Best Cabbage Soup

Best Cabbage Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small head cabbage, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 tablespoon tomato paste
• 1–2 teaspoons lemon juice or apple cider vinegar
• Fresh parsley, for garnish

Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until they begin to soften.
2. Add garlic: Stir in the minced garlic and cook for about 30 seconds.
3. Build the soup: Add cabbage, diced tomatoes, tomato paste, broth, Italian seasoning, paprika, thyme, bay leaf, salt, and black pepper.
4. Simmer: Bring to a boil, then reduce the heat. Cover and simmer for 25–30 minutes, or until the cabbage and vegetables are tender.
5. Finish: Remove the bay leaf. Stir in lemon juice or apple cider vinegar and adjust the salt and pepper to taste.
6. Serve: Ladle into bowls and garnish with fresh parsley.

Tips

• For a heartier soup, add 1 pound lean ground beef or turkey. Brown the meat with the onion before adding the remaining ingredients.
• For extra protein without meat, add white beans or chickpeas.
• Store leftovers in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months.

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes