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Simple to make, this one-pot cabbage soup is full of the good stuff. Warming and hearty and full of natural and healthy ingredients, this delicious vegetable soup is a must-have.
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If you are craving some goodness in your life, this easy cabbage soup recipe is a winner.
Simple and easy to make, it’s wonderfully warming and will keep you feeling full and satisfied. Great to serve as a main meal or as an appetizer, it’s rich in flavor and you can definitely feel great about eating it. And it’s also known as a weight-loss soup or fat-burning soup.
If you love cabbage as much as I do, be sure to check out my sautéed cabbage, red cabbage slaw, and beef and cabbage skillet.
Why you will love this recipe
- Simple ingredients: You just need. few fresh veggies and basic seasonings to make this delicious and healthy cabbage soup.
- Easy to make: Simply chop up the veggies and let everything simmer. All made in one pot, it takes very little effort to make.
- Healthy: Packed full of fresh veggies, this soup is low in calories and fat and packed full of vitamins and minerals.
Ingredients for cabbage soup
- Oil: For cooking.
- Vegetables: Green cabbage, carrots, celery, onion, garlic, and diced tomatoes.
- Stock: I prefer to use a low sodium stock for this recipe and adjust salt as needed. You can use chicken stock, or vegetable stock to make it vegan.
- Seasonings: Thyme, salt, pepper, and parsley for garnish.
How to make the best cabbage soup
- In a large pot, heat oil over medium heat. Add chopped cabbage, carrots, celery, and onion and cook, stirring often, until onion is translucent, about 5 minutes.
- Add diced tomatoes, chicken stock, thyme, salt, and pepper. Bring to a simmer, cover, and reduce heat to low.
- Simmer, stirring occasionally, until all vegetables are tender (40-50 minutes, depending on your preferred consistency).
- Season with salt and pepper to taste and serve warm.
How to store and reheat the soup
This classic cabbage soup recipe is great for meal prep and the recipe is easily doubled so you can make a big batch to enjoy throughout the week or freeze for later.
Refrigerate it: Once you have made it, let it cool completely before transferring it to an airtight container. It will keep well in the fridge for around 4 to 5 days.
Reheat it: You can reheat it gently on the stovetop, or in the microwave for 3 minutes, stirring halfway.
Freeze it: This is a great soup for freezer meals and will keep well for up to 4 – 5 months. Thaw frozen soup in the fridge overnight before reheating.
Recipe Variations
This soup with cabbage is easy to adapt to suit your own tastes.
- Vegan protein: Make it more filling with a plant-based protein like lentils, chickpeas, or beans.
- Meat protein: Stir in some cooked shredded chicken, diced chicken breasts, cooked ground beef, cooked stew meat, ground sausage, or ground turkey.
- Add carbs: You can also add in some diced potatoes and rice for a more filling meal.
- Add more vegetables: You could add green beans, bell peppers, cauliflower, zucchini slices.
- Herbs: Feel free to add in some additional dried herbs like rosemary or oregano. Add in some fresh lemon juice for a zing or add in some chili flakes for a spicer dish.
Health benefits of cabbage
This healthy leafy vegetable is loaded with nutrients, vitamins and minerals, and it has a lot of health benefits.
- It’s packed with nutrients
- Anti-inflammatory
- Improves digestion
- It’s good for your heart
- It can help lower blood pressure and cholesterol levels
- It’s super healthy for you raw, cooked, baked or fermented
Cabbage Soup for Weight Loss
This soup is naturally healthy, full of delicious and fresh vegetables and spices. It’s not only low calorie, low carb, and low fat but it’s also vegan if you make it with vegetable stock. It’s naturally vegetarian, gluten-free, Paleo, Whole30, and keto.
This healthy cabbage soup is also known as Weight Loss Soup, Wonder Soup, Cabbage Diet Soup, Fat Burning Soup, and Detox Cabbage Soup, and for a good reason. If you follow the 7-day cabbage soup diet, you could lose between 5 to 10 pounds.
TIPS FROM NELI’S KITCHEN
Recipe Tips and Notes
- To save time when making the soup, prep your vegetables ahead of time or buy pre-chopped vegetables if you are short on time.
- Add protein: I like to add any leftover protein we have on hand like cooked shredded chicken or ground meat (turkey, beef, or Italian sausage). For a vegan cabbage soup, you can add cannellini beans, kidney beans, lentils, or chickpeas.
- You can add other vegetables like green beans, bell peppers, cauliflower.
- Add carbs: You can also add rice or potatoes if you prefer more carbs in your diet.
- Allow time to simmer the soup well to get the vegetables nice and tender.
- For easy prep, you can cut up all the vegetables and freeze them in a freezer ziplock bag. When you want a warming soup, you can just pull the bag out of the freezer and cook it with stock and spices.
- Make this old-fashioned cabbage soup in a heavy-bottomed pot or Dutch oven. This will distribute the heat more evenly so you are less likely to get hotspots that can burn the bottom.
More Soup Recipes
If you enjoy this easy and healthy recipe for cabbage soup, be sure to try these other delicious soup recipes:
- Instant Pot Potato Soup
- Instant Pot Butternut Squash Soup
- Tarator – Bulgarian Cold Cucumber Soup
- Easy Cauliflower Soup
Cabbage Soup
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INGREDIENTS
- 1 tablespoon oil
- 4 cups chopped green cabbage, about 1/2 large head
- 3 large carrots, peeled and chopped
- 2 ribs celery, finely chopped
- 1 medium onion finely chopped
- 2 garlic cloves, minced
- 15 oz can diced tomatoes
- 4 cups low sodium chicken or vegetable stock
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- Freshly chopped parsley for garnish
INSTRUCTIONS
- In a large pot, heat oil over medium heat. Add chopped cabbage, carrots, celery, onion, and minced garlic, and cook, stirring often, until onion is translucent, about 5 minutes.
- Add diced tomatoes, chicken stock, thyme, salt, and pepper. Bring to a simmer, cover, and reduce heat to low.
- Simmer, stirring occasionally, until all vegetables are tender (40-50 minutes, depending on your preferred consistency).
- Taste and adjust seasoning if necessary. Serve warm.
TIPS & NOTES
- To save time when making the soup, prep your vegetables ahead of time or buy pre-chopped vegetables if you are short on time.
- Add protein: I like to add any leftover protein we have on hand like cooked shredded chicken or ground meat (turkey, beef, or Italian sausage). For a vegan cabbage soup, you can add cannellini beans, kidney beans, lentils, or chickpeas.
- You can add other vegetables like green beans, bell peppers, cauliflower.
- Add carbs: You can also add rice or potatoes if you prefer more carbs in your diet.
- Allow time to simmer the soup well to get the vegetables nice and tender.
- For easy prep, you can cut up all the vegetables and freeze them in a freezer ziplock bag. When you want a warming soup, you can just pull the bag out of the freezer and cook it with stock and spices.
- Make this old-fashioned cabbage soup in a heavy-bottomed pot or Dutch oven. This will distribute the heat more evenly so you are less likely to get hotspots that can burn the bottom.
NUTRITION
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This was a hit! I used hot sausage as my protein. Delicious!!!