Nothing beats a warm bowl of homemade Cabbage Soup on a chilly evening. I’ve been making this recipe for years, and it never fails to satisfy. With fresh vegetables, fire-roasted tomatoes, and aromatic herbs, this soup delivers incredible flavor while keeping things light and healthy.
Recipe Timing:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Why I Love This Cabbage Soup
I discovered this recipe when I was looking for something nutritious yet comforting. The combination of tender cabbage and savory vegetables creates a satisfying meal. It’s become my go-to when I want something wholesome without spending hours in the kitchen.
The fire-roasted tomatoes add a subtle smoky depth that elevates the entire dish. Combined with dried herbs and a splash of white wine vinegar, every spoonful is packed with flavor. I often make a large batch on Sunday and enjoy it throughout the week.
What Makes This Recipe Special
This isn’t your average cabbage soup. The secret lies in the layering of flavors. Starting with sautéed aromatics creates a flavorful base. The fire-roasted tomatoes bring warmth and complexity. And the white wine vinegar? It brightens everything up beautifully.
I’ve served this to friends who claimed they didn’t like cabbage. They were genuinely surprised by how delicious it turned out. The vegetables stay tender but not mushy. The broth is rich and satisfying without being heavy.
Nutritional Benefits
Cabbage is incredibly nutritious and surprisingly low in calories. It’s rich in vitamins C and K, along with beneficial fiber. The carrots add beta-carotene, while celery provides hydration and minerals.
This soup fits perfectly into various eating styles. It’s naturally vegetarian and can easily be made vegan. With minimal carbs and plenty of vegetables, it supports healthy eating goals. I love that it nourishes my body while satisfying my taste buds.
The fire-roasted tomatoes contribute antioxidants like lycopene. Combined with garlic’s immune-boosting properties, this soup offers more than just comfort. It’s a bowl full of wellness that actually tastes amazing.
Perfect for Meal Prep
I’m always looking for recipes that work well for busy weeks. This cabbage soup checks all the boxes. It reheats beautifully and actually tastes better the next day. The flavors meld together as it sits.
I portion it into individual containers for easy lunches. Sometimes I’ll double the recipe and freeze half for later. It’s incredibly convenient to have homemade soup ready whenever I need it. No more reaching for canned options when time is tight.
Ingredients & Instructions
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that you can find at any grocery store. I keep most of these staples on hand, which makes it easy to whip up whenever the craving hits.
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 Tbsp | Extra virgin adds better flavor |
| Yellow onion | 1, diced | White onion works too |
| Carrots | 2, chopped | Peel before chopping |
| Celery stalks | 3, diced | Include some leaves for extra flavor |
| Garlic | 3 cloves, minced | Fresh is best |
| Dried oregano | 1 tsp | Italian seasoning works as substitute |
| Dried basil | 1 tsp | Adds aromatic sweetness |
| Dried parsley flakes | 1 Tbsp | Fresh parsley can be used instead |
| Sea salt | ½ tsp | Adjust to taste |
| Cabbage | ½ head, chopped | Green cabbage preferred |
| Fire-roasted tomatoes | 2 cans (14.5 oz each) | Don’t drain the cans |
| Vegetable broth | 4 cups | Low-sodium recommended |
| White wine vinegar | 2 Tbsp | Balances the flavors |
| Black pepper | To taste | Freshly ground preferred |
| Fresh parsley | For garnish | Optional but recommended |
Step-by-Step Instructions
Step 1: Prepare Your Vegetables
Start by prepping all your vegetables. I like to get everything chopped and ready before I begin cooking. Dice the onion into small, uniform pieces. Chop the carrots into bite-sized rounds. Cut the celery into similar-sized pieces so everything cooks evenly.
For the cabbage, remove the core and chop it into one-inch pieces. You want pieces large enough to have texture but small enough to eat comfortably. Mince the garlic finely so it distributes throughout the soup.
Pro tip: Prep your vegetables the night before and store them in the refrigerator. This makes weeknight cooking even faster!
Step 2: Sauté the Aromatics
Heat the olive oil in a large dutch oven over medium heat. Once the oil shimmers, add the diced onion, chopped carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally.
You’ll know they’re ready when the onions become translucent and soft. The vegetables should be slightly tender but still have some bite. This step builds the flavor foundation for your entire soup.
