This easy homemade cabbage soup comes together in one pot. The key is to build flavor with the aromatics before simmering the vegetables in broth.

Step 1: Prepare the Vegetables

Begin by washing and preparing all the vegetables.

Peel and dice the yellow onion.

Peel the carrots and slice them into evenly sized rounds or half-moons.

Slice the celery stalks.

Mince the garlic cloves.

Remove any damaged outer leaves from the cabbage, cut out the tough core, and chop the cabbage into bite-sized pieces.

Peel and dice the potatoes into approximately 1/2-inch pieces.

Trim the green beans and cut them into bite-sized lengths.

Having everything prepared before cooking makes the recipe easier to manage.

Step 2: Heat the Olive Oil

Place a large soup pot or Dutch oven over medium heat.

Add 2 tablespoons of olive oil.

Allow the oil to warm for approximately 30 seconds.

It should become fluid and lightly shimmering but should not smoke.

Step 3: Sauté the Onion, Carrots, and Celery

Add the diced onion, sliced carrots, and celery to the pot.

Stir to coat the vegetables with olive oil.

Cook for approximately 5–6 minutes, stirring occasionally.

The onion should become translucent, while the carrots and celery should begin to soften.

This step creates a flavorful foundation for the soup.

Avoid rushing the process because gently sautéing the vegetables helps develop their natural sweetness.

Step 4: Add the Garlic and Smoked Paprika

Add the minced garlic and smoked paprika.

Stir continuously for approximately 30 seconds.

The garlic should become fragrant, and the paprika should blend with the olive oil.

Be careful not to burn the garlic, as burnt garlic can make the soup taste bitter.

Step 5: Add the Cabbage

Add the chopped green cabbage to the pot.

Stir gently to combine it with the sautéed vegetables.

The cabbage may initially seem bulky, but it will soften and shrink as it cooks.

If your pot is very full, add the cabbage in batches.

Step 6: Add the Potatoes and Green Beans

Add the diced potatoes and cut green beans.

Stir to distribute the vegetables throughout the pot.

The potatoes will add body to the soup, while the green beans provide a slightly firmer texture.

Step 7: Add the Diced Tomatoes

Pour in the canned diced tomatoes, including their juices.

Stir gently.

The tomatoes add color and acidity, helping balance the mild cabbage and potatoes.

Step 8: Pour in the Vegetable Broth

Add 6 cups of vegetable broth.

Stir until the vegetables are evenly distributed.

The broth should mostly cover the vegetables.

If your cabbage is particularly large or you prefer a thinner soup, add a little additional broth or water.

Remember that cabbage releases some moisture as it cooks.

Step 9: Season the Soup

Add the Italian seasoning, dried thyme, bay leaf, salt, and black pepper.

Stir well.

Make sure the bay leaf is submerged in the broth.

The seasonings will infuse the soup as it simmers.

Step 10: Bring to a Gentle Boil

Increase the heat to medium-high.

Bring the soup to a gentle boil.

Once the broth begins bubbling, reduce the heat to low or medium-low.

Avoid a vigorous rolling boil because it can break down the vegetables too quickly.

Step 11: Simmer Until the Vegetables Are Tender

Partially cover the pot with a lid.

Allow the soup to simmer for approximately 25–30 minutes.

Stir occasionally to prevent vegetables from sticking to the bottom.

The cabbage should become tender, and the potatoes should be easily pierced with a fork.

The carrots and green beans should also be cooked through.

If the vegetables need more time, continue simmering for a few additional minutes.

Step 12: Add Optional Cannellini Beans

If using cannellini beans, drain and rinse them thoroughly.

Stir them into the soup during the final 10 minutes of cooking.

Because canned beans are already cooked, they only need enough time to heat through and absorb some of the broth’s flavor.

Step 13: Add Optional Frozen Peas

If using frozen peas, stir them into the soup during the final 3–5 minutes.

Peas cook quickly and can become mushy if simmered too long.

Adding them near the end helps preserve their bright color and tender texture.

Step 14: Remove the Bay Leaf

Once the vegetables are tender, locate and remove the bay leaf.

Discard it before serving.

Step 15: Add Lemon Juice and Parsley

Turn off the heat.

Stir in 1 tablespoon of fresh lemon juice and 2 tablespoons of chopped fresh parsley.

The lemon juice adds brightness, while the parsley provides a fresh herbal finish.

Taste the soup.

Adjust the salt, black pepper, or seasonings as needed.

If the broth tastes too concentrated, add a splash of water or vegetable broth.

Step 16: Serve Warm

Ladle the soup into individual bowls.

Garnish with additional fresh parsley, a pinch of crushed red pepper flakes, or grated Parmesan cheese if desired.

Serve with crusty bread, whole-grain toast, or your favorite crackers.

Enjoy while warm.