Quick Cabbage Soup
A fast and adaptable cabbage soup that's perfect for a healthy, comforting weeknight dinner.
Ingredients
Vegetables and Aromatics
- 1 head head of cabbage, chopped (green or savoy) Shredded is fine.
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 bell pepper, diced Can substitute with zucchini or frozen corn.
- 3 cloves garlic, minced
Liquids
- 6 cups vegetable broth Use low-sodium if adjusting salt.
- 1 can diced tomatoes (14–15 oz)
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Cooking Oil
- splash oil for sautéing (olive or neutral oil)
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat.
- Add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until softened, about 5–7 minutes.
- Add the diced bell pepper and chopped cabbage. Cook, stirring, until the cabbage begins to wilt, about 3–5 minutes.
Cooking
- Pour in 6 cups of vegetable broth and the can of diced tomatoes (with juices). Stir in the dried thyme, paprika, and salt and pepper to taste.
- Bring the soup to a boil, then lower the heat and simmer gently for about 30 minutes, until all vegetables are tender and flavors meld.
Finishing Touches
- Taste and adjust seasoning—add more salt, a squeeze of lemon, or a pinch of sugar if the tomatoes are too acidic.
- Serve hot.
Notes
This soup is versatile; customize it with leftover vegetables, herbs, or beans. Best enjoyed with a drizzle of olive oil or a scoop of yogurt. Store leftovers for 3-4 days in the fridge or freeze in portions for up to 3 months.