Miso Unstuffed Cabbage Soup

13 minutes Prep Time
30 minutes Cook Time
4 Servings

This Miso Unstuffed Cabbage Soup takes everything you love about classic stuffed cabbage and turns it into an easy, one-pot vegetarian soup. Made with Red Gold Crushed Tomatoes, red lentils, chickpeas, and white miso, it’s hearty, high in fiber, and deeply savory. Serve it with toasted bread for a simple, satisfying dinner. @avocadoskillet @thefeedfeed

Ingredients

  • 1 tablespoon neutral oil
  • 1/2 medium onion, finely chopped
  • 2 celery stalks , finely chopped
  • 2 medium carrots, finely chopped
  • 5 cups chopped green cabbage
  • 4 garlic cloves, minced
  • 3 tablespoons white miso paste whisked with 2 tablespoons water
  • 4 to 5 cups vegetable broth or bone broth
  • 2 cans Red Gold Crushed Tomatoes 15 oz
  • 1 tablespoon turmeric
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground black pepper, adjusted to taste
  • Kosher salt, to taste
  • Juice of ½ lemon
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1/2 cup dried red lentils, rinsed
  • 1 cup finely chopped fresh parsley

Instructions

Step one

Heat the oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 7 to 8 minutes until softened.

Step two

Stir in garlic and cook for 1 minute until fragrant.

Step three

Add cabbage, broth, Red Gold Crushed Tomatoes, chickpeas, red lentils, turmeric, thyme, oregano, pepper, and salt. Bring to a boil.

Step four

Reduce heat and simmer for 20 to 25 minutes, until lentils are tender and cabbage is soft. Stir occasionally and adjust broth as needed for your preferred consistency.

Step five

Remove from heat and stir in miso mixture, lemon juice, and parsley. Taste and adjust seasoning before serving.

Step six

Serve warm with toasted sourdough or crusty whole-grain bread.

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