Hearty Cabbage Soup (Print Version)
Comforting vegetable soup with tender cabbage, carrots, and celery in a seasoned broth.
# What You 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
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
16 - Lemon wedges
# How to Prepare:
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, and canned tomatoes with their juices. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth. Add bay leaf, dried thyme, oregano, smoked paprika, salt, and black pepper. Stir well to distribute seasonings.
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 Advice:
01 -
- The way your kitchen smells while this simps is absolutely magical
- It costs almost nothing to make but tastes like something from a restaurant
- Leftovers actually taste better the next day
02 -
- Resist the urge to rush the sauté step. It builds essential flavor.
- The soup tastes even better after sitting in the fridge for a day.
03 -
- Cut your cabbage into uniform pieces so everything cooks evenly.
- That final squeeze of lemon is not optional. It makes everything pop.