Name: Easy Vegetable Soup Cabbage Soup Detox (One-Pot, 45 Minutes)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 medium carrots, sliced into coins; 3 ribs celery, sliced; 4 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp smoked paprika (optional but recommended); 1 bay leaf; 1 (28-oz) can diced tomatoes with juices; 6 cups low-sodium vegetable broth; 6–7 cups chopped green cabbage (about 1/2 medium head); 1 cup cut green beans (fresh or frozen); 1 tsp fine sea salt, plus more to taste; 1/2 tsp black pepper; 1–2 tbsp lemon juice, to finish; 2 tbsp chopped fresh parsley, for finish

Description

A light yet hearty tomato-herb cabbage soup with carrots, celery, and green beans. It’s weeknight-easy, budget-friendly, vegan, and naturally gluten- and dairy-free. The broth is bright and savory with a lemony finish, and the veggies stay tender-crisp. Great for meal prep and reheats beautifully for 3–4 days.

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
3 medium carrots, sliced into coins
3 ribs celery, sliced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika (optional but recommended)
1 bay leaf
1 (28-oz) can diced tomatoes with juices
6 cups low-sodium vegetable broth
6–7 cups chopped green cabbage (about 1/2 medium head)
1 cup cut green beans (fresh or frozen)
1 tsp fine sea salt, plus more to taste
1/2 tsp black pepper
1–2 tbsp lemon juice, to finish
2 tbsp chopped fresh parsley, for finish

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Instructions

Heat a heavy 5–6 qt pot over medium. Add olive oil, onion, carrots, and celery; cook 6–8 minutes until onions are translucent and carrots begin to soften.
Stir in garlic, thyme, oregano, smoked paprika, and bay leaf; cook 30–60 seconds until fragrant.
Add diced tomatoes with juices and vegetable broth; scrape up any browned bits.
Stir in cabbage and green beans; bring to a gentle boil.
Reduce heat to medium-low, partially cover, and simmer 20–25 minutes until cabbage is tender but not mushy.
Remove bay leaf. Season with salt and pepper; stir in lemon juice.
Ladle into bowls, top with parsley, and rest 2 minutes before serving.

Notes

Use low-sodium stock so you can season perfectly at the end.
Swaps: zucchini or bell pepper for green beans; add potatoes for a heartier bowl; stir cooked rice/pasta into bowls to keep leftovers brothy.
Protein add-ins: cannellini, chickpeas, or cooked lentils.
Make-ahead: chopped veg keep 2 days; soup keeps 3–4 days in the fridge or 3 months frozen.
To lighten: use 1 tbsp oil and +1 cup broth. To make creamy: blend 1 cup of soup and stir back in, or swirl 1/4 cup unsweetened dairy-free yogurt off heat.
Troubleshooting: too salty—add water/broth + lemon; too bland—add salt + lemon + pinch smoked paprika; too watery—simmer uncovered 5–10 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: soup recipes
Method: One-pot simmer
Cuisine: American