Fill up your bowl with this healthy Cabbage Vegetable Soup that has a ton of flavor from seasonings and vegetables. Pair it with a crusty bread for a simple, healthy lunch or dinner.
Cabbage vegetable soup may be inspired by a specific diet, but MAN is it tasty! Whether you’re looking to diet or not, you’re going to love this dish. It’s loaded with so much flavor and doesn’t leave you feeling heavy after a meal. If you’re like me, sometimes I just want a light dinner that is low-calorie, low carb or something that isn’t to heavy on my stomach. This is typically what I turn to!
This dish is hearty, healthy and rich in so many good-for-you yummies! Pair it with super duper easy air fryer garlic bread and you’ve got dinner ready in no time. This simple soup is great for busy evenings, or just when you’re craving something healthy and cozy. Such a tasty way to warm your belly on a chilly day!
Why You’ll Love this Recipe
- This delicious veggie soup can easily be made vegan. It is also gluten free and full of healthy vegetables! A great choice for those with dietary restrictions or looking to eat healthier.
- Cabbage vegetable soup only takes about 45 minutes to make. You can get dinner on the table quickly during a busy weeknight.
- Cabbage soup is a budget-friendly meal that makes 6 hearty servings. It’s a delicious recipe that is easy on the wallet.
Ingredients for Vegetable Cabbage Soup
- Olive oil – You can also use avocado oil, vegetable oil, or any other neutral flavored oil that you have on hand.
- Yellow onion – I prefer the flavor of yellow onion in this soup, but you can use white onion if you prefer. You’ll want a medium onion for size.
- Garlic cloves – Freshly minced garlic adds a whole world of flavor to this tasty cabbage vegetable soup.
- Low sodium chicken broth – If you’d like to make this soup vegan or vegetarian, you can use vegetable broth in place of chicken broth.
- Kosher salt – A good dash of salt helps to bring out all of the flavors in this dish.
- Dried thyme – The slight peppery flavor of thyme pairs wonderfully with veggies.
- Dried oregano – Adding a bit of the bold flavor of oregano helps to add some pizzaz to this cabbage soup recipe.
- Dried basil – A little bit of basil is a great addition too!
- Coarse ground black pepper – Coarse black pepper will add a slight kick to the soup, but won’t make it spicy.
- Sliced cabbage – Use green cabbage that is sliced ¼ inch thick so that it cooks thoroughly and evenly.
- Carrots – Peeled and chop the carrots into little circles. You can dice them if you prefer, but I like to leave them chunky. You’ll want medium carrots for size.
- Celery – Thinly slice the celery or dice it well. Make sure the pieces are even so that they cook well.
- Petite diced tomatoes – For a touch of added kick, use diced tomatoes with green chiles. Otherwise, regular diced tomatoes work just fine.
How to Make Cabbage Vegetable Soup
Heat oil in a large Dutch oven or a heavy bottomed pot on the stovetop. Once the oil is heated, add the diced onions and minced garlic. Cook until for 3-5 minutes, until the onions are soft.
Then pour the broth into the pot. Add the salt, pepper, thyme, oregano, basil, cabbage, carrots, celery and tomatoes and stir to combine.
Turn the heat to high and bring the cabbage vegetable soup to a boil. Once boiling, turn the heat to medium-low so that the soup is on a simmer. Then let it simmer for 20-25 minutes, stirring occasionally, until all of the vegetables are soft.
Remove from heat, stir well, then serve immediately.
How to Store Leftover Vegetable Cabbage Soup
Allow leftovers to cool completely before storing. Then transfer to an airtight container.
FRIDGE: Store leftover cabbage vegetable soup in the fridge for up to 4 days.
FREEZER: This soup actually freezes really well too! Store in the freezer for up to 3 months and allow to thaw completely before reheating.
How to Reheat Leftover Cabbage Soup
To reheat, add the soup to a pot on the stove top or place it in the microwave. Heat until thoroughly warmed through.
How can I add protein to Cabbage Soup?
To add more protein to cabbage soup we recommended adding a can of white beans to the soup. Just a heads up this will also add carbs to the soup.
What to Serve with Cabbage Vegetable Soup
A cozy soup like this goes well with so many different sides. You can simply toast some fresh bread with butter, or serve it with fresh garlic bread. Cheesy garlic bread is always a good side dish too.
Is cabbage soup only for a diet?
While the “cabbage soup diet” is a plan that some people choose to follow, this delicious soup can be eaten anytime for any reason! With ingredients like carrots, celery, and cabbages, it is rich in vitamins and essential nutrients since.
Plus, the flavor is delicious and it is incredibly easy to make. So whether you’re on the cabbage soup diet or not, you’ll love this tasty recipe.
Pro Tips for the Best Cabbage Soup Recipe
- Make sure you chop all of the veggies into evenly sized pieces. This will ensure that everything cooks evenly and all the veggies are soft and tender.
- Feel free to change up the seasonings in this easy cabbage soup recipe. You can use fresh herbs instead of dried, add some spice, or anything else you want to use.
- Don’t overcook the cabbage or it can become really slimy and have a weird texture.
This easy cabbage soup recipe is perfect for winter! Pair it with your favorite side for a simple dinner.
More Soup Recipes You’ll Love
- Cheeseburger Soup is the coziest, creamiest soup ever. And the best part — the entire family loves it!
- Make copycat Chicken Gnocchi Soup just like your favorite Italian restaurant. This easy recipe is so tasty!
- Sausage Tortellini Soup is one of my most favorite recipes. Full of flavor and so easy to make.
- Chicken Noodle Soup — the age old classic that everyone should learn how to make!
- 3 Tablespoons olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 8 cups low sodium chicken broth can use vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon coarse ground black pepper
- ½ head cabbage sliced ¼ inch thick (4-5 cups), sliced ¼ inch thick
- 4 large carrots peeled and chopped
- 2 ribs celery sliced thin
- 14.5 ounces petite diced tomatoes (1 can)
- In a large Dutch oven add the olive oil over medium heat then add in the onions and garlic. Cook until the onions are soft, about 3-5 minutes.
- Next add in the broth, salt, pepper, thyme, oregano, basil, cabbage, carrots, celery and tomatoes. Stir until combined.
- Turn heat to high and bring to a boil, turn heat down to medium-low and simmer for 20-25 minutes, stirring occasionally, or until vegetables are soft.
- Pull off heat and serve immediately.