Cabbage Mushroom Soup
Cozy and loaded with veggies, this Cabbage Mushroom Soup is a nutrient-dense low calorie side dish that's warming and easy to make. You can customize this soup to make it a full meal with grains, beans, or pasta, but on it's own its a light side or snack that's hydrating and comforting.
Equipment
- 1 Large Pot Nonstick preferred, at least 4 quart capacity
- 1 Soup Ladle
- 1 Jar or Small Cup
Ingredients
- 1 medium yellow onion, diced
- 1 large carrot, finely diced
- 2 ribs celery, finely chopped
- 12-16 ounces white or Baby Bella mushrooms, sliced or diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon fennel seed, grind if you wish but I don't
- ½ teaspoon smoked paprika, if you don't have smoked paprika, regular sweet paprika will work
- 4 cloves garlic, minced
- 28 ounces crushed fire roasted tomatoes, no-salt-added preferred (if sodium-free is important to you, regular no-salt-added crushed tomatoes are fine as opposed to the fire roasted)
- 14 ounces diced fire roasted tomatoes, no-salt-added preferred (if sodium-free is important to you, regular no-salt-added diced tomatoes are fine as opposed to the fire roasted)
- ½ medium green cabbage, cored and diced in 1" pieces
- 4 cups unsalted or low sodium vegetable broth, depending on how much broth in your soup you like, you may need more
- Fresh cracked black pepper, to taste
- ½ teaspoon white or yellow miso paste, per person and to taste, dissolved in 1-2 tablespoons warm water (or use salt if you're comfortable; read my notes section below for more information)
Instructions
- Cook the mirepoix: Start by sautéing the onion, carrots, and celery in a large, non-stick pot (at least 4 quarts) over medium high heat. When the veggies start to stick a little, add a tablespoon or two of water and stir. Cook 4-5 minutes, or until softened.
- Cook the mushrooms: Add the mushrooms and spices and stir. Cook 5 minutes, stirring occasionally.
- Add broth and simmer: Add the tomatoes, cabbage, and veggie broth. Bring to a boil, then reduce heat to medium low and simmer, covered, for 5-7 minutes or until cabbage is tender to your liking. Remove from heat once cooked.
- Serving: To serve, ladle soup into a bowl. Dissolve ½ to 1 teaspoon yellow or white miso paste in 2 tablespoons warm water. Use a whisk or a fork to mix until dissolved, then add to slightly cooled soup. Season with fresh cracked pepper to taste and enjoy. I often will add dark kidney beans to my bowl to make it more satisfying, but I do like to keep the soup as just veggies so I can make the decision each day based on what else is in the meal and how hungry I am. Vary the add-ins and flavorings to your own tastes!
- Tip: If you’re feeling adventurous, drizzle a tiny bit of sweet balsamic vinegar in your bowl. I love mine with a dash of California Balsamic Fig Vinegar.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. You can also freeze the soup for up to 3 months when packed in a freezer-safe container. I like to freeze my soup in this 1-cup silicone freezer tray and then I transfer them to a reusable food storage bag.
Notes
- Sodium: You can drastically lower the sodium by using no-salt-added canned tomatoes. I chose to use fire roasted for this recipe which I cannot find in a no salt variety. Also use unsalted vegetable stock, and you can forgo the miso if you wish. I will say, a little drizzle of balsamic vinegar in this soup is a lovely no-sodium addition.
- Green Cabbage: I used regular green cabbage but other types of cabbage should work. You could also use greens like kale or collards, but I would separate the stems from the leaves and add them at different times. Personally, I would dice the stems and add them with the onion, carrots, and celery. I would add the leaves in the last few minutes of cooking.
- Yellow or White Miso Paste, Optional: I love the flavor of miso paste but there's another reason I use it instead of salt. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt if that is what you prefer.
- If you add starch: If you add a starch like noodles or rice, keep in mind that they can continue to absorb the broth once the soup is stored in the fridge. This is one of the reasons I don't typically put starch in my vegetable soups. You can easily still add it by cooking the starch separately and storing it in a separate container in the fridge. When you're ready to eat soup leftovers, simply fill a bowl with soup and throw in a serving of the cooked starch and heat as normal.
Nutrition
Serving: 1bowlCalories: 100kcalCarbohydrates: 21.8gProtein: 4.6gFat: 0.2gSodium: 420mg
Tried this recipe?Let us know how it was!