Cabbage soup ticks all the boxes for comforting, healthy, and low-calorie. But don’t let its simplicity fool you — the blend of sliced cabbage, mirepoix vegetables, diced tomatoes, vegetable broth, and herbs is plenty flavorful with room to make it your own.
The Cabbage Soup I Always Make—Here’s Why
When soup season hits, this cabbage soup recipe is one of the first meals I make. It’s a bit simpler than my lentil soup or vegetable soup, but just as cozy and flavorful—and it really lets the cabbage shine. If you didn’t know, cabbage is a nutritional powerhouse and one of my favorite anti-inflammatory, low-carb veggies to keep in rotation. So when I’m not making sautéed cabbage or roasted cabbage steaks, you’ll always find a bowl of cabbage soup somewhere on my meal plan. Here are a few more reasons why I make this soup often:
- It’s made in just 30 minutes. Everything cooks in one pot, and after a quick simmer, you’ve got a delicious bowl ready to enjoy. It’s one of the best soup recipes to keep up your sleeves during the cold winter months!
- It’s a budget-friendly meal. Between the veggies, canned goods, and herbs, this soup is light on the wallet, but big on flavor. It’s proof that you don’t need to spend a lot to make something hearty and satisfying.
- It’s extremely adaptable. This soup is light, but there are endless ways to make it as hearty as you want, whether it’s adding ground meat, plant-based proteins, extra veggies, or different spices. I’ve got more ideas below!
Cabbage Soup Ingredients
- Cabbage: Green cabbage is best for its tenderness and sweetness when cooked, especially in soups. And if you want to use napa cabbage, that works too, but the leaves might wilt a bit more.
- Mirepoix Vegetables: A classic base of chopped white onion, celery, and carrot brings depth and nourishment to the soup.
- Diced Tomatoes: I use regular diced tomatoes, but for a little smoky flavor, fire-roasted tomatoes are a fantastic option.
- Garlic and Herbs: Two cloves of garlic are enough, but if you’re anything like me and love the punch of garlic, feel free to add a bit more! And for herbs, I’m using a fragrant mix of dried oregano, basil, and fresh parsley.
- Vegetable Broth: The recipe calls for 4 cups of vegetable broth, but if you prefer a more brothy soup, feel free to add extra. You could also use chicken broth for added flavor.
Find the printable recipe with measurements below.
Health Benefits Of Cabbage
Not only is this cruciferous vegetable easy on the wallet, but it’s chock-full of health benefits! The list is pretty extensive, but here are a few notes that highlight why everyone raves about cabbage:
- Jam-packed with nutrients: These leaves have a mighty dose of Vitamin C (which is a great immune booster), along with fiber, potassium, magnesium, and a variety of other nutrients.
- Loaded with antioxidants: Aside from Vitamin C and manganese, cabbage really shines with phytonutrients, which are natural compounds that help prevent damage to your body’s cells.
- An anti-inflammatory superstar: With its strong anti-inflammatory agents such as sulforaphane and glutamine, cabbage can reduce irritation, pain, fever, and other bodily disorders.
- Great for digestion: Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, in a good way. It also keeps you regular, and it could help lower your “bad” (LDL) cholesterol and control your blood sugar.
- Helps with weight loss: Because cabbage is low in calories, the “cabbage soup diet” has been known to help shed a few pounds. But…you know I’m not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.
How To Make The Best Cabbage Soup
Sauté the veggies. In a large pot, sauté the diced onions, carrot, and celery for about 5 minutes, until slightly softened. Then, stir in the fresh garlic and spices until fragrant.
Load up the cabbage. Toss in the cabbage and let it sweat for about 5 minutes while stirring frequently. The leaves should become nice and soft.
Add the rest and simmer. Pour in the vegetable broth and diced tomatoes, and let the soup simmer uncovered for about 10 minutes until the veggies soften.
