Cabbage Vegetable Soup
🛒 Ingredients
1 medium head cabbage, chopped
1 large onion, chopped
2 large carrots, sliced
2 bell peppers (any color), chopped
3 celery stalks, chopped
1 can (400 g / 14–15 oz) diced tomatoes
6 cups (1.5 liters) vegetable or chicken broth
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1/2 teaspoon paprika (optional)
1 tablespoon olive oil
👩🍳 Instructions
1️⃣ Sauté the Base
Heat olive oil in a large pot over medium heat.
Add onion and cook 3–4 minutes until soft.
Add garlic and cook 30 seconds.
2️⃣ Add Vegetables
Stir in carrots, celery, and bell peppers.
Cook for 5 minutes, stirring occasionally.
3️⃣ Simmer
Add chopped cabbage, diced tomatoes (with juice), broth, oregano, paprika, salt, and pepper.
Bring to a boil.
Reduce heat and simmer 25–30 minutes until vegetables are tender.
4️⃣ Taste & Adjust
Adjust seasoning as needed.
For thicker soup, simmer a little longer uncovered.
🍽 Serving Ideas
✔ Add fresh parsley on top
✔ Squeeze lemon juice before serving
✔ Add chili flakes for heat
✔ Serve with whole-grain toast
💡 For Extra Protein (More Filling)
Add shredded chicken
Add white beans
Add lean ground turkey
Stir in lentils
❄ Storage
Refrigerate up to 5 days
Freeze up to 3 months
Cabbage Vegetable Soup
