Easy Cabbage Soup – One Pot
Anytime I crave a wholesome meal that is also comforting, I make this healthy cabbage soup. A one-pot wonder meal that is loaded with nutritious veggies and is bursting with flavors and vitamins. This delightful vegetable soup is a breeze to make. It’s ready in just 45 minutes, making it a perfect choice for a quick and healthy dinner.
This is another must-try cabbage recipe from my extensive collection of delicious dishes. This vegetable soup is packed with fresh, tasty vegetables, with cabbage taking center stage. Cabbage, by itself, is an underrated vegetable that is actually very healthy, high in fiber, Vitamin C, and great for those watching their calorie intake. It does not overpower this recipe; in contrast, it adds a layer of sweetness and great texture.
Table of contents
With a medley of cabbage, zucchini, green beans, and carrots in a flavorful tomato broth seasoned with Italian herbs, this healthy meal is both hearty and filling. There is certainly no lack of flavor in this light soup! It is perfect for vegans, but it will also satisfy the bellies of meat-eaters with its fiber and vitamins. However, you can always add some meat or beans if needed.
I like making this easy recipe when I have a surplus of fresh produce at home. Not only are the ingredients easy to find, but the dish itself is also easy to cook. This healthy cabbage soup is delicious, offering numerous health benefits due to its abundance of vegetables. The broth is light and flavorful, while the veggies are tender, but not mushy. I like the chewiness of the cabbage and the softness of the other veggies, and I enjoy serving it in bread bowls.
Why you will love this recipe
- Very healthy: So full of vitamins, low in calories, and fills you up. These types of nutritious meals instantly make me feel good; they lift my mood knowing how many nutrients my body is getting.
- One-pot meal: This easy soup recipe is ideal for those days when you’re feeling under the weather. It’s a fuss-free recipe that is all done in one pot, so bonus points for having almost no dishes to clean.
- Versatile: I add or remove ingredients as needed without altering the entire recipe. I usually use what I have on hand, and often when I need to clean out the fridge and use the veggies I have, I make this one-pot meal.
- Cheap and easy: With just a handful of pantry ingredients and some fresh vegetables, you can make this dish in no time.
What you will need
- Tomato-based ingredients – I use tomato paste to add a tangy flavor, and diced tomatoes to add texture and also tanginess to the broth. Ensure you use high-quality, canned diced tomatoes that are not overly acidic. We recommend San Marzano tomatoes. Fire-roasted tomatoes are a great alternative.
- Veggies – I recommend green cabbage, chopped into one- or two-inch chunks. I also add a small chopped zucchini, two celery sticks, a medium carrot, and green beans.
- Vegetable broth – I also sometimes use low-sodium, organic chicken broth.
- Olive oil – Using high-quality extra-virgin olive oil is best.
- Aromatics and seasoning – I add a small diced yellow onion, garlic, my own homemade Italian seasoning, dried thyme, salt, and pepper.
How to make
Sauté: First, I place a large pot or Dutch oven over medium-high heat. I heat olive oil and saute the onions and garlic until the onions turn translucent. Next, I stir in the tomato paste for a few minutes.
Boil: Then, I add in the remaining ingredients, including the fresh cabbage. After that, stir and bring the mixture to a boil.
Simmer: I reduce the heat to medium and simmer for about 30 minutes. Also, I taste and adjust the seasoning with salt and pepper.
Serve: Finally, when the veggies are tender, I turn off the heat. Stir in some lemon juice. Then, I serve it while it’s hot.
Expert tip
Best cabbage for cabbage soup
For this recipe, I recommend using green cabbage, the most common type, which resembles iceberg lettuce. It is round and green (obviously), but the inside is almost white. When it is raw, the texture is rubbery and has a peppery taste. But once it is cooked, it is softer and sweeter. This is the one I use in this recipe for coleslaw, casserole, and cabbage rolls.
More tips to consider
- If you decide to add spinach, add it at the end of the cooking time, as it cooks quickly.
- To select the best cabbage, choose one that is small but heavy and free from blemishes or tears. The leaves should still be connected to the stem, and there should be no wetness or decay.
- Before using cabbage, check for unusual smells, soft spots, and blemishes to ensure it has not spoiled.
- If the diced tomatoes you are using are too acidic, I suggest adding a touch of honey or sugar to the soup.
Recipe variations:
- Add more veggies: This vegan cabbage soup is packed with a variety of vegetables. Since it is so versatile, you can also add broccoli, bell peppers, leafy greens, and starchy vegetables.
- Flavorful broth: Enhance the soup’s flavor by using beef broth, chicken broth, or chicken stock. Also, stir in a tablespoon of soy sauce or Worcestershire sauce.
- Fresh herbs: Another option is to add more fresh herbs, such as chopped parsley, basil, or oregano.
- Seasoning: Make it spicier by stirring in red pepper flakes, chili powder, or cayenne pepper.
- Vegetarian protein option: Stir in drained and rinsed black beans, white beans, or pinto beans. As an alternative, add chickpeas or lentils.
