About This Recipe
Cabbage soup is a simple vegetable-based soup originating from various European culinary traditions. This recipe uses basic ingredients and requires minimal preparation time.
Why You’ll Love This Recipe
- Requires only common pantry ingredients
- Vegetarian-friendly preparation
- Minimal active cooking time required
- Naturally low in calories and fat
- Adaptable to ingredient substitutions
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 medium head green cabbage, cored and chopped
- 4 cups vegetable broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Step by Step Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, sliced carrots, and chopped celery. Cook until vegetables soften (5-7 minutes).
- Add minced garlic and cook until fragrant (about 1 minute).
- Add chopped cabbage and stir to combine with other vegetables.
- Pour in vegetable broth and water. Add diced tomatoes with their juices.
- Stir in dried thyme and add bay leaf. Season with salt and pepper.
- Bring mixture to a boil, then reduce heat to low.
- Cover pot and simmer for 25-30 minutes until cabbage is tender.
- Remove bay leaf before serving.
- Garnish with fresh parsley if desired.
FAQ
Can I add protein to this soup?
Yes, cooked beans or lentils can be added during the last 10 minutes of simmering.
Is this soup freezer-friendly?
Yes, cabbage soup freezes well for up to 3 months.
Can I use red cabbage instead?
Green cabbage is recommended for texture, but red cabbage can be substituted.
You Must Know
- Cabbage will reduce significantly in volume during cooking
- Soup thickens when refrigerated due to natural starches
- Acidic ingredients like tomatoes may slow cabbage softening
- Salt should be adjusted after cooking as flavors concentrate
Storage Tips
- Refrigerate in airtight containers for up to 5 days
- Freeze in portion-sized containers for up to 3 months
- Reheat gently on stovetop over medium-low heat
- Add broth or water when reheating if soup becomes too thick