped)
- 28 oz. can fire-roasted diced tomatoes (or regular diced)
- 6 cups vegetable broth
- 3/4 cup lentils (red, brown/green, or black)
- 1 cup cut green beans (I use frozen)
- 1 Tbsp. apple cider vinegar (or up to 1 1/2 Tbsp.)
- 2 tsp. Italian seasoning*
Instructions
- Dice onion and carrot. Mince garlic.
- In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, chop cabbage and set aside.
- When onion is translucent, add carrot, garlic, and Italian seasoning. Stir and sauté 1 minute.
- Then add cabbage, diced tomatoes, and broth. Rinse lentils and add to pot.
- Bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes. (Or until lentils + cabbage are tender.)
- Stir in green beans and apple cider vinegar during the last 5 minutes of cook time. Salt/pepper to taste if desired.
Notes
*Herbs & spices: Change up the flavor with ground cumin, smoked paprika, basil, oregano, etc.
Other veggies: Add celery, cauliflower, bell pepper, spinach, kale, broccoli, mushroom, potato, etc.
Make it spicy: Add medium diced green chiles, jalapeno, red pepper flakes, chipotle, cayenne pepper, or hot sauce.
Recipe adapted from Rachael Ray.
Nutrition Per Serving (Estimate)
Calories: 161 kcal | Carbohydrates: 32 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 724 mg | Fiber: 12 g | Sugar: 10 g | Vitamin A: 2576 IU | Vitamin C: 46 mg | Calcium: 114 mg | Iron: 4 mg