Classic Cabbage Soup (Printable)

Tender cabbage and vegetables simmered in a savory tomato broth—perfect for chilly days or a light, nutritious meal.

# What You 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)

# Steps:

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 to develop flavor.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika if using, salt, and pepper. Stir to combine.
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 - Discard the bay leaf and adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms a humble head of cabbage into something deeply satisfying and nourishing.
  • The whole pot comes together in under an hour with ingredients you probably already have.
  • Leftovers taste even better the next day once the flavors have had time to settle in.
02 -
  • Don't skip sautéing the vegetables first, that initial browning adds a layer of sweetness you won't get if you just dump everything in at once.
  • If your broth tastes flat at the end, a squeeze of lemon juice or a splash of vinegar can wake up all the flavors instantly.
03 -
  • Use the freshest cabbage you can find, older heads can taste sulfurous and overpower the delicate broth.
  • If you like a little heat, add a pinch of red pepper flakes when you stir in the garlic for a gentle warmth that builds as you eat.
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