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Overhead view of cabbage soup in a serving bowl with a spoon, parsley, and bread on the side.

Cabbage Soup

Author: Marsha McDougal
This delicious Cabbage Soup recipe is veggie-packed, budget-friendly, and super flavorful. It’s absolutely perfect to enjoy all year long!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

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

  1. I like using the Italian-style tomatoes with basil, oregano and garlic added, but fire-roasted tomatoes are another great option.
  2. If you don’t have a small cabbage, you can use half of a large cabbage and save the rest for later.
  3. 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.
  4. 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.

Nutrition

Serving: 1gCalories: 127kcalCarbohydrates: 20gProtein: 3gFat: 5gSodium: 1471mgFiber: 6gSugar: 11g
Course Soup
Cuisine American
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