Hearty Cabbage Vegetable Soup (Printable)

A warming bowl of tender cabbage and fresh vegetables simmered in savory broth with aromatic herbs.

# What goes in:

→ 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)

# Directions:

01 - In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add cabbage, potato (if using), and diced tomatoes with their juices. Stir to combine.
04 - Pour in vegetable broth. Add bay leaf, thyme, oregano, smoked paprika, salt, and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.
06 - Remove bay leaf. Taste and adjust seasoning if needed.
07 - Serve hot, garnished with fresh parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • The way the cabbage transforms from crisp and raw to meltingly tender, absorbing all those savory herbs
  • How something so humble and inexpensive can taste like it came from a cozy restaurant kitchen
  • The leftovers actually get better overnight, making tomorrow's lunch something to look forward to
02 -
  • Dont rush the initial vegetable sauté, those five minutes are where the deep flavor develops
  • The soup thickens as it sits, so if you prefer it thinner, add a splash more broth or water when reheating
  • Cabbage releases water as it cooks, so don't worry if it looks like too much cabbage at first
03 -
  • Cut your cabbage into uniform pieces so everything cooks at the same rate
  • If you have time, let the soup cool completely before refrigerating, the flavors meld beautifully overnight
  • Don't skip the lemon wedge at the end, it's the secret ingredient that makes everything pop

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