Ingredients
2 tablespoons Olive oil
1 large Yellow onion, chopped
2 medium Carrots, peeled and diced
2 Celery stalks, diced
1 medium head (about 2–2.5 lbs) Green cabbage, cored and chopped
4 cloves Garlic, minced
1 (28-ounce) can Canned diced tomatoes, undrained
6 cups Vegetable broth (or chicken/beef broth)
2 cups Water (or more broth)
2 tablespoons Tomato paste
2 Dried bay leaves
1 teaspoon Dried thyme
1 teaspoon Salt (or to taste)
½ teaspoon Black pepper (or to taste)
¼ cup Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Veggies: Start by preparing all your vegetables. Dice the onion, carrots, and celery. Mince the garlic. Core the cabbage and chop it into bite-sized pieces. Uniform cutting ensures even cooking. This crucial first step makes the rest of the classic cabbage soup recipe flow smoothly
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This builds the foundational flavors for your classic cabbage soup recipe
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This step deepens the tomato flavor significantly
- Introduce Cabbage and Liquids: Now, add the chopped cabbage to the pot. It might seem like a lot, but it will cook down! Pour in the canned diced tomatoes (undrained), vegetable broth, and water. Stir everything well to combine
- Season and Simmer: Add the bay leaves, dried thyme, salt, and black pepper. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes, or until the cabbage is tender. The longer it simmers, the more the flavors meld, making this classic cabbage soup recipe even better
- Adjust and Serve: Once the cabbage is tender, remove the bay leaves. Taste the soup and adjust the seasoning as needed. You might want a little more salt or pepper. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley. Enjoy your homemade classic cabbage soup recipe!
Notes
Vegetable Additions: Feel free to bulk up your soup with other vegetables like diced bell peppers, zucchini, green beans, or small potatoes. Add harder vegetables like potatoes earlier in the cooking process.
Protein Boost: For a heartier meal, brown 1 pound of ground beef, turkey, or Italian sausage before adding the onions (drain excess fat). Cooked shredded chicken, canned cannellini beans, or lentils can be added during the last 20 minutes of simmering.
Broth Choices: While vegetable broth keeps it vegetarian/vegan, chicken or beef broth can add different depths of flavor. Choose low-sodium options.
Spice It Up: Add a pinch of red pepper flakes with the garlic for heat, or smoked paprika for warmth. A dash of Worcestershire sauce adds umami.
Herbs: Fresh dill or oregano can complement flavors when stirred in at the end. Experiment with dried rosemary.
Tomato Intensity: For a richer tomato flavor, add an extra tablespoon of tomato paste or use fire-roasted diced tomatoes.
Make It Creamy: Stir in ¼ cup of heavy cream or plant-based creamer just before serving for a touch of creaminess.
Don't Rush the Sauté: Sautéing onions, carrots, and celery for 8-10 minutes is crucial for building a deep, sweet flavor base.
Chop Cabbage Evenly: Aim for roughly 1-inch squares for uniform cooking and texture.
Taste and Adjust Seasoning: Always taste before serving and adjust salt and pepper as needed, as broth sodium levels vary.
Let it Simmer: While 30-40 minutes is sufficient, simmering longer (up to an hour) deepens flavors. The soup often tastes even better the next day.
Use Good Quality Broth: A good quality broth dramatically improves the overall flavor of the soup.
Fresh Herbs for Finish: A sprinkle of fresh parsley or dill before serving brightens flavor and adds color.
Refrigerator Storage: Cool completely, then store in airtight containers for up to 4-5 days.
Freezer Storage: Cool completely, then transfer to freezer-safe containers or bags, leaving headspace. Stores for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. For individual portions, microwave, stirring every minute. Add a splash of broth or water if too thick.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Vegan, Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg