Hearty Cabbage Soup
This hearty **cabbage soup** is a one-pot vegan comfort food classic. Loaded with vegetables and herbs, it's easy to make, freezer-friendly, and perfect for batch cooking.
Equipment
- - Large soup pot or Dutch oven
- - Chef’s knife
- - Cutting board
- Ladle
Ingredients
- - 1–2 tbsp olive oil or water for oil-free
- - 1 yellow onion diced
- - 2 celery stalks sliced
- - 4 carrots peeled and sliced
- - 3 garlic cloves minced
- - ½ tsp black pepper plus more to taste
- - 2 tsp fresh thyme
- - 2 tsp caraway seeds optional but recommended
- - 2 cups gold potatoes peeled and diced
- - 10–12 cups green cabbage chopped into 1-inch pieces
- - 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
- In a large pot, heat oil over medium heat. Add onion, celery, and carrots. Sauté 3–5 minutes.
- Stir in garlic, black pepper, thyme, and caraway seeds. Cook 1 minute until fragrant.
- Add potatoes, cabbage, tomatoes, and broth. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cook 12–15 minutes, or until cabbage is tender.
- Adjust salt and pepper to taste. Serve warm with crusty bread or a protein side.
Notes
- Oil-free option: dry toast caraway seeds, then deglaze with water or broth.
- Add white beans or chickpeas for more protein.
- Store leftovers in fridge up to 5 days or freeze for 2 months.
- Add white beans or chickpeas for more protein.
- Store leftovers in fridge up to 5 days or freeze for 2 months.