Name: Cabbage Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium yellow onion, chopped; 2 cloves garlic, minced; 3 carrots, peeled and sliced; 2 celery stalks, chopped; 1 small green cabbage, chopped (about 6 cups); 1 zucchini, chopped; 1 14.5-ounce can diced tomatoes with juice; 6 cups low-sodium vegetable broth; 1 tablespoon olive oil; 1 tablespoon tomato paste; 1 tablespoon lemon juice (optional); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon thyme; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley for garnish

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If you’re after a bowl of absolute comfort that’s as nourishing as it is delicious, let me introduce you to my all-time favorite Cabbage Soup. This is the kind of recipe that warms you from the inside out, packed with vibrant vegetables, fragrant herbs, and a flavorful broth that’s both hearty and light. Whether you’re craving a cozy weeknight dinner or looking for a make-ahead meal to fuel your week, this Cabbage Soup delivers every time. It’s vegan, gluten-free, and low in calories, but most importantly, it tastes like pure home.

Ingredients You’ll Need

One of the magical things about Cabbage Soup is how it transforms simple, everyday ingredients into something truly extraordinary. Every element here brings its own special flair, adding up to a medley of colors, textures, and big, bold flavors.

Olive oil: Adds a silky richness and helps soften the vegetables as they cook.
Yellow onion: Brings a mellow sweetness and depth to the base of the soup.
Garlic: Gives a gentle kick and layers in irresistible aroma.
Carrots: Offer subtle sweetness and a splash of color.
Celery: Adds savory crunch and classic soup flavor.
Green cabbage: The hearty star of this dish, lending texture and a mild, earthy flavor.
Zucchini: Rounds out the veggie mix with a tender bite.
Diced tomatoes (with juice): Provide tanginess and a lovely tomato-rich broth.
Low-sodium vegetable broth: The flavorful foundation, keeping things light and healthy.
Tomato paste: Intensifies the tomato flavor and adds richness to the broth.
Dried oregano: Brings a classic Mediterranean note.
Dried basil: Adds fresh, herbal sweetness to the mix.
Thyme: Lends a subtle earthiness that rounds out the herbs.
Paprika: Offers gentle warmth and a hint of smokiness.
Salt and black pepper: Essential for bringing all the flavors together—season to taste!
Lemon juice (optional): Brightens and balances the flavors at the very end.
Chopped fresh parsley (for garnish): Sprinkled on top for a fresh, colorful finish.

How to Make Cabbage Soup

Step 1: Sauté the Onion and Garlic

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until it softens and becomes translucent. Next, stir in the minced garlic and let it cook for about a minute, just until it releases that glorious, mouthwatering aroma. This forms the savory backbone of your Cabbage Soup.

Step 2: Add Carrots and Celery

Toss in the sliced carrots and chopped celery, and cook for another 3 minutes. This extra step gives these veggies a head start, ensuring they’ll be perfectly tender in the finished soup. Their natural sweetness and crunch will beautifully balance the more delicate cabbage and zucchini.

Step 3: Stir in Cabbage and Zucchini

Pile in the chopped cabbage and zucchini, stirring well to combine. Let them cook for about 5 minutes, stirring occasionally. The cabbage will begin to wilt down and mingle with the other vegetables, absorbing all those lovely flavors already in the pot.

Step 4: Build the Broth

Now it’s time to add the diced tomatoes (with their juice), vegetable broth, tomato paste, oregano, basil, thyme, and paprika. Season the pot with salt and black pepper to taste. Give everything a good stir, making sure the tomato paste dissolves and all the vegetables are nicely nestled in the broth.

Step 5: Simmer Until Tender

Bring your Cabbage Soup to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for 25 to 30 minutes, or until all the vegetables are silky and tender but not mushy. This is where the magic happens—the flavors deepen, and the soup takes on that cozy, home-cooked character.

Step 6: Finish and Taste

If you like a little extra brightness, stir in a tablespoon of lemon juice right before serving. Taste the soup and adjust salt and pepper as needed. Ladle the hot, fragrant soup into bowls, and shower each serving with a sprinkle of fresh parsley for that final burst of color and freshness.

