Name: Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 1/2 medium cabbage, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 1 onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 bay leaf; 2 tbsp fresh parsley, chopped

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I make this cabbage soup when I want something warm, nourishing, and simple. It’s a light yet satisfying dish packed with vegetables and comforting flavors that come together in one pot.

Why You’ll Love This Recipe

I love how easy this soup is to prepare with basic ingredients I usually already have. It’s budget-friendly, healthy, and perfect for meal prep. I also enjoy how flexible it is—I can adjust the vegetables and seasoning based on what I feel like eating. Cabbage Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cabbage
carrots
celery
onion
garlic
olive oil
vegetable broth
diced tomatoes
salt
black pepper
paprika
bay leaf
fresh parsley

Directions

I start by heating olive oil in a large pot over medium heat. I sauté chopped onion, carrots, and celery until they soften, then I add minced garlic and cook for another minute.

Next, I stir in chopped cabbage and let it cook down slightly. I add diced tomatoes, vegetable broth, paprika, salt, black pepper, and a bay leaf.

I bring the soup to a boil, then reduce the heat and let it simmer for about 25–30 minutes until all the vegetables are tender.

Before serving, I remove the bay leaf and sprinkle fresh parsley on top.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation takes around 15 minutes, and cooking takes about 30 minutes, so I have it ready in about 45 minutes total.

Variations

I sometimes add beans for extra protein or potatoes for a heartier version. If I want more flavor, I include herbs like thyme or a splash of lemon juice. I can also add a bit of chili flakes for some heat.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stove over medium heat until hot. I can also freeze it in portions for longer storage. Cabbage Soup

FAQs

Can I make this soup vegan?

Yes, I use vegetable broth and keep it completely plant-based.

Can I add meat to this soup?

I sometimes add cooked chicken or ground beef if I want a more filling meal.

How do I keep the cabbage from getting too soft?

I avoid overcooking and check the texture as it simmers.

Can I use other vegetables?

I can easily add zucchini, bell peppers, or green beans.

Is cabbage soup good for meal prep?

Yes, I find it stores well and tastes even better the next day.

Conclusion

I find this cabbage soup to be a simple and comforting dish that fits into any routine. It’s easy to make, adaptable, and perfect when I want something warm and wholesome without much effort.

Cabbage Soup

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Author: lina
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: International
Diet: Vegan

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Description

A warm and nourishing cabbage soup made with simple vegetables and comforting flavors, perfect for a light and healthy meal.

Ingredients

1/2 medium cabbage, chopped
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
2 cloves garlic, minced
2 tbsp olive oil
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 bay leaf
2 tbsp fresh parsley, chopped

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté onion, carrots, and celery until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in chopped cabbage and cook for a few minutes until slightly wilted.
Add diced tomatoes, vegetable broth, paprika, salt, black pepper, and bay leaf.
Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
Remove bay leaf before serving.
Garnish with fresh parsley and serve hot.