Cabbage Soup
A simple, hearty cabbage soup that’s packed with vegetables and perfect as a light meal or side dish.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
4 cups green cabbage, chopped
1 (14.5 oz / 410 g) can diced tomatoes
6 cups vegetable or chicken broth
1 tsp dried thyme
1 tsp paprika
1 bay leaf
Salt and black pepper, to taste
1 tbsp lemon juice (optional, for brightness)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the chopped cabbage and cook for 3–4 minutes, stirring occasionally.
Pour in the diced tomatoes and broth. Add the thyme, paprika, and bay leaf.
Bring to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the vegetables are tender.
Remove the bay leaf. Season with salt, black pepper, and lemon juice if using.
Ladle into bowls and garnish with fresh parsley.
Optional Add-Ins
1 cup cooked shredded chicken
1 lb (450 g) browned ground beef or turkey
1 can white beans or kidney beans
1 cup cooked rice or small pasta
A pinch of red pepper flakes for a little heat
Serve hot with crusty bread or a side salad. Leftovers keep well in the refrigerator for up to 4 days and also freeze well for up to 3 months.
