Description
This flavor-first cabbage soup proves that healthy doesn’t mean boring. Built on caramelized aromatics, fire-roasted tomatoes, and tender cabbage, it’s a comforting, savory soup you’ll crave again and again. Light yet hearty, budget-friendly, and perfect for busy weeknights, this soup tastes even better the next day.
Ingredients
Scale
- 1 medium green cabbage, chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) fire-roasted diced tomatoes
- 6 cups vegetable broth or chicken bone broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon lemon juice or apple cider vinegar
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add onion, carrots, and celery and sauté for 5–7 minutes until golden and lightly caramelized.
- Stir in garlic, thyme, oregano, and smoked paprika and cook for 30 seconds until fragrant.
- Add chopped cabbage and stir to coat with the aromatics.
- Pour in broth and fire-roasted tomatoes and add the bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and stir in lemon juice or apple cider vinegar.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
For extra depth of flavor, add a Parmesan rind while simmering and remove before serving. This soup stores well and tastes even better the next day. Slightly undercook if freezing for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 7g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg