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Best Cabbage Soup Recipe

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3.9 from 9 reviews

A hearty and flavorful cabbage soup packed with vegetables, lentils, and aromatic spices. This easy-to-make soup is perfect for a nutritious and comforting meal, combining tender cabbage with a rich vegetable broth, fire roasted tomatoes, and a hint of lemon for brightness.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 medium yellow onion, small diced
  • 3 medium carrots, small diced
  • 3 ribs celery, small diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, shredded
  • 1/3 cup chopped parsley (for garnish)

Spices and Seasonings

  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 lemon zest and juice (plus more as needed)

Other Ingredients

  • 2 tablespoons tomato paste
  • 6 cups vegetable broth (preferably low sodium)
  • 1 (14-ounce) can diced fire roasted tomatoes (or regular diced tomatoes)
  • 1 cup dried red lentils, rinsed

Instructions

  1. Make the mirepoix: Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and celery, and cook for about 5 minutes until the vegetables are just tender and fragrant.
  2. Cook aromatics: Stir in the minced garlic, oregano, ground cumin, paprika, and cayenne pepper (if using). Cook for an additional 1 minute to release the flavors.
  3. Add liquid and lentils: Mix in the tomato paste and cook for another minute, stirring constantly. Then add the vegetable broth, diced fire roasted tomatoes, and rinsed red lentils. Stir to combine.
  4. Add cabbage: Gradually add the shredded cabbage in batches, pressing each batch down with a spoon to fully submerge it in the liquid and ensure even cooking.
  5. Simmer: Bring the soup to a boil. Then reduce the heat to low, cover the saucepan, and let the soup simmer for 20 minutes, stirring occasionally, until the lentils are tender and the flavors have melded.
  6. Season and garnish: Stir in the lemon zest and juice. Taste and season with salt and freshly ground black pepper as desired. Ladle the soup into bowls and garnish with chopped parsley before serving.

Notes

  • For a spicier kick, increase the amount of cayenne pepper or add a dash of chili flakes.
  • You can substitute red lentils with yellow lentils if preferred; just note that cooking times may vary slightly.
  • Use low-sodium vegetable broth to better control the salt content in the soup.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • Add additional lemon juice at the end for extra brightness and acidity according to taste.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/best-cabbage-soup-recipe/