If you’re a soup and veggie lover like me, then this Cabbage Soup recipe should definitely be in your soup rotation! It’s a veggie-packed soup made with budget-friendly cabbage and a super flavorful broth. The broth gets infused with sautéed veggies and spices, then all of that goodness soaks into the tender cabbage. It’s a warm and cozy soup recipe that’s delicious all year long!
I grew up eating cabbage a lot so I’m already a huge fan. I love making sautéed cabbage as a side dish or turning it into a meal like this smoked sausage and cabbage skillet! And even though I love cabbage, I was still blown away by how flavorful this soup was and honestly…I couldn’t stop eating it! The cabbage just adapts so well to all of the spices and flavors in the pot. This is one soup recipe you’ll definitely want to make again and again!
Cabbage Soup Ingredients
- Green Cabbage: Cabbage is the star of this recipe, so I like using a lot of it! I try to find a small cabbage that weighs between 1-2 lbs. If your cabbage is on the larger side, just use ½ of the cabbage and save the rest for another recipe!
- Vegetables: A classic combination of onion, celery, and carrots adds so much depth to the soup. I also like adding in a green bell pepper for extra flavor!
- Diced Tomatoes: I like using diced tomatoes made with basil, oregano, and garlic, but fire-roasted tomatoes are also a great option.
- Vegetable Broth: A good quality vegetable broth, like better than bouillion vegetable base, is what I use. I also like the Kettle & Fire brand.
- Seasoning: To season the soup I use a mix of dried oregano, smoked paprika, salt, and black pepper. I’ve tested a few different combinations and this is my favorite!
How To Make Cabbage Soup
The full measurements are listed in the recipe card below, but here's a quick overview:
Sauté the vegetables: Sauté the onion, carrots, celery, bell pepper, and garlic in a large dutch oven or soup pot.
Mix in the spices: Add the spices to the pot and mix in with the vegetables.
Add the cabbage: Now add the chopped cabbage to the pot and cook for another minute or two.
Add the tomatoes and broth: Stir in the diced tomatoes and vegetable broth.
Simmer the soup: Bring the soup up to a boil, then lower the heat and simmer.
Serve and enjoy: Once the soup is done, taste and another pinch of salt or black pepper, if needed, and stir in fresh chopped parsley (optional)!
Easy Variations
- Add some beans: If you want to bulk up this cabbage vegetable soup a little bit more, you can easily add in a can of white beans, like cannellini beans, great northern beans, or chickpeas.
- Load up the vegetables: Of course you can always add more vegetables to this soup if you want. Diced potatoes, green beans, lima beans, zucchini, and kale are all great options.
- Make it hearty: If you want to make this a meaty soup that’s a little more filling, you can also add cooked ground beef, ground turkey, Italian sausage, or shredded baked chicken breast.
Serve with a side salad, fresh crusty bread or homemade garlic bread and enjoy!
Cabbage Soup
Equipment
Ingredients
- 1 yellow onion
- 2 medium carrots
- 2 celery ribs
- 1 green bell pepper
- 2 garlic cloves
- 1 small green cabbage (about 1-2 lbs.)
- 2 Tablespoons extra virgin olive oil
- 1 ½ teaspoons dried oregano
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 14.5 oz. can diced tomatoes*
- 6 cups vegetable broth
- ¼ cup chopped fresh parsley (optional)
- salt and pepper to taste
Instructions
- Prep all of the vegetables. Dice the onion, slice the carrots, slice the celery, dice the green bell pepper, and mince the garlic. Then rinse and chop the cabbage.
- In a dutch oven or large soup pot, add the olive oil and heat the pot over medium heat. Add the onion, carrots, celery, and bell pepper. Sauté for 5 minutes stirring occasionally. Then add the garlic and sauté for an additional 30 seconds.
- Add the dried oregano, salt, smoked paprika, and ground black pepper. Stir the seasoning in with the veggies.
- Now add the chopped cabbage. Stir and cook the cabbage for 2 minutes.
- Next add the diced tomatoes with the juices and pour in the broth. Stir everything together and cover with a lid. Bring the pot up to a boil, then lower the heat to medium-low and simmer the soup for 25 minutes or until the cabbage is tender to your liking.
- Turn the heat off and give the soup a taste. Add another pinch of salt or black pepper if needed. Serve with fresh chopped parsley (optional) and crusty bread. Enjoy!
Notes
- I like using the Italian-style tomatoes with basil, oregano and garlic added, but fire-roasted tomatoes are another great option.
- If you don’t have a small cabbage, you can use half of a large cabbage and save the rest for later.
- Storage: Let the soup cool, then store in an airtight container in the refrigerator for up to 4 days. I love having some soup leftover to enjoy the next day.
- Freeze for later: This soup is also perfect for freezing. Let the soup cool, then divide into smaller portions and transfer to freezer-safe bags or containers. I like using these souper-cube trays. Freeze for up to 3 months.
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