Quick Summary
Cabbage Soup- This healthy cabbage soup is made with onion, carrots, celery, tomatoes, cabbage, and herbs. It’s filling, satisfying, and easy to make! You only need one pot!
It’s soup season and I am HERE for it! I love cozying up to a big bowl of piping hot soup!
Today, I am sharing my Cabbage Soup recipe and I think you are going to LOVE it! I know, I know, cabbage soup doesn’t sound that exciting, BUT this is one of my favorite vegetable soup recipes.
Don’t worry, we aren’t doing a cabbage soup diet around here, I just eat this cabbage soup because it is nutritious, delicious, and always hits the spot. It is the soup I turn to when I want to feel good! It is hearty and oh so satisfying!
The cabbage is the star of the soup, but there are lots of other vegetables and herbs in the pot to give the soup amazing flavor!
I like to serve the soup with crusty bread, it is the perfect meal for a cold, winter day!
Ingredients
Simple ingredients come together in one pot to create an amazing meal!
- Olive oil– a splash for sautéing the veggies!
- Vegetables– there are lots of veggies in this soup! Cabbage, onion, red bell pepper, carrots, and celery! I use half of a head of green cabbage, about 5 cups chopped.
- Garlic– always garlic!
- Dried herbs– bay leaf, thyme, basil, and oregano. We always have these in our spice cabinet!
- Tomatoes– I use diced fire roasted tomatoes for the best flavor!
- Vegetable broth– use your favorite brand.
- Lemon juice– fresh lemon juice really brightens up the soup!
- Fresh parsley– for garnish and color!
How to Make Cabbage Soup
Who’s ready to make this healthy, one pot meal? Let’s do it!
- In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, carrots, and celery. Cook, stirring occasionally, until vegetables are tender.
- Add the garlic, bay leaf, thyme, basil, oregano, salt, and pepper. Cook for 1 minute.
- Add the cabbage and cook until the cabbage is tender, stirring frequently. This should take about 5 minutes.
- Add the tomatoes and vegetable broth. Turn the heat to low and simmer for about 10 minutes or until the vegetables are soft.
- Stir in the lemon juice and fresh parsley. Taste and season with salt and pepper, if necessary. Remove the bay leaf. Ladle the soup into bowls and serve warm.
Soup Variations
If you want to play around with the recipe, here are a few ideas!
- Mix up the vegetables! Potatoes, sweet potatoes, zucchini, green beans, and peas are all good options.
- Add white beans, chickpeas, or red beans.
- If you want to add meat, sausage, pancetta, bacon, or chicken are good options.
- Give the soup a spicy kick by adding crushed red pepper flakes or a pinch of cayenne pepper.
- Finish the soup with Parmesan cheese.
Serving Suggestions
A big bowl of cabbage can be a meal, but if you want to add some sides, here are some suggestions!
How to Store
Store leftover cabbage soup in the refrigerator for up to 4 days. I think the flavors get better as it sits so this is a great recipe to make in advance.
Cabbage soup also freezes well. Allow the soup to cool completely; transfer to a freezer container and freeze for up to 3 months.
Reheat in the microwave or on the stovetop!
More Soup Recipes
Find all of our soup recipes HERE!
Cabbage Soup
Cabbage Soup- This healthy cabbage soup is made with onion, carrots, celery, tomatoes, cabbage, and herbs. It’s filling, satisfying, and easy to make! You only need one pot!
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeds removed and chopped
- 2 carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cabbage, chopped (about 5 cups)
- 28 ounces diced fire roasted tomatoes
- 5 cups vegetable broth
- 1-2 tablespoons lemon juice
- Chopped fresh parsley, for garnish
In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, carrots, and celery. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Add the garlic, bay leaf, thyme, basil, oregano, salt, and pepper. Cook for 1 minute.
Add the cabbage and cook until the cabbage is tender, stirring frequently. This should take about 5 minutes.
Add the tomatoes and vegetable broth. Turn the heat to low and simmer for about 10 minutes or until the vegetables are soft.
Stir in the lemon juice and fresh parsley. Taste and season with salt and pepper, if necessary. Remove the bay leaf. Ladle the soup into bowls and serve warm.
Calories: 127kcal, Carbohydrates: 19g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1103mg, Potassium: 283mg, Fiber: 4g, Sugar: 10g, Vitamin A: 5052IU, Vitamin C: 60mg, Calcium: 93mg, Iron: 2mg
Have you tried this recipe?
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