🥣 Quick & Hearty Vegetarian Cabbage and Tomato Soup

A nourishing, budget-friendly soup that transforms humble cabbage into a savory, tangy meal in just 30 minutes.

3 tbsp Pure olive oil
1/2 Yellow onion, chopped
2 cloves Garlic, minced
2 quarts (8 cups) Water
4 tsp Powdered bouillon (use Vegetable bouillon to keep it strictly vegetarian/vegan)
1 tsp Salt (or to taste)
1/2 tsp Ground black pepper
1/2 large head Green cabbage (core removed, roughly sliced)
1 can (14.5 oz) Italian-style stewed tomatoes (drained and diced)

Sauté the Aromatics: In a large, heavy-bottomed stockpot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
Create the Broth: Pour in the 2 quarts of water. Stir in the bouillon powder, salt, and pepper. Turn the heat to high and bring the liquid to a rolling boil.
Softened Cabbage: Once boiling, add the sliced cabbage to the pot. Reduce the heat to medium-low and let it simmer for 10 minutes. This allows the cabbage to wilt and begin tenderizing.
The Tomato Finish: Stir in the diced stewed tomatoes. Bring the soup back up to a gentle boil, then lower the heat and simmer for another 15–30 minutes. Stir frequently to ensure the flavors meld perfectly.
Serve: Ladle into deep bowls and serve piping hot.

For Extra Softness: If you prefer your cabbage “melt-in-your-mouth” soft, soak the raw cabbage slices in cold water for 15 minutes before adding them to the pot.
Boost the Protein: To make this even heartier, follow the “Add-ins” tip and stir in some ground turkey or pre-cooked white beans (like Cannellini) during the final simmer.
The “Day Two” Rule: As you noted, this soup is actually better the next day! It’s the perfect recipe for meal prepping Sunday lunch.