Grandma’s Old-Fashioned Cabbage Soup
A comforting homemade vegetable soup with tender cabbage, potatoes, carrots, celery, and tomatoes simmered in a flavorful vegetable broth. An easy, budget-friendly classic made without meat or alcohol.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 medium head green cabbage, chopped
3 medium potatoes, peeled and diced
3 medium carrots, sliced
2 celery stalks, chopped
1 medium yellow onion, diced
1 can (14.5 oz) diced tomatoes, with juices
6 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 tbsp olive oil
1 tsp salt, or to taste
1/2 tsp black pepper
1 tsp dried thyme (optional)
2 tbsp fresh parsley, chopped
1 tsp lemon juice (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; cook 5–7 minutes.
3. Stir in garlic and cook 30 seconds.
4. Add cabbage, potatoes, tomatoes, broth, bay leaf, thyme, salt, and pepper.
5. Bring to a gentle boil, then reduce heat.
6. Cover partially and simmer 25–35 minutes until vegetables are tender.
7. Remove bay leaf and adjust seasoning.
8. Add lemon juice if desired, garnish with parsley, and serve hot.
Notes
Use low-sodium vegetable broth and adjust salt to taste.
Yukon Gold potatoes hold their shape; Russets create a thicker broth.
Add green beans or zucchini for extra vegetables.
Mash a few potatoes to thicken the soup naturally.
Refrigerate in an airtight container for 3–4 days.
Freeze for 2–3 months; potatoes may soften after thawing.
Serve with crusty bread, cornbread, or grilled cheese.
Find it online: https://elitesrecipes.com/grandmas-old-fashioned-cabbage-soup/