Classic Cabbage Soup (Print)

Warm cabbage soup with tender vegetables in savory tomato broth. Perfect comfort food for chilly days.

# Ingredients:

→ Vegetables

01 - 1 medium head green cabbage, cored and chopped (about 6 cups)
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced

→ Tomato Base

06 - 1 can (14 oz) diced tomatoes with juice
07 - 2 tablespoons tomato paste

→ Broth & Seasoning

08 - 6 cups vegetable broth
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat a large soup pot over medium heat. Add a splash of oil, then sauté the onion, carrot, and celery for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chopped cabbage, stir well and cook for 3 to 4 minutes until it begins to wilt.
04 - Mix in the tomato paste and cook for 1 minute.
05 - Add diced tomatoes with juice, vegetable broth, thyme, bay leaf, smoked paprika, salt, and pepper. Stir to combine.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until the cabbage and vegetables are tender.
07 - Discard the bay leaf and adjust seasoning if needed.
08 - Serve hot, garnished with fresh parsley if desired.

# Expert Tips:

01 -
  • It's ready in under an hour, which means you can go from craving soup to actually eating it without the usual recipe regret.
  • Every vegetable actually softens into something tender rather than floating around like an afterthought.
  • The smoked paprika gives it a depth that makes people ask what restaurant you ordered from.
02 -
  • The cabbage will seem to take over the pot at first, but it shrinks dramatically as it cooks—don't panic and don't add less thinking you know better than this.
  • Taste the soup after 20 minutes of simmering, not at the end; the vegetables keep releasing liquid and diluting your seasoning as it cooks, so adjust early and again at the very end.
03 -
  • Brown your onions a bit longer than you think you need to—they'll taste caramelized and sweet instead of sharp, which elevates the entire soup.
  • If you want it to feel special without adding time, make a simple garnish of crispy sage leaves or a drizzle of good olive oil instead of just parsley.
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