Add the final touches. Remove the pot from heat, stir in fresh lemon juice, parsley, cracked black pepper, and it’s ready for serving!
Soup Variations and Tips
- Make it meaty. You can add shredded chicken, diced baked chicken breast, carnitas, pulled pork, or any ground meat such as ground chicken or ground beef. The list goes on!
- Add in a vegan protein. For a vegetarian option, you can add white beans, chickpeas, or lentils (just add a bit more broth for cooking).
- Load it up with extra vegetables. Whatever veggies you have on hand, toss them in! A few favorites I love adding are bell peppers, zucchini slices, or leafy greens such as kale or spinach.
- Make it heartier. For an even heartier soup, add in chopped potato chunks or cooked rice, similar to my stuffed pepper soup! You could even make the tomato broth thicker by stirring in tomato paste.
- Add more flavor. Add a dash of cayenne pepper or red pepper flakes for a touch of heat. And for a bigger herbal pop, add fresh rosemary and thyme.
Storage Tips
- To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
- To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
- How to reheat: First, thaw the soup overnight in the fridge. Then reheat on the stovetop or add one serving to a bowl and microwave for about 2 minutes. If you forgot to thaw, that’s okay, it’ll be fine going straight into the microwave from frozen as well. Just cook until it’s warmed through.
More Cabbage Recipes
- Coleslaw: Everyone’s favorite coleslaw recipe!
- Fried Cabbage: My personal favorite cabbage side dish.
- Pulled Pork, Cabbage, and Arugula Salad: A great way to add fresh cabbage to your salad.
- Warm Sweet Potato Noodles, Cabbage, and Lentil Salad: A loaded, veggie-heavy salad to enjoy this winter.
- Or browse through my list of cabbage recipes or soup recipes for more ideas!
If you make this cabbage soup recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite enameled cast iron pot for ALL my soup recipes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ cabbage, chopped
- 1 (14-ounce) can diced tomatoes
- 4 to 6 cups vegetable broth, depending how thick or brothy you'd like it
- 1 to 2 tablespoons lemon juice
- ¼ cup roughly chopped fresh parsley
- cracked black pepper, to taste
Instructions
- Cook the vegetables. Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4 to 5 minutes.
- Add the aromatics. Add the minced garlic and spices and stir for another minute.
- Add the cabbage and let it sweat for 5 minutes, stirring frequently.
- Let it simmer. Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.
- Finish and serve. Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.
Lisa’s Tips
- To store for the week: Let the soup cool before storing it in an airtight container. It will stay good for 4 to 5 days in the fridge.
- To freeze for later: I love keeping a few servings stored in my freezer, especially in this Souper Cubes tray. It will stay good for up to 3 months in the freezer.
- Cabbage soup variations: This is a soup where you can truly make it your own! Be sure to take a look at all the variations I have listed up top in the post
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted March 2021, but updated to include new photos and information for your benefit!
Ok..wait…hold up! Cabbage Soup is NOT supposed to taste this good. Cabbage is only supposed to taste good if you fry it with butter and bacon. That is…UNTIL NOW!
I made this to kickstart my week and I was PLEASANTLY SURPRISED! It’s so simple, but so very tasty.
I bumped up that herbs and garlic, just a but, and I used Cherry Tomatoes instead of canned, because I had them in hand. I also took your advice to add a can of low sodium beans. This had my whole apartment smelling so good and it had my tummy very satisfied.
Thank you yet again for a winner. I froze half for a cold day, set aside a bowl to take to a friend. and I will be eating the rest for dinner every day this week…..not something I would have ever said about Cabbage before.
I’m a believer! Well done.
Hi Zarita – I’m so glad you loved this cabbage soup so much! :)
I love your recipes and this one was excellent. I gave it four stars because I added more garlic and more seasonings for a more robust flavor. I also added a can of chickpeas to add a little protein as you suggested. And like any soup it’s always better the second day and I have lots more in the freezer since I doubled the recipe. Thank you for all of your wonderful recipes.
