Classic Cabbage Soup (Printable)

Tender cabbage and vegetables in savory tomato broth. Vegetarian, gluten-free, 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

# 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 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.
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 the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert suggestions:

01 -
  • The whole pot costs less than a takeout sandwich and feeds you for days without getting boring.
  • You can walk away from it while it simmers and come back to something that tastes like youve been cooking all day.
  • It works whether youre trying to eat lighter or just craving something warm that wont weigh you down.
02 -
  • Dont skip cooking the tomato paste separately, because that one minute transforms it from sharp and metallic to sweet and concentrated.
  • If your cabbage tastes bitter, add a pinch of sugar or an extra splash of tomato to balance it out.
03 -
  • Let the soup sit for ten minutes after cooking before serving so the flavors have a chance to come together.
  • If you want a little heat, add a pinch of red pepper flakes when you add the garlic.
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