Comforting Light Cabbage Soup (Printable)

A light, budget-friendly vegetable soup packed with cabbage and garden produce. Perfect for healthy meal prep and gentle reset days.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth & Seasonings

09 - 6 cups vegetable broth (low sodium preferred)
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - Juice of 1/2 lemon (optional)
17 - Fresh parsley, chopped, for garnish

# Step-by-step Directions:

01 - Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the bell pepper, zucchini (if using), and cabbage. Sauté for another 3 to 4 minutes, stirring occasionally.
04 - Pour in the diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The broth transforms overnight in the refrigerator, making your second-day lunch even better than the first serving.
  • You can throw in whatever vegetables are threatening to wilt in your crisper drawer, making this your secret weapon against food waste.
02 -
  • Dont rush the initial vegetable sautéing phase as this develops the foundational flavors that carry the entire soup.
  • While it might look like too much cabbage at first, it will cook down dramatically so trust the process even when your pot seems overfilled.
03 -
  • Chop all vegetables roughly the same size so they cook evenly, creating a soup with consistent texture in every spoonful.
  • If you have a Parmesan rind lurking in your refrigerator, toss it into the soup while it simmers then remove before serving for an incredible depth of flavor.
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