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Smoky Cabbage Soup

Smoky Cabbage Soup

Yara
This smoky cabbage soup is a hearty, cozy one-pot recipe packed with tender cabbage, vegetables, and rich smoky flavor from smoked paprika. It’s budget-friendly, easy to make, naturally gluten-free, and perfect for meal prep, cold weather, or a nourishing weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots thinly sliced
  • 2 celery stalks sliced
  • 4 cloves garlic minced
  • 1½ tablespoons smoked paprika
  • 2 tablespoons tomato paste
  • 1 small head green cabbage chopped (about 6–7 cups)
  • 6 cups vegetable broth or chicken broth low sodium
  • 1 cup crushed tomatoes optional
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme optional
  • Liquid smoke a few drops (optional)

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
  • Stir in garlic and smoked paprika; cook for 30 seconds until fragrant.
  • Add tomato paste and cook for 1 minute to deepen flavor.
  • Stir in chopped cabbage and toss to coat with the aromatics.
  • Pour in broth and crushed tomatoes (if using).
  • Season with salt, black pepper, and dried thyme.
  • Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, until cabbage is tender.
  • Taste and add a few drops of liquid smoke if desired.
  • Remove from heat and rest for 5 minutes before serving.

Notes

  • Don’t under-season—cabbage needs enough salt to shine.
  • Use liquid smoke sparingly; it’s very potent.
  • The soup thickens slightly as it rests and tastes even better the next day.
  • Add beans, lentils, or smoked turkey for extra protein if desired.