If you’re looking for something easy, filling, and not fussy at all, this cabbage soup might be exactly what you need.
It’s one of those recipes you can throw together when you don’t feel like cooking but still want something warm and homemade.
You don’t need special ingredients, fancy tools, or a lot of time, just a pot and a little patience while it simmers.
This is the kind of soup that works for busy days, leftovers for tomorrow, and those moments when you just want dinner handled without overthinking it.
What You Need to Make Cabbage Soup
- Olive oil just enough to get everything going and help the onions soften without sticking
- Yellow onion adds that cozy base flavor that makes the whole pot smell good right away
- Garlic gives the soup warmth and keeps it from tasting bland
- Green cabbage softens nicely and soaks up all the flavor as it cooks
- Carrots add a little natural sweetness that balances out the cabbage
- Celery brings a subtle savory crunch that rounds everything out
- Salt pulls all the flavors together as the soup cooks
- Black pepper adds a little bite without overpowering anything
- Paprika adds warmth and a mild smoky note
- Dried thyme gives the soup that classic comforting flavor
- Dried oregano adds depth without making it taste herby
- Vegetable broth keeps the soup light but still flavorful
- Diced tomatoes add acidity and richness so the soup doesn’t taste flat
- Bay leaf quietly does a lot of work while everything simmers
How to Make Cabbage Soup
1. Warm Up the Pot
Heat the olive oil in a big pot over medium heat and let it warm up for a minute.
You want it hot enough to soften the onions but not so hot that anything starts browning too fast.
If the oil shimmers slightly, you’re good to go!
2. Cook the Onion and Garlic
Add the onion and cook it for a few minutes until it turns soft and a little translucent.
Stir in the garlic and let it cook just until you smell it, which doesn’t take long at all.
Keep stirring so the garlic doesn’t burn.
3. Add the Vegetables
Toss in the cabbage, carrots, and celery and give everything a good stir.
It’ll look like way too much at first, but cabbage cooks down a lot.
Let it cook for a few minutes so the veggies start to soften.
4. Season Everything
Sprinkle in the salt, pepper, paprika, thyme, and oregano and stir well.
This is where the soup really starts to smell like soup instead of just vegetables.
If you like more seasoning, you can always add more later.
5. Add the Liquids
Pour in the broth and diced tomatoes, then drop in the bay leaf.
Give it a gentle stir and make sure everything is mostly covered.
Scrape the bottom of the pot if anything is sticking.
6. Let It Simmer
Bring the soup up to a gentle boil, then lower the heat and let it simmer.
Leave it uncovered and let all the flavors hang out together for a bit.
The longer it simmers, the better it tastes.
7. Taste and Adjust
Once the vegetables are tender, pull out the bay leaf and give the soup a taste.
Add more salt or pepper if it needs it, then serve it up while it’s hot.
This soup is even better the next day, so don’t be afraid to make extra.
Cabbage Soup Recipe
This cabbage soup is simple, comforting, and full of flavor without being heavy.
It comes together in one pot and uses everyday ingredients you probably already have.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 bay leaf
Steps
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the cabbage, carrots, and celery. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
- Add the salt, pepper, paprika, thyme, and oregano, and stir to coat the vegetables evenly.
- Pour in the vegetable broth and diced tomatoes, then add the bay leaf.
- Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes, until the vegetables are tender.
- Remove the bay leaf, taste, and adjust seasoning as needed before serving.
No Fuss Cabbage Soup for Busy Days
Some days you just need dinner to be easy, and this cabbage soup checks that box.
It’s simple, forgiving, and doesn’t require hovering over the stove or pulling out a bunch of fancy ingredients.
Make a pot, eat it for a couple of days, and enjoy having one less thing to think about!
