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Delicious Cabbage Soup

Delicious cabbage soup in white bowl with fresh vegetables and herbs
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A comforting and nourishing cabbage soup filled with fresh vegetables, herbs, and savory broth. Simple to make, low in calories, and high in flavor.

Ingredients

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  • 1 medium head cabbage (about 2 pounds), chopped into thin strips
  • 2 large carrots, peeled and sliced thinly
  • 2 stalks celery, chopped into small pieces
  • 1 medium onion, diced finely
  • 3 cloves garlic, minced
  • 4 cups vegetable broth or beef broth
  • 2 medium tomatoes, chopped into small cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 2-3 sprigs fresh thyme and 2 bay leaves

Instructions

  1. Wash all vegetables thoroughly under cold running water. Remove core from cabbage, then chop into thin strips. Dice onion finely, slice carrots into thin rounds, chop celery into small pieces, mince garlic cloves, and chop tomatoes into small cubes.
  2. In a large pot or Dutch oven over medium heat, add 2 tablespoons olive oil. Once heated (about 1 minute), add diced onions and saute for 3 minutes until translucent. Add minced garlic and stir continuously for 1 minute until fragrant.
  3. Add sliced carrots and chopped celery to the pot. Stir occasionally for 5 minutes until they begin softening and develop light golden edges.
  4. Gently fold in sliced cabbage and chopped tomatoes, then pour in 4 cups of broth. Add optional herbs if using. Stir everything together until well combined.
  5. Bring to high heat until boiling, then reduce heat to medium-low. Cover pot partially and simmer gently for 30 to 45 minutes, stirring occasionally, until vegetables are tender.
  6. Check seasoning levels and add salt and pepper based on preference, starting with half a teaspoon of each.
  7. Remove from heat. If using bay leaves, remove and discard them. Let cool slightly for 5 minutes. Garnish with freshly chopped herbs like parsley or dill if desired.

Notes

  • Fresh vegetables enhance flavor and nutrition. Look for cabbage heads that feel heavy for their size with crisp, vibrant leaves.
  • If you cannot find fresh tomatoes, one 14.5-ounce can of diced tomatoes works perfectly.
  • Using vegetable broth keeps this soup vegetarian and vegan. Beef broth adds deeper flavor but makes it non-vegetarian.
  • Soup tastes even better the next day as flavors blend together. Can be refrigerated for 5 to 7 days or frozen for up to 3 months.
  • Add cooked white beans, lentils, or shredded chicken during the last 10 minutes for extra protein.

Nutrition

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