Easy Cabbage Soup

Cabbage Soup is a delightful vegetable soup that’s a breeze to make. With a medley of cabbage, zucchini, green beans, and carrots in a flavorful tomato broth, this healthy meal is both hearty and filling. The best part? 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 delicious collection. This vegetable soup is full of tasty fresh vegetables, and cabbage is the star of the show. All are soaked in a tomato broth and seasoned with Italian herbs. There is certainly no lack of flavor in this soup! It is perfect for vegans, but it will even fill up the bellies of meat-eaters with all its fiber and vitamins. However, you can always add some meat or beans if you need to.

Cabbage by itself is an underrated veggie, that actually is very healthy, high in fiber, Vitamin C, and great if you are watching your calorie intake. It does not overpower this recipe, in contrast, it adds a layer of sweetness and great texture. 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 cooking the dish itself is also easy.

This healthy cabbage soup is incredibly tasty, with lots of health benefits from all the veggies. The broth is light and flavorful, while the veggies are tender, but not mushy. I like the chewiness of the cabbage, wand the softness of the other veggies.

What’s more, this healthy soup is not so healthy that the kids will refuse to eat it. My kids love it. Give them a sandwich or bread to dip in, and they will have a full meal. Actually, sometimes I add some beans, rice, or pasta to it to make it heartier. I like to serve it in bread bowls, they are easy to make and taste incredible.

Why you will love this recipe

• Very healthy: So full of vitamins, low in calories, and fills you up.
• The kids love it: Don’t tell them it is healthy and they will eat it up.
• Versatile: Add or remove what you like without changing the whole recipe.
• Cheap and easy: With just a handful of pantry ingredients, you can make this easy.

What you’ll need to make this easy cabbage soup

Special items:

• Dutch oven – This is all you need for cooking everything. 
• Wooden spoon – For stirring.

Ingredients:

• Tomato paste – Use a high-quality brand that you love.
• Diced tomatoes –They add texture and also tanginess to the broth. Make sure you use high-quality canned diced tomatoes that are not too acidic. We recommend San Marzano tomatoes. Fire-roasted tomatoes are a great alternative. Also, replace it with tomato sauce if you don’t have any on hand.
• Cabbage – I recommend green cabbage, chopped into one- or two-inch chunks.
• Celery – Just two or three chopped zucchini is all you need.
• Zucchini – A small, chopped zucchini will do.
• Carrots – I use medium to large carrots, peeled and chopped, or baby carrots.
• Green beans – Make sure you rinse, trim, and cut them in half.
• Vegetable broth – Sometimes I also use low-sodium organic chicken broth.
• Olive oil – Using high-quality extra-virgin olive oil is best.
• Onion – A small diced yellow onion is what I use.
• Garlic – Freshly minced garlic cloves provide the best flavor and texture.
• Italian seasoning – I use my own homemade Italian seasoning for this recipe. Try it!
• Thyme – For that extra bit of sweet and herby taste.
• Salt – Kosher salt has a clean and fresh flavor without any bitter aftertaste.
• Pepper – Grind your own black peppercorn for incredible taste.

How do you make cabbage soup?

1. Sauté: First, place a large pot or Dutch oven over medium-high heat. Heat olive oil and saute the onions and garlic until the onions turn translucent.
2. Boil and simmer: Next, stir in the tomato paste for about a few minutes, then, add in the remaining ingredients, including the fresh cabbage. After that, stir and bring the mixture to a boil. Reduce to medium heat and simmer for about 30 minutes. Also, taste and adjust for salt and pepper.
3. Serve: Finally, when the veggies are tender, turn off the heat. Stir in some lemon juice. Then, serve while hot.

Expert tip

What are the different kinds of cabbage?

Although there are more than 400 kinds of cabbage, there are only four common types of cabbage in the United States. They include green, red (or purple), savoy, and napa. Green cabbage is the most common and looks like iceberg lettuce. It is round and green (obviously), but the inside is almost white. When it is raw, the texture is rubbery and tastes peppery. 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.

Red (or purple) cabbage is a strange one. It has something called anthocyanin, which gives it a beautiful color that turns blue when it is cooked with anything alkaline. Since almost all tap water is alkaline, you will want to add a teaspoon of something acidic to prevent this. Lemon juice, wine, or vinegar will work. This cabbage is not as tender and a little more peppery, but other than that, it is almost the same as green cabbage. 

