This vibrant vegetable soup combines the sweetness of red bell peppers, the mild earthiness of cabbage, and the gentle bite of carrots in a savory tomato‑herb broth. A fragrant sauté of onion and garlic builds depth, while a spoonful of tomato paste and a sprinkle of Italian herbs lend complexity. As the soup simmers, the vegetables become buttery soft, and the flavors meld into a comforting, nutrient‑rich elixir.
Perfect for both light lunches and heartier dinners, this soup showcases peak spring and summer produce but works year‑round with pantry staples. Its clear, reddish broth offers a warming embrace on cool evenings, yet remains light enough for warmer days when heavy meals feel cumbersome.
Preparation, Cook, and Total Times
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Preparation Time: 15 minutes (washing, chopping, and seasoning)
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Cook Time: 30 minutes (sautéing and simmering)
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Total Time: 45 minutes
Yield
Makes approximately 6 servings (about 1.2 L of soup), suitable for a family meal or meal‑prepping for the week.
Cuisine
International homestyle soup with Mediterranean herb notes, reminiscent of Italian minestrone without the beans or paste, and Central European vegetable broths.
Full List of Ingredients
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1 tbsp vegetable oil
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1 medium onion, finely chopped
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2–3 cloves garlic, minced
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1 large red bell pepper, diced (for sweetness and vibrant color)
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1–2 medium carrots, sliced or diced
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½ small white cabbage (≈300 g), thinly sliced
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1 tbsp tomato paste
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1 tsp dried Italian herb blend (oregano, basil, thyme)
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Salt, to taste
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Freshly ground black pepper, to taste
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1 litre chicken, beef, or vegetable stock
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Optional garnish: fresh parsley, grated Parmesan, or a drizzle of good olive oil
Step‑by‑Step Cooking Directions
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Heat the Oil & Sauté Onion: In a large soup pot over medium heat, warm the oil until shimmering. Add the onion and cook, stirring occasionally, until soft and translucent (5–7 minutes).
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Add Garlic & Bell Pepper: Stir in garlic and bell pepper. Sauté for 2–3 minutes until garlic is fragrant and pepper edges begin to soften.
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Incorporate Carrots & Cabbage: Add carrots and cabbage; toss to coat in the aromatics. Cook 3–4 minutes until they start to wilt.
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Enhance with Tomato Paste & Herbs: Stir in tomato paste and Italian herbs, cooking 1 minute to activate flavors. Season lightly with salt and pepper.
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Pour in Stock & Simmer: Add the stock, scrape up any browned bits from the bottom, and bring to a gentle boil. Reduce to a simmer, cover, and cook for 20 minutes, until vegetables are tender but not mushy.
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Adjust Seasoning & Serve: Taste the broth and adjust salt, pepper, or herbs as needed. Ladle into bowls and garnish.
Nutritional Information (Per Serving, Approximate)
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Calories: 115 kcal
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Total Fat: 3.5 g (Saturated: 0.5 g)
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Sodium: 780 mg (variable by stock)
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Carbohydrates: 17 g (Fiber: 5 g; Sugars: 6 g)
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Protein: 4 g
Origins and Popularity of the Recipe
Vegetable‑forward soups date back millennia, providing economical and nourishing sustenance across cultures. In Mediterranean regions, simple broths enriched with fresh produce and herbs sustained families through lean harvests. Cabbage‑and‑pepper soups became especially popular in Southern Europe, where bell peppers thrived.
Today, the resurgence of plant‑based eating and one‑pot meals has vaulted this soup into modern home kitchens. Food blogs and social media highlight its low cost, ease of customization, and the visual appeal of bright vegetables floating in a clear tomato‑tinged broth.
Reasons Why You’ll Love This Recipe
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Effortless One‑Pot Meal: Minimal cleanup and straightforward steps.
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Bursting with Vegetables: High‑volume, low‑calorie dish that fills you up.
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Flexible Base: Easily add proteins (beans, shredded chicken) or grains (rice, barley).
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Kid‑Friendly: Mild flavors that appeal to younger palates, with hidden nutrition.
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Make‑Ahead & Freezable: Improves in flavor after a day in the fridge; freezes well.
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Budget‑Friendly: Inexpensive ingredients pack maximum flavor and volume.
Health Benefits
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Rich in Fiber: Cabbage, carrots, and bell peppers support digestive health.
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Antioxidant Power: Tomatoes and bell peppers provide vitamins A and C, plus lycopene.
