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Cabbage Soup

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close up shot of a spoonful of Cabbage Soup
All you need are simple ingredients and this cabbage soup will warm you up on cold days. It’s loaded with veggies and is a comforting and warming dish.
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Table of Contents
  1. Cabbage Soup Ingredients
  2. How to Make This Cabbage Soup Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Cabbage soup is a hearty, satisfying winter dish that’s perfect for those chilly evenings. This simple recipe, handed down from generation to generation, is packed with hearty fresh veggies simmered away to make a flavorful broth.

Fresh cabbage is an underappreciated vegetable that deserves recognition. Comforting and filling, our cabbage rolls and cabbage roll soup are two cozy recipes.

close up overhead shot of a pot of Cabbage Soup

Cabbage Soup Ingredients

Cabbage Soup raw ingredients that are labeled

You’ll need:

  • ½ white onion, diced
  • 1 cup celery, diced
  • 2-3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • ¼ teaspoon crushed red pepper flakes (adjust to taste)
  • ½ head of green cabbage, sliced
  • 1 cup green beans, trimmed and cut into 1-inch sections
  • 1 cup peeled and sliced carrots
  • 1 (15-ounce) can of diced tomatoes (including the juices)
  • 1 (8-ounce) can of tomato paste
  • 8 cups chicken broth
  • 1 zucchini, lightly peeled and sliced

PRO TIP:

We use just ½ head of cabbage as this amount will make a fairly vegetable-heavy soup. You can easily double the recipe and use a whole head of cabbage for a larger batch. 

SUBSTITUTIONS AND ADDITIONS

VEGETABLES: Add any type of vegetables to this easy cabbage soup. Turnips and potatoes are good vegetables to add heartiness to the soup but also add carbohydrates (if used as a diet soup). Turnips and potatoes will take longer to cook.

BEANS: Canned or frozen green beans work great in this vegetable cabbage soup as well.

VEGETARIAN: In place of the chicken broth, you can use vegetable broth to turn this recipe into a vegetarian dish.

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How to Make This Cabbage Soup Recipe

STEP ONE: In a large stockpot over medium heat, saute diced onion and celery with a bit of non-stick cooking spray until softened (about 6 minutes).

Cabbage Soup process shot of onion and celery in a pot

STEP TWO: Add minced garlic, basil, oregano, and crushed red pepper. Saute 1 to 2 minutes more until herbs and garlic are fragrant.

PRO TIP:

The red pepper adds a nice kick to the soup with a mild-medium spice. Add more for a spicy soup or just a couple of flakes for a milder soup.

Cabbage Soup process shot of ingredients added to the pot

STEP THREE: Add sliced cabbage, green beans, carrots, diced tomatoes, tomato paste, and chicken broth. Stir until the tomato paste is evenly combined into the soup.

Cabbage Soup process shot of ingredients added to the pot

STEP FOUR: Bring soup to a simmer, reduce heat, cover, and cook until vegetables have softened, about 20 minutes.

STEP FIVE: Add zucchini to the soup and cook several minutes longer.

PRO TIP:

We add the zucchini in at the very end because it cooks quickly and gets soggy.

Cabbage Soup process shot of zucchini added to the soup

STEP SIX: Stir the soup, season with salt and pepper to taste, and serve.

PRO TIP:

A sprinkle of parmesan cheese on top would make a tangy addition to this hearty soup.

How to Serve

Serve this homemade cabbage soup with crusty bread or a grilled ham and cheese sandwich on the side for a filling meal. When you are feeling under the weather, simmer up a batch of this soup to help you recover.

Storage

IN THE FRIDGE: Refrigerate this delicious soup for up to 6 days in an airtight container.

IN THE FREEZER: Freeze this vegetable soup in a freezer-safe container for up to 3 months.

close up shot of a spoonful of Cabbage Soup

This comforting soup just warms you up from the inside out and is perfect for a cold winter night. It’s an old folk remedy that is often suggested if you are feeling under the weather. Packed with loads of veggies, there’s lots of ways you can customize this easy soup recipe.

FREQUENTLY ASKED QUESTIONS

Can I make cabbage soup in the slow cooker?

You could make this great recipe in the slow cooker on high for 4 to 5 hours or low for 7 to 8 hours.

Can I add other vegetables to this soup?

This is an incredibly adaptable soup recipe. Add turnip or potatoes for two more hearty options.

Can I freeze cabbage soup?

This healing cabbage soup will keep in the freezer in an airtight container for up to three months.

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close up shot of a spoonful of Cabbage Soup

Cabbage Soup

5 from 1 vote
All you need are simple ingredients and this cabbage soup will warm you up on cold days. It’s loaded with veggies and is a comforting and warming dish.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups

Ingredients
  

  • ½ white onion diced
  • 1 cup celery diced
  • 2 to 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • ¼ teaspoon crushed red pepper flakes adjust to taste
  • ½ head green cabbage sliced
  • 1 cup green beans trimmed and cut into 1-inch sections
  • 1 cup carrots peeled and sliced
  • 15 ounces diced tomatoes (including the juices)
  • 8 ounces tomato paste
  • 8 cups chicken broth
  • 1 zucchini lightly peeled and sliced

Instructions
 

  • In a large stockpot over medium heat, saute diced onion and celery with a bit of non-stick cooking spray until softened (about 6 minutes).
  • Add minced garlic, basil, oregano, and crushed red pepper. Saute 1 to 2 minutes more until herbs and garlic are fragrant.
  • Add sliced cabbage, green beans, carrots, diced tomatoes, tomato paste, and chicken broth. Stir until the tomato paste is evenly combined into the soup.
  • Bring soup to a simmer, reduce heat, cover, and cook until vegetables have softened, about 20 minutes.
  • Add zucchini to the soup and cook several minutes longer.
  • Stir the soup, season with salt and pepper to taste, and serve.

Notes

PRO TIP: We use just ½ head of cabbage as this amount will make a fairly vegetable-heavy soup. You can easily double the recipe and use a whole head of cabbage for a larger batch. 
 
PRO TIP: The red pepper adds a nice kick to the soup with a mild-medium spice. Add more for a spicy soup or just a couple of flakes for a milder soup.
 
PRO TIP: We add the zucchini in at the very end because it cooks quickly and gets soggy.
PRO TIP: A sprinkle of parmesan cheese on top would make a tangy addition to this hearty soup.

Nutrition

Sodium: 1125mg | Calcium: 100mg | Vitamin C: 57mg | Vitamin A: 3457IU | Sugar: 9g | Fiber: 5g | Potassium: 876mg | Calories: 81kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 4g | Carbohydrates: 17g | Iron: 3mg
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