Cabbage Soup is the kind of meal that warms you from the inside out, packing a bounty of vegetables into every spoonful. It’s hearty yet light, and every bite feels like a gentle reminder of how delicious healthy eating can be. This classic recipe is a go-to for busy weeknights, cozy weekends, or any time you’re craving comfort without any heaviness. The vibrant medley of cabbage, carrots, zucchini, and tomatoes shines through in a flavorful broth, making this soup a satisfying staple you’ll want to revisit again and again.
Ingredients You’ll Need
You’ll be amazed by how such a simple lineup of ingredients can create such bold, nourishing flavors in Cabbage Soup. Every vegetable brings its own unique character and color, working together to create a wholesome, crave-worthy bowl.
- Olive oil: Adds richness and helps sauté the aromatics for a flavor base.
- Onion: Chopped onion brings sweetness and depth to the soup.
- Garlic: Fresh garlic adds an aromatic kick that brightens up the whole pot.
- Carrots: Sliced carrots contribute natural sweetness and vibrant color.
- Celery: Adds a subtle, savory crunch and earthy undertone.
- Green cabbage: The star ingredient, chopped for tender texture and mild flavor.
- Zucchini: Adds a delicate, almost creamy bite that absorbs the broth beautifully.
- Diced tomatoes with juice: Canned tomatoes bring tanginess and a touch of acidity.
- Low-sodium vegetable or chicken broth: The liquid base that ties all the flavors together.
- Salt: Enhances and balances all the fresh vegetable flavors.
- Black pepper: Adds just the right amount of gentle heat.
- Dried thyme: Brings a subtle earthiness and herbal aroma.
- Paprika: A touch of warmth and smokiness to round out the flavor.
- Crushed red pepper flakes (optional): For those who like a little kick!
- Fresh parsley: A bright, fresh garnish that lifts the whole bowl at the very end.
How to Make Cabbage Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and let them sizzle for 2 to 3 minutes. You’ll know they’re ready when your kitchen smells amazing and the onions have softened, turning translucent and sweet.
Step 2: Add Carrots and Celery
Toss in the sliced carrots and celery, stirring everything together. Let these vegetables cook for another 5 minutes. This step builds a flavorful foundation, as the veggies start to soften and release their natural sweetness into the oil.
Step 3: Stir in Cabbage and Zucchini
Now it’s time for the cabbage and zucchini. Add them to the pot and cook for about 2 minutes, stirring occasionally. The cabbage will begin to wilt just slightly, and the zucchini will soak up some of that aromatic goodness.
Step 4: Add Tomatoes and Broth
Pour in the can of diced tomatoes, juice and all, then add the broth. Give everything a good stir to combine. At this point, your pot is brimming with color and promise!
Step 5: Season and Simmer
Sprinkle in the salt, black pepper, dried thyme, paprika, and optional crushed red pepper flakes. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. The vegetables will become tender and the flavors will meld into a comforting, savory broth.
Step 6: Finish and Serve
Taste the soup and adjust the seasonings as you like. Just before serving, stir in the fresh parsley for a burst of color and freshness. Ladle your hot Cabbage Soup into bowls and get ready to enjoy!
How to Serve Cabbage Soup
Garnishes
A sprinkle of fresh parsley is classic, but you can also add a swirl of olive oil, a dusting of black pepper, or even a spoonful of grated Parmesan if you’re not keeping it vegan. For a burst of brightness, a squeeze of lemon or a few red pepper flakes can take your Cabbage Soup to the next level.
Side Dishes
Pair your Cabbage Soup with a crusty slice of sourdough, warm whole-grain bread, or a simple green salad for a balanced meal. If you’re after something more substantial, a grilled cheese or a baked potato rounds things out beautifully.
Creative Ways to Present
Serve Cabbage Soup in rustic mugs for a cozy feel, or ladle it into a hollowed-out mini bread boule for a dramatic touch. If you’re hosting, set out a toppings bar with fresh herbs, croutons, and lemon wedges so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Let leftover Cabbage Soup cool to room temperature, then transfer it to an airtight container. Stored in the fridge, it will keep for up to 4 days. In fact, the flavors deepen overnight, making the soup even tastier the next day.
Freezing
Cabbage Soup freezes exceptionally well. Portion it into freezer-safe containers or zip-top bags for easy thawing. It will keep in the freezer for up to 3 months. Just remember to leave a little space at the top of the container, as the soup will expand as it freezes.
Reheating
You can reheat Cabbage Soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, microwave individual portions in a microwave-safe bowl, covered, stirring halfway through for even heating.
FAQs
Can I add protein to Cabbage Soup?
Absolutely! Stir in cooked beans for a plant-based protein boost, or add some shredded rotisserie chicken if you don’t need the soup to be vegan. Both options make Cabbage Soup even more satisfying and filling.
Is Cabbage Soup good for meal prep?
Yes, it’s fantastic for meal prep. The flavors improve as it sits, and it keeps well in both the fridge and freezer. Make a big batch on the weekend and enjoy healthy, homemade lunches all week long.
What are the best vegetables to add or swap?
Feel free to get creative! Bell peppers, green beans, spinach, or kale all work beautifully in Cabbage Soup. Just keep the proportions similar so the soup stays hearty but not overcrowded.
How do I make Cabbage Soup spicier?
If you like a little heat, increase the amount of crushed red pepper flakes or stir in a chopped jalapeño with the onions and garlic. You can also add a splash of hot sauce to your bowl just before serving.
Can I use purple cabbage instead of green?
Yes, you can substitute purple cabbage for green. It’ll give the soup a stunning color and a slightly earthier flavor. Just be aware that the broth may take on a pinkish hue!
Final Thoughts
There’s truly nothing like a big, steaming bowl of Cabbage Soup to make you feel nourished and satisfied. Whether you’re new to homemade soup or a seasoned pro, this recipe is sure to become a favorite in your kitchen. Give it a try — I can’t wait for you to experience just how comforting and delicious Cabbage Soup can be!
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Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A hearty and healthy vegan cabbage soup packed with fresh vegetables and flavorful herbs. This easy-to-make recipe is perfect for a light lunch or dinner, featuring nutrient-dense ingredients that support detox and weight loss goals. It’s gluten-free, low in calories, and tastes even better the next day.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1/2 head green cabbage, chopped
- 1 zucchini, chopped
Liquids
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups low-sodium vegetable or chicken broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
- Add root vegetables: Stir in the sliced carrots and celery. Cook for another 5 minutes, allowing the vegetables to start softening.
- Add cabbage and zucchini: Mix in the chopped cabbage and zucchini, cooking for an additional 2 minutes to combine flavors and slightly wilt the greens.
- Combine liquids and seasonings: Pour in the diced tomatoes with their juice and the low-sodium broth. Season the soup with salt, black pepper, dried thyme, paprika, and red pepper flakes if using. Stir well.
- Simmer: Bring the soup to a boil, then reduce heat and let it simmer uncovered for 25 to 30 minutes, or until all vegetables are tender.
- Adjust and finish: Taste the soup and adjust seasoning as needed. Stir in chopped fresh parsley just before serving to add a burst of freshness.
Notes
- This soup stores well and develops deeper flavors when reheated the next day.
- For extra protein, add cooked beans such as cannellini or chickpeas, or shredded cooked chicken if not vegan.
- Use low-sodium broth to better control salt levels.
- You can omit red pepper flakes for a milder flavor.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 95
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
