Cabbage soup is a delicious and hearty dish that warms you from the inside out. It’s packed with flavor, loaded with vegetables, and is perfect for any season. Whether you’re looking to cozy up on a chilly night or want a light, healthy meal, this Best Cabbage Soup is just what you need.
Why make this recipe
This recipe is perfect for several reasons. It’s simple to make, uses fresh ingredients, and is budget-friendly. Plus, it’s a great way to get plenty of nutrients, thanks to the variety of vegetables and lentils. It’s vegetarian, full of fiber, and can be made in just one pot! Everyone will enjoy a bowl, whether they’re health-conscious or just hungry.
How to prepare Best Cabbage Soup
Follow these easy steps to create a comforting pot of cabbage soup.
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion (small dice)
- 3 medium carrots (small dice)
- 3 ribs celery (small dice)
- 3 cloves garlic (minced)
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch of cayenne (optional)
- 2 tablespoons tomato paste
- 6 cups vegetable broth (preferably low sodium)
- 1 (14-ounce) can diced fire roasted tomatoes (or regular diced tomatoes)
- 1 cup dried red lentils (rinsed)
- 1 small green cabbage (shredded)
- 1/2 lemon zest and juice (plus more as needed)
- Salt and freshly ground black pepper (to taste)
- 1/3 cup chopped parsley (for garnish)
Steps:
- Make the mirepoix: Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes, or until just tender.
- Cook aromatics: Add the minced garlic, oregano, cumin, paprika, and optional cayenne. Cook for 1 more minute, stirring to combine.
- Add liquid and lentils: Stir in the tomato paste and let it cook for another minute while stirring. Then, mix in the vegetable broth, diced tomatoes, and rinsed red lentils.
- Add cabbage: Begin to mix in the shredded cabbage a little at a time, pressing each batch down to help it submerge in the liquid.
- Simmer: Bring the soup to a boil, then reduce the heat. Cover and let it simmer for 20 minutes, stirring occasionally.
- Season and garnish: Add the lemon zest and juice. Season with salt and black pepper to taste. Finish with chopped parsley before serving.
How to serve Best Cabbage Soup
Serve this cabbage soup hot in bowls. You can add a slice of crusty bread or a sprinkle of cheese on top, if desired. It’s a comforting meal all on its own, or you can serve it with a side salad for a complete meal.
How to store Best Cabbage Soup
Store any leftover soup in an airtight container in the refrigerator. It will last for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup may expand when frozen.
Tips to make Best Cabbage Soup perfectly
- Make sure to rinse your lentils before adding them to the soup. This helps to remove any dirt or debris.
- Adjust the seasoning according to your taste. Don’t be afraid to add more lemon juice or spices.
- If you want a thicker soup, let it simmer a bit longer or add more lentils.
Variations
- You can add other vegetables such as bell peppers, zucchini, or potatoes for more flavors and textures.
- For a protein boost, add shredded chicken or turkey.
- If you like a bit of heat, toss in some red pepper flakes or extra cayenne.
FAQ
1. Can I use different types of beans instead of lentils?
Yes, you can substitute lentils with canned beans like kidney beans or chickpeas. Just adjust the cooking time accordingly, as beans are usually already cooked.
2. Is cabbage soup good for weight loss?
Cabbage soup is low in calories but high in nutrients and fiber, making it a great option for weight loss. It helps you feel full without adding too many calories.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Make it in advance and let the flavors develop overnight in the fridge.
Enjoy making this hearty Best Cabbage Soup that’s sure to be a hit with family and friends!
PrintBest Cabbage Soup
A delicious and hearty cabbage soup packed with flavor and loaded with vegetables, perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (small dice)
- 3 medium carrots (small dice)
- 3 ribs celery (small dice)
- 3 cloves garlic (minced)
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch of cayenne (optional)
- 2 tablespoons tomato paste
- 6 cups vegetable broth (preferably low sodium)
- 1 (14-ounce) can diced fire roasted tomatoes (or regular diced tomatoes)
- 1 cup dried red lentils (rinsed)
- 1 small green cabbage (shredded)
- 1/2 lemon zest and juice (plus more as needed)
- Salt and freshly ground black pepper (to taste)
- 1/3 cup chopped parsley (for garnish)
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes, or until just tender.
- Add the minced garlic, oregano, cumin, paprika, and optional cayenne. Cook for 1 more minute, stirring to combine.
- Stir in the tomato paste and let it cook for another minute while stirring. Mix in the vegetable broth, diced tomatoes, and rinsed red lentils.
- Begin to mix in the shredded cabbage a little at a time, pressing each batch down to help it submerge in the liquid.
- Bring the soup to a boil, then reduce the heat. Cover and let it simmer for 20 minutes, stirring occasionally.
- Add the lemon zest and juice. Season with salt and black pepper to taste. Finish with chopped parsley before serving.
Notes
Adjust seasoning according to taste; adding more lemon juice or spices as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cabbage soup, healthy soup, vegetarian soup, hearty soup