Cabbage Soup

Packed with nutritious veggies and bursting with flavour, this easy-to-make Cabbage Soup is filling, comforting and utterly delicious. A light and nourishing soup perfect for this time of year.

This nourishing, meat-less, and vegetable-centric cabbage soup walks the line between light and filling. Perfect to warm you up on a chilly evening, yet light enough to enjoy on repeat.

A cabbage soup may not sound very sexy or romantic, particularly if you associate it with the dreaded cabbage soup diet from years ago. But I assure you, loaded with vegetables and a flavorful broth, this cabbage soup is not only restorative and filling, it is absolutely delicious.

The best past? It’s a weeknight-friendly soup that is easy to throw together, it makes a truckload, and leftovers hold up beautifully for more healthy meals throughout the week.

Ingredients And Notes

I love that this nutrient-packed and tasty cabbage soup is made with very simple ingredients, most of which you likely stock in your pantry.

Here’s what you’ll need to make it:

• Cabbage – You will need one small green cabbage for this recipe, about 2 pounds. We will use the whole head of cabbage which should be about 9 cups. If all you can find is large ones, only use 1/2 (or 3/4) and save the rest for another use.
• Onion and garlic – The classic, aromatic base for many soups.
• Carrots and celery – Two vegetables that are not only necessary to add flavour to the soup, but are delicious alongside the cabbage. I don’t chop them too small so they retain some texture.
• Bell peppers and Zucchini – These extra veggies are optional, but I really like them in this cabbage soup.
• Spices – To make the cabbage soup extra savory and flavorful, I like to add small amounts of a variety of spices. Here I use dried thyme, dried oregano, cumin, ground coriander, and paprika. You certainly don’t need to use them all, or feel free to use any others you prefer. Dried basil, smoked paprika, Italian seasoning, etc, would all be great here. Just be careful not to use too much of any one spice which could overwhelm all the other flavours.
• Low-sodium broth – Some recipes will say water is just fine to use as the liquid for this soup. But cabbage can be pretty bland so I find using chicken broth or vegetable broth makes it a lot more flavourful. As always, if using a store-bought broth, make sure it is low-sodium. Better Than Bullion Vegetable base would also be great here.
• Fire-roasted diced tomatoes – I don’t use fire-roasted tomatoes too often but here they add great complexity and extra flavor to the soup. Muir Glen is my favourite brand for fire-roasted tomatoes and are sold at most well-stocked supermarkets. Regular crushed or diced tomatoes will also work.
• Red or white wine vinegar – To add a little brightness and tang to the soup, I like to add a splash of vinegar to the cabbage soup. Alternatively, you can add a squeeze of lemon juice, if you prefer.
• Salt and pepper – Season the cabbage soup well throughout the cooking phases so it won’t taste bland.
• Fresh parsley – Optional, for garnish and to add a little bit of herbaceousness. Feel free to add the fresh herbs such as cilantro or thyme.

Variations And Substitutions

As written, this is a very economical, satisfying and healthy soup recipe that feeds a crowd. You can stretch the delicious vegetable soup even further with these variations:

• Add more protein: Make the cabbage soup even heartier by adding Italian sausage, bacon, or shredded chicken. Or add plant-based proteins such as tofu, chickpeas, or cooked quinoa.
• Extra veggies: A few chopped buttery yellow potatoes would be delicious cooked in the flavorful broth and make it even more filling. You could also add chopped green beans or peas.
• Add beans: To add more heft to this soup, add a can of drained and rinsed cannellini beans, black beans or any other beans to this cabbage soup.

How To Make Cabbage Soup

Though cabbage is the main ingredient here, there are plenty of other vegetables and flavourful spices in this soup to ensure there is enough variability to every bite.

Here are some visual instructions for the recipe. For full instructions with exact measurements and ingredients scroll down to the printable recipe card below.

In a large pot, sauté the onion, carrots, and celery with a pinch of salt until they begin to soften, about 5 minutes. Add the garlic and spices cook until fragrant, about 1 minute.

Stir in the chopped cabbage, cover, and cook over medium heat for 3 minutes.

Add the fire-roasted tomatoes, zucchini, broth, and a little more salt and pepper to taste.

Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes.

Add the vinegar, stir, and taste the finished soup to see if it needs more seasoning. I almost always need to add another pinch of salt and a generous bit of pepper. Serve hot, garnished with chopped parsley.

Frequently Asked Questions

Serving Suggestions

This is a hearty cabbage soup that is completely satisfying all on its own but some crusty bread, or this wonderful focaccia on the side, is never a bad idea.

Because it is a cabbage soup, I probably would not serve it with a green salad but an avocado salad, or this beet salad, would be fabulous.

Storage And Reheating Suggestions

Leftover cabbage soup is fabulous for days when stored and reheated properly. Here’s what to do:

• To store: Let the soup cool completely then store in an airtight container in the fridge for up to 5 days.
• To freeze: Allow the soup to cool completely, then place in freezer-safe containers and freeze for up to 2 months. These silicone containers are great for freezing soup in smaller portions.
• To reheat: For best results, place the leftover soup in a saucepan and heat over medium-low heat until warmed through.

More Favourite Soup Recipes To Try

***If you give this easy Cabbage Soup recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!