Classic Cabbage Soup (Printable)

Tender cabbage with vegetables in savory tomato broth—warm, comforting, and ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (approximately 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 ounces) 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 minced 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 thoroughly.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, or until the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning as needed.
08 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • It transforms humble cabbage into something surprisingly elegant and nourishing without any fuss.
  • The entire pot costs less than a single takeout meal and feeds a crowd or gives you leftovers for days.
  • You can make it in under an hour with ingredients you probably already have tucked away in your pantry.
02 -
  • Don't skip cooking the tomato paste on its own for that minute, it transforms the entire flavor profile and prevents the soup from tasting flat.
  • If your cabbage is particularly dense or thick, give it an extra five minutes of simmering so it becomes truly tender and not at all chewy.
03 -
  • Use a sharp knife to core and chop the cabbage into even pieces so everything cooks at the same rate and you don't end up with mushy bits and crunchy bits.
  • Taste the soup at the end and add a tiny splash of vinegar or lemon juice if it needs brightness, it lifts the whole pot without being obviously acidic.
Return