This cabbage soup is the kind of easy recipe you'll want to keep in your back pocket all year long. It's packed with hearty vegetables in a simple tomato based broth all simmered together for a lighter one-pot meal.
This is the Best Cabbage Soup
Every January, when I am craving comfort and somewhat of a detox from all the holiday treats, I make this delicious soup.
I make this recipe with standard soup veggies of carrot, celery, onions and garlic and cooks in 30 minutes for a flavorful dinner that I then eat for lunch for a several more days.
I do serve our favorite quick sourdough bread or southern cornbread for my family or when I am not on my soup diet for a little while in January. If you’re a cabbage lover like me, be sure to try this yummy cabbage roll casserole too.
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Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
- Olive oil – for sautéing the vegetables. Swap for avocado oil, butter or canola oil if you’d like.
- Carrots – Use baby carrots or slice full-sized ones.
- Celery – A classic soup addition. Just slice into even pieces.
- Onion – I use a yellow or white onion.
- Garlic – Freshly minced is best but jarred is fine too.
- Vegetable broth – Swap for chicken broth or beef broth if you’re not concerned with a vegetarian or vegan soup.
- Diced tomatoes – Use caned regular diced or fire-roasted tomatoes with the juice.
- Cannellini beans – Drain and rinse in a colander in the sink. Substitute another white bean like great northern beans, navy beans, or even chickpeas.
- Italian seasoning – Make our homemade Italian seasoning easily or a store bought blend. You can swap this for thyme
- Soy sauce – swap for Worcestershire or tamari for a gluten-free version.
- Salt & black pepper – adjust to your liking.
- Green Cabbage – I use one head of cabbage sliced into 2 inch pieces.
Soup Variations to Try
1. Add ¼ teaspoon of red pepper flakes or a few dashes of your favorite hot sauce.
2. For more heartiness, add a second can of beans. Add a pound of cooked ground beef or ground turkey or ground sausage or a mix of ½ pound of two. I have even grated extra firm tofu and added that as an plant-based protein.
3. Add baby spinach or kale the last 15 minutes to let it wilt.
4. Add diced Yukon gold or red potatoes when you add the cabbage.
5. Add cooked rice or other favorite small pasta like orzo, ditalini, macaroni or small shells. You can just add it to your bowl as well. That way it doesn’t get too mushy.
How to Make This Cabbage Soup Recipe
With just a few ingredients, this delicious soup is ready to enjoy in less than an hour.
Step 1: In a dutch oven or large pot, add the olive oil, diced onions, carrots and celery and sauté over medium high heat for 10 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
Step 2: Add the vegetable broth, tomatoes, Italian seasoning, soy sauce, salt and pepper and sliced cabbage. Stir and bring to a boil.
Step 3: Then cover and reduce heat to low and simmer for 30 minutes until carrots and cabbage are tender.
Top with parsley and serve with your favorite bread or crackers.
Storing and Reheating Leftover Soup
Refrigerate: Store in an airtight container for up to 5 days in the refrigerator.
Freeze: This soup is wonderful to freeze for up to 2 months. Once cooled, just place in a freezer safe container.
Reheat: Place in a pot, cover and heat on the stovetop over medium heat until heated through. Or for individual bowls, heat in microwave safe bowls for 1 minute then stir and heat for 30 second intervals.
More Favorites Soup Recipes
If you love this cabbage soup, try one of these light and simple soup recipes next:
- Coconut Curry Soup
- Vegetarian Minestrone Soup
- Easy Vegetable Soup
- or any of these 33 Easy Soup recipes
Easy Cabbage Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 16 baby carrots or 3 regular carrots, sliced
- 4 celery ribs sliced
- 1 medium onion
- 4-5 cloves garlic minced
- 4 cups vegetable broth
- 28 ounces canned diced tomatoes undrained
- 15 ounces cannellini beans drained and rinsed
- 1 tablespoon Italian seasoning
- 1 tablespoon soy sauce
- 1 tablespoon salt
- ½ teaspoon pepper
- 1 head cabbage sliced into 2 inch pieces
Instructions
- In a dutch oven or soup pot, add the olive oil, diced carrots, celery, onions and sauté over medium high heat for 10 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.2 tablespoons olive oil, 16 baby carrots, 4 celery ribs, 1 medium onion, 4-5 cloves garlic
- Add the vegetable broth, tomatoes, Italian seasoning, soy sauce, salt and pepper and sliced cabbage. Stir and bring to a boil.4 cups vegetable broth, 28 ounces canned diced tomatoes, 15 ounces cannellini beans, 1 tablespoon Italian seasoning, 1 tablespoon soy sauce, 1 tablespoon salt, ½ teaspoon pepper, 1 head cabbage
- Then cover and reduce heat to low and simmer for 30 minutes until carrots and cabbage are tender.
Notes
2. Add another can of beans.
3. Add a pound of cooked ground beef or ground turkey or ground sausage or a mix of ½ pound of two.
4. Swap the soy sauce for Worcestershire sauce.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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