Best Cabbage Soup (Easy & Healthy!) Recipe

Indulge in this best vegetable soup recipe with cabbage that perfectly balances vibrant flavors and wholesome ingredients. With tender cabbage, carrots, celery, and aromatic herbs simmering in a savory broth, this hearty winter soup offers both nourishment and comfort. Every spoonful delivers warmth and a satisfying, healthful burst of seasonal goodness.

I was super excited to share this Best Cabbage Soup recipe with you because it’s both healthy and easy to make. I start with 1 medium head of green cabbage chopped roughly, and use 2 tablespoons of olive oil to lightly sauté 1 large diced onion and 3 cloves of minced garlic.

Adding 3 peeled and sliced carrots, 3 chopped celery stalks and 1 small diced red bell pepper brings in a lot of natural flavor and nutrition. I then mix in 1 can of diced tomatoes, 6 cups of low-sodium vegetable broth and 1 cup of water.

A bay leaf with 1 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika tie everything together. The anti-inflammatory benefits of this soup make it one of the healthiest ways to cook cabbage and fit perfectly into the Cabbage Soup Diet.

Its low calorie content makes it ideal for batchcooking when things get busy. Enjoy this hearty, wholesome meal!

Why I Like this Recipe

I like this cabbage soup recipe for a bunch of reasons. First, it’s super healthy and low calorie so it fits well with my goals of eating clean without sacrificing flavor. I also love that it’s really easy to make; even if i’m not on top of things in the kitchen i can get a huge pot of yummy soup together pretty fast. Another thing i like is how its packed with veggies and anti-inflammatory ingredients, which help me feel better overall especially when it’s cold outside. Lastly, i appreciate that i can make a big batch and just reheat it later on days when i dont feel like cooking again.

Ingredients

• Cabbage: full of fiber and nutrients, it makes the soup hearty, crunchy and healthy.
• Olive oil: adds healthy fats and a rich taste while cooking the veggies evenly.
• Onion: brings natural sweetness and flavor, deepening the broth’s savory base.
• Garlic: gives a pungent kick and lots of antioxidants, boosting the soup’s taste.
• Diced tomatoes: offer tanginess, vitamins and a slight sweetness that balances flavor.
• Carrots: deliver extra crunch, natural sweetness and beta-carotene for vision support.
• Vegetable broth: provides a savory, low-sodium base full of umami goodness.
• Red bell pepper: enhances color and flavor with a subtle sweetness and crunch.

Ingredient Quantities

• 1 medium head green cabbage, chopped roughly
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 small red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: a pinch of red pepper flakes for a little heat

How to Make this

1. Heat 2 tablespoons of olive oil in a large pot over medium heat and add the diced onion; cook until it’s soft, about 3-5 minutes.

2. Stir in 3 minced garlic cloves and the diced red bell pepper, cooking for another minute until fragrant.

3. Add the sliced carrots and chopped celery and let them cook for about 2 more minutes so they start to soften.

4. Toss in the roughly chopped green cabbage and stir everything together well.

5. Pour in the can of diced tomatoes (juice included), 6 cups of low-sodium vegetable broth, and 1 cup water.

6. Mix in the bay leaf, 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, and season with salt and pepper to taste; add a pinch of red pepper flakes if you want a bit of heat.

7. Bring the soup to a simmer over medium-high heat, then reduce the heat to low so it gently bubbles.

8. Let the soup simmer uncovered for about 25 to 30 minutes, or until all the veggies are tender.

9. Taste the soup and adjust the seasonings if needed, then remove the bay leaf.

10. Serve hot and enjoy your healthy, delicious cabbage soup!

Equipment Needed

1. Large pot
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon
6. Can opener
7. Ladle

FAQ

Best Cabbage Soup (Easy & Healthy!) Recipe Substitutions and Variations

• Green Cabbage: Instead of green cabbage, try using Napa cabbage or Savoy cabbage. They work pretty well in soups even tho the texture might not be exactly the same.
• Olive Oil: If you dont have olive oil, you can use avocado oil or even canola oil. They both give a good flavor, so its cool if you need a switch up.
• Vegetable Broth: You can substitute low-sodium vegetable broth with chicken broth if you eat meat, or even beef broth if you’re looking for a richer taste. Just be sure to adjust the salt.
• Red Bell Pepper: Yellow or orange bell peppers can totally work instead of red. They add a sweeter flavor and still make the dish colorful.
• Smoked Paprika: If you dont have smoked paprika on hand, a pinch of chipotle powder can do the trick, but use a little less cause it can get spicier than expected.

Pro Tips

1. Try browning the onions just enough so they get soft and a little caramelized. It adds a nice depth of flavor that really makes the soup taste richer.

2. Don’t be afraid to adjust and add more seasonings near the end. A splash of lemon juice or a tiny bit more thyme, for example, can really lift the taste even after it’s been simmering for a while.

3. To get even more flavor from the veggies, let ’em cook a few extra minutes before adding the broth. That way, all those natural sugars get a chance to release and meld with the other ingredients.

4. If you notice the soup tastes kinda bland, try stirring in a pinch more salt or some extra red pepper flakes. Sometimes a little extra heat can really bring out the best flavors in the mix.