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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
- 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.
- Add Cabbage: Add garlic and parsley. Stir in the cabbage and cook for 4 minutes.
- Tomatoes: Add the tomato paste and stir in the roasted tomatoes and Italian seasoning.
- 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.
- Vegetables: Stir in the zucchini slices and broccoli florets and cook for 5 more minutes.
- Serve: Remove the pot from the heat. Taste for seasonings and adjust accordingly. Serve.
Recipe Tips And Variations
- Vegetable Variations: Feel free to substitute or add any of your favorite veggies into the mix. For a chunkier texture, consider adding diced potatoes.
- Add Protein: Consider adding diced ham, chopped bacon, shredded chicken, or Italian sausage.
- Meatless Protein: Stir in some canned kidney beans, cannellini beans, or chickpeas. Rinse and drain before using.
- Pasta: Make your soup heartier and throw in some pasta! Orzo or ditalini can be excellent choices.
- Spice It Up: Introduce red pepper flakes for an extra kick, or try it with additional herbs like rosemary or thyme.
- More Herbs: For more intense flavor, use additional fresh herbs like oregano, basil, rosemary, and thyme.
- Frozen Vegetables: You don’t have to use all fresh veggies, feel free to use frozen, instead.
- Vegan Option: This is a great vegan dinner option as long as you use vegetable broth instead of chicken or beef.
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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Cabbage Soup
Ingredients
- 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
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.
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
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.
This recipe provides the base for a wonderful and filling soup. I took your suggestion and added a little bit of mild sausage. I also used chicken broth with some roasted chicken better than bouillon and replaced the diced tomato with a can of rotel for a little bit of a kick and it turned out delicious. I love being able to grab something so filling as a healthy for lunch that’s easy to make during meal prep for the week. Love your site and all the recipes I’m discovering!
Can you tell me how many calories instead of acal
What is considered a serving
1-1/2 cups.
Katerina, thank you ‼️
Make this often! Throw in whatever veggies I have. Always turns out great!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
Really great recipe! I added extra tomatoe paste. Tasty great thank you
Thank YOU! I’m very glad you enjoyed it! 🙂
Can I use bag Cole slaw… I have on hand
Yes, that definitely works.
A lot of chopping but turned out really great. Wonderful flavor. Will last many meals. Even freezing half of it. Super healthy.
I’m very glad you enjoyed it! Thank YOU! 🙂
Can you freeze this soup?
Tried this soup years ago and it really worked. Going to try it again. 😊😊
That’s great! I hope you’ll love it! 🙂
Happy New year 2022
I am trying this soup tonight for the first time. My body is so ready for a healthy soup I cannot wait until it’s finished! Thank you for sharing this recipe.