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Low‑Calorie Comfort: Hearty texture without heavy creams or excessive fats.
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Immune Support: Garlic and onion contain compounds known for antimicrobial properties.
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Hydration & Electrolytes: Broth‑based soups help maintain fluid balance.
Serving Suggestions
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Bread Pairings: Rustic sourdough, garlic‑buttered baguette, or cheesy croutons.
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Protein Add‑Ons: Shredded rotisserie chicken, cooked white beans, or diced tofu.
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Salad Accompaniment: Arugula with lemon vinaigrette or a simple tomato‑cucumber salad.
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Cheesy Twist: Melt in grated Parmesan or finish bowls with mozzarella pearls.
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Garnish Ideas: Fresh basil, flat‑leaf parsley, a swirl of basil pesto, or chili oil.
Cooking Tips
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Even Vegetables: Cut all veggies to similar sizes for uniform cooking.
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Control Heat: Sauté at medium to avoid burning garlic, which turns bitter.
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Stock Quality: Use a well‑flavored stock—homemade or high‑quality bouillon enhances depth.
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Avoid Overcooking: Aim for tender‑crisp vegetables to preserve nutrients and texture.
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Layer Flavors: Toast dried herbs briefly in oil before adding liquids for an aromatic boost.
Variations to Try
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Spicy Moroccan: Add cumin, coriander, turmeric, and a pinch of cinnamon; finish with lemon juice.
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Asian‑Style: Replace herbs with ginger, lemongrass, and soy sauce; garnish with cilantro and lime.
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Creamy Finish: Stir in 100 ml coconut milk or a dollop of crème fraîche at the end.
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Grain Addition: Toss in cooked quinoa, orzo, or farro 5 minutes before serving.
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Roasted Vegetable Base: Roast the peppers, carrots, and cabbage first for smoky depth.
Storage & Make‑Ahead Tips
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Refrigeration: Cool completely, then store in an airtight container for up to 4 days.
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Freezing: Portion into freezer‑safe containers; freeze up to 2 months. Thaw overnight in the fridge.
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Reheat: Gently warm on the stove over low heat, adding a splash of water or stock if too thick.
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Advance Prep: Chop vegetables and store in zip‑top bags in the fridge for quick assembly.
Pairing & Presentation Ideas
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Wine Pairing: A crisp dry white (Pinot Grigio) or a light red (Chianti) complements the soup’s brightness.
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Serving Vessels: Present in rustic crocks or bread bowls for a cozy touch.
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Buffet Style: Offer soup alongside small plates of olives, cheeses, and flatbreads for a casual gathering.
Conclusion
This Hearty Cabbage & Bell Pepper Vegetable Soup is both an ode to simple, nourishing cooking and a canvas for culinary creativity. With its straightforward method, pantry‑friendly ingredients, and boundless adaptability, it promises comfort and satisfaction any day of the week. Whether you stick to the classic recipe or experiment with global twists, this soup is destined to become a beloved staple in your kitchen.
Comprehensive FAQ
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Can I use other cabbage varieties?
Yes—Napa or Savoy cabbage work beautifully for a milder flavor and tender texture. -
How can I make it vegan?
Use vegetable stock and omit any cheese garnish; it’s naturally vegan otherwise. -
My soup tastes bland—what can I do?
Boost with a pinch of sugar, a splash of vinegar, or an extra seasoning of salt and pepper. -
Why did my cabbage turn mushy?
Slice too thick or simmer too long—cook just until tender‑crisp (20 minutes). -
Is it safe to reheat multiple times?
For best quality, reheat only what you’ll consume, rather than repeated reheating of the entire batch. -
Can I add potatoes?
Absolutely—diced potatoes add heartiness; add at the same time as carrots. -
How do I prevent the soup from developing a film when refrigerated?
Store in airtight containers; skim any surface film before reheating. -
What spices complement this soup?
Smoked paprika, chili flakes, or za’atar all pair well with the veggies. -
Can I blend part of the soup?
Yes—blend up to half the volume for a creamier texture while still retaining chunks. -
My tomatoes are unripe—can I still use them?
Fresh unripe tomatoes can be added, but add a teaspoon of sugar to counteract acidity. -
How do I thicken a watery broth?
Simmer uncovered to reduce liquid, or stir in a slurry of 1 tsp cornstarch + 2 tbsp water. -
Is this soup kid‑friendly?
Yes—mild flavors and soft vegetables make it appealing to children; serve with breadsticks for fun dipping.