I’m so glad you enjoyed it!
Taste wonderful…thank you
Of course, Sheila. Enjoy!
Try adding a can of refried beans…. KILLER!
Sounds like a great idea!
I made the cabbage soup something I had in the refrigerator. It turned out so well on this cold Monday but I added some black beans to the recipe. To top it off going to put in a pan of corn bread to finish it off. I will be making this again when it bone chilling outside for sure😃
Tried it with sourkraught and it was delicious!
Wonderful! So happy you enjoyed it!
Thank you.
I needed help with the ingredients needed for the soup. I had a general idea, however, I would have missed a few.
Hi Theresa – I’m glad you found my recipe helpful. Enjoy!
Can it be a perpetual soup?
We made it for dinner with bread rolls and fruit. We enjoyed how easy it was and makes a great soup. We used shallots and chicken broth, as we did not have veggie broth or onions on hand. so that tips the flavor perspective. Still great tasting! as written, the flavor is mild… but check out her variations to suit your tastes.
For my finicky wife it was enjoyable. With a few pepper flakes (a Lisa Bryan suggestion) she will enjoy it even more. That is a high praise from my wife!
I was looking for diabetic-friendly side dishes for packing in a lunch. I think this may fit the bill.
Thanks for great recipes and ideas.
Glad you found this cabbage soup easy to make and delicious, Dave!
Perfect for a cold winter day! My family loved this soup.
Wonderful! I’m glad it was a hit with the family, Christine!
I love this cabbage soup recipe. My mom would make this for a weight loss plan back in the 90’s and I would eat all her soup.
We like to add spicy rotel tomatoes, red pepper flakes and black beans. My husband likes to add ground beef to his for extra protein.
It truly is such a great base to add your favorite veggies and proteins! Happy to hear this is a hit in your house, Leslie!
Such a simple, classic and wholesome meal to warm my soul on a blistery cold day in the Midwest! I added white beans and garden butternut squash for added protein and bulk. I’ll freeze some for leftovers and bring this to work!
That sounds like such a fall delight in a soup, Hibber!
Another winner!!
I made this for lunch yesterday. Very good recipe. I will make this for church lunch sometime soon.
I can’t tell you how much I am enjoying your recipes!
I have printed a lot of your recipes . I purchased three of your cookbooks, while they were on sale. One for me and the other two for family members that have gluten intolerance. (I am not gluten intolerant I just enjoy good and healthy recipes.
Hi Sylvia – thanks so much for purchasing several copies of my cookbook, I really appreciate that! I’m thrilled you’ve been loving the recipes in my cookbook and on my website, like this cabbage soup. And I hope you continue to enjoy many more!
The best best soup. I make it often. It is never quite the same twice. I always add a bit of sugar and more herbs/spices to taste.
It’s always open for more ingredients and flavors! Enjoy, Esther.
What a good cabbage soup for cold and body aches
This cabbage soup really does wonders! Enjoy, Sandra.
Omg! Delicious! I used chicken broth and followed recipe exactly except I put in more broth … this will be made often in my kitchen!!!!
Wonderful! I’m so glad you loved this cabbage soup recipe, Lynn.
“SOUP-er” tasty!!! This is the best recipe for cabbage soup. Highly recommend.
Glad you found the perfect cabbage soup recipe, Jenny!
I love cabbage soup, so I tried yours. Delicious. I did add 2 more cloves of garlic and I had leftover shrimp I used.
Hi Marian – love that you added some leftover shrimp to it for extra protein!
I just got home around 11:20 or so and I was hungry so I made this I had almost everything but the lemon juice and veggie broth so I used a beef broth that I had I did add some broccoli and spinach and one can of pinto beans as well as a few hot peppers and a little bit of ground beef that me and my brother had the other day we had extra burgers we didn’t eat and they were all ready cooked so I added it too oh and I almost forgot my brother brought mushrooms I added a couple of those as well. I didn’t add any lemon juice because I didn’t have any but this is really good without it this is my first time making cabbage soup and it is amazing I will definitely be making it again
Excellent. I made as described, then topped with sliced bratwurst that I prepared separately. Thank you.
