🥘 Ingredients (serves 4–6)
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1 medium head of cabbage, chopped
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2 tablespoons olive oil or butter
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1 onion, chopped
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2 cloves garlic, minced
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3 carrots, diced
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2 celery stalks, chopped
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1 can (14.5 oz) diced tomatoes, undrained
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4 cups low-sodium vegetable or chicken broth
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
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1 bay leaf
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1/2 cup frozen peas or green beans (optional)
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1–2 tablespoons lemon juice (optional, for brightness)
🍳 Instructions
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Sauté vegetables:
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Heat olive oil or butter in a large pot over medium heat.
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Add the chopped onion and garlic. Cook for 3–4 minutes until softened.
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Add veggies and broth:
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Add the carrots, celery, and chopped cabbage to the pot. Stir well.
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Pour in the diced tomatoes (with juice) and the broth. Stir to combine.
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Season the soup:
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Add thyme, oregano, salt, pepper, and the bay leaf. Stir well.
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Bring the soup to a boil, then reduce heat to low and simmer for 25–30 minutes, or until the cabbage and other vegetables are tender.
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Optional additions:
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If using peas or green beans, add them during the last 5–10 minutes of cooking.
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Taste the soup and adjust seasoning with more salt, pepper, or herbs as desired.
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For added brightness, stir in 1–2 tablespoons of lemon juice just before serving.
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Serve:
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Remove the bay leaf and serve the soup hot with some crusty bread or crackers on the side.
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✅ Tips:
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If you want a thicker soup, you can blend a portion of the soup with an immersion blender or regular blender and then return it to the pot.
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For a heartier version, add beans or small pasta like elbow macaroni.
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You can make this soup ahead of time as it tastes even better the next day!
Would you like a spicy version with added heat or a meaty version with sausage or bacon for extra flavor?
