Description
This Best Cabbage Soup recipe is a hearty, healthy, and flavorful vegetable soup that combines crisp cabbage, vibrant veggies, and aromatic herbs in a comforting broth. Perfect for a nutritious meal any day of the week, this soup is easy to prepare and packed with wholesome ingredients that satisfy without being heavy.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 1 small head of cabbage, shredded (about 6 cups)
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth (or chicken broth for more flavor)
Oils & Seasonings
- 1 tbsp olive oil
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil. In a large pot over medium heat, warm 1 tablespoon of olive oil until shimmering, setting the base for sautéing your vegetables.
- Sauté aromatics and vegetables. Add the diced onion and minced garlic to the pot. Cook for about 3-4 minutes until softened and fragrant, stirring occasionally to avoid burning.
- Add carrots, celery, bell pepper, and zucchini. Stir in the diced carrots, celery stalks, green bell pepper, and zucchini pieces. Cook for another 5 minutes, stirring often, allowing the vegetables to soften slightly and meld flavors.
- Add shredded cabbage. Incorporate the shredded cabbage into the pot, stirring well to combine with the sautéed vegetables.
- Pour in liquids and seasonings. Add the can of diced tomatoes with juices and 6 cups of vegetable or chicken broth. Toss in the bay leaf, dried thyme, dried oregano, and red pepper flakes if using. Season with salt and pepper to taste.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for 30-40 minutes, stirring occasionally, until all vegetables are tender and flavors are well developed.
- Adjust seasoning and serve. Remove the bay leaf, taste the soup, and adjust salt, pepper, or spice levels if needed. Ladle into bowls and garnish with fresh chopped parsley if desired. Serve warm and enjoy!
Notes
- You can substitute vegetable broth with chicken broth if you prefer a richer flavor.
- To make this soup spicier, increase the amount of red pepper flakes.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- For a heartier meal, consider adding cooked beans or shredded chicken.
- Adjust salt and seasoning at the end to suit your taste preferences.
