A cozy, flavorful, vegetable-packed soup made with cabbage, tomatoes, carrots, celery, and herbs. It’s simple, comforting, and perfect for a light lunch or dinner.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups green cabbage, chopped
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 can (14–15 oz / 400 g) diced tomatoes
- 1 cup green beans, cut into small pieces
Broth & Seasoning
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the vegetables
Wash and chop all vegetables into bite-sized pieces. Keep the cabbage pieces fairly small so they cook evenly.
2. Sauté the aromatics
Heat olive oil in a large soup pot over medium heat.
Add the diced onion and celery. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add the vegetables
Add the carrots, zucchini, green beans, and chopped cabbage.
Stir everything together and cook for about 3 minutes.
4. Add tomatoes and broth
Stir in the tomato paste and diced tomatoes.
Pour in the vegetable broth and add:
- Oregano
- Basil
- Thyme
- Paprika
- Black pepper
- Salt
- Bay leaf
Stir well.
5. Simmer
Bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 25–30 minutes, or until the cabbage and carrots are tender but not mushy.
6. Finish the soup
Remove the bay leaf.
Stir in the lemon juice and fresh parsley. Taste and adjust the salt, pepper, or herbs if needed.
For a richer tomato flavor, simmer uncovered for another 5 minutes.
7. Serve
Ladle the hot soup into bowls and garnish with fresh parsley.
Serve warm with whole-grain bread, a side salad, or enjoy it on its own.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American-inspired vegetable soup
Nutrition Estimate
Per serving, approximately:
- Calories: 130–160
- Protein: 4–5 g
- Carbohydrates: 20–25 g
- Fiber: 5–7 g
- Fat: 4–6 g
- Sugar: 7–9 g
Nutrition will vary depending on the exact vegetables, broth, and amount of oil used.
Tips & Variations
- For extra protein, add cooked beans, lentils, chickpeas, or shredded chicken.
- For a spicy version, add red pepper flakes or a little chili powder.
- For a thicker soup, mash some of the cooked vegetables against the side of the pot.
- You can substitute kale or spinach for part of the cabbage.
- Add cooked rice, quinoa, or small pasta if you want a heartier meal.
- For meal prep, allow the soup to cool before refrigerating.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Q&A
Q: Can I make this soup without oil?
Yes. Sauté the onion and celery in a small amount of vegetable broth or water instead.
Q: Can I use red cabbage?
Yes, although it will change the color and slightly change the flavor of the soup.
Q: Can I make it in a slow cooker?
Yes. Add the ingredients except the lemon juice and parsley and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add lemon juice and parsley near the end.
Q: Can I add potatoes?
Absolutely. Add 1–2 diced potatoes with the carrots and allow them to cook until tender.
Q: Is this soup vegetarian?
Yes, when made with vegetable broth.
Q: Is it vegan?
Yes, all the listed ingredients are plant-based.
Q: Can I make it ahead of time?
Yes. The flavor often becomes even better after sitting overnight in the refrigerator.
Q: How can I make it more filling?
Add chickpeas, white beans, lentils, or another protein-rich ingredient.