Cabbage Soup
This cabbage soup is a nourishing, low-calorie meal that’s full of flavor and comforting textures. It starts with a base of tender cabbage simmered with colorful vegetables like carrots, celery, and tomatoes, all cooked until soft but not mushy. Hearty beans are added for protein and substance, turning this into a filling dish that doesn’t feel heavy. The soup is seasoned with garlic, herbs, and just a touch of spice, creating a savory broth that warms you from the inside out. It stores well in the fridge and reheats beautifully, making it a smart choice for meal prep, quick lunches, or busy weeknight dinners.
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 2 medium carrots sliced into ¼-inch thick rounds
- 3 cloves garlic minced
- ½ large green cabbage or 1 small cabbage
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 15 ounces canned diced tomatoes with their juices
- 4 cups low sodium vegetable broth
- 15 ounce can white beans or chickpeas rinsed and drained
- 1 tablespoon lemon juice or to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it begins to shimmer. Add the chopped onion, celery, and carrots to the pot and cook for about 6 minutes, stirring occasionally, until the vegetables start to soften and release their aroma. This step helps to build a flavorful base for the soup.
- While the vegetables are cooking, rinse and dry the cabbage. Remove the core and slice the cabbage into strips roughly half an inch wide and two inches long. Keeping the pieces a consistent size helps them cook evenly and blend nicely into the soup.
- Add the minced garlic, prepared cabbage, dried thyme, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir frequently and cook for about 3 minutes to allow the spices to toast slightly and the cabbage to begin wilting.
- Pour in the diced tomatoes with their juices, vegetable broth, and drained white beans. Stir well to combine. Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to maintain a low simmer, cover the pot, and cook for 20 to 25 minutes, or until all the vegetables are fully tender.
- Turn off the heat and stir in the fresh lemon juice to brighten the flavors. Taste the soup and add more salt or pepper as needed. Serve warm, optionally garnished with fresh herbs or a sprinkle of Parmesan for extra depth.
Notes
Store any leftover soup in an airtight container and place it in the refrigerator, where it will stay fresh for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Make sure to let the soup cool completely before sealing and freezing to preserve its flavor and texture.