How to Serve Cabbage Soup

Garnishes

A classic finish for Cabbage Soup is a generous handful of chopped fresh parsley, adding a pop of green and a lift of flavor. For a little extra flair, try a swirl of olive oil, a pinch of red pepper flakes, or even a spoonful of vegan sour cream if you want to make it feel extra special.

Side Dishes

This soup is wonderfully versatile and pairs beautifully with rustic bread, crunchy crackers, or a side of simple green salad. If you’re feeling cozy, try serving it alongside roasted potatoes or a grilled cheese sandwich for a truly satisfying meal.

Creative Ways to Present

For gatherings, ladle Cabbage Soup into mini mugs or cups for a charming appetizer. If you’re meal-prepping, portion it into mason jars for easy grab-and-go lunches. Or, turn it into a heartier entrée by adding cooked beans, lentils, or shredded chicken right before serving.

Make Ahead and Storage

Storing Leftovers

Cabbage Soup stores like a dream! Once it’s cooled, transfer leftovers to airtight containers and pop them into the fridge. The flavors actually deepen overnight, making tomorrow’s lunch or dinner even better. It will keep well for up to 4 days.

Freezing

This soup is freezer-friendly, too. Simply ladle it into freezer-safe containers or bags (leaving a little space at the top for expansion), and freeze for up to 3 months. Thaw overnight in the fridge or gently on the stove when you’re ready to enjoy it again.

Reheating

To reheat, warm your soup gently on the stovetop over medium heat, stirring now and then. If you’re in a hurry, the microwave works just fine—just cover the bowl loosely and heat in one-minute intervals, stirring between each, until piping hot.

FAQs

Can I add protein to this Cabbage Soup?

Absolutely! Stir in cooked beans, lentils, or shredded chicken during the last few minutes of simmering for a protein boost. White beans or chickpeas work particularly well for a plant-based option.

Is this Cabbage Soup spicy?

As written, this recipe is mild and family-friendly, but you can easily dial up the heat by adding a pinch of red pepper flakes or a dash of hot sauce to the pot.

Can I use different vegetables?

Definitely! Cabbage Soup is wonderfully adaptable—try adding bell peppers, spinach, green beans, or even potatoes to make it your own. Just keep an eye on cooking times so everything stays perfectly tender.

What’s the best type Soup

Green cabbage is classic for this soup, thanks to its mild flavor and sturdy texture. But feel free to experiment with savoy or napa cabbage for a slightly different twist.

How do I make this Cabbage Soup lower in sodium?

Opt for a low-sodium or homemade vegetable broth and be mindful of added salt. You can always season to taste at the end, and herbs and lemon juice will help keep the flavors bright and vibrant.

Final Thoughts

There’s just something so soulful about a steaming bowl of Cabbage Soup, especially when you know it’s packed with goodness and easy to make. I hope you give this recipe a try soon—your kitchen will smell incredible, and your belly will thank you!

Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 23 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

A hearty and healthy vegan cabbage soup packed with fresh vegetables and aromatic herbs. This gluten-free, low-carb soup is perfect for a light yet satisfying meal, simmered to tender perfection and garnished with fresh parsley for a burst of flavor.

Ingredients

Scale

Vegetables

1 medium yellow onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 small green cabbage, chopped (about 6 cups)
1 zucchini, chopped

Liquids and Canned Goods

1 14.5-ounce can diced tomatoes with juice
6 cups low-sodium vegetable broth

Oils and Condiments

1 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon lemon juice (optional)

Spices and Herbs

1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley for garnish

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Root Vegetables: Add the sliced carrots and chopped celery to the pot and cook for 3 more minutes, stirring occasionally to blend the flavors.
Incorporate Cabbage and Zucchini: Stir in the chopped cabbage and zucchini. Continue cooking for 5 minutes, stirring occasionally, until the vegetables start to soften.
Add Liquids and Seasonings: Pour in the diced tomatoes with their juice, vegetable broth, and tomato paste. Add dried oregano, dried basil, thyme, paprika, salt, and black pepper to taste. Stir well to combine all ingredients.
Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender.
Final Touches: If desired, stir in the lemon juice to brighten the flavors. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with the chopped fresh parsley. Serve hot for a nourishing meal.