Hearty Cabbage Soup
A cozy one-pot cabbage soup full of chunky vegetables, tender potatoes, and bold seasoning. Vegan, gluten-free, and perfect for meal prep or cold nights.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife & cutting board
Ingredients
- - 1–2 tablespoons olive oil or water for oil-free
- - 1 yellow onion diced
- - 2 stalks celery sliced
- - 4 carrots peeled and sliced
- - 3 cloves garlic minced
- - ½ teaspoon black pepper plus more to taste
- - 2 teaspoons fresh thyme or 1 tsp dried
- - 2 teaspoons caraway seeds optional, but recommended
- - 2 cups gold potatoes peeled and diced
- - 10–12 cups green cabbage chopped into 1” pieces (about 1 small head)
- - 1 14.5 oz can crushed tomatoes (fire-roasted preferred)
- - 8 cups low-sodium vegetable broth or 4 cups broth + 4 cups water
- - Salt to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté 3–5 minutes until lightly browned.
- Stir in garlic, black pepper, thyme, and caraway seeds. Cook for 1 minute until fragrant.
- Add potatoes, cabbage, and crushed tomatoes. Stir to combine.
- Pour in vegetable broth. Bring to a boil, then reduce to a simmer.
- Simmer 12–15 minutes, stirring occasionally, until cabbage is tender.
- Season with salt and more pepper to taste. Serve hot.
Notes
- **Oil-Free Option:** Dry-toast the caraway seeds, then sauté veggies in broth.
- **Storage:** Keeps 4–5 days in fridge or freeze for up to 2 months.
- **Make It Heartier:** Add white beans or chickpeas.
- **Storage:** Keeps 4–5 days in fridge or freeze for up to 2 months.
- **Make It Heartier:** Add white beans or chickpeas.