Classic Cabbage Soup (Printable Version)

Tender cabbage and vegetables in savory tomato broth—warm, comforting, and ready in just 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 Make It:

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 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. Serve hot.

# Expert Advice:

01 -
  • It transforms humble vegetables into something deeply satisfying without any fuss or fancy technique.
  • The broth gets richer the longer it sits, which means leftovers taste even better the next day.
  • You can make a full pot for less than the cost of two takeout coffees and feed a crowd.
  • It freezes beautifully, so you always have a warm meal waiting when you need it most.
02 -
  • Do not skip cooking the tomato paste for that extra minute, it makes the whole soup taste deeper and less raw.
  • If your cabbage is particularly firm, give it an extra 5 minutes of simmering so it becomes truly tender.
  • Always taste before serving because some broths are saltier than others and you might need less seasoning than you think.
03 -
  • Use the freshest cabbage you can find, it should feel heavy for its size and the leaves should be crisp, not wilted.
  • If you like a bit of heat, add a pinch of red pepper flakes when you add the garlic for a gentle warmth that grows as it simmers.
  • Taste the soup after it has rested for 10 minutes, the flavors settle and you will know exactly what it needs.
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