Old Fashioned Cabbage Soup
Warm, hearty, and brimming with nostalgic comfort, this Old Fashioned Cabbage Soup is a one-pot wonder that’s perfect for cozy weeknight dinners or a healthy lunchtime boost. Made with a medley of fresh, nutrient-packed ingredients like green cabbage, carrots, celery, and russet potato, this recipe is simmered in a flavorful broth infused with aromatic herbs like thyme, oregano, and paprika. The addition of canned diced tomatoes enhances the soup's depth, while a bay leaf ties the flavors together beautifully. With its simple preparation, gluten-free ingredients, and rich, robust taste, this cabbage soup is a time-honored classic that’s sure to satisfy. Serve it piping hot, optionally garnished with fresh parsley for a pop of color and added freshness. Whether you’re meal-prepping or looking for a soul-soothing bowl of goodness, this timeless recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 1 large russet potato, peeled and diced
- 1 medium head green cabbage, chopped
- 8 cups chicken or vegetable broth
- 14 ounces canned diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the sliced carrots, celery, and diced potato to the pot. Sauté for 5–6 minutes to slightly soften the vegetables.
Stir in the chopped cabbage and cook for 3–4 minutes, stirring frequently, until it begins to wilt.
Pour in the chicken or vegetable broth and canned diced tomatoes (including juices). Stir to combine.
Add the paprika, dried thyme, dried oregano, bay leaf, salt, and ground black pepper. Stir well.
Raise the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 30–35 minutes, stirring occasionally.
Check the vegetables for tenderness with a fork. Adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy your comforting old-fashioned cabbage soup!
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10161 mg | 442% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 64.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5313 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
