A warm, comforting, and easy vegetable soup packed with tender cabbage, carrots, tomatoes, and flavorful seasonings. This simple one-pot recipe is perfect for a light lunch, healthy dinner, or meal prep!
 Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: About 55 minutes
- Servings: 6
 Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 medium zucchini, chopped
- 1 can (14.5 oz / 400g) diced tomatoes
- 6 cups vegetable broth or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- ½ teaspoon red pepper flakes, optional
- 1 tablespoon lemon juice, optional
- Fresh parsley, for garnish
 Instructions
1. Sauté the aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook for 4–5 minutes until they begin to soften.
Add the garlic and cook for another 30 seconds until fragrant.
2. Add the vegetables
Add the chopped cabbage, bell pepper, and zucchini to the pot.
Stir everything together and cook for about 3–4 minutes to allow the vegetables to soften slightly.
3. Add the broth and seasonings
Pour in the vegetable or chicken broth.
Add:
- Diced tomatoes
- Tomato paste
- Paprika
- Oregano
- Thyme
- Black pepper
- Salt
- Red pepper flakes, if using
Stir well until everything is combined.
4. Simmer the soup
Bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 25–30 minutes, or until the cabbage and vegetables are tender.
5. Finish and serve
Taste and adjust the seasoning as needed.
Stir in the lemon juice for a little freshness, if desired.
Ladle the hot cabbage soup into bowls and garnish with fresh parsley.
Serve and enjoy!
 Optional Protein Additions
To make this soup more filling, add:
- 1 pound lean ground beef or ground turkey
- 2 cups cooked shredded chicken
- 1 can drained and rinsed beans
- Cooked lentils
- Chickpeas
For Ground Beef or Turkey
Brown the meat in the soup pot first. Drain excess fat if needed, then continue with the recipe.
 Nut Information
This cabbage soup is naturally nut-free as written.
However, if preparing it for someone with a severe peanut or tree-nut allergy, check labels on:
- Broth or stock
- Canned tomatoes
- Tomato paste
- Seasoning blends
Also avoid cross-contact with nuts during preparation.
 Storage & Meal Prep
Refrigerator
Store cooled soup in an airtight container for up to 4 days.
Freezer
Freeze in individual portions for up to 2–3 months.
Reheating
Reheat gently on the stovetop over medium-low heat or microwave individual portions until hot.
Tip: The flavors often become even better the next day!
 Q&A
Q: Can I make cabbage soup vegetarian?
Yes! Simply use vegetable broth and skip any meat additions.
Q: Can I add potatoes?
Absolutely. Add 1–2 diced potatoes along with the carrots. You may need to simmer the soup a little longer until tender.
Q: Can I make this soup low-carb?
Yes. Skip potatoes, beans, and other higher-carb additions. The basic vegetable version is a lighter, lower-carb option.
Q: Can I use red cabbage?
Yes, although it will change the color of the broth slightly. Green cabbage is the more traditional choice for this soup.
Q: Can I use frozen vegetables?
Yes! Frozen carrots, green beans, or mixed vegetables can be added directly to the soup.
Q: How can I make the soup spicy?
Add extra red pepper flakes, cayenne pepper, or chopped fresh chili.
Q: Can I make this in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Q: Why is my cabbage still crunchy?
It simply needs more cooking time. Continue simmering until the cabbage reaches your preferred tenderness.
Q: Can I make this ahead of time?
Definitely! Cabbage soup is excellent for meal prep because the flavors develop beautifully after sitting overnight.
 Recipe Tips
- Cut the vegetables into similar-sized pieces for even cooking.
- Do not overcook the cabbage if you prefer a little texture.
- Add fresh herbs just before serving for extra flavor.
- A squeeze of lemon juice can brighten the entire soup.
- Add cooked protein to turn this simple soup into a complete meal.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
