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cabbage soup recipe instructions

Cabbage Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine European
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Stirring spoon
  • 1 measuring cup

Ingredients
  

  • 1 medium head cabbage chopped
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 large carrots sliced
  • 2 stalks celery chopped
  • 1 can diced tomatoes 14.5 ounces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic, sauté until onion is translucent.
  • Stir in chopped cabbage, sliced carrots, and chopped celery.
  • Pour in vegetable broth and diced tomatoes with their juice.
  • Season with salt, pepper, thyme, and add the bay leaf.
  • Bring the mixture to a boil, then reduce heat to low.
  • Simmer for about 30 minutes until vegetables are tender.
  • Remove the bay leaf from the soup.
  • Stir in fresh parsley before serving.
  • Let the soup rest for 5 minutes before serving to enhance flavors.

Notes

For added depth of flavor, consider adding a splash of vinegar or a dash of hot sauce just before serving. This soup can be stored in the refrigerator for up to 3 days, making it a great make-ahead meal option. Additionally, feel free to add other vegetables or beans for variation and extra nutrition.
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