Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Difficulty Level: Easy
Recipe Intensity: Beginner-Friendly
Servings: 6 servings
Cuisine: American / International
Course: Soup, Main Course, Appetizer
Ingredients
- 1 medium green cabbage, chopped
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Prepare the Vegetables
Wash and chop all vegetables before starting. Cut the cabbage into bite-sized pieces, dice the onion, mince the garlic, and slice the carrots and celery.
Step 2: Sauté the Aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Vegetables
Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 4: Build the Soup Base
Pour in the diced tomatoes and broth. Add the thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
Step 5: Add the Cabbage
Add the chopped cabbage to the pot. It may seem like a lot at first, but the cabbage will shrink significantly as it cooks.
Step 6: Simmer
Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 35–40 minutes, or until the cabbage and vegetables are tender.
Step 7: Finish and Serve
Remove the bay leaf and discard it. Stir in the lemon juice and fresh parsley. Taste and adjust the seasoning if needed.
Ladle the hot soup into bowls and serve immediately with crusty bread or a fresh side salad.
Tips for the Best Cabbage Soup
- Use fresh cabbage for the best flavor and texture.
- Add cooked beans for extra protein and fiber.
- Include potatoes for a heartier meal.
- For a spicy version, add red pepper flakes or hot sauce.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months.
Variations
Vegetarian Version
Use vegetable broth and add chickpeas or white beans for extra protein.
Protein-Packed Version
Add shredded chicken, turkey, or lean ground beef.
Low-Carb Version
Skip potatoes and focus on non-starchy vegetables.
Spicy Cabbage Soup
Add jalapeños, cayenne pepper, or chili flakes for a flavorful kick.
Why You’ll Love This Recipe
- Easy to prepare
- Budget-friendly ingredients
- Rich in vitamins and minerals
- Great for meal prep
- Naturally low in calories
- Family-friendly and customizable
Storage Instructions
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months.
Reheating: Warm on the stovetop over medium heat or microwave until heated through.
Nutrition Information
Per Serving (Approximate):
- Calories: 120
- Protein: 4g
- Carbohydrates: 18g
- Fiber: 6g
- Sugars: 8g
- Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 520mg
- Potassium: 520mg
- Vitamin A: 70% DV
- Vitamin C: 85% DV
- Calcium: 8% DV
- Iron: 6% DV