Cabbage Soup with Tomatoes and Basil

After working from home for 5 years, I'm back to working out of the home and take lunch with me daily. So every Sunday I have been making a big pot of soup, and as soon as it cools, I dish it into 5 single-serving sized Tupperware containers. Lunches for the week - done! And this goes right along with my new mission to do as much cooking ahead of time as I can to save as much time as I can!

I try to make a different soup every week, and this Cabbage Soup with Tomatoes and Basil has to be my most recent favorite. It's healthy, so that's always a plus, but it's also so flavorful and hearty, making it a nice, filling lunch.

I used my original Cabbage Soup as inspiration, and took it a bit further with these additions and changes. I used beef broth instead of chicken broth - it's so much richer in flavor - as well as some vegetable broth. I added tomatoes for flavor and color, and then I also decided to add fresh basil a fresh, herby flavor.

Cabbage Soup with Tomatoes and Basil
Source: Original Creation

Ingredients

• 1 tbsp olive oil
• 1/2 large yellow or white onion, chopped
• 2 cloves garlic, minced
• Carrots, diced (I used about 6 baby carrots)
• 1/2 head green cabbage, chopped
• Tomatoes, chopped (I used about 10 grape tomatoes)
• Salt and pepper
• 4 large basil leaves, cut into a chiffonade
• 2 c beef broth (or all vegetable broth for a vegetarian version)
• 2 c vegetable broth

Directions

• Heat olive oil in a large pot over medium high heat
• Add onions, garlic,and carrots; saute 3-4 minutes.
• Add the cabbage; cooking, stirring often, about 5 minutes.
• Add the tomatoes, basil, and salt and pepper to taste.
• Add the broth and bring to a simmer for about 15 minutes.
• Adjust seasonings if necessary.