A cozy, cost-friendly cabbage soup inspired by Southern roots—light, nourishing, and perfect for customizing to your health goals.

Scale

1 medium green cabbage, chopped

2 large carrots, sliced thin

1 yellow onion, diced

2 celery stalks, diced

2 garlic cloves, minced

1 14-oz can diced tomatoes (or fresh if in season)

4 cups vegetable broth (or chicken broth, if preferred)

1 tbsp olive oil

1 tsp dried thyme

½ tsp smoked paprika

Salt and pepper to taste

Optional: 1 tsp apple cider vinegar, fresh parsley for garnish

Optional: red pepper flakes, Worcestershire sauce, white beans, lentils, ground turkey, or rotisserie chicken

1. Heat olive oil in a large pot over medium heat. Add diced onions and celery. Sauté until the onion becomes translucent—about 4 minutes.

2. Stir in garlic, carrots, and cabbage. Cook for 3 more minutes until the cabbage just begins to wilt.

3. Add diced tomatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat.

4. Let it simmer uncovered for 20 minutes, stirring occasionally. Cabbage should be soft, not mushy.

5. Taste for seasoning. Add apple cider vinegar if desired for a bright finish.

6. Serve hot, sprinkled with fresh parsley or a squeeze of lemon. Best enjoyed with crusty bread.

Double the batch for meal prep—it stores well in the fridge for 4–5 days or up to 3 months in the freezer.

Great served over rice or farro for a hearty meal.

For extra flavor, sauté tomato paste in Step 1 or add a Parmesan rind during simmering.

Vegan-friendly, protein-boostable with beans or lentils.

Keywords: cabbage soup, healthy soup, budget meal, comfort food