Classic Cabbage Soup (Print Version)

Warm cabbage soup with tender vegetables and savory tomato broth, perfect for chilly days or a light nutritious meal.

# 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 ounces) 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 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 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, or until the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning if needed.
08 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • It turns the humblest ingredients into something deeply satisfying and nourishing.
  • The longer it sits, the better it tastes, making leftovers a gift instead of a chore.
  • You can throw in whatever vegetables are languishing in your crisper drawer and it still works beautifully.
02 -
  • Don't skip cooking the tomato paste separately, it truly does make the soup taste deeper and more complex.
  • If your cabbage is particularly thick or tough, give it an extra 5 minutes of simmering, it should be melt in your mouth tender.
  • This soup tastes even better the next day after all the flavors have had time to settle and marry.
03 -
  • Use a sharp knife to core and chop the cabbage, it makes the job faster and safer.
  • Taste the soup before serving and don't be shy with the salt, it brings out all the vegetable flavors.
  • If you have time, let the soup rest for 10 minutes off the heat before serving, the flavors settle and deepen beautifully.
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