- Meat: If you prefer a non-vegetarian version, brown some ground beef from the start, and then follow the recipe as usual. Additionally, adding a rotisserie chicken is a simple way to boost the protein content in this delicious soup.
- Make it in the slow cooker: Add all the ingredients to the slow cooker. Then, cover the pot and set it on high to cook for 4 to 5 hours, or on low for 8 hours. You can check out the full crockpot version of this delicious cabbage soup.
- Make it in the Instant Pot: Make this easy cabbage soup recipe in the Instant Pot.
Serving suggestions:
I grew up in Eastern Europe, where cabbage soup is very popular, and usually enjoyed with a big dollop of sour cream, or crème fraîche. To be a bit fancier, now I add some shredded Parmesan or fontina cheese on top. Sprinkling freshly chopped herbs on top is also a good idea, and a squeeze of lemon juice or lime juice will balance the sweetness from the tomatoes.
Additionally, during the summertime, top it with some freshly grilled corn for an extra flavor boost. For lunch or dinner, I serve this wholesome soup with some sandwiches; my TikTok viral chopped Italian sandwiches are perfect for this. Another way to soak up the delicious tomato juices full of Italian herbs is with my savory, cheesy homemade breadsticks, or sprinkle some croutons or crackers to add heartiness to your soup. To increase the protein intake, I top it with grilled chicken.
How to store:
- Refrigerate: Store leftover soup in a sealed jar or container in the refrigerator for up to a week.
- Freezing: You can also freeze for up to three months in a freezer-safe container.
- Defrost: Thaw overnight in the refrigerator for optimal results.
- Reheating: Pour into a saucepan and reheat over medium-low for two or three minutes.
Frequently asked questions
According to experts, although eating this soup can help you lose weight because it contains fewer calories, more fiber, and numerous vitamins, it is a short-term diet plan at best. In other words, you cannot live on cabbage soup alone. The diet centered around cabbage soup has fewer than 1,000 calories, which is an unhealthy amount for the average person and cannot be sustained long-term, making it unlikely to help you lose weight healthily. You are advised not to exercise while on this diet, as the calorie count does not permit it. This soup can be served as an appetizer, a light lunch, or a side dish.
To get the best cabbage, you want one that is heavy for its size and compact, with a solid feel. They should have crispy leaves that are packed tightly without tears and blemishes. The stem should be dry and fresh with no decay or wetness. Additionally, if the leaves start to separate from the stem, it is a sign of old age. Do not be afraid (or too lazy) to go to more than one store. If your usual grocery store or farmers’ market doesn’t have any you like, consider visiting another or returning tomorrow.
Start by removing any outer leaves that are tough, loose, or wilted. Then, rinse and dry with paper towels. Place the cabbage on a cutting board and cut it in half vertically through the core. Now, cut into the core at an angle on each side to create a wedge shape. Push the knife tip into the cuts to loosen it and pull it out. After, cut your half into quarters, then cut the quarters into eighths. Finally, chop those into one-inch squares.
First, ensure that you store your cabbage properly. When you bring it home, keep it whole and store it, unrinsed, in the crisper drawer in a plastic bag. If cut, wrap it tightly in plastic and store it in a bag or airtight container in the crisper. Once you are ready to use it (within one to two days), check to ensure it has no soft or discolored leaves or unusual odors. It should also not have any wilting, blemishes, or bruising.
More healthy soup recipes:
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One-Pot Cabbage Soup
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 14.5 ounces can diced tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Italian seasoning herbs
- 1/2 teaspoon black pepper or to taste
- 1/2 head cabbage chopped into 1-2 inches chunks
- 3 carrots peeled and chopped
- 1 small zucchini chopped
- 2 stalks celery chopped
- 8 ounces green beans trimmed and halved
- 8 cups vegetable broth or low sodium chicken broth
Instructions
- Add the olive oil to a large pot or Dutch oven over medium heat. Once it starts simmering, add the onion and garlic, and cook until the onions are translucent, about 3-4 minutes.
- Add tomato paste, stir, and cook for 1 minute.
- Incorporate the remaining ingredients along with the broth.
- Bring to a boil, then reduce the heat to low-medium and simmer for 30 minutes, or until the vegetables are tender.
- Serve hot.
Video
Notes
Best cabbage for cabbage soup
For this recipe, I recommend using green cabbage, the most common type, which resembles iceberg lettuce. It is round and green (obviously), but the inside is almost white. When it is raw, the texture is rubbery and has a peppery taste. But once it is cooked, it is softer and sweeter. This is the one I use in this recipe for coleslaw, casserole, and cabbage rolls.More tips to consider
- If you decide to add spinach, add it at the end of the cooking time, as it cooks quickly.
- To select the best cabbage, choose one that is small but heavy and free from blemishes or tears. The leaves should still be connected to the stem, and there should be no wetness or decay.
- Before using cabbage, check for unusual smells, soft spots, and blemishes to ensure it has not spoiled.
- If the diced tomatoes you are using are too acidic, I suggest adding a touch of honey or sugar to the soup.