Yum! Sounds like a great combo with the sliced brat. So glad you enjoyed it, Joe!
I made this again today and it’s amazing! I added extra carrots, some cooked sorghum and a can of drained/rinsed white beans to make it a complete meal in one bowl. We love it.
Sounds like some great additions, Tracy. I’m happy you loved it!
I just made this and I was wondering if anybody had added beans to it to make a little more hearty. I doubled the recipe as I wanted it for more than four servings I will definitely freeze some. Instead of using canned tomatoes I did just make regular tomatoes with olive oil and added some seasonings on top and fire roasted them gives a really great flavor
Delicious soup, great comfort food. Did not have celery substituted bok choy and worked really well with flavours. Shared with 3 friends and all wanted the recipe. Thanks for the recipe.
That’s a great sub, Julie!
I love this soup! I added one 14-oz can of drained garbanzo beans. I also added a heaping tablespoon of fresh ginger, peeled and grated. The ginger gives the soup a totally new dimension. This will be my go-to soup for the upcoming winter. Thanks a million!
Sounds like some great additions and tweaks to this recipe, Judith!
Great and healthy. I modified as follows:
A lot less parsley
A packet of Goya Sazon
A pinch of red flakes
1/4-1/2 lb diced Cajun smoked sausage
Hi, I made this cabbage soup today. Excellent!
Making this soup now and I’m not sure if you pour in the tomato juice or just the chunks. I also have no vegetable broth so I’m using chicken.
Hi Lisa – you pour in the entire contents of the diced tomatoes can.
It was a cool day here and I tried this recipe. Definitely a keeper, Hearty but not heavy!
Yes, it’s a great soup recipe for a chilly day. So happy you enjoyed it, Mary Ellen!
I always look over recipes to see if they are logical and without fru-fru instructions. This one reads like a soon- to-be favorite. I’m planning on making it this week and really look forward to many delicious bowls.
If using a frozen mirepoix blend, how much should be added? It comes in a 10oz bag
Very easy to make. Tastes great. Nice it make extra you can freeze! Thanks for sharing!
I love your cabbage soup. Make it a lot!
Wonderful! It’s a great soup recipe to have on repeat. :)
Great recipe! We added a pound of seasoned turkey and a bay leaf !
I remember my grandma making this and calling it diet soup when I was little.😊. I liked it then and when I was looking for a recipe as an adult to make it again, using yours was a no brainer for me. Everything I’ve tried from your Website or cookbook has been so good! Your version of this soup is better than I remember it being as a kid and every time I make it I’m reminded of my Gramma Nita.🥰
Aw yay! I’m so glad every recipe has been such a hit, including this cabbage soup that reminds you of Gramma 💛. Enjoy, Brittney!
How many cups is one serving?
Hi Kimberly – it’s about 2 cups. Enjoy!
Easy to make and good for you.
Just had my first bowl. This soup is delicious! I plan to share it with my daughter. I know she will love it too. I plan to make it again.
Glad you loved this cabbage soup, Sylvia!
This got my pretty picky 11yo to try (and enjoy!) cooked vegetables- a real milestone, lol. I added some ground pork we had left over from taco night while cooking and rice from that same taco night on the side and it was a hit. I’m usually relegated to giving carrot and pepper sticks raw on the side of whatever I’m making so she gets veggies. Thanks so much!
Glad this satisfied even the picky eaters, Shawna! The seasoned ground pork must’ve tasted amazing in this soup.
Love this recipe, the nutritional values carbs especially is this for rhe whole recipe please
Hi Linda – The nutritional information will always be per serving!
I made this and added a couple of mild Italian sausages (casing removed and broken up) it was delicious~! Made a second batch to freeze for individual lunches!
