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.

this recipe!

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.

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.

Cabbage Soup Ingredients

• 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

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.

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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