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Chunky Cabbage & Carrot Soup


2 cups carrots, sliced into ¼-inch thick coins
2 celery stalks, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
5 cups green cabbage, roughly chopped
1, 15 oz. can of diced tomatoes, no salt added
1 ½ teaspoons garlic powder
1 ½ teaspoons salt, plus more to taste
⅛ teaspoon ground black pepper plus more to taste
5 ½ cups vegetable or chicken broth
2 bay leaves
¼ cup packed, fresh parsley, roughly chopped


  1. In a large stock pot, add the carrots, celery and onion and cook over medium-high heat until the onions are translucent; about 5 minutes.
  2. Next, stir in the garlic, cabbage, tomato, garlic powder, salt, and pepper and cook for 30 seconds or until garlic is fragrant.
  3. Add broth and bay leaves and bring to a boil, then, reduce the heat to low and simmer uncovered for 25-30 minutes or until vegetables are tender.
  4. Turn off heat and stir in the parsley.