Classic Cabbage Soup is a simple, comforting bowl filled with tender cabbage, carrots, onions, and a rich tomato base that warms you up from the inside out. The flavors are straightforward and homey, making it feel like a big, cozy hug in a bowl. It’s a great dish when you’re craving something light but still filling.
I love making this soup when I want something easy to prepare but with a lot of heart. The best part is how the cabbage softens as it cooks, soaking up all the flavors without losing its gentle crunch. I usually add a little extra pepper for a mild kick, and sometimes I toss in some fresh herbs to brighten things up.
This soup is perfect for a chilly evening or when you want to eat something wholesome without any fuss. I often enjoy it with a piece of crusty bread to soak up the broth, and it always makes me feel relaxed. Plus, it’s one of those dishes that tastes even better the next day, so I look forward to leftovers just as much as the first serving!
Key Ingredients & Substitutions
Cabbage: Green cabbage gives this soup its signature texture and mild flavor. If you want a bit more color and sweetness, try mixing in some red or Napa cabbage.
Broth: Vegetable broth keeps the soup light and vegetarian-friendly. If you prefer a richer taste, chicken broth works well too. If you have neither, water with a bouillon cube is a handy swap.
Potatoes: These add body and subtle creaminess. You can substitute with sweet potatoes for a hint of sweetness or omit them for a lighter soup.
Herbs and spices: Thyme and paprika give this soup warmth and depth. Feel free to add bay leaves or a pinch of chili flakes if you like a little heat.
How Do You Get Tender Vegetables Without Them Turning Mushy?
The key is to add ingredients in stages based on their cooking times. Start by softening onions, garlic, carrots, and celery first—they take longer to cook.
- Add cabbage and potatoes later since they cook faster and you want them tender but not mushy.
- Simmer the soup gently on low heat to keep the veggies intact.
- Keep the pot covered to trap steam, which helps cook veggies evenly.
- Check doneness by testing a piece with a fork—soft but still holding shape is ideal.
Equipment You’ll Need
- Large soup pot – big enough to hold all the veggies and broth while cooking evenly.
- Sharp chef’s knife – makes chopping cabbage and other vegetables quick and safe.
- Cutting board – sturdy and spacious for prepping all your ingredients comfortably.
- Wooden spoon – gentle on pots and perfect for stirring without scratching.
- Ladle – helps serve up hot soup easily without spills.
Flavor Variations & Add-Ins
- Add cooked sausage or diced ham for a meaty boost that pairs well with cabbage.
- Mix in some cooked white beans or lentils to make it heartier and add protein.
- Try swapping potatoes for sweet potatoes to add a touch of natural sweetness.
- Sprinkle in fresh dill or thyme at the end for a bright, herbaceous twist.
How to Make Classic Cabbage Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups green cabbage, chopped
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Getting this soup ready will take about 10 minutes of prep time and another 40 minutes to cook. This timing allows the vegetables to become tender and soak up all the delicious flavors.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Warm the olive oil in a large soup pot over medium heat. Add the chopped onion and cook it gently for about 3-4 minutes until it feels soft and fragrant.
2. Add Garlic, Carrots, and Celery:
Mix in the minced garlic, diced carrots, and celery. Keep stirring for another 3-4 minutes to let these veggies soften and release their flavors.
3. Add Cabbage and Potatoes:
Next, toss in the chopped cabbage and diced potatoes. Cook everything together for 5 minutes, stirring often to combine and prevent sticking.
4. Add Tomatoes and Broth:
Pour in the canned diced tomatoes with their juice and the broth. Stir to mix everything well.
5. Season and Simmer:
Sprinkle in the dried thyme, paprika, salt, and pepper. Bring the soup up to a boil, then lower the heat, cover the pot, and let it simmer for 30-40 minutes. This lets all the flavors blend and the veggies soften just right.
6. Taste and Serve:
Try a bit of the soup and add more salt or pepper if you want. Ladle the soup into bowls and sprinkle on some fresh chopped parsley for a bright, fresh finish.
Can I Use Frozen Vegetables for This Soup?
Yes, frozen cabbage, carrots, and celery work well! Just add them a bit earlier during cooking since frozen veggies can release extra moisture and may need a little more time to soften.
How Long Can I Store Leftover Cabbage Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup in a Slow Cooker?
Absolutely! Follow the recipe steps for sautéing the aromatics, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
What Can I Add to Make This Soup More Filling?
Try adding cooked beans, lentils, or diced cooked sausage for extra protein and heartiness. You can also serve it with crusty bread or a side salad to round out the meal.
