Optional Add-Ins:
- 1 cup diced potatoes (for extra heartiness)
- 1 cup cooked beans (like cannellini or kidney beans)
- 1 cup cooked rice or barley (for a filling soup)
- 1 teaspoon red pepper flakes (for a spicy kick)
Instructions:
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5 minutes or until the vegetables start to soften.
- Add the Cabbage:
- Stir in the shredded cabbage and cook for 5 more minutes, stirring occasionally.
- Build the Soup:
- Add the diced tomatoes (with their juices), broth, thyme, smoked paprika (if using), bay leaf, and any optional ingredients like potatoes or beans.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until all the vegetables are tender.
- Season:
- Remove the bay leaf. Season the soup with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers for a complete meal.
Tips:
- This soup freezes beautifully! Let it cool completely before transferring to airtight containers for up to 3 months.
- If reheating from frozen, add a splash of water or broth to restore the consistency.
Enjoy this comforting and nutrient-packed cabbage soup anytime you need a warming, satisfying dish! 🥣✨