Description
A cozy, vegetable-packed soup made with cabbage, potatoes, carrots, tomatoes, and herbs in a light savory broth. It is simple, comforting, and perfect for an easy lunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 small head green cabbage, about 8 cups chopped
- 2 medium potatoes, peeled and diced
- 1 can diced tomatoes, 14.5 ounces
- 6 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the olive oil.
- Add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until they begin to soften.
- Stir in the minced garlic, dried thyme, paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add the tomato paste and stir well. Cook for 1 minute.
- Add the chopped cabbage, diced potatoes, diced tomatoes, and vegetable broth. Stir to combine.
- Bring to a gentle boil, then reduce the heat to a simmer. Partially cover and cook for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the cabbage is soft.
- Stir in the lemon juice and chopped parsley. Taste and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
- For a heartier version, add 1 can of drained white beans during the last 10 minutes of cooking.
- The soup tastes even better the next day after the flavors have had time to develop.
- Add a splash of broth or water when reheating if the soup thickens in storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 8g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg