Cabbage Soup
A comforting and nutritious cabbage soup packed with flavor, perfect for any meal or meal prep.
Ingredients
Main Ingredients
- 1 medium head cabbage (green or savoy, chopped)
- 2 large carrots (sliced into rounds)
- 2 stalks celery (diced)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 medium potatoes (cubed)
- 1 whole zucchini (diced, optional) Optional for additional texture
- 1 whole red bell pepper (chopped)
- 6 cups vegetable broth or chicken broth Use chicken broth for extra flavor
- 1 can diced tomatoes (14.5 oz, with juices)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Optional Additions
- shredded chicken Add for extra protein
- cannellini beans
- lentils
- roasted vegetables For added flavor
Instructions
Preparation
- In a large soup pot, heat olive oil over medium heat.
- Add onions, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
Cooking
- Stir in bell pepper, zucchini, potatoes, and cabbage. Cook for another 5 minutes, allowing the cabbage to soften slightly.
- Sprinkle in smoked paprika, thyme, Italian seasoning, salt, and pepper. Stir well to coat the veggies.
- Pour in the broth and diced tomatoes. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, or until vegetables are tender.
Finishing Touches
- Taste and add more salt, pepper, or herbs as needed.
- Ladle into bowls, garnish with fresh parsley, and enjoy hot with crusty bread.
Notes
Chop vegetables evenly for consistent cooking. Don't overcook the cabbage—it should be tender but not mushy. Enhance flavor with roasted vegetables, and finish with a splash of lemon juice or apple cider vinegar for brightness.