Description

This Best Cabbage Soup is a hearty, flavorful, and nutritious vegetarian recipe loaded with shredded green cabbage, red lentils, and a blend of aromatic spices. Perfect for a comforting meal, this soup combines the sweetness of carrots and celery with the zest of lemon and the warmth of cumin and paprika. Made with simple pantry ingredients and vegetable broth, it’s easy to prepare and ideal for a wholesome, low-fat diet.

Ingredients

Vegetables

1 medium yellow onion, small dice
3 medium carrots, small dice
3 ribs celery, small dice
3 cloves garlic, minced
1 small green cabbage, shredded
⅓ cup chopped parsley for garnish

Spices & Seasonings

1 teaspoon oregano
½ teaspoon ground cumin
½ teaspoon paprika
Pinch of cayenne (optional)
Salt and freshly ground black pepper to taste
½ lemon zest and juice plus more as needed

Other Ingredients

1 tablespoon olive oil
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

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Instructions

Make the mirepoix: Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion, carrots, and celery, and cook for about 5 minutes until they become just tender.
Cook aromatics: Add minced garlic, oregano, ground cumin, paprika, and optional cayenne to the saucepan. Stir and cook for an additional 1 minute to release the spices’ aromas.
Add tomato paste and liquids: Stir in the tomato paste and cook for another minute, stirring constantly. Then add the vegetable broth, diced tomatoes, and rinsed red lentils, mixing well to combine all ingredients.
Add cabbage: Gradually add the shredded cabbage in batches, pressing each batch down to submerge it fully in the liquid before adding the next batch. This helps the cabbage to wilt evenly.
Simmer: Bring the soup to a boil, then reduce heat to low and cover the saucepan. Let it simmer gently for 20 minutes, stirring occasionally to prevent sticking and to ensure lentils cook through.
Season and garnish: Add the lemon zest and juice, and season with salt and freshly ground black pepper to taste. Stir well and garnish with chopped parsley before serving.

Notes

The shredded cabbage looks like a large quantity initially but significantly reduces in volume as it cooks. Add it gradually in batches.
Use a large saucepan to comfortably fit all ingredients without overcrowding.
Add more vegetable broth during cooking if needed, up to two 32-ounce cartons.
Opting for low sodium vegetable broth helps keep the soup healthier.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months in a freezer-safe container.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American