A hearty, comforting cabbage soup packed with tender cabbage, vegetables, tomatoes, herbs, and a flavorful broth. This version is light but satisfying and works beautifully for a healthy lunch or easy weeknight dinner.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Course: Soup
Cuisine: American-inspired
Difficulty: Easy
Ingredients
For the Soup
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, diced
1 medium green cabbage, about 2 lb (900 g), chopped
1 can (14.5 oz / 411 g) diced tomatoes
2 tablespoons tomato paste
6 cups low-sodium vegetable or chicken broth
1 cup water, if needed
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 bay leaf
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Optional for a Heartier Soup
1 lb (450 g) lean ground beef or ground turkey
1/2 teaspoon Italian seasoning
1/2 cup cooked white beans or kidney beans
Instructions
1. Prepare the Vegetables
Wash and prepare all vegetables.
Chop the cabbage into bite-sized pieces.
Dice the onion and celery, and slice the carrots.
2. Sauté the Aromatics
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add Tomato Paste
Stir in the tomato paste.
Cook for approximately 1 minute, stirring constantly.
This helps deepen the tomato flavor.
4. Add the Cabbage
Add the chopped cabbage.
It may look like a lot at first, but cabbage will shrink considerably as it cooks.
Stir everything together.
5. Add Tomatoes and Broth
Pour in:
Diced tomatoes
Vegetable or chicken broth
Water, if needed
Add:
Oregano
Thyme
Paprika
Black pepper
Salt
Bay leaf
Stir well.
6. Simmer
Bring the soup to a gentle boil.
Reduce the heat to low and cover partially.
Simmer for approximately 30–35 minutes, stirring occasionally.
The soup is ready when the cabbage and carrots are tender but not completely mushy.
7. Finish the Soup
Remove the bay leaf.
Stir in the fresh lemon juice.
Taste and adjust the salt and pepper.
Add fresh parsley just before serving.
8. Serve
Ladle the hot soup into bowls.
Garnish with:
Fresh parsley
Freshly cracked black pepper
A small drizzle of olive oil
Parmesan cheese, optional
Serve warm.
Nutrition Information
Approximate nutrition per serving, without optional meat or cheese:
Calories: 170
Protein: 5 g
Carbohydrates: 27 g
Fat: 6 g
Saturated Fat: 1 g
Fiber: 7 g
Sugar: 11 g
Sodium: 450–550 mg
Nutrition varies depending on the broth and canned tomatoes used.
Nut & Allergen Information
Nuts
This recipe contains no peanuts or tree nuts as written.
Other Potential Allergens
The basic recipe is free from the major common allergens except that some packaged broth may contain ingredients such as:
Soy
Wheat/gluten
Celery
If using Parmesan as a topping, the soup will contain dairy.
Always check packaged broth, canned products, and seasonings if preparing for someone with allergies.
How to Make It Vegan
Use:
Vegetable broth
No Parmesan
No meat
The basic soup is naturally plant-based with these substitutions.
How to Make It High-Protein
Add 1 lb lean ground beef or turkey.
Brown the meat in the pot before adding the vegetables. Drain excess fat if necessary, then continue with the recipe.
You can also add:
White beans
Kidney beans
Chickpeas
Lentils
How to Make It Low-Carb
For a lower-carb version:
Reduce the carrots.
Omit beans.
Use additional cabbage, zucchini, or spinach.
Use a low-carb broth.
Slow Cooker Version
Brown the ground beef first if using it.
Add all ingredients except lemon juice and parsley to a slow cooker.
Cook:
LOW: 6–7 hours
HIGH: 3–4 hours
Add lemon juice and parsley during the final 10 minutes.
Storage
Allow the soup to cool before transferring it to airtight containers.
Refrigerator: 3–4 days
Freezer: Up to 3 months
Freeze in individual portions for easy lunches.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Q: Can I use red cabbage?
Yes, but it will change the color of the broth. Green cabbage gives the most traditional appearance.
Q: Can I add potatoes?
Yes. Add 2 medium diced potatoes with the cabbage and simmer until tender.
Q: Can I use ground beef?
Absolutely. Brown 1 lb of ground beef before adding the vegetables for a heartier version.
Q: Can I use chicken?
Yes. Add shredded cooked chicken near the end of cooking, or use diced raw chicken and make sure it reaches a safe internal temperature.
Q: Can I use frozen vegetables?
Yes. Frozen carrots, green beans, or other vegetables can be added, although fresh cabbage is recommended.
Q: Why does my cabbage soup taste bland?
Cabbage needs enough salt, acidity, and seasoning. Add a little more salt, lemon juice, black pepper, garlic, or herbs.
Q: How do I make the soup thicker?
Simmer uncovered for 10–15 minutes to reduce the broth. You can also blend a small portion of the vegetables and return them to the pot.
Q: Can I make this soup spicy?
Yes. Add red pepper flakes, cayenne pepper, diced jalapeño, or hot sauce.
Q: Is cabbage soup gluten-free?
The basic ingredients are naturally gluten-free, but check your broth, tomato products, and seasonings for gluten-containing ingredients.
Q: Is cabbage soup keto-friendly?
The basic recipe is relatively low in calories and fat but contains carbohydrates from cabbage, carrots, and tomatoes. For a stricter keto version, reduce the carrots and tomatoes and use additional low-carb vegetables.
Q: Can I freeze cabbage soup?
Yes. It freezes very well. If adding potatoes, keep in mind that potatoes can become slightly grainy after freezing.
Q: Can I add beans?
Yes. White beans, kidney beans, chickpeas, or lentils add fiber and make the soup more filling.
Q: Can I add rice?
Yes. Add cooked rice during the final 5–10 minutes. If using uncooked rice, add it earlier and increase the broth as needed.
Q: What can I serve with cabbage soup?
Serve it with whole-grain bread, sourdough, a simple green salad, roasted vegetables, or a small sandwich for 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.
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