Classic Cabbage Soup (Print Version)

Tender cabbage and vegetables simmered in a savory tomato broth. Comforting, nutritious, and ready in 50 minutes.

# What You 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, 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 minced 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 Advice:

01 -
  • It fills your kitchen with the kind of cozy, savory aroma that makes everyone wander in asking what's for dinner.
  • You can make a huge pot with pantry staples and have leftovers that taste even better the next day.
  • It's light enough to feel virtuous but hearty enough to actually satisfy you on a cold evening.
02 -
  • Don't rush the initial sauté, those few minutes of cooking the vegetables before adding the cabbage builds a sweet, caramelized base that makes the whole soup taste richer.
  • If your cabbage tastes bitter, it might be old or overcooked, so taste it halfway through simmering and adjust the cooking time as needed.
03 -
  • Use the freshest cabbage you can find, it should feel heavy for its size and have crisp, tightly packed leaves without any browning at the edges.
  • If you want a little heat, add a pinch of red pepper flakes when you add the garlic, it gives the soup a gentle warmth without overpowering the other flavors.
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