Hearty Cabbage Vegetable Soup (Printer-friendly)

Comforting bowl of tender cabbage and vegetables in savory herb broth.

# What you'll need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 large onion, chopped
05 - 3 garlic cloves, minced
06 - 1 medium potato, peeled and diced (optional)
07 - 1 (14 oz) can diced tomatoes, with juices

→ Broth & Seasonings

08 - 6 cups vegetable broth
09 - 2 tbsp olive oil
10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/2 tsp smoked paprika
14 - Salt and black pepper, to taste

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)
16 - Lemon wedges (optional)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add chopped cabbage, diced potato (if using), and canned diced tomatoes with their juices. Stir well to incorporate all vegetables.
04 - Pour in vegetable broth. Add bay leaf, dried thyme, oregano, smoked paprika, salt, and black pepper. Stir to combine.
05 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes until all vegetables are tender.
06 - Remove and discard bay leaf. Taste soup and adjust salt and pepper seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side for squeezing.

# Expert Tips:

01 -
  • It turns budget friendly ingredients into something that tastes like it simmered all day even though it comes together in under an hour
  • The soup freezes beautifully so you can always have a homemade meal ready for those busy weeks
02 -
  • Cabbage releases quite a bit of water as it cooks so your soup might look thinner than expected initially but will thicken beautifully as it sits
  • The soup actually tastes better the next day when all those flavors have had time to become friends
03 -
  • Chop all your vegetables before you start cooking since this recipe moves quickly once you hit the stove
  • Make a double batch and freeze half in individual portions for effortless future meals

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