Savoy cabbage is a sweet and tender cabbage with ruffly leaves. The wrinkled head is popular for its light and pliable leaves, which are good for making stuffed cabbage or cabbage rolls. It comes from Italy and is a little more expensive than the others. Napa cabbage is a Chinese variety that is often called Chinese cabbage. It resembles romaine lettuce with long frilly leaves and an oblong head. It is mild, sweet, and soft.

Recipe variations:

• Add more veggies: This vegan cabbage soup si full of veggies. Since it is so versatile, you can also add broccoli, bell peppers, leafy greens, and starchy vegetables.
• Flavorful broth: Make the soup more flavorful 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 like 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: In case you do not want to keep this soup vegetarian, brown some ground beef from the start, and after that continue to follow the recipe. Also, adding rotisserie chicken is an easy option to increase the protein in this great soup.
• Make it in the slow cooker: Simply 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:

This soup can be served as an appetizer, side dish, snack, or meal. Here are some ideas.

• Serve it topped with a dollop of sour cream or creme frache.
• Add some shredded parmesan or fontina cheese on top.
• Also, during summertime, top it with some freshly grilled corn for extra flavor.
• Sprinkling freshly chopped herbs on top is a good idea as well.
• A squeeze of lemon juice or lime juice will balance the sweetness from the tomatoes.
• Serve this soup with some sandwiches to dip. My TikTok viral chopped Italian sandwiches are perfect for this.
• Sprinkle some croutons or crackers to add heartiness to your soup.
• Another way to soak up the delicious tomato juices full of Italian herbs is with my savory cheesy homemade bread sticks. They are very easy to make and take minutes to make.
• Add it to a smaller bowl and serve it as a starter.
• For extra flavor, top it with chopped jalapenos, avocado, and a drizzle of hot sauce.
• To increase the protein intake, serve it with grilled chicken.

Frequently asked questions

How does cabbage soup help you lose weight?

According to the experts, although eating this soup can help you lose weight because it has fewer calories, more fiber, and a lot of great vitamins, it is a short-term diet plan, to say the least. In other words, you cannot live on cabbage soup alone. The diet centered around cabbage soup has fewer than a thousand calories, which is unhealthy for the average person, cannot sustain anyone long-term, and will not help you lose weight the healthy way. You are warned not to exercise while on this diet because the number of calories does not allow it. This soup is just an appetizer, light lunch, or side dish.

How do you select the best cabbage?

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. Also, if the leaves start separating 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 does not have any you like, go to another or return tomorrow.

How do I know if my cabbage is spoiled?

First, make sure you store your cabbage correctly. 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 or two days), check to ensure it has no soft or discolored leaves or weird smells. It should also not have any wilting, blemishes, or bruising.

What is the best way to chop cabbage for this recipe?

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.

Why does cabbage soup make you lose weight?

It can probably cause you to lose weight just for the fact that this dish is lower in calories, to begin with. If you expend more energy than you take in, then, you could lose weight in the process. However, experts have warned against this diet fad. This is for the reason that the program, which instructs people to limit their intake of other food except for this, has short-term results and is not healthy.

While in a week, you could lose weight by strictly adhering to the cabbage soup diet. But after some time when your body has readjusted, then, you could gain all the weight back as fast as you lost it. Remember that the key to a healthy weight loss is a balanced diet partnered with exercise. And this dish lacks much of the protein needed to sustain energy for exercising and to build muscles. Hence, I recommend consulting with a licensed nutritionist for all weight-loss related questions.

How to store:

• Refrigerate: Refrigerate leftover soup in a sealed jar or container 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 fridge for the best results.
• Reheating: Pour in a saucepan and reheat over medium-low for two or three minutes.

More healthy soup recipes:

Recipe tips:

• This is not a diet plan. This is a recipe. I am not suggesting you eat this soup to lose weight.
• Keep an eye on your more miniature vegetables to make sure they do not get overcooked.
• Add the leafy greens at the end of the cooking time because they cook quickly.
• To get the best cabbage, choose one that is small but heavy and without blemishes or tears. The leaves should still be connected to the stem, and there should be no wetness or decay.
• Do not be averse to going to more than one store or returning the next day to get the best head of cabbage.
• Before using cabbage, check for strange smells, soft spots, and blemishes to ensure it has not gone bad.