Classic Cabbage Soup (Print Version)

Tender cabbage and vegetables in a savory tomato broth—perfect for chilly days or a light, nutritious meal.

# Needed Ingredients:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 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 oz) 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 Steps:

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 to deepen the flavor.
05 - Add the 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 until the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • It uses everyday vegetables and turns them into something deeply satisfying without any fuss.
  • The broth gets sweeter as the cabbage cooks down, creating a flavor you cant rush or fake.
  • Leftovers taste even better the next day when everything has had time to settle together.
02 -
  • Do not skip cooking the tomato paste before adding the liquid, I did once and the soup tasted flat and metallic.
  • Let the soup simmer gently and not boil hard, or the cabbage will fall apart into mush instead of staying in soft pieces.
03 -
  • Taste the soup at the end and add a tiny splash of vinegar or lemon juice if it feels too flat, the acidity will make everything pop.
  • Use a sharp knife to chop the cabbage into even pieces so everything cooks at the same rate and you do not end up with some bits mushy and others still tough.
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