Vegetable Soup recipe with Cabbage
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Vegetable Cabbage Soup
This is the most adaptable soup. It’s flavorful, incredibly healthy, and comes together in no time. Leftover pulled pork, shredded chicken, or braised beef would be delicious. Just add it in during the last few minutes of cooking, just to warm it up.
ANY kind of cabbage variety works here, including green, red, savoy, napa, and bok choy. Go for any of these, or even mix them up.
We know how healthy beans are for us. But cabbage is also a powerhouse. It’s packed with vitamins C and K, contains loads of fiber, and is also an inflammatory wonder (especially red cabbage, which BTW will impart a beautiful hue to the finished soup).
To store the soup, let the soup cool entirely before storing it in an airtight container for 3 to 5 days in the fridger. Alternatively you can freeze it for up to 2 months.
Healthy vegetable soup
Cabbage soup definitely doesn’t have to be boring or something you only make on a diet! This vegetable soup with cabbage is savory, overflowing with tender vegetables, and made with real, everyday ingredients that are pretty inexpensive too. You’re going to be pleasantly surprised at just how tasty it is.
This soup happens to be vegetarian as well. Actually, it’s a vegan vegetable soup! But I can tell you that it has loads of fantastic flavors and makes a light yet filling meatless meal that’s low in calories.
Why We Love This Recipe!
- It’s an easy one-pot recipe using everyday ingredients that’s ready in about 45 from start to finish.
- It can be made on the stovetop, in a slow cooker or Instant Pot.
- It’s full of healthy fiber, vitamins, and minerals for a nourishing and delicious soup. Check out the nutrition card below!
- Plus, there’s an option to make it oil-free for a soup that’s heart healthy and virtually fat free.
- And if you have any leftovers, they’re even better the next day!
ingredients you will need for this vegetable soup are:
pantry items:
- Unsalted chicken stock (or vegetable stock) or 5-6 cups of homemade stock
- diced tomatoes
- dried Thyme
- dried oregano
- 1 pinch of red pepper flakes
- olive oil
- tomato paste
vegetables:
- 6 large carrots diced
- 2 ribs of celery diced
- 3 cloves of garlic minced
- 1 medium yellow onion diced
- 6 medium red or yellow potatoes quartered
- ½ head of thinly sliced green cabbage
What is tomato sauce?
- For my UK and Australian readers, tomato sauce is similar to what’s known as passata internationally. Or you can simply use canned crushed tomatoes!
how much does this recipe make:
For this healthy vegetable soup, it makes a lot! The recipe will make enough for 2 nights worth of dinner for my family of 4 and a couple lunches after that! I actually try to plan 2-3 meals like this a week so I do not have too much cooking during busy weeknights. Also, soup tastes better after the first day so plan for that.
You can easily half the recipe if this is too much for you. It will not change a thing.
Directions
To start, place a large pot over medium-high heat and to it, add a few tablespoons of olive oil — or other cooking oil of your choice — followed by the chopped onion, celery and garlic. Cook until slightly softened and fragrant, about 3 to 5 minutes and then add the Italian seasoning, salt, oregano, pepper, garlic powder and onion powder and stir well.
Add the carrots, potatoes, rutabaga and chopped green cabbage, stir and continue cooking for a minute or two, to help develop the flavors.
Now add the canned tomatoes, tomato paste and water. You could also use vegetable broth if you preferred, it would only make your broth that much richer. Watch out for salt levels, though, if you decide to do that. Be sure to choose a broth that is low-sodium!
Bring to a boil while carefully breaking down those whole tomatoes with a large spoon, then reduce the heat to medium-low and cover the pot; simmer gently until the vegetables are tender, about 20 minutes.
Remove from heat and allow your soup to sit for about 10 minutes — it’s way too hot to eat right now, you’d only manage to burn your tongue — then stir in chopped parsley…
Serve without further delay and eat without moderation, to your heart’s content!
Nutrition Facts
2 cups
WHAT TO SERVE WITH CABBAGE SOUP
- Garlic Bread
- Classic Wedge Salad
- Buttermilk Biscuits
- Black Pepper Bacon Biscuits
Top Tips
- Use at least a 5 qt. pot. This recipe uses a whole head of cabbage and needs the extra room. I used a 4 qt here and had to be careful, so fyi!
- Add extra protein. Make this a well balanced recipe by adding in 1 can of drained white beans (cannellini, great northern, or chickpeas), or use 1 1/2 cups fresh cooked.
- Add pasta. For more heartiness, add 8 ounces of cooked pasta such as shells, elbow, macaroni, rotini, fusilli, etc.
- Meal prep. This soup gets better overnight and makes a great meal prep for the week.
- Soak up the juices. Serve with homemade Artisan Bread, Vegan Corn Bread or Naan on the side for dipping in the juices.
- You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
- Add chicken or beef to this cabbage soup recipe if you want more protein, and rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
- If you’re making beef cabbage soup, use ¼ cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
- Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
- Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
- For easy prep, cut up all of the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices!
- If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
- For easier prep, use shredded cabbage and frozen vegetables.
- If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
- This recipe is naturally dairy-free and gluten free (with gluten free broth)!
Substitutions and variations
- This soup is very flexible! Feel free to add what you’ve got in the fridge/need to use up/what’s in season. You could add in some canned beans if you want more protein in here. Try cannellini beans or chickpeas!
- You can sub the frozen corn with fresh corn if you happen to have some or use canned corn.
- Kale would work in place of the spinach, but you will need to add it in a bit sooner since it’ll take a little more time to cook/wilt.
- You could add in some cooked shredded chicken towards the end of cooking if you would like to add some meat. Just let it warm through.
Can You Freeze Cabbage Soup?
Yes, vegan cabbage soup is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Alternatively, freeze larger portions in large freezer ziplock bags. Let thaw before reheating.
How To Reheat?
Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30-second intervals, stirring after each, until warm.
HOW LONG DOES CABBAGE SOUP LAST?
Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. My family will have this for dinner and pack a few lunches, then I’ll freeze whatever is leftover for another day.
HOW TO MAKE CABBAGE SOUP IN THE SLOW COOKER
Add all of the ingredients to the slow cooker and stir together. Set the cooker on low for eight hours, or on high for four hours. The soup is done when the vegetables are soft and your kitchen smells amazing. Pro tip, use a crock pot liner for virtually no clean up!
HOW TO MAKE CABBAGE SOUP IN THE INSTANT POT
Add everything to the instant pot and stir. Lock the lid and set on high for a total time of 10 minutes, then let the pot naturally release, about another 15-20 minutes.
If you want some extra flavor, you can use the saute function for the onion, garlic, and spices before adding the other ingredients, but this is not mandatory.
