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Cabbage Soup

by Katerina

4.81 from 21 votes

May 04, 2020, Updated Jan 17, 2024

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Enjoy a bowl of warmth and nourishment with this easy homemade Cabbage Soup recipe, packed with a medley of vegetables and spices simmered to flavorful perfection for a light yet hearty meal.

There’s a lot to love about this Cabbage Soup! It’s a rainbow of fresh, crunchy veggies cooked in a tasty herbed tomato broth. It is a mix of fantastic flavors and textures, making it a comforting yet light meal option. If the thought of cabbage soup conjures up images of just boiled cabbage in your mind, prepare to be surprised! This soup is not only super delicious but also a breeze to whip up.

Why I Love This Cabbage Soup

• Delicious: This soup is a blend of fresh vegetables and spices combined in a seasoned and tasty broth.
• Customizable: Feel free to toss in your favorite veggies or proteins, adjust the spices to your liking, and experiment with additional herbs.
• Easy: With minimal prep, this cabbage soup is a dream for anyone wanting a quick meal.
• Wholesome: Every bowl is a serving of veggies packed with vitamins and nutrients.

Ingredients You’ll Need

• Extra Virgin Olive Oil: Used to sauté the veggies and to flavor the soup.
• Vegetables: Onions, garlic, bell peppers, carrots, cabbage, zucchini, and broccoli florets.
• Seasonings: Salt, Ground Black Pepper, & Italian Seasoning.
• Fresh Parsley
• Tomato Paste and Fire Roasted Tomatoes: They add a rich, tangy base.
• Low Sodium Vegetable Broth: You could also use chicken broth.
• Bay Leaves: You’ll need two bay leaves for an extra layer of flavor.

How to Make Cabbage Soup

1. Prep and Saute: Heat the oil in a soup pot. Add onions and cook them for a minute, then, stir in the bell peppers, carrots, salt, and pepper, and cook for 2 minutes.
2. Add Cabbage: Add garlic and parsley. Stir in the cabbage and cook for 4 minutes.
3. Tomatoes: Add the tomato paste and stir in the roasted tomatoes and Italian seasoning.
4. Boil: Stir in the broth and add bay leaves. Increase heat to High and bring it to a boil. Lower the heat to a steady simmer and continue to cook for 7 minutes.
5. Vegetables: Stir in the zucchini slices and broccoli florets and cook for 5 more minutes.
6. Serve: Remove the pot from the heat. Taste for seasonings and adjust accordingly. Serve.

Serving Suggestions

I enjoy my cabbage soup with a loaf of skillet olive bread to dip into that fire-roasted tomato broth. To keep it light, try my cloud bread with this soup. You could pair your soup with a fresh, crisp green goddess salad or this crunchy kale quinoa salad. These grilled vegetables with halloumi are a flavorful side that adds a delicious, charred flavor.

How to Store Leftovers

Let the cabbage soup cool down to room temperature. Then, store it in an airtight container and keep in the fridge for 4 to 5 days or freeze it for 2 to 3 months.

More Cabbage Recipes

• Fried Cabbage with Bacon
• Red Cabbage and Carrot Slaw
• Classic Southern Coleslaw
• Cabbage Cucumber Salad
• Macedonian Cabbage Rolls
• Corned Beef and Cabbage

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4.81 from 21 votes

Cabbage Soup

by Katerina | Diethood

This flavorful Cabbage Soup combines various veggies simmered in a rich tomato broth, striking a seamless balance between hearty, nutritious, and still delicious!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Ingredients 

1x2x3x

• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 small yellow onion,, diced
• ▢ 1 small green bell pepper,, cut into cubes
• ▢ 1 small orange bell pepper,, cut into cubes
• ▢ 1 large carrot,, cut into thin coins
• ▢ ¾ teaspoon salt,, add more or less (or to taste)
• ▢ ½ teaspoon fresh ground black pepper
• ▢ 3 cloves garlic,, minced
• ▢ ¼ cup chopped fresh parsley
• ▢ 5 cups chopped cabbage,, about 1/2 head of a cabbage
• ▢ 2 tablespoons tomato paste
• ▢ 14.5 ounces canned fire-roasted tomatoes,, undrained
• ▢ 1 teaspoon Italian seasoning
• ▢ 6 to 8 cups low sodium vegetable broth,, you can also use chicken broth or beef broth
• ▢ 2 bay leaves
• ▢ 1 small zucchini,, sliced and cut into half moons
• ▢ 2 cups broccoli florets

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Instructions 

• Heat the olive oil in a Dutch oven or a large soup pot over medium-high heat. Add the onions to the heated oil and cook for 1 minute.
• Stir in the bell peppers, carrots, salt, and pepper, and cook for 2 minutes. Add garlic and parsley, and cook for 15 seconds. Stir in the cabbage and cook for 4 minutes or until starting to wilt.
• Add the tomato paste and stir until combined. Stir in the fire-roasted tomatoes and Italian seasoning.
• Stir in the broth and add the bay leaves; increase the heat to High and bring to a boil. Lower the heat to a steady simmer and continue to cook for 7 minutes.
• Stir in the zucchini slices and broccoli florets; cook for 5 more minutes.
• Remove from heat. Taste for seasonings and adjust accordingly.
• Remove bay leaves and discard. Ladle the soup into bowls and serve.

Equipment

• Measuring Cups and Spoons
• Chef Knife
• Dutch Oven

Notes

• Veggies: Switch up the veggies or add more. You could also toss in diced potatoes for a hearty touch. Frozen veggies work just fine.
• Protein Boost: Add variations like diced ham, bacon, or shredded chicken.
• Plant-Based Protein: Include rinsed kidney beans, cannellini beans, or chickpeas for a meatless protein option.
• Pasta Addition: Make it filling with a handful of orzo or ditalini pasta.
• Spice: A sprinkle of red pepper flakes or extra herbs like rosemary or thyme can elevate the flavor.

Nutrition

Calories: 76kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 324mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1926IU | Vitamin C: 69mg | Calcium: 61mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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