This Best Cabbage Soup recipe is a hearty, healthy, and budget-friendly dish that’s perfect for warming up on chilly days. Packed with fresh vegetables and savory broth, it’s one of those comforting meals that I love to make when I want something filling but still light and wholesome. It’s easy to prepare and even easier to enjoy with a slice of crusty bread or a side salad.
Why You’ll Love This Recipe
I love this soup for so many reasons. It’s low in calories but high in flavor, making it perfect for those who are health-conscious or simply looking for a light meal. The ingredients are simple and usually already in my pantry or fridge. It’s also extremely versatile—I can easily adapt it to what I have on hand or add a protein if I want to make it more substantial. Plus, it stores beautifully, so I can make a big batch and enjoy it all week long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium green cabbage, chopped (about 6 cups)
1 can (14.5 ounces) diced tomatoes, with juice
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1 bay leaf
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
I heat the olive oil in a large pot over medium heat.
I add the chopped onion and sauté for about 3–4 minutes until it becomes translucent.
Then I stir in the garlic, carrots, and celery and cook for another 5 minutes, stirring occasionally.
I add the chopped cabbage to the pot and stir everything together.
I pour in the diced tomatoes with their juice and the vegetable broth.
I season the soup with oregano, basil, thyme, bay leaf, salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, or until the vegetables are tender.
I remove the bay leaf before serving and sprinkle with fresh parsley if I have it on hand.
Servings and timing
This recipe makes about 6 servings. It takes roughly 10 minutes to prepare and 30 minutes to cook, so I usually have it ready in about 40 minutes total.
Variations
I like to switch things up depending on what I’m craving. Sometimes I add a can of white beans or chickpeas for protein. If I’m in the mood for something heartier, I’ll add cooked ground turkey or shredded chicken. For a little heat, I toss in some red pepper flakes. And if I’m low on cabbage, I’ve used kale or spinach as a substitute without any issues.
Storage/Reheating
I store the soup in an airtight container in the fridge for up to 5 days. It also freezes really well—up to 3 months. When I reheat it, I just warm it on the stove over medium heat until hot, or I microwave individual portions for 2–3 minutes, stirring halfway through.
FAQs
How do I make cabbage soup more filling?
I like to add beans, lentils, or a lean protein like chicken or turkey to make it more filling without losing the healthy factor.
Can I use red cabbage instead of green cabbage?
Yes, I can use red cabbage, but the soup will have a different color and slightly different taste. It’s still delicious, though.
Is this cabbage soup low in calories?
Yes, this cabbage soup is naturally low in calories, especially since it’s packed with vegetables and has no cream or heavy fats.
Can I make this in a slow cooker?
Absolutely. I just sauté the onions, garlic, and carrots first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
What can I serve with cabbage soup?
I like to serve it with crusty bread, a side salad, or even a grilled cheese sandwich for a comforting meal.
Conclusion
This Best Cabbage Soup is everything I want in a quick, nourishing dish. It’s warm, filling, and incredibly simple to make. Whether I’m looking for a cozy dinner or a make-ahead lunch, this recipe always hits the spot.
A hearty, healthy, and budget-friendly cabbage soup packed with fresh vegetables and savory broth. It’s perfect for chilly days and easy to adapt with additional proteins or greens.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium green cabbage, chopped (about 6 cups)
1 can (14.5 ounces) diced tomatoes, with juice
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1 bay leaf
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3–4 minutes until translucent.
Stir in the garlic, carrots, and celery and cook for another 5 minutes, stirring occasionally.
Add the chopped cabbage and mix well.
Pour in the diced tomatoes with their juice and the vegetable broth.
Season with oregano, basil, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce the heat and simmer uncovered for 25–30 minutes, until the vegetables are tender.
Remove the bay leaf and garnish with fresh parsley before serving, if desired.
Notes
Add white beans, chickpeas, or shredded chicken for extra protein.
Red pepper flakes can give a little heat.
Substitute kale or spinach if you’re low on cabbage.
Stores well in the fridge for up to 5 days or freezer for 3 months.
