Here’s a classic, hearty cabbage soup recipe — light, healthy, and perfect for warming up any day.
Ingredients (serves 4–6)
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1 medium head of cabbage, chopped
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1 large onion, diced
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2–3 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 can (14 oz) diced tomatoes
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6 cups vegetable or chicken broth
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1–2 tablespoons olive oil
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1 teaspoon dried thyme (or 2 tsp fresh)
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1 teaspoon dried basil
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Salt and pepper, to taste
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Optional: 1–2 potatoes, diced
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Optional: 1 cup cooked beans (like white beans) or cooked ground meat for extra protein
Instructions
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Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute.
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Add liquids: Stir in broth, diced tomatoes, and herbs. Bring to a boil.
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Add cabbage: Add chopped cabbage (and potatoes if using). Reduce heat and simmer for 20–30 minutes until cabbage and vegetables are tender.
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Season: Taste and season with salt and pepper. Add optional beans or cooked meat if desired.
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Serve: Ladle hot soup into bowls. Optionally garnish with fresh parsley.
Tips & Variations
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Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.
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Low-carb: Skip potatoes and beans.
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Hearty version: Add cooked sausage, chicken, or beef for a more filling soup.
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Storage: Soup keeps well in the fridge for 3–4 days and freezes well for up to 3 months.
If you want, I can also give you a cabbage soup diet-style version that’s extra low-calorie but still tasty. Do you want me to do that?
