Delicious (and Healthy!) Cabbage Soup

This cabbage soup is packed with vibrant vegetables and flavors and blends comfort and nutrition to make a wholesome meal.

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Cabbage soup is so classic. It doesn’t get as much attention as tomato soup or chicken noodle, but that’s because it doesn’t translate well to a can. For SHAME, cabbage soup!

I think it also comes down to people’s impressions of cabbage. People may think it’s stinky and boring but just you try it in THIS soup. It is delicious and healthy and comforting and all those things you want from a soup, no matter the season.

It features a combination of cabbage, aromatic vegetables, and savory broth to create a harmonious base that you can customize to suit your taste buds. So hit up the nearest produce section and get ready to make this cabbage soup!

Why You Will Love This Recipe

This vegetable soup can be enjoyed on its own or with crusty bread on the side.
This meal is totally inexpensive and super easy to make with just a few ingredients.
This cabbage soup is healthy, comforting, and the perfect dish when it gets cold outside.
You can even cook it in the slow cooker when you have a busy work day and don’t have time to look after the soup.

Is This Cabbage Soup Healthy?

This cabbage soup is loaded with antioxidants, nutrients, and anti-inflammatory agents. Cabbage can reduce pain, fever and regulate cholesterol in your body.
As cabbage is low in calories, it’s also suitable for any well-balanced diet and helps control your body weight.

INGREDIENTS

A great collection of ingredients, almost all vegetables. You’ll feel good knowing you’re serving your family such a healthy meal.

1 carrot, diced
1 yellow onion, diced
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
1 can diced tomatoes
1 cup vegetable broth
1 can cook white beans, drained and rinsed
4 garlic cloves, minced
1 potato, peeled and diced
1 small green cabbage, sliced
fresh parsley, chopped

INSTRUCTIONS

Cook

In a large pot, heat the olive oil on MED-HIGH. Add the carrots, onions, and garlic. Cook and stir occasionally for around 5 minutes until the vegetables are soft and translucent. Season with salt and pepper.

Add

Slice the cabbage and set aside. Add the can of diced tomatoes, vinegar, vegetable broth, white beans, potatoes, and cabbage.

Simmer

Cover the pot and simmer for 20 minutes, or until the potatoes and the cabbage are tender.

Season

Season the cabbage soup with salt and pepper and garnish with fresh parsley.

DEVOUR!

Variations

Add more vegetables to this cabbage soup, like corn, broccoli, kale, or cauliflower. Almost any kind of vegetable pairs well with this soup.
If you prefer a sweet and savory soup, you can add some more vinegar and 1 tablespoon of brown sugar.
For something heartier, add small-shelled pasta (conchigliette works well here).

Serving Suggestions

I’ve mentioned crusty bread already. Now, here are some other options:

Keto Almond-Flour Bread: If you have gone keto, crusty bread isn’t going to be an option. Here, then, is a recipe that should satiate your bread craving by using almond flour.

Brie Grilled Cheese: This is a “classier” version of the grilled cheese sandwiches you would eat along with your alphabet soup as a kid. The recipe calls for apple, so perhaps save that for last and use it as a palette cleanser.

Whole30 Meatballs: Whole30-friendly meatballs (they don’t use breadcrumbs) to go with the cabbage soup for those who want some meat with their soup. (You could even break apart the meatballs and add it to the soup.)

FAQs

Is there another cooking method for this cabbage soup?

You can also cook this soup in a slow cooker or Instant Pot. If you use the slow cooker, set the cooker on HIGH for 4 hours. If you are using an Instant Pot, sauté your vegetable first, then add all ingredients to the pot, lock the lid, and set pressure on HIGH for 20 minutes.

Can I add more proteins to this soup?

Yes, you could add more proteins to this cabbage soup to make it more filling. For a vegetarian option, you can add chickpeas, lentils, and/or firm tofu.

I am allergic to tomatoes. Can I substitute them?

If you are allergic to tomatoes, or simply don’t like them, you can use a half cup of chopped red peppers from the jar. Dice them and add them to the soup instead of the tomato sauce. If the consistency of the jarred red peppers is too thick, you can add some more vegetable stock.

How to Store Cabbage Soup

Let the soup cool completely to minimize the amount of condensation in the storage container. If you plan on freezing the soup, divide it up into smaller containers now. It will make life easier when you go to reheat it. You can freeze the soup for up to 4 months or keep it refrigerated for up to 4 days. When you’d like to reheat the soup, let it thaw in the fridge overnight (if from frozen) or microwave it. Simmer on the stove until the soup is warmed through.