This cabbage soup is the definition of comfort food made healthy.
Packed with fresh vegetables like cabbage, carrots, celery, and onions, it delivers a nourishing bowl that’s naturally low in carbs and calories while still being hearty and filling.
30-Minute Healthy Cabbage Soup
Equipment
- 1 Dutch Oven or Large Soup Pot
- 1 wooden spoon
- 1 Chef’s knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium 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 or to taste
- ½ medium cabbage chopped
- 1 can 14 ounces diced tomatoes
- 4 –6 cups vegetable broth depending on desired thickness
- 1 –2 tablespoons fresh lemon juice
- ¼ cup fresh parsley roughly chopped
- Cracked black pepper to taste
Instructions
- Prepare and Heat the Pot: Place a large Dutch oven or heavy-bottomed soup pot on the stove over medium heat. Drizzle in the olive oil, allowing it to warm for about one minute until it shimmers slightly. This step ensures the pot is evenly heated, so your vegetables cook gently and don’t stick.
- Sauté the Base Vegetables: Add the diced onion, carrot, