Instructions:
- In a large pot or slow cooker, combine the shredded cabbage, diced tomatoes, sliced carrots, chopped celery, and finely chopped onion.
- Pour in the vegetable broth, ensuring that all the vegetables are well-submerged.
- Add dried thyme, dried oregano, paprika, salt, and pepper to the pot. Stir well to combine the spices evenly.
- If you’re adding leftover rotisserie chicken for extra flavor, shred the chicken and add it to the pot.
- For stovetop cooking, bring the soup to a boil, then reduce the heat to simmer. Allow it to simmer for about 30-40 minutes or until the vegetables are tender.If using a slow cooker, set it on low heat and let it cook for 4-6 hours or until the vegetables are tender.
- Taste the soup and adjust the seasonings if needed.
- Once ready, ladle the soup into bowls and garnish with fresh parsley.
- Serve the cabbage soup hot, optionally with freshly baked bread, dinner rolls, crackers, or breadsticks. It also pairs well with a simple side salad.
Enjoy your delicious and nutritious Cabbage Soup!
NUTRITION INFORMATION
- Yield: 8 servings, Amount per serving: 130 calories, Calories: 130g, Carbohydrates: 13g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Sodium: 514mg, Potassium: 539mg, Fiber: 3g, Sugar: 5g, Vitamin A: 105.7g, Vitamin C: 33.6g, Calcium: 6.7g, Iron: 9.1g
