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Hearty Cabbage Soup

Hearty Cabbage Soup

Chilly weather is no match for this Hearty Cabbage Soup! Easy to make with a whole head of cabbage, warming spices, big chunks of veggies, and a flavorful broth, it’s a delicious one-pot meal full of plant-based goodness. Vegan, Gluten-Free, Oil-Free Option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 184
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1-2 tablespoons olive oil can be swapped for water if you prefer oil-free
  • 1 yellow onion (diced) brings a mellow sweetness as it softens and browns
  • 2 sticks celery (sliced) adds subtle earthiness and a gentle bite
  • 4 carrots (peeled and sliced) offer natural sweetness and vibrant color
  • 3 cloves garlic (minced) for pungent warmth and depth of flavor
  • 1/2 teaspoon black pepper (plus more to taste) adds gentle heat and brings out flavors
  • 2 teaspoons fresh thyme gives a woodsy note that pairs beautifully with cabbage and potatoes
  • 2 teaspoons caraway seed (optional, but strongly recommended) this optional spice elevates the soup and shouldn’t be skipped if you love classic cabbage flavors
  • 2 cups gold potatoes (peeled and diced) provide a creamy, mild bite and bulk out the soup
  • 10-12 cups green cabbage (chopped into 1” pieces) soaks up all the flavors, turning tender and oh-so-satisfying
  • 1 14.5 ounce can crushed tomatoes brings a tangy note and subtle sweetness, making the broth extra rich
  • 8 cups low-sodium vegetable broth (or 4 cups broth, 4 cups water) the flavor backbone; use a good-quality broth for best results
  • Salt and pepper (to taste) finishing touch to balance and brighten everything in the pot

Equipment

  • pot or dutch oven

Method
 

Instructions
  1. Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion, celery, and carrot and sauté for 3 to 5 minutes, until beginning to brown. Add the garlic, black pepper, thyme, and caraway seed and sauté for 1 minute, or until fragrant.
  2. Simmer: Add the potatoes, cabbage, tomatoes, and vegetable broth to the pot and stir well. The soup may look overly thick right now, but the cabbage will release more liquid as it cooks. Bring to a boil over high heat, then reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender and translucent.
  3. Serve: Season with additional salt and pepper to taste, if necessary. Ladle the soup into serving bowl and top with freshly ground black pepper, or as desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days.