Cabbage Soup Recipe
Mar 06, 2025
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Cabbage is a nourishing, low-calorie vegetable, packed with flavor. This cabbage soup recipe makes for a perfect light lunch or dinner, and is easy to make.
Ingredients Needed for Cabbage Soup
- Extra-virgin olive oil
- Carrots, chopped
- Yellow onion, diced
- Celery
- Sea salt
- Ground black pepper
- Diced tomatoes
- Vegetable broth
- Garlic cloves, grated
- Yukon Gold potatoes, quartered
- Green cabbage
- Fresh parsley, for garnish
- Cooked chicken, turkey, or sausage (optional)
- Bell peppers, green beans, zucchini, or spinach (optional)
Why You’ll Love This Recipe
Nutrient-Rich: Packed with vegetables, this soup is low in calories but high in vitamins and minerals.
Easy to Prepare: With simple ingredients and straightforward steps, you can whip this up in no time!
Customizable: Feel free to add your favorite veggies or proteins to suit your taste.
Great for Meal Prep: This soup stores well in the fridge or freezer, making it a perfect choice for busy weeks. Freeze it in airtight containers for up to 3 months.
How To Make This Cabbage Soup Recipe
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the carrots, onion, celery, sea salt, and black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
- Add Remaining Ingredients: Stir in the fire-roasted diced tomatoes, vegetable broth, grated garlic, quarter potatoes, and chopped cabbage.
- Simmer: Cover the pot and let the soup simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
- Season and Serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
Enjoy this comforting and healthy cabbage soup as a delicious way to nourish your body!
We love soup because you can double the recipe and easily enjoy it for lunch or dinner throughout the week! If you are looking for more delicious soup ideas give these a try:
Cabbage Soup Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 carrots chopped
- 1 medium yellow onion diced
- 2 celery ribs diced
- 1 1/2 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 14.5oz. can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 4 garlic cloves grated
- 2 Yukon Gold potatoes quartered
- 1 small green cabbage about 1 pound, chopped (approximately 9 cups)
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the carrots, onion, celery, sea salt, and black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
- Add Remaining Ingredients: Stir in the fire-roasted diced tomatoes, vegetable broth, grated garlic, quarter potatoes, and chopped cabbage.
- Simmer: Cover the pot and let the soup simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
- Season and Serve: Taste the soup and adjust the seasoning if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
