Here’s a hearty and healthy Cabbage Soup recipe that’s easy to make and full of flavor:
Ingredients (serves 4–6)
- 1 small head of cabbage, chopped (about 4 cups)
- 1 large onion, chopped
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz / 410 g) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried basil
- Salt and pepper, to taste
- 1–2 tbsp olive oil
- Optional: 1–2 potatoes, diced, or 1 cup cooked beans for extra heartiness
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 the cabbage and tomatoes:
- Stir in chopped cabbage and canned tomatoes (with juice). Cook 2–3 minutes.
- Add broth and seasonings:
- Pour in the broth and add thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat to simmer.
- Simmer:
- Cover and simmer 25–30 minutes, until vegetables are tender.
- Optional: Add diced potatoes or beans during simmering for a heartier soup.
- Serve:
- Adjust seasoning with salt and pepper.
- Serve hot with crusty bread or a sprinkle of Parmesan cheese.
Tips
- For a low-carb version, skip potatoes.
- Add cooked shredded chicken, ground beef, or sausage to make it more filling.
- For extra flavor, add a splash of balsamic vinegar or Worcestershire sauce at the end.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a spicy Mexican-style cabbage soup version with tomatoes, chili, and cumin that’s full of bold flavors. Do you want that version?
