Classic Cabbage Soup (Printable View)

Tender cabbage and vegetables simmered in savory tomato broth—comforting, nutritious, and ready in 50 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika (optional)
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well, and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute, stirring constantly.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir to combine thoroughly.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until cabbage and vegetables are tender.
07 - Remove the bay leaf and discard. Taste and adjust seasoning as needed.
08 - Ladle into serving bowls and garnish with fresh parsley if desired. Serve hot.

# Best Practices:

01 -
  • It transforms humble vegetables into something deeply satisfying without any fuss or fancy technique.
  • The whole pot costs less than a single takeout meal and feeds a crowd or gives you lunches all week.
  • You can taste it improving as it sits, which means leftovers are actually better than the first bowl.
02 -
  • Don't rush the initial vegetable sauté or the soup will taste flat instead of layered and complex.
  • If your broth is already salty, go easy on added salt until the very end when flavors have concentrated.
  • The soup thickens as it cools, so if reheating leftovers add a splash of water or broth to loosen it back up.
03 -
  • Cut your cabbage into similar sized pieces so everything cooks evenly and you don't end up with mushy bits and crunchy bits in the same spoonful.
  • If the soup tastes a little dull at the end, a squeeze of lemon juice or a dash of vinegar will wake up all the flavors without adding more salt.
  • Use a sharp knife for the cabbage or you'll end up bruising it and releasing bitter compounds that muddy the broth.
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