This hearty cabbage soup is the perfect cozy bowl for chilly nights. Packed with tender cabbage, sweet carrots, aromatic onions, and a rich tomato-vegetable broth, it’s simple, nourishing, and budget-friendly. Light yet filling, it makes a wonderful weeknight dinner or make-ahead lunch that reheats beautifully.
Ingredients
- 1 medium head green cabbage, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz / 410 g) diced tomatoes, with juice
- 6 cups (1.4 L) vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for 3–4 minutes, stirring often, until the onion is soft and translucent but not browned.
- Stir in the sliced carrots and chopped celery. Cook for another 4–5 minutes until they begin to soften.
- Add the chopped cabbage, canned diced tomatoes with their juice, and vegetable broth. Sprinkle in the dried thyme and dried oregano, then season with salt and pepper.
- Stir well, increase the heat, and bring the soup to a gentle boil.
- Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 30–40 minutes, or until the cabbage and vegetables are very tender and the flavors have melded.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Variation
- Add 1–2 cups of cooked beans (such as white beans or chickpeas) during the last 10 minutes of simmering for extra protein and heartiness.
- Stir in 1/2–3/4 cup of small pasta or barley and cook until tender for a more substantial, stew-like soup.
- For a lightly smoky version, add 1/2 teaspoon smoked paprika or a pinch of red pepper flakes, and finish with a squeeze of lemon for brightness.
Cooking Notes
- Cut the cabbage into bite-sized pieces so it cooks evenly and is easy to eat in a spoonful.
- Simmer gently rather than at a rapid boil to keep the vegetables tender and prevent them from breaking down too much.
- If you like a slightly thicker broth, mash a few of the vegetables against the side of the pot near the end of cooking.
Serving Suggestions
- Serve with crusty bread, baguette slices, or garlic toast to soak up the flavorful broth.
- Top each bowl with extra fresh herbs like dill, parsley, or chives, and a drizzle of olive oil for richness.
- Pair with a simple green salad or grilled cheese sandwich for a complete, comforting meal.
Tips
- Prep all your vegetables before you start cooking so the soup comes together smoothly and quickly.
- Taste the broth after simmering and adjust seasoning slowly broth reduces and can become saltier over time.
- Make a big batch and freeze in individual portions for easy lunches; it keeps well in the freezer for up to 3 months.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 4 g
- Sodium: 520 mg (approx.)
Frequently Asked Questions
- Can I make this cabbage soup ahead of time?
Yes. It actually tastes even better the next day as the flavors develop. Store in an airtight container in the fridge for up to 4 days. - Does this soup freeze well?
Yes. Let it cool completely, then freeze in freezer-safe containers or bags for up to 3 months. Thaw in the fridge and reheat gently on the stove. - Can I add meat to this recipe?
You can. Brown some ground turkey, chicken, or lean beef at the beginning with the onions, or stir in cooked shredded chicken near the end. - How can I make the soup more filling without adding meat?
Add beans, lentils, potatoes, or whole grains like barley, farro, or brown rice to boost fiber and make it more satisfying.
Conclusion
This hearty cabbage soup is everything you want in a cozy, one-pot meal: simple to make, full of vegetables, and deeply comforting. With a light tomato base and tender cabbage, it’s satisfying without being heavy, perfect for weeknights or meal prep. Customize it with beans, grains, or extra veggies and enjoy a warm, nourishing bowl any time.
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Cabbage Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Vegetarian, Dairy-Free, Gluten-Free (if broth is gluten-free)
Description
This hearty cabbage soup is the perfect cozy bowl for chilly nights. Packed with tender cabbage, sweet carrots, aromatic onions, and a rich tomato-vegetable broth, it’s simple, nourishing, and budget-friendly. Light yet filling, it makes a wonderful weeknight dinner or make-ahead lunch that reheats beautifully.
Ingredients
Scale
- 1 medium head green cabbage, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz / 410 g) diced tomatoes, with juice
- 6 cups (1.4 L) vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for 3–4 minutes, stirring often, until the onion is soft and translucent but not browned.
- Stir in the sliced carrots and chopped celery. Cook for another 4–5 minutes until they begin to soften.
- Add the chopped cabbage, canned diced tomatoes with their juice, and vegetable broth. Sprinkle in the dried thyme and dried oregano, then season with salt and pepper.
- Stir well, increase the heat, and bring the soup to a gentle boil.
- Once boiling, reduce the heat to low, cover partially, and let the soup simmer for 30–40 minutes, or until the cabbage and vegetables are very tender and the flavors have melded.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- Use low-sodium vegetable broth if you want more control over the salt level.
- The soup thickens as it sits; add a splash of water or broth when reheating if you prefer it brothier.
- This recipe is very forgiving feel free to adjust the vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, European-inspired
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 150
- Sugar: 7 g (approx.)
- Sodium: 520 mg (approx., will vary by broth and added salt)
- Fat: 6 g (approx.)
- Saturated Fat: 1 g (approx.)
- Unsaturated Fat: 5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 22 g (approx.)
- Fiber: 6 g (approx.)
- Protein: 4 g (approx.)
- Cholesterol: 0 mg
Keywords: cabbage soup, vegetable soup, healthy soup, vegan cabbage soup, weeknight dinner, budget friendly