Hearty Classic Cabbage Soup

$To make this classic cabbage soup, gather these fresh and simple ingredients: - 1 medium head of green cabbage, chopped - 2 large carrots, diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 stalks celery, diced - 1 can (14 oz) diced tomatoes, with juice - 6 cups vegetable broth - 2 teaspoons dried thyme - 1 teaspoon paprika - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) You can customize your soup by adding extra flavors. Consider these options: - 1 cup of corn for sweetness - 1 cup of green beans for crunch - 1 cup of potatoes for heartiness - A dash of hot sauce for heat - Cooked beans for protein This soup is not just tasty; it’s healthy too. Each serving offers: - Low calories, great for weight loss - High in fiber, aiding digestion - Packed with vitamins A and C - Good source of antioxidants - Contains plant-based protein This cabbage soup is a warm hug in a bowl. Each bite is filled with flavor and nutrition, making it a fantastic choice for any meal. {{ingredient_image_1}} Start by gathering all your ingredients. You need a medium head of green cabbage, two large carrots, one large onion, three cloves of garlic, and four stalks of celery. Chop the cabbage into bite-sized pieces. Dice the carrots and celery, and chop the onion. Mince the garlic cloves. This prep makes the cooking process easy. In a large pot or Dutch oven, heat two tablespoons of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them for about three to four minutes, until the onion looks translucent. Next, stir in the diced carrots and celery. Cook them together for about five minutes until they soften. Now, add the chopped cabbage to the pot. Mix it well with the other veggies. Pour in one can of diced tomatoes and six cups of vegetable broth. Season your soup with two teaspoons of dried thyme, one teaspoon of paprika, and one bay leaf. Add salt and pepper to taste. Bring the soup to a boil, then lower the heat. Let it simmer for thirty to thirty-five minutes or until the cabbage is tender. Don't forget to remove the bay leaf before serving! Serve the soup hot in bowls. For a nice touch, garnish with fresh chopped parsley. You can also add a sprinkle of extra parsley on top. Pair your soup with a slice of crusty bread for a comforting meal. Enjoy the rich flavors and warmth! To make a great cabbage soup, start with fresh ingredients. Use a medium head of green cabbage. Chop it into bite-sized pieces. Dice two large carrots and one large onion. Mince three cloves of garlic. Dicing and chopping help the flavors mix well. Heat two tablespoons of olive oil in a large pot over medium heat. Sauté the onion and garlic for about 3-4 minutes until the onion turns clear. Add in two diced carrots and four stalks of diced celery. Cook these for five minutes until they soften. This step builds a strong base for your soup. The right flavor comes from using herbs and spices. Add two teaspoons of dried thyme and one teaspoon of paprika. Toss in one bay leaf for depth. Season the soup with salt and pepper to taste. Pour in one can of diced tomatoes with juice and six cups of vegetable broth. The broth should be rich and full of taste. Bring the soup to a boil, then lower the heat. Let it simmer for 30-35 minutes. This will make the cabbage tender and the flavors blend nicely. One common mistake is not chopping the vegetables evenly. If they are not the same size, they will cook unevenly. Another mistake is skipping the sautéing step. This step adds depth and warmth to the soup. Make sure to taste and adjust the seasoning before serving. You can always add more salt, pepper, or herbs if needed. Lastly, don’t forget to remove the bay leaf before serving. It’s not meant to be eaten! Pro Tips Enhance the Flavor: Add a splash of apple cider vinegar or a squeeze of lemon juice before serving to brighten the flavors of the soup. Vegetable Variations: Feel free to add other vegetables like potatoes, green beans, or bell peppers for more texture and nutrition. Make it Heartier: For a more filling soup, consider adding cooked beans or lentils that pair well with the cabbage. Storage Tips: This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just reheat before serving! {{image_2}} You can swap ingredients to fit your taste. For instance, use purple cabbage for a vibrant look. If you want more protein, add beans or lentils. Use vegetable broth for a vegan option. You can also try chicken broth for a meaty flavor. If you like heat, add some red pepper flakes. Experiment with different herbs like basil or oregano for a unique twist. You can make cabbage soup in many ways. The stove is the classic method. For a quick option, try a pressure cooker. It cooks the soup fast, saving time. You can also use a slow cooker for deep flavor. Just add all the ingredients and set it to low. Let it cook for several hours. If you prefer, you can blend the soup for a smooth texture. Around the world, people make cabbage soup in different ways. In Poland, they add sausage for heartiness. In Germany, they use caraway seeds for a unique flavor. Russian versions often include beets for sweetness. In Asia, you might find spicy kimchi versions. Each region gives this dish a special flair. Explore these variations to find your favorite style! Store any leftover cabbage soup in an airtight container. Make sure to let it cool first. Place it in the fridge. It can last up to four days. If you want to keep it longer, consider freezing. This soup tastes even better the next day, as the flavors blend. To freeze cabbage soup, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out as much air as possible. The soup can stay fresh in the freezer for up to three months. Label each container with the date, so you know when to use it. When you are ready to eat, take the soup from the fridge or freezer. If frozen, thaw it in the fridge overnight. Reheat in a pot over low heat. Stir occasionally to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. Taste and adjust the seasoning if needed before serving. Yes, you can use chicken broth or beef broth. Each broth gives the soup a different taste. If you want a lighter flavor, stick with vegetable broth. You can also make your own broth at home. Just simmer bones or veggies with water and some herbs. Cabbage soup lasts about 3 to 5 days in the fridge. Store it in a sealed container. Let it cool down first before putting it in the fridge. If you want it to last longer, consider freezing it. This soup is vegan since it uses vegetable broth and no animal products. It is also vegetarian. You can enjoy it without worry if you follow a vegan diet. The veggies provide plenty of flavor and nutrition. This blog post covered the key parts of making cabbage soup. We discussed ingredients, cooking steps, and useful tips. You learned about variations to try and how to store leftovers. Remember, cooking is fun, and you can always adjust recipes to fit your taste. Whether you prefer vegan options or different flavors, cabbage soup is simple and tasty. Enjoy your cooking, and don’t hesitate to experiment with your own ideas!$

Hearty Classic Cabbage Soup

A warm and comforting soup packed with vegetables and flavor.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

1 medium head green cabbage, chopped
2 large carrots, diced
1 large onion, chopped
3 cloves garlic, minced
4 stalks celery, diced
1 can (14 oz) diced tomatoes, with juice
6 cups vegetable broth
2 teaspoons dried thyme
1 teaspoon paprika
1 leaf bay leaf
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent.
Stir in the diced carrots and celery, cooking for another 5 minutes until slightly softened.
Add the chopped cabbage to the pot, mixing well with the other vegetables.
Pour in the diced tomatoes with their juice and the vegetable broth.
Season with dried thyme, paprika, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes, or until the cabbage is tender.
Remove the bay leaf before serving. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh chopped parsley.

Notes

Ladle the soup into bowls and add an extra sprinkle of fresh parsley on top. Serve with a slice of crusty bread for a delightful meal!

Keyword cabbage, soup, vegetarian