Cabbage Soup

A warm, hearty, and comforting vegetable soup made with tender cabbage, tomatoes, carrots, celery, and aromatic herbs. This simple one-pot recipe is light yet satisfying and makes an easy meal for lunch or dinner.

Ingredients

• 1 medium head cabbage, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 zucchini, chopped
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp black pepper
• Salt, to taste
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 4–5 minutes until slightly softened.
3. Add garlic and cook for another minute.
4. Stir in the cabbage, zucchini, diced tomatoes, broth, Italian seasoning, paprika, black pepper, and salt.
5. Bring to a boil, then reduce heat and cover.
6. Simmer for 25–30 minutes, or until the cabbage and vegetables are tender.
7. Stir in lemon juice and fresh parsley before serving.
8. Taste and adjust the seasoning as desired.

Q&A

Q: Can I make this soup without oil?
Yes. Sauté the vegetables in a little broth instead.

Q: Can I add protein?
Yes. Cooked chicken, turkey, beans, or lentils can be added for a heartier meal.

Q: Can I make it ahead?
Yes. Store refrigerated for up to 4 days and reheat gently on the stove or in the microwave.

Q: Can I freeze cabbage soup?
Yes. Cool completely and freeze in airtight containers for up to 3 months.