Add the minced garlic, dried oregano, dried basil, dried parsley, and sea salt. Stir everything together and cook for another minute. The kitchen will smell absolutely incredible at this point. The garlic should be fragrant but not browned.
Step 3: Add the Cabbage
Add all the chopped cabbage to the pot. It might seem like a lot at first, but it will wilt down significantly. Stir it frequently and cook for 3 to 4 minutes.
The cabbage will begin to soften and reduce in volume. This initial cooking helps develop its flavor. I find that this step prevents the cabbage from being too crunchy in the final soup.
Step 4: Build the Broth
Pour in the vegetable broth, making sure to scrape up any browned bits from the bottom of the pot. Those bits add tremendous flavor. Add both cans of fire-roasted tomatoes with their juice. The liquid from the cans contributes to the broth’s richness.
Stir in the white wine vinegar. This ingredient is key to balancing all the savory flavors. It adds a subtle brightness that makes the soup taste fresh and vibrant.
Step 5: Simmer to Perfection
Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. This allows all the flavors to meld together beautifully.
The cabbage will become perfectly tender while maintaining some texture. The broth develops depth as the vegetables release their natural flavors. Resist the urge to lift the lid too often during this time.
After 20 minutes, taste and adjust the seasoning. Add fresh ground pepper to your preference. I usually add a few generous grinds. If needed, add more salt, but start conservatively.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired. The bright green adds a nice color contrast and fresh flavor.
I love serving this with crusty bread for dipping. Sometimes I add a sprinkle of parmesan cheese on top. The soup is delicious on its own or paired with your favorite sides.
Pro tip: Let the soup rest for 5 minutes before serving. This allows the temperature to settle and the flavors to further develop.
Variations, Storage & FAQs
Recipe Variations to Try
One of the best things about this cabbage soup is its versatility. I’ve experimented with many variations, and they all turn out delicious.
Make It Heartier
For a more substantial meal, add protein to the soup. Cooked shredded chicken works wonderfully. Ground beef or turkey can be browned and added with the broth. White beans or chickpeas add plant-based protein and extra fiber.
I sometimes add Italian sausage for a completely different flavor profile. Brown the sausage first, then proceed with the recipe as written. The result is a robust, satisfying soup.
Customize the Vegetables
Feel free to add more vegetables based on what you have available. Diced bell peppers add sweetness and color. Zucchini blends in seamlessly and adds nutrition. Green beans provide a nice crunch.
Leafy greens like spinach or kale can be stirred in during the last few minutes of cooking. They wilt quickly and add valuable nutrients. I’ve also added frozen corn and peas with great results.
Adjust the Broth
Beef broth creates a richer, more robust flavor if you prefer. Chicken broth works well too and adds depth without overpowering the vegetables. For a lighter version, use half broth and half water.
If you want more heat, add red pepper flakes or use spicy diced tomatoes. A dash of hot sauce at serving time works perfectly too.
What to Serve Alongside
This soup pairs beautifully with many sides. Crusty bread is classic and perfect for soaking up the flavorful broth. Garlic bread adds extra flavor and makes the meal more filling.
A grilled cheese sandwich turns this into a complete comfort meal. I love the combination of hot soup and melted cheese. For a lighter option, serve with a crisp green salad.
Crackers, especially whole grain varieties, provide a nice crunch. They’re great for adding texture without making the meal too heavy. Sometimes I simply enjoy the soup on its own when I want something light.
Storage Instructions
This soup stores exceptionally well, making it perfect for meal prep. Let it cool completely before transferring to storage containers. I use glass containers with tight-fitting lids.
Store in the refrigerator for up to 4 days. The flavors actually improve as it sits. The vegetables absorb more of the broth’s flavor. Each serving tastes even better than the first.
To reheat, warm individual portions in the microwave for 2 to 3 minutes. For larger quantities, reheat gently on the stovetop over medium-low heat. Stir occasionally to ensure even heating.
Freezing Instructions
This cabbage soup freezes beautifully for up to 3 months. Allow it to cool completely first. Pour into freezer-safe containers, leaving about an inch of space at the top for expansion.
