Cabbage and Vegetable Soup Recipe
A comforting and healthy cabbage and vegetable soup that comes together easily and is packed with colorful, nourishing veggies.
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Why This Soup is My Go-To Comfort Meal
I always liked a good veggie soup, but cabbage soup is my favorite in the whole wide world. It is a straightforward, budget-friendly, and ideal way to incorporate vegetables without thinking too much. I feel like a warm pot of soup on the stove grounds me no matter how crazy the day has been.
A few things I love about this recipe:
- You can swap in or out just about any vegetable you've got lying around – it’s incredibly forgiving.
- It’s surprisingly filling, even without any grains or beans thrown in (though, go for it if you want!).
- It reheats well, so lunch is sorted for a couple of days.
On some occasions, I will go extra and add a thick slice of crusty whole grain bread or some sharp cheddar with it. But even on my own, it’s still satisfying and helps to reset my eating pattern when I am going lighter.
When it's chilly outside, or you want to enjoy something that tastes like a huge warm hug, this soup never fails.
Hearty Cabbage and Vegetable Soup
A comforting, light yet hearty vegetable soup featuring cabbage, carrots, and a medley of fresh vegetables simmered to perfection.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and bell pepper. Sauté for 5-7 minutes, until the vegetables are tender.
- 2
Stir in the minced garlic and chopped cabbage, cooking for another 2-3 minutes until the cabbage starts to wilt.
- 3
Pour in the vegetable broth and the canned tomatoes, then add the thyme, salt, and pepper. Bring the soup to a boil.
- 4
Reduce heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together and the cabbage to soften.
- 5
Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy hot!
Notes
Feel free to swap in vegetables like zucchini, potatoes, or green beans.
Soup tastes even better the next day after flavors meld.
Add more broth if you prefer a thinner soup or to stretch portions.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 120
Frequently Asked Questions About This Recipe
Yes, cabbage and vegetable soup freezes well. Allow the soup to cool completely, then transfer to an airtight container and freeze for up to 3 months. Reheat gently on the stovetop.
You can substitute or add vegetables like zucchini, green beans, potatoes, peas, or spinach based on what you have available.
Yes, this soup is naturally gluten-free as long as you use gluten-free vegetable broth.
Stored in an airtight container, the soup will keep in the refrigerator for 4-5 days.
