Cabbage Soup

This easy Cabbage Soup recipe also referred to as the “cabbage soup diet” simmers chopped vegetables in a tomato broth until perfectly tender. Whip up a batch of this delicious and nutritious comfort food classic soup, for a hearty and satisfying low cost meal or appetizer.

Try my other comforting soup recipes like crockpot chicken noodle soup, Chili’s chicken enchilada soup, slow cooker potato soup and broccoli cheddar soup.


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Old Fashioned Cabbage Soup

I love how this low calorie soup recipe always fills me with traditional home cooking flavors using simple healthy ingredients like cabbage, carrots, celery, garlic and seasonings.

Such a versatile soup recipe that is easy to customize with your favorite ingredients and seasonings.

This is my go to budget friendly winter soup to make which is packed full of fibre that actually tastes great to cozy up to on a cold day.

Cabbage soup in pot with ladle scooping out a serving.

For more warming soup recipes try my lemon chicken orzo soup, Texas Cowboy stew, chicken noodle, taco soup with ground beef and butternut squash soup.

Serve with my amazing homemade white bread, crusty artisan bread, cheddar cheese bagels and Mexican cornbread with my honey butter.

Overhead view of cabbage soup in white pot.

Cabbage Soup Ingredients

Cabbage soup ingredients in bowls and small containers on counter.
  • Olive Oil
  • Garlic Cloves – minced
  • Cabbage – use green or savoy cabbage in the this soup recipe or use you favorite cabbage
  • Carrots – peeled and chopped
  • Celery Stalks – chopped
  • Stewed Tomatoes – 14.5 ounce can of stewed tomatoes, also use a can of diced or crushed tomatoes and fresh tomatoes
  • Salt and Pepper – to taste
  • Water – 7 cups that you can adjust as needed depending on the size of the cabbage used, if you prefer you can also use vegetable broth and my chicken broth
  • Parsley – chopped for an optional fresh garnish

Handy tip: Prepare Cabbage!

Make sure to wash the cabbage thoroughly and remove any tough or wilted outer leaves before chopping. Cut the cabbage into bite sized pieces to ensure even cooking. If you prefer a chunkier soup chop the vegetables in larger pieces. For a smoother texture you can partially blend the soup before serving.

Bite shot of cabbage soup in white bowl.

Substitutions & Variations: Make cabbage soup with meat like hamburger ground beef, beef stew meat, corned beef, shredded chicken or ham and bacon. Substitute or add in chopped vegetables like bell peppers, zucchini and green beans. Add in your favorite fresh herb flavors in the last two minutes of cooking time like dill, thyme and rosemary.

How To Make Cabbage Soup

Step by step images for how to make cabbage soup.
  1. In a large pot,heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for about a minute until fragrant.
  3. Add the chopped cabbage, carrots, and celery to the pot. Sauté for 5-7
    minutes, stirring occasionally, until the vegetables start to soften.
  4. Pour in the can of stewed tomatoes, including their juices. Break up the
    tomatoes with a spoon.
  5. Season with salt and pepper to taste.Remember you can adjust the
    seasoning later, so start with a little and add more if needed.
  6. Pour in the water.The amount of water may vary depending on the size of the cabbage and your preferred soup consistency. You can start with 7 cups and add more later if needed.
  7. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 20-25 minutes, or until the vegetables are tender.
  8. Taste the soup and adjust the seasoning as needed.You can add more salt, pepper, or any other desired seasonings.
  9. Once the soup is ready, ladle it into bowls.
  10. Garnish with a sprinkle of chopped parsley for a fresh and vibrant flavor.

It is a good idea to start seasoning with small amounts of salt and pepper and adjust the seasonings as it simmers to your tastes. I love to add some parmesan cheese to my soup which adds a salty taste so I adjust my soup accordingly.

Overhead view of cabage soup, garnished with fresh parsley in pot.

Storage And Reheating Instructions

Store cooled soup in an airtight container in the fridge for up to 4 days. Cabbage soup tastes even better the next day as they flavors meld together and continue to develop.

Freeze the cooled soup using freezer-safe containers for 2 to 3 months.

Reheat in a pot over a medium heat on the stove stirring until heated through. In a microwave-safe bowl in the microwave using 30 second intervals stirring each time until heated through. You might need to add a splash or water or broth to adjust the consistency as it will thicken as it sits.

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Cabbage soup in white pot.

Cabbage Soup


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  • Author: Sandra Flegg
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings

Description

This easy Cabbage Soup recipe also referred to as the “cabbage soup diet” simmers chopped vegetables in a tomato broth until perfectly tender. Whip up a batch of this delicious and nutritious comfort food classic soup, for a hearty and satisfying low cost meal or appetizer.


Ingredients


Instructions

  1. In a large pot,heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for about a minute until fragrant.
  3. Add the chopped cabbage, carrots, and celery to the pot. Sauté for 5-7
    minutes, stirring occasionally, until the vegetables start to soften.
  4. Pour in the can of stewed tomatoes, including their juices. Break up the
    tomatoes with a spoon.
  5. Season with salt and pepper to taste.Remember you can adjust the
    seasoning later, so start with a little and add more if needed.
  6. Pour in the water.The amount of water may vary depending on the size of the cabbage and your preferred soup consistency. You can start with 7 cups and add more later if needed.
  7. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 20-25 minutes, or until the vegetables are tender.
  8. Taste the soup and adjust the seasoning as needed.You can add more salt, pepper, or any other desired seasonings.
  9. Once the soup is ready, ladle it into bowls.
  10. Garnish with a sprinkle of chopped parsley for a fresh and vibrant flavor.

Notes

Storage and reheating instructions:

Store cooled soup in an airtight container in the fridge for up to 4 days. Cabbage soup tastes even better the next day as they flavors meld together and continue to develop.

Freeze the cooled soup using freezer-safe containers for 2 to 3 months.

Reheat in a pot over a medium heat on the stove stirring until heated through. In a microwave-safe bowl in the microwave using 30 second intervals stirring each time until heated through. You might need to add a splash or water or broth to adjust the consistency as it will thicken as it sits.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: American

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