I like using freezer bags because they stack efficiently. Label them with the date and contents. To thaw, move the container to the refrigerator overnight. Reheat as directed above.
The texture remains excellent after freezing. The cabbage doesn’t become mushy or lose its appeal. Having homemade soup in the freezer is incredibly convenient for busy days.
Frequently Asked Questions
Can I use a different type of cabbage?
Absolutely! Green cabbage is traditional, but savoy cabbage works wonderfully too. Red cabbage will change the color slightly but tastes delicious. Napa cabbage creates a more delicate texture and milder flavor.
Can I make this in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the aromatics first for better flavor, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
How can I make this soup spicier?
Add red pepper flakes when you add the other spices. Start with ¼ teaspoon and adjust to taste. Cayenne pepper works too. Fresh jalapeños or serrano peppers can be diced and added with the other vegetables.
Is this soup keto-friendly?
Yes, this cabbage soup is naturally low in carbs and fits most keto eating plans. The main carbs come from vegetables, which provide essential nutrients. You can reduce the carrots slightly if you need to lower carbs further.
Can I use fresh tomatoes instead of canned?
You can, though the flavor will be different. Use about 3 cups of diced fresh tomatoes. You may need to add extra broth since fresh tomatoes contain less liquid. The fire-roasted canned tomatoes add a special smoky flavor that’s hard to replicate.
Final Thoughts
This Cabbage Soup has earned a permanent spot in my recipe rotation. It’s healthy, flavorful, and incredibly satisfying. The combination of tender vegetables and savory broth creates comfort in every bowl.
I love how versatile this recipe is. You can customize it based on your preferences or what you have available. It works for casual weeknight dinners or meal prep for the entire week.
The best part? It comes together quickly with minimal effort. You don’t need fancy ingredients or complicated techniques. Just fresh vegetables, good seasoning, and a little time. The result is a homemade soup that rivals anything from a restaurant.
Whether you’re looking for a light dinner, a nutritious lunch, or a cozy meal on a cold day, this cabbage soup delivers. I hope you enjoy making and eating it as much as I do!
Easy Cabbage Soup Recipe
Ingredients
- 2 Tbsp olive oil extra virgin
- 1 yellow onion diced
- 2 carrots chopped
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 Tbsp dried parsley flakes
- ½ tsp sea salt
- ½ head cabbage chopped (green cabbage preferred)
- 2 cans 14.5 oz each fire-roasted tomatoes (undrained)
- 4 cups vegetable broth low-sodium recommended
- 2 Tbsp white wine vinegar
- Black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Prepare Your Vegetables
- Start by prepping all your vegetables. Dice the onion into small, uniform pieces. Chop the carrots into bite-sized rounds. Cut the celery into similar-sized pieces. Remove the core from the cabbage and chop it into one-inch pieces. Mince the garlic finely.
- Sauté the Aromatics
- Heat the olive oil in a large dutch oven over medium heat. Once the oil shimmers, add the diced onion, chopped carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onions become translucent and soft. Add the minced garlic, dried oregano, dried basil, dried parsley, and sea salt. Stir everything together and cook for another minute until fragrant.
- Add the Cabbage
- Add all the chopped cabbage to the pot. Stir it frequently and cook for 3 to 4 minutes. The cabbage will begin to soften and reduce in volume.
- Build the Broth
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add both cans of fire-roasted tomatoes with their juice. Stir in the white wine vinegar.
- Simmer to Perfection
- Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. After 20 minutes, taste and adjust the seasoning. Add fresh ground pepper to your preference.
- Serve and Enjoy
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley if desired. Let the soup rest for 5 minutes before serving.
Notes
Freezing: Freeze for up to 3 months in freezer-safe containers. Leave about an inch of space at the top for expansion. Thaw overnight in the refrigerator.
Variations: Add cooked shredded chicken, ground beef, turkey, white beans, or chickpeas for extra protein. Add bell peppers, zucchini, green beans, spinach, or kale for more vegetables.
Make It Spicier: Add red pepper flakes (start with ¼ tsp) or cayenne pepper when adding other spices.
Slow Cooker Option: Sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Substitutions: Use savoy or red cabbage instead of green. Use beef or chicken broth for a richer flavor. Fresh parsley can replace dried parsley flakes.Claude can make mistakes. Please double-check responses.