I’m sure the sausage was a nice touch, Pamala. Enjoy!!
While I made many of your soups, I have to admit, I had never made cabbage soup before, and boy, was I missing out! Such humble ingredients come together so effortlessly to create the perfect autumn soup. My whole family enjoys it, and I can proudly say that this soup, alongside a slice of toasted sourdough bread, is rapidly becoming my new favorite harvest dish.
Amazing to hear that this cabbage soup has become a new family favorite, Catalina!
Lovely soup! So tasty and comforting to eat while enjoying a movie on a cold day!
Glad this soup was a hit for a cozy move night in, Gisele!
This is a very tasty soup that I would make again!
I’m so glad you’re loving this cabbage soup, Nancy!
I made the cabbage soup because I have had dental surgery and needed easy meals to eat but I am enjoying it and it will become a regular lunch dish. Very tasty, nourishing and filling.
I’m so glad you’re loving this cabbage soup recipe, Margaret!
This soup is delicious!! I made it for a friend who literally said it was a godsend. She got so busy taking care of things with her husband not being mobile at that time and was struggling with what to have for dinner. I happened to cook a double batch that night and delivered it to her. She loved it. I’ve tried a couple of your other recipes before and have always enjoyed the tasty flavors and the healthiness of the ingredients. I saved so many others and need to try them all.
Aw, I’m so glad you and your friend are loving this cabbage soup recipe, Sophia!
Can I make this recipe in a soup maker with a sauté function please ?
This is the best soup ever. I did not have enough vegetable broth so added a can of chicken broth. Did not interfere with the wonderful cabbage taste, perhaps even added a little more depth in flavor. A thing I will do again on purpose. Thanks for sharing this recipe
Thrilled to hear you loved this cabbage soup, Gwen!
This cabbage soup came out quite tasty! 🥬✨ I adore how simple and quick it was to prepare—ideal for hectic weeknights. The last touches of parsley and lemon juice really bring out the flavors. It was still very light and nutritious even after I added some white beans to give it a little more substance. I will definitely include it in my usual soup rotation. I appreciate your warm and affordable recipe! 💛
Thanks for leaving a review, Aadarsh! Sounds like this cabbage soup hit the spot.
So simple but ohh so satisfying.
We didn’t add tomatoes and still yummy.
Thrilled to hear you loved this cabbage soup, Allison!
Can I make this without the tomatoes?
Hi Heather – yes, you can omit the tomatoes if you’d like.
I recently made this soup and my partner and I were sceptical about how it would taste, but boy was it delicious!! I don’t know why I was surprised because Lisa’s recipes never disappoint!!
I think I visit the downshiftology website almost everyday, it’s my go to for anything from making the perfect porridge (I’m Aussie!) to family favourite Greek Sheet Pan Chicken to gluten free/dairy free desserts for family celebrations.
I also purchased Lisa’s food prep book and take lots of ideas from that. Thanks Lisa for inspiring me to make amazingly delicious food and promoting healthy, straightforward cooking with real food that always delivers on flavour!!
Hi Brooke – Thanks for taking the time to leave a review! Happy to hear you and your family have been enjoying so many Downshiftology recipes.
just made this it is fantastic cant wait for those northern winters to hit after a day out in the snow this will warm me up
So happy you enjoyed the cabbage soup, Joe! It really is the perfect soup on a cold, snowy day. :)
I just made the cabbage soup now! I love it ! It fills you up! Great soup!!
So glad you enjoyed it, Harry!
I am thinking of making this for a friend who just had gallbladder surgery.
Do you think I could mash or puree some of the veggie? Mainly carrots and celery and onion etc? Or if you had to mash/puree some veggies how would you do it?
Hi Valerie – yes, you could mash or puree the soup. You could put some of it into a blender, or use a stick blender to spot blend it. Alternatively, I have several pureed soup recipes on my website as well, like potato leek soup.