Here is a classic, hearty, and flavorful recipe for Cabbage Soup. It’s healthy, inexpensive, and makes a large pot perfect for lunches or a light dinner.
This version is a “Everything Soup”—it’s packed with vegetables and can be customized easily. It’s not a bland diet soup; it’s a delicious, comforting meal.
Classic Hearty Cabbage Soup
This recipe is vegetarian as written, but you can easily add meat if you prefer.
Yields: 8-10 servings
Prep time: 15 minutes
Cook time: 40-50 minutes
Ingredients
· 2 tbsp olive oil or butter
· 1 large yellow onion, diced
· 2 large carrots, peeled and diced
· 2 celery stalks, diced
· 1 medium green cabbage, cored and chopped into bite-sized pieces (about 1.5 – 2 lbs)
· 3 garlic cloves, minced
· 1 (14.5 oz) can diced tomatoes (fire-roasted are great for extra flavor)
· 6 cups vegetable broth (or chicken broth)
· 1 cup water (optional, to thin)
· 2 medium potatoes or 1 small rutabaga, peeled and diced (optional, for heartiness)
· 1 tsp dried thyme
· 1 dried bay leaf
· Salt and black pepper to taste
· 2 tbsp fresh lemon juice or red wine vinegar (for brightness at the end)
· Fresh parsley, chopped, for garnish
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.
- Add Cabbage and Garlic: Add the chopped cabbage and minced garlic to the pot. Cook for another 5-8 minutes, stirring often, until the cabbage starts to wilt slightly.
- Add Liquids and Seasonings: Pour in the diced tomatoes (with their juices) and the vegetable broth. Add the water if you’re using potatoes/rutabaga, as they will absorb some liquid. Stir in the thyme, bay leaf, and a generous pinch of salt and pepper.
- Add Hearty Vegetables (Optional): If you are using potatoes or rutabaga, add them to the pot now.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until all the vegetables are tender. The cabbage should be very soft.
- Finish and Serve: Remove the bay leaf. Stir in the fresh lemon juice or red wine vinegar—this step is crucial as it brightens up all the flavors. Taste and adjust salt and pepper as needed.
- Garnish: Ladle into bowls and top with fresh parsley.
Tips & Variations
· Make it Meaty: Brown 1 lb of Italian sausage, diced chicken, or ground beef/turkey in the pot first. Remove it, then sauté the veggies in the remaining fat. Add the meat back to the pot with the broth.
· Add Protein: For a vegetarian version, add a can of drained and rinsed cannellini beans or chickpeas during the last 10 minutes of cooking for extra protein and heartiness.
· Spice it Up: Add a pinch of red pepper flakes with the garlic for some heat.
· Herbs: Fresh dill is a fantastic addition to cabbage soup. Stir in a tablespoon of chopped fresh dill at the very end.
· Storage: This soup tastes even better the next day as the flavors meld. It stores well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
Enjoy your delicious and healthy homemade cabbage soup