Cabbage in Soup Recipe
This cabbage in soup recipe is proof that simple ingredients can create something truly satisfying. It’s healthy, hearty, budget-friendly, and versatile enough for weeknights or meal prep.
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 medium green cabbage cored and chopped
- 1 can 14.5 oz diced tomatoes (fire roasted if available)
- 6 cups vegetable broth or chicken broth
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 can 15 oz white beans, drained and rinsed (optional for protein)
- Fresh parsley chopped (for garnish)
Instructions
- Sauté the aromatics (5 minutes)
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cabbage (5 minutes)
- Stir in garlic and cook until fragrant (about 1 minute).
- Add the chopped cabbage and cook down slightly, 4–5 minutes.
- Add broth and seasonings (2 minutes)
- Pour in vegetable broth and diced tomatoes.
- Stir in salt, pepper, and thyme.
- Simmer (20 minutes)
- Bring soup to a boil, then reduce heat and simmer uncovered until the cabbage is tender.
- Add beans (optional) (5 minutes)
- Stir in white beans and let heat through.
- Finish & serve (3 minutes)
- Taste and adjust seasoning.
- Garnish with fresh parsley before serving.
Notes
- Don’t overcook cabbage — it should be tender but not mushy.
- Layer flavor by sautéing onions, carrots, and celery before adding broth.
- Balance acidity — if the tomatoes make the soup too tangy, add ½ teaspoon of sugar.
- Soup tastes even better the next day after flavors meld.
- Avoid too much salt early — wait until after simmering to adjust seasoning.