Ingredients
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1 tablespoon olive oil, or to taste
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1 yellow onion, diced
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2 cups chopped carrots
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2 cups chopped celery
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2 cloves garlic, minced, or more to taste
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1 pinch salt and ground black pepper to taste
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1 (32 ounce) carton unsalted chicken stock
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2 ½ cups water
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2 teaspoons browning sauce (such as Kitchen Bouquet®)
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1 head green cabbage, coarsely chopped
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1 (14.5 ounce) can diced tomatoes
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4 dashes Louisiana-style hot sauce
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1 bay leaf
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1 pinch Cajun seasoning (such as Tony Chachere's), or to taste
Directions
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Heat oil in a large pot over medium-high heat. Add onion, carrots, and celery. Saute until vegetables are tender and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Pour in chicken stock, water, and browning sauce.
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Bring soup to a boil; reduce heat to low. Add cabbage, diced tomatoes, hot sauce, bay leaf, and Cajun seasoning. Simmer until cabbage is tender and liquid is reduced by half, 25 to 30 minutes. Adjust seasoning as needed.
Cook's Notes:
You can use vegetable stock instead of chicken stock if desired.
Choose no-sugar-added tomatoes if possible.
Nutrition Facts (per serving)
138 | Calories |
3g | Fat |
24g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 138 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Sodium 364mg | 16% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 8g | 28% |
Total Sugars 12g | |
Protein 7g | 14% |
Vitamin C 84mg | 94% |
Calcium 145mg | 11% |
Iron 3mg | 16% |
Potassium 722mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.