Hearty Cabbage Soup

A comforting, budget-friendly soup packed with vegetables and flavor. Perfect as a light meal or served with crusty bread.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups green cabbage, chopped
• 1 (14.5 oz/410 g) can diced tomatoes, with juices
• 6 cups vegetable or chicken broth
• 2 medium potatoes, peeled and diced (optional, for a heartier soup)
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp Italian seasoning
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the cabbage and cook for 3–5 minutes, stirring occasionally, until it begins to soften.
5. Stir in the diced tomatoes, broth, potatoes (if using), paprika, thyme, Italian seasoning, and bay leaf.
6. Bring to a boil, then reduce the heat to low.
7. Cover and simmer for 25–30 minutes, or until the vegetables are tender.
8. Remove the bay leaf and season with salt and pepper to taste.
9. Stir in the parsley and lemon juice just before serving.

Optional Add-Ins

• 1 cup cooked shredded chicken
• 1 lb (450 g) browned ground beef or turkey
• 1 cup cooked white beans or kidney beans
• 1 cup cooked rice or small pasta
• A pinch of red pepper flakes for a little heat

Serving Suggestions

Serve hot with:

• Crusty bread or dinner rolls
• Cornbread
• Grated Parmesan cheese
• A dollop of sour cream

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Yield: 6–8 servings.