cabbage soup

Servings: 6
Prep time: 15 minutes
Cook time: 35–40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 small head green cabbage (about 6–8 cups), chopped
• 1 (14.5 oz / 410 g) can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon paprika (optional)
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice or apple cider vinegar (optional, for brightness)

Instructions

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

Optional Add-Ins

• 1 can of drained white beans or kidney beans for extra protein
• 1–2 cups cooked shredded chicken
• Browned ground beef or turkey
• Diced potatoes or sweet potatoes
• Cooked rice, barley, or small pasta

Serving Suggestions

• Crusty bread or garlic toast
• Grilled cheese sandwich
• A sprinkle of grated Parmesan
• A dollop of sour cream or plain Greek yogurt

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.