Cabbage Soup
A light, veggie-packed cabbage soup that’s easy to make and perfect for chilly nights. Tender cabbage, carrots, and celery simmer in a flavorful broth seasoned with thyme and garlic.
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
Soup Base
- 0.5 head green cabbage thinly sliced
- 1 (14.5-ounce) can diced tomatoes with juices
- 4 cups vegetable broth
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking Vegetables
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and season with salt. Cook, stirring, until the veggies soften, about 5 minutes.
- Add the garlic, thyme, and red pepper flakes, and cook for another minute, until fragrant.
Simmering Soup
- Add the cabbage and cook, stirring, until it wilts a bit, about 5 minutes.
- Stir in the diced tomatoes with their juices and the vegetable broth. Bring to a boil.
- Reduce heat and simmer until the cabbage is tender, about 15 minutes.
- Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley before serving.
Notes
Test Note 1: I tested the soup three times, and slicing the cabbage thinner each time gave a silkier texture.
Test Note 2: After refrigerating, I found the flavors meld beautifully, so leftovers taste even better the next day.
Test Note 3: When freezing, store in individual portions to make reheating quicker and preserve freshness.