Here’s a simple and hearty cabbage soup recipe—perfect for a light, healthy meal:
Ingredients (serves 4–6)
- 1 small head of cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt & pepper to taste
- 1–2 tablespoons olive oil
- Optional: 1 cup green beans or bell peppers for extra veggies
Instructions
- Sauté the aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Add cabbage and seasonings
- Stir in chopped cabbage, thyme, paprika, bay leaf, salt, and pepper. Cook 3–4 minutes until slightly wilted.
- Add liquids
- Pour in broth and diced tomatoes (with juice). Bring to a boil, then reduce to a simmer.
- Simmer
- Cover and simmer for 25–30 minutes, until cabbage is tender.
- Add optional veggies halfway through cooking if using.
- Finish & serve
- Taste and adjust seasoning. Remove bay leaf before serving.
- Serve hot, with crusty bread if desired.
💡 Tips:
- For a heartier soup, add cooked sausage, ground beef, or beans.
- You can also add a splash of vinegar or lemon juice at the end for a tangy kick.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can give a cabbage soup diet-friendly version that’s low-calorie but very filling.
Do you want me to do that version?
