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Cabbage and Vegetable Soup – Cozy, Hearty, and Easy to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil or avocado oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 red bell pepper, chopped (optional)
  • 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
  • 2 medium potatoes, diced (Yukon gold or red)
  • 1 zucchini, chopped (optional)
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 can (15 oz) cannellini or kidney beans, drained and rinsed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (or sweet paprika)
  • Salt and black pepper
  • Fresh parsley or dill, chopped (for garnish)
  • Lemon wedges (for serving, optional)

Method
 

  1. Sauté the base: Heat 2 tablespoons oil in a large pot over medium. Add onion, carrot, and celery. Cook 5–7 minutes, stirring, until softened and lightly golden.
  2. Add aromatics: Stir in garlic, thyme, oregano, and smoked paprika. Cook 30–60 seconds until fragrant.
  3. Build the soup: Add cabbage, bell pepper, potatoes, tomatoes with juices, broth, and bay leaf. Stir and bring to a boil.
  4. Simmer: Reduce heat to a gentle simmer. Cover partially and cook 20–25 minutes, until potatoes and cabbage are tender.
  5. Add beans and zucchini: Stir in beans and zucchini (if using). Simmer 5–10 minutes more. Taste and season with salt and pepper.
  6. Finish and serve: Remove the bay leaf. Stir in a handful of chopped parsley or dill. Squeeze in a little lemon juice for brightness. Serve hot.