Classic Cabbage Soup (Printable)

Tender cabbage and vegetables in savory tomato broth—perfect comfort food for chilly days.

# Components:

→ 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, optional
12 - Salt and black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley, optional

# 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 minced 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 if using, salt, and pepper. Stir to combine thoroughly.
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 - Remove and discard the bay leaf. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for those nights when you need dinner but not the fuss.
  • The smoked paprika adds a subtle smokiness that feels intentional and sophisticated without being complicated.
  • It's naturally light but satisfying, the kind of meal that feels like self-care rather than restriction.
02 -
  • Don't skip the step where you cook the tomato paste by itself for a minute; it transforms from sour concentrate into something sweet and deep.
  • The smoked paprika genuinely changes this soup from good to memorable, so even if you think you don't like paprika, try it in the amount listed.
03 -
  • Chop your vegetables into roughly the same size so they cook evenly and the soup feels intentional rather than rough.
  • Taste the soup at the end and remember that you can always add salt but you can't take it out, so go slow with seasoning at the finish.
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