Best Cabbage Soup Recipe
Growing up, my mom would make cabbage soup often. It was her go-to recipe for using up leftover vegetables and it quickly became one of our family favorites. The beauty of cabbage soup is that it’s not only easy to make but also very satisfying. It’s one of those simple dishes that fills you up without weighing you down. Over the years, I’ve made my own adjustments to the recipe, adding in a few extra vegetables and seasonings to make it just the way I like it.The best part about cabbage soup is how flexible it is. You can add just about any vegetable to it, and it always tastes amazing. Whether you’re looking for a light, healthy meal or need something quick for dinner, this cabbage soup is perfect for any occasion. Plus, it’s a great way to get more vegetables into your diet.
Equipment
- Large pot for cooking the soup
- Knife and cutting board for chopping vegetables
- Wooden spoon for stirring
- Measuring spoons for spices
Ingredients
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1/2 lb ground turkey or lean beef (for added protein)
Instructions
- Heat a large pot over medium heat. Add a drizzle of olive oil (or a small amount of butter, if preferred). Once hot, add the chopped onion, carrots, and celery. Stir well and cook for 5 minutes, or until the vegetables begin to soften.Next, add the minced garlic and cook for 30 seconds, stirring constantly to release its aroma.
- Stir in the chopped cabbage and mix well with the sautéed vegetables. Let it cook for 2-3 minutes, allowing the cabbage to soften slightly.Pour in the 4 cups of vegetable or chicken broth, followed by the can of diced tomatoes (with juices). Add 1 teaspoon of dried thyme, 1 bay leaf, and salt and pepper to taste. Stir everything together to combine the flavors.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally. This allows the cabbage to become tender and the flavors to develop beautifully.
- If you’d like to add protein, cook 1/2 lb of ground turkey or lean beef in a separate skillet over medium heat until browned. Drain any excess fat, then stir the cooked meat into the soup during the last 10 minutes of cooking.
- Remove the bay leaf and taste the soup. Adjust the seasoning with more salt, pepper, or an extra pinch of thyme if needed.
- Ladle the hot cabbage soup into bowls and serve it with crusty bread, crackers, or a side salad for a complete meal. Garnish with fresh parsley or a squeeze of lemon juice for extra brightness.