Easy Cabbage Soup
- PREP 10min
- COOK 30min
- TOTAL 40min
This healthy cabbage soup recipe is what I make when I want a little reset or just something that makes me feel good. It’s absolutely packed with vegetables, and all that cabbage cooks down into tender, delicious bites.
You Will Need
3 tablespoons olive oil
2 cups chopped onion, 1 large
1 ½ cups chopped carrot, 3 to 4 carrots
2 tablespoons tomato paste
4 teaspoons minced garlic, 4 cloves
2 teaspoons Italian seasoning or herbs de Provence
½ teaspoon ground black pepper
¼ teaspoon fine sea salt, plus more to taste
1 (15-ounce) can fire-roasted diced tomatoes with their liquid
8 cups stock or broth, see our veggie broth or chicken stock (1.8L)
2 cups chopped potato, 10 ounces
8 heaped cups chopped cabbage, from 1 medium head
1 bay leaf
¼ cup chopped fresh parsley, for serving, optional
Parmigiano-Reggiano, for serving, optional
Directions
1Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onions and carrots. Cook, stirring often, until the onions are softened and translucent, about 6 minutes.
2Add aromatics: Stir in the tomato paste, garlic, Italian seasoning, black pepper, and ¼ teaspoon salt. Cook, stirring, for 1 minute.
3Build the soup base: Pour in the canned tomatoes with their juices, along with the stock (or broth). Add the potatoes, cabbage, and bay leaf. Increase the heat to medium-high and bring to a boil. Partially cover with a lid, then reduce the heat to maintain a gentle simmer.
4Simmer: Cook at a gentle simmer, partially covered, for about 20 minutes, or until the potatoes and other vegetables are tender.
5To finish: Remove the pot from the heat and discard the bay leaf. Stir in the parsley. Taste and adjust with more salt and pepper. Serve with finely grated Parmigiano-Reggiano, if you like.
Adam and Joanne's Tips
- Storing: Keep leftover cabbage soup in airtight containers in the fridge for up to 4 days. Or, freeze it! Transfer the cooled soup to freezer-safe containers and freeze for up to 3 months. Leave a little room at the top of the container for expansion. Thaw in the refrigerator overnight before reheating.
- Salt: Depending on your broth, you may need more salt. I used a low-sodium broth and needed ½ teaspoon, plus a few extra pinches.
- The nutrition facts provided are estimates.