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–+ servings
cabbage soup in a bowl

Cabbage Soup

This cabbage soup is light, cozy, and packed with simple vegetables that simmer into a clean, flavorful broth. It’s an easy weeknight soup that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 medium green cabbage cored and chopped (about 8 cups)
  • 1 large yellow onion diced
  • 3 large carrots sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 1 can diced tomatoes 14.5 ounces, undrained
  • 6 cups vegetable broth or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • Optional: chopped fresh parsley for topping

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook for 3 minutes, stirring often.
  3. Add the sliced carrots and sliced celery and cook for 5 minutes.
  4. Stir in the minced garlic and cook for 30 seconds.
  5. Add the chopped cabbage to the pot and stir until it begins to soften.
  6. Pour in the broth and add the diced tomatoes with their juices.
  7. Add the dried thyme, dried oregano, smoked paprika, bay leaves, salt, and black pepper.
  8. Stir well to combine all ingredients.
  9. Bring the soup to a gentle boil.
  10. Reduce the heat to low and cover the pot.
  11. Simmer the soup for 20 to 25 minutes, or until the vegetables are tender.
  12. Remove the bay leaves before serving.
  13. Taste the soup and adjust the seasoning if needed.
  14. Ladle the soup into bowls and top with fresh parsley if desired.

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