Yield: 6

Easy Dutch Oven Cabbage Vegetable Soup Recipe

Follow this easy recipe to make the best Dutch oven cabbage vegetable soup recipe you've ever had! Loaded with vegetables and flavor, it's a perfect comfort food meal!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp salt
  • 1 tbsp Italian seasoning
  • 1 tsp black pepper
  • 4 cups shredded cabbage
  • 1/2 lb. carrots, peeled & chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 stalks celery, chopped
  • 14.5 oz. diced tomatoes

Instructions

  1. In a Dutch oven or large stockpot, heat olive oil over medium heat. 
  2. Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent. 
  3. To the Dutch oven, add the celery, cabbage, carrots, bell pepper, diced tomatoes, broth, salt, Italian seasoning, and black pepper and stir to combine. Tomatoes in soup pot
  4. Bring to a boil then reduce heat to low and simmer for an additional 15 minutes or until all vegetables are tender. 
  5. Serve with crackers, bread, or cornbread. Bowls of vegetable soup

Notes

This recipe freezes beautifully for up to 6 months. Simple store in single-serving freezer storage containers that are labeled and dated. To reheat thaw overnight in the refrigerator and heat in 30-second increments in the microwave.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 606mgCarbohydrates: 22gFiber: 6gSugar: 8gProtein: 10g