Cabbage Soup (Print)

Comforting vegetable-packed soup ready in under an hour

# Ingredients:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth & Seasonings

09 - 6 cups vegetable broth (low sodium preferred)
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - Juice of 1/2 lemon (optional)
17 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini if using, and chopped cabbage. Sauté for 3-4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Pro Tips:

01 -
  • It's the kind of meal that tastes like you've been simmering it for hours, but you'll have it ready in under an hour.
  • Your kitchen fills with this warm, savory aroma that makes everyone ask what you're cooking.
  • It's genuinely forgiving—you can swap vegetables based on what you have, and it only gets better.
02 -
  • Don't skip sautéing the vegetables first—boiling them straight from raw creates a soup that tastes watery instead of developed and intentional.
  • Add leafy greens like spinach or kale only in the last 5 minutes, or they'll turn to mush and lose their color and character.
03 -
  • Buy pre-cut vegetables from the grocery store if you're short on time—it takes away the friction of cooking this meal, and the quality doesn't suffer.
  • Keep your broth warm in a separate pot as you build the soup; adding cold broth to hot vegetables slows everything down and can make the texture less cohesive.
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