Okay, so it’s been a long time, but cabbage soup had a real moment a while back when it was deemed THE THING to eat when one was looking to cut back and work on a trimmer waistline. It fell out of style – perhaps it was just too much cabbage for people to handle – but it’s back and better than ever. The thing about this soup is that it tastes amazing and really is great for you! It’s a way to eat super healthy and gain tons of nutrients basically without even noticing it.
If you’re thinking, “uhh, I remember this soup and it was boring,” let us stop you right there. Yes, it’s got tons of veggies in there like carrots, celery, onion, green bell pepper and cabbage, but it’s also got rosemary, oregano, parsley and lemon juice to brighten things up and really make it flavorful and special. This soup is one that will fill you up and keep you full, so don’t worry about whether or not you’ll be hungry a couple hours after eating…you won’t be.
Heat olive oil in large stock pot or Dutch oven over medium-high heat and sauté carrot, onion, bell pepper and celery for 6-8 minutes, or until softened.
Season generously with salt and pepper, then stir in paprika, oregano and thyme.
Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in tomato paste, cooking for 2 minutes, or until fully incorporated.
Pour in diced tomatoes and vegetable broth, then stir in bay leaves and rosemary sprigs.
Bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes, or until cabbage is wilted.
Stir in lemon juice and parsley, then taste and adjust seasoning, if necessary.
Transfer to serving bowls and enjoy.