Cabbage Soup Recipe
This easy, healthy Cabbage Soup Recipe is a one-pot, low carb, vegetarian comfort food that warms you up on chilly evenings.
A steaming bowl of tender cabbage, fragrant herbs, and vibrant veggies—this soup feels like a hug in a bowl. I first whipped up this cabbage soup on a blustery November afternoon, craving something light yet filling. What makes it unique? It’s high in fiber, rich in vitamin C (about 40 mg per serving), and clocking in under 200 calories—perfect for a cozy dinner or a guilt-free lunch. Honestly, I often serve it alongside crusty whole-grain bread or a simple grilled cheese for a touch of indulgence. You know what? It’s even inspired a mini New Year’s cleanse in my house—no juice fast required!
Why You’ll Love This Recipe
- Ready in about 40 minutes—no marathon cooking sessions
- One pot, one spoon—minimal cleanup
- Vegetarian and low carb, yet surprisingly filling
- Budget-friendly ingredients you’ll find at any grocery store
- High in fiber (4–5 g per bowl) and vitamin C for an immune boost
- Flavor deepens if you make it ahead—perfect for meal prep
- Freezer-friendly portions to save time on busy weeknights
- Customizable heat level—just add red pepper flakes if you like it spicy
- Feels like comfort food without the heaviness
Ingredients
• 1 tbsp extra-virgin olive oil (or avocado oil)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (sub: garlic powder, 1 tsp)
• 2 medium carrots, peeled and diced (≈1 cup)
• 2 ribs celery, diced (≈½ cup)
• 1 small head green cabbage (about 1 lb), cored and thinly sliced
• 1 (14.5 oz) can diced tomatoes, no-salt-added (brand pick: Muir Glen)
• 6 cups low-sodium vegetable broth (brand pick: Imagine Foods)
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 1 tsp smoked paprika (adds a warm depth)
• ½ tsp red pepper flakes (optional, for a little kick)
• Kosher salt and black pepper, to taste
• Juice of ½ lemon (brightens the flavors)
• Chopped fresh parsley or cilantro, for garnish
Tips:
– Look for firm cabbage with crisp leaves—avoid any brown spots.
– Dice veggies uniformly so they cook at the same rate.
– Swap in chicken broth for a non-vegetarian twist, or add a drained can of white beans for extra protein.
Directions
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Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the surface shimmers, toss in the onion and garlic. Sauté until the onion turns translucent and just starts to brown—about 4 minutes.
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Add the carrots and celery. Stir frequently, letting the vegetables soften and mingle for 3–4 minutes. You want a gentle sizzle, not a char—so adjust the heat as needed.
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Slide in the sliced cabbage. It may look like a lot at first, but it wilts quickly. Use tongs or a wooden spoon to fold the greens into the mix until they shrink by about half.
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Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in thyme, smoked paprika, red pepper flakes, salt, and pepper. Bring the liquid to a gentle boil.
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Reduce heat to low, cover partially, and let simmer for 20 minutes. You’ll know it’s ready when carrots pierce easily with a fork and cabbage is tender but not mushy.
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Taste and adjust seasoning—add more salt or a squeeze of lemon juice if it needs brightness. For a richer mouthfeel, swirl in a teaspoon of cold-pressed olive oil right before serving.
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Ladle into bowls, garnish with fresh parsley, and maybe a sprinkle of grated Parmesan if you’re not strictly vegetarian. Serve piping hot.
Servings & Timing
• Makes 6 generous servings
• Prep Time: 15 minutes (chopping’s the main task)
• Cook Time: 25 minutes
• Total Time: 40 minutes
Variations
• Spicy Sausage Twist: Brown 8 oz turkey or chicken sausage before veggies for a protein boost.
• Creamy Coconut: Stir in ½ cup coconut milk at the end for a silky, slightly sweet finish.
• Hearty Potato: Add 1 cup diced red potatoes with the carrots for extra heft.
• Miso-Ginger Upgrade: Dissolve 1 Tbsp white miso paste and ½ tsp grated ginger in the broth before simmering.
• Greens Galore: Swap half the cabbage for chopped kale or Swiss chard for varied texture.
• Cheesy Crunch: Top with sharp cheddar and broil each bowl for 2 minutes—crispy, melty bliss.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe bags or containers; keeps up to 3 months (label with date!).
Reheat: From fridge—microwave on medium power, stirring halfway through. On stovetop—gently simmer covered until steaming. From frozen—thaw overnight in fridge, then reheat as above.
Make-Ahead: The flavor improves if you make it a day in advance—perfect for meal-prep Sundays.
Notes
• I learned that shredding the cabbage too thin can turn it to mush—aim for slices about ¼” thick.
• If your broth tastes flat, don’t be shy with acidity: a little lemon juice or even a splash of apple cider vinegar wakes everything up.
• For extra fiber, toss in a handful of rinsed canned white beans after simmering.
• A pinch of smoked paprika makes a surprising difference—don’t skip it!
• If you prefer a smoother texture, give it a couple pulses with an immersion blender, but leave some chunks for interest.
FAQs
Q: Can I use napa cabbage instead of green cabbage?
A: Absolutely—napa cabbage wilts even faster and adds a sweeter, milder note to the soup.
Q: Is this truly low carb?
A: At roughly 12 g net carbs per serving (depending on your broth), it’s a solid pick for a lower-carb vegetarian meal.
Q: Can I freeze this soup with added potatoes?
A: Yes, but note that diced potatoes may change texture slightly—still tasty, just a bit softer after thawing.
Q: What’s a good protein add-in?
A: A can of rinsed chickpeas or cooked lentils stirred in at the end boosts protein without altering flavor much.
Q: How do I make this gluten-free?
A: It’s naturally gluten-free—just double-check your broth label.
Q: My soup tastes bland—help!
A: Try adding a dash more salt, a squeeze of lemon, or a teaspoon of soy sauce (or tamari) for umami depth.
Q: Can I simmer this in a slow cooker?
A: Yes—cook on low for 4–5 hours or high for 2–3 hours, adding cabbage in the last hour to avoid over-softening.
Q: What’s the best way to reheat leftovers?
A: A gentle stovetop simmer keeps the veggies intact; use medium heat and stir occasionally.
Conclusion
This cabbage soup recipe is the kind of comfort food that never feels too heavy—light on calories, big on flavor, and easy enough for a weeknight dinner. Give it a whirl, and let me know how it turned out in the comments below! If you loved this, you might also enjoy my Tomato Basil Bisque or Instant Pot Lentil Soup—links up above. Happy cooking!
Cabbage Soup Recipe
Ingredients
- 1 tbsp extra-virgin olive oil or avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced (sub: garlic powder, 1 tsp)
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 1 head small green cabbage cored and thinly sliced
- 1 can diced tomatoes no-salt-added
- 6 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika adds a warm depth
- 1/2 tsp red pepper flakes optional, for a little kick
- Kosher salt and black pepper to taste
- Juice of 1/2 lemon brightens the flavors
- Chopped fresh parsley or cilantro for garnish
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté onion and garlic until translucent.
- Add carrots and celery, sauté until they soften. Then add sliced cabbage and wilt it down.
- Pour in diced tomatoes and vegetable broth. Add thyme, paprika, red pepper flakes, salt, and pepper. Bring to a gentle boil.
- Reduce heat, cover, and let simmer for 20 minutes until vegetables are tender.
- Taste and adjust seasoning. Add lemon juice for brightness. Serve hot garnished with parsley.
