Easy Cabbage Soup Recipe

A white bowl of cabbage soup containing cabbage, carrots, celery, and tomatoes, with a spoon in the bowl.

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.

Course Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 185kcal

Author Sherri Hagymas

Equipment

Dutch Oven

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

1. Add red pepper flakes or favorite hot sauce.
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