Cabbage Soup

Warm, comforting, flavourful, and packed with vegetables, this cabbage soup is an easy one-pot meal that’s perfect for busy weeknights, meal prep, or whenever you want something hearty without feeling overly heavy.

Tender cabbage, tomatoes, carrots, celery, onions, and beans simmer together in a savoury herb-infused broth. The result is a satisfying soup that’s naturally rich in vegetables and fibre.

You can enjoy it as a light lunch, serve it alongside grilled chicken or fish, or add lean ground turkey or chicken to make it a higher-protein main course.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, diced
½ teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon black pepper
½ teaspoon salt, or to taste
1 medium green cabbage, about 2–2½ lbs, chopped
1 can (14.5 oz) diced tomatoes, preferably no-salt-added
1 can (15 oz) cannellini beans or kidney beans, drained and rinsed
6 cups low-sodium vegetable or chicken broth
1 tablespoon tomato paste
1 bay leaf
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Optional Additions

1 lb lean ground turkey
1 cup chopped zucchini
1 cup green beans
1 bell pepper, diced
½ teaspoon red pepper flakes
1 tablespoon fresh dill
½ cup cooked brown rice
½ cup cooked quinoa

Instructions

1. Prepare the Vegetables

Wash all the vegetables thoroughly.

Dice the onion and celery.

Slice the carrots into relatively thin pieces so they cook at the same rate as the cabbage.

Remove the tough outer leaves from the cabbage.

Cut the cabbage into quarters, remove the core, and chop it into bite-sized pieces.

You don’t need every piece to be exactly the same size—rustic chunks work beautifully in this soup.

2. Sauté the Aromatics

Place a large Dutch oven or soup pot over medium heat.

Add the olive oil.

Once warm, add the diced onion, carrots, and celery.

Cook for approximately 5–7 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.

Add the minced garlic.

Cook for another 30–60 seconds, just until fragrant.

Be careful not to burn the garlic.

3. Add the seasonings.

Add:

Italian seasoning
Oregano
Paprika
Black pepper
Salt

Stir well.

Cooking the dried herbs and spices briefly with the vegetables helps release their aromas and gives the soup a deeper flavour.

4. Add the Tomato Paste

Stir in the tomato paste.

Cook for approximately 1 minute, stirring continuously.

This lightly caramelises the tomato paste and gives the finished soup a richer, deeper tomato flavour.

5. Add the Cabbage

Add the chopped cabbage to the pot.

At first, it may look like there’s far too much cabbage.

Don’t worry.

Cabbage contains a lot of water and will shrink considerably as it cooks.

Stir the cabbage into the vegetables as much as possible.

Cook for approximately 3–4 minutes, stirring occasionally.

6. Add the Tomatoes and Broth

Pour in the diced tomatoes and broth.

Add the drained and rinsed beans.

Drop the bay leaf into the pot.

Stir everything together.

Bring the soup to a gentle boil.

7. Simmer

Once the soup begins boiling, reduce the heat to low.

Cover the pot partially with a lid.

Simmer for approximately 25–35 minutes.

Stir occasionally.

The soup is ready when:

The cabbage is tender.
The carrots can easily be pierced with a fork.
The beans are heated through.
The broth has developed a rich, savoury flavour.

For softer cabbage, simmer for another 10 minutes.

8. Finish With Lemon

Remove the bay leaf.

Stir in the fresh lemon juice.

Taste the soup.

Adjust the salt, pepper, or herbs as needed.

The lemon juice may seem like a small addition, but it brightens the tomato-based broth and balances the sweetness of the cabbage and carrots.

9. Garnish and Serve

Ladle the hot soup into bowls.

Top with fresh parsley.

You can also add:

Freshly cracked black pepper
A squeeze of lemon
Fresh dill
A sprinkle of Parmesan
Red pepper flakes

Serve immediately.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: Approximately 50 minutes
Servings: 6–8
Course: Soup / Lunch / Dinner
Cuisine: Mediterranean-inspired
Difficulty: Easy
Method: One-pot

Approximate Nutritional Information

Nutrition will vary depending on the exact ingredients and serving size.

For approximately 1 of 8 servings, without optional meat:

Calories: 170–210
Protein: 7–9 g
Carbohydrates: 29–34 g
Fat: 4–6 g
Fiber: 8–10 g
Sugar: 8–10 g
Sodium: Approximately 400–600 mg

Using low-sodium broth and no-salt-added canned vegetables can significantly reduce sodium.

If you add ground turkey or another protein, the calories and protein will increase.

Why You’ll Love This Cabbage Soup

1. Packed With Vegetables

This soup combines cabbage, carrots, celery, onions, and tomatoes in one delicious bowl.

It’s an easy way to increase your vegetable intake.

2. Excellent Source of Fiber

The cabbage, vegetables, and beans provide dietary fibre, which supports digestive health and contributes to fullness.

3. Satisfying Without Being Heavy

The combination of vegetables and beans makes this soup hearty while keeping it relatively light.

4. Budget-Friendly

Cabbage, carrots, canned tomatoes, beans, and broth are affordable ingredients that can create several servings.

5. Great for Meal Prep

The flavour often becomes even better the next day as the herbs and vegetables continue to blend together.

6. Easy to Customize

You can add lean chicken, turkey, beans, zucchini, spinach, or other vegetables depending on what you have available.

Important Recipe Notes

Don’t Skip Sautéing

You can technically put everything directly into the pot, but sautéing the onion, carrots, celery, and garlic first creates a much deeper flavour.

Chop the Cabbage Into Bite-Sized Pieces

Large pieces can be difficult to eat with a spoon.

Aim for pieces that are comfortable to scoop into each bite.

Don’t Overcook the cabbage.

If you prefer some texture, start checking the soup after about 25 minutes.

For very soft cabbage, cook longer.

Use Low-Sodium Broth

Canned tomatoes and beans can already contain a significant amount of sodium.

Starting with low-sodium broth allows you to control the final seasoning.

Tips for the Best Cabbage Soup

Tip 1: Add the Lemon at the End

Acidic ingredients added toward the end help keep the flavour bright.

Tip 2: Rinse the Beans

Rinsing canned beans removes some of the excess sodium and liquid.

Tip 3: Use Fresh Garlic

Fresh garlic provides a much more vibrant flavour than garlic powder.

Tip 4: Let the Soup Rest

If you have time, allow the soup to rest for 10–15 minutes after cooking before serving.

The flavours will continue to develop.

Tip 5: Make It Spicy

Add red pepper flakes, cayenne, or a little hot sauce for a warming kick.

High-Protein Cabbage Soup Variation

If you want a more protein-rich meal, add 1 pound of lean ground turkey.

How to Add It

After sautéing the onion, carrots, and celery, add the ground turkey.

Break it apart with a wooden spoon.

Cook for approximately 5–7 minutes, until browned and cooked through.

Then add the garlic, seasonings, tomato paste, cabbage, tomatoes, broth, and beans.

Continue with the recipe as written.

This version makes an excellent complete lunch or dinner.

Chicken Cabbage Soup Variation

For a simple chicken version, add approximately 2 cups cooked shredded chicken during the final 10 minutes of cooking.

Rotisserie chicken can be used for convenience.

If using rotisserie chicken, reduce the added salt because it can already be well seasoned.

Vegetarian Cabbage Soup

The basic recipe is vegetarian when made with vegetable broth.

For a completely plant-based version:

Use vegetable broth.
Skip Parmesan.
Use plant-based toppings if desired.

Beans provide additional plant protein and make the soup more substantial.

Low-Carbohydrate Variation

For a lower-carbohydrate version, omit the beans and add more low-carbohydrate vegetables such as:

Zucchini
Spinach
Mushrooms
Celery
Green beans

You can also add cooked chicken or turkey for extra protein.

Keep in mind that cabbage, carrots, onions, and tomatoes still contain carbohydrates naturally.

How to Store

Allow the soup to cool before transferring it to airtight containers.

Refrigerate for approximately 3–4 days.

When reheating, warm it gently on the stovetop or in the microwave until steaming hot.

If the soup thickens in the refrigerator, simply add a splash of broth or water while reheating.

Can You Freeze Cabbage Soup?

Yes!

Cabbage soup freezes very well.

Allow it to cool completely before freezing.

Transfer to freezer-safe containers, leaving a little space at the top for expansion.

Freeze for up to 2–3 months for best quality.

Thaw overnight in the refrigerator before reheating.

You can also reheat gently from frozen, although it will take longer.

Frequently Asked Questions

Can I make cabbage soup without beans?

Absolutely. Simply omit the beans and add additional vegetables or lean protein.

Is cabbage soup good for meal prep?

Yes. It stores well and is easy to portion into individual containers.

Can I use red cabbage?

Yes, although the colour of the soup will change significantly. Green cabbage is more traditional for this recipe.

Can I use frozen vegetables?

Yes. Frozen carrots, green beans, spinach, or other vegetables can be added.

Can I use fresh tomatoes instead of tinned?

Yes. Use approximately 2–3 cups chopped ripe tomatoes.

You may need to adjust the cooking time and seasoning.

Why does my cabbage soup taste bland?

Usually, the issue is insufficient seasoning or acid.

Try adding a little more salt, black pepper, garlic, herbs, or lemon juice.

Taste gradually rather than adding large amounts at once.

How can I make the soup thicker?

Simmer uncovered for several additional minutes to allow some liquid to evaporate.

You can also mash a portion of the beans against the side of the pot.

How can I make it more filling?

Add beans, chicken, lean turkey, quinoa, or brown rice.

Can I make it in a slow cooker?

Yes.

Sauté the onion, celery, carrots, and garlic first for the best flavour.

Transfer everything to the slow cooker and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender.

Add cooked chicken near the end if using.

Can I make it in an Instant Pot?