Cabbage Vegetable Soup

Imagine the comforting aroma of hearty cabbage vegetable soup wafting through your kitchen.

This simple yet soul-soothing dish is a breeze to prepare, offering a cozy warmth perfect for any chilly day.

As the cabbage, carrots, and tomatoes meld together, they create an irresistible symphony of flavors that evolve with each simmering moment.

Ready to transform these humble ingredients into a delightful bowl of goodness? Let’s bring this dish to life.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cabbage, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Cabbage Vegetable Soup, you can follow this timeline:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe to familiarize yourself with the steps and ingredients.
   • Gather all necessary equipment and ingredients.
2. Prep Work (15 minutes)
   • Dice the onion and mince the garlic.
   • Chop the cabbage.
   • Slice the carrots and celery.
   • Open and prepare the can of diced tomatoes.
   • Chop the parsley for later use.
3. Cooking (30 minutes)
   • 0-5 minutes: Heat the olive oil in a large pot over medium heat.
   • 5-10 minutes: Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent.
   • 10-15 minutes: Pour in the vegetable broth and bring it to a boil.
   • 15-20 minutes: Add the chopped cabbage, sliced carrots, and sliced celery.
   • 20-25 minutes: Stir in the diced tomatoes, salt, black pepper, dried thyme, and bay leaf.
   • 25-50 minutes: Reduce the heat to low and let the soup simmer for 25 minutes.
4. Finishing Touches (5 minutes)
   • Remove the bay leaf.
   • Stir in the chopped parsley.
   • Allow the soup to rest for 5 minutes before serving.

This timeline includes a 5-minute buffer for reading through the instructions, 15 minutes for prep work, 30 minutes for cooking, and a 5-minute resting period before serving.

Adjust the timeline according to your cooking speed and familiarity with the recipe.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the diced onion and minced garlic, sautéing until the onion is translucent.

Pour in the vegetable broth and bring to a boil.

Add the chopped cabbage, sliced carrots, and sliced celery to the pot.

Stir in the diced tomatoes, salt, black pepper, dried thyme, and bay leaf.

Reduce the heat to low and let the soup simmer for 25 minutes.

Remove the bay leaf and stir in the chopped parsley.

Allow the soup to rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of crusty bread for dipping and to soak up the flavorful broth.
• Grated Parmesan Cheese: Sprinkle some grated Parmesan cheese on top for an extra layer of richness and flavor.
• Fresh Lemon Wedges: Offer lemon wedges to squeeze over the soup for a fresh, tangy contrast.
• Side Salad: Pair with a light, fresh salad to add a rejuvenating element to the meal.
• Grilled Cheese Sandwich: Accompany with a grilled cheese sandwich for a comforting and filling combination.

Storage

Store cabbage vegetable soup in an airtight container and refrigerate for up to 3 days.

For extended storage, freeze the soup for up to 3 months, ensuring it’s cooled completely beforehand.

Freezing

To freeze cabbage vegetable soup, let it cool completely.

Then, transfer it to airtight containers, leaving space for expansion.

Label with the date.

Freeze for up to three months.

Reheating

To reheat cabbage vegetable soup, gently warm it on the stove over low heat.

Stir occasionally.

Alternatively, microwave in a covered dish.

Stir halfway through to guarantee even heating.

Final Thoughts

Cabbage vegetable soup is a comforting and nutritious dish that’s both easy to make and versatile.

It’s packed with vegetables and can be customized to suit your taste. For added heartiness, consider incorporating potatoes or beans.

The soup’s flavors tend to deepen when made a day ahead, making it an excellent option for meal prep.

Adjust the seasoning as needed to achieve your preferred taste.

Enjoy this soup as a warm starter or a satisfying meal on its own.

Frequently Asked Questions

Can I Use Chicken Broth Instead of Vegetable Broth?

You can substitute chicken broth for vegetable broth. It alters the soup’s flavor profile, adding a richer, savory taste. Maintain the same volume, 4 cups, ensuring even heating and blending with the other ingredients for best results.

Are There Any Gluten-Free Variations for This Soup?

Yes, you can make it gluten-free by ensuring all ingredients are gluten-free certified. Use gluten-free broth and check that canned tomatoes and spices don’t contain gluten. Always verify product labels to avoid cross-contamination.

What Are Some Suitable Garnishes for This Soup?

You can garnish the soup with 1 tablespoon of freshly chopped dill or chives for an aromatic finish. Add 1 teaspoon of lemon zest for a bright note, or sprinkle 2 tablespoons of grated Parmesan for a savory touch.

How Can I Make This Soup Spicy?

To spice it up, add 1 teaspoon of crushed red pepper flakes or 1 finely chopped jalapeño when sautéing onions. You can also incorporate 1/2 teaspoon of cayenne pepper during simmering for an extra kick.

Can I Substitute Fresh Tomatoes for Canned Diced Tomatoes?

Yes, substitute 1 cup fresh tomatoes, chopped, for canned diced tomatoes. Guarantee consistent size for even cooking. Add a pinch of sugar to balance acidity. Sauté tomatoes with onions and garlic for enhanced flavor before adding broth.

Cabbage Vegetable Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine International

Servings 4 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Knife
• 1 Wooden spoon
• 1 Ladle

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 2 cups cabbage chopped
• 2 carrots sliced
• 2 stalks celery sliced
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup parsley chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat.
• Add the diced onion and minced garlic, sautéing until the onion is translucent.
• Pour in the vegetable broth and bring to a boil.
• Add the chopped cabbage, sliced carrots, and sliced celery to the pot.
• Stir in the diced tomatoes, salt, black pepper, dried thyme, and bay leaf.
• Reduce the heat to low and let the soup simmer for 25 minutes.
• Remove the bay leaf and stir in the chopped parsley.
• Allow the soup to rest for 5 minutes before serving.

Notes

Ensure you taste the soup as it cooks and adjust the seasoning to your preference. For a heartier soup, consider adding potatoes or beans. Additionally, the flavors tend to deepen when the soup is made a day ahead, so consider making it in advance for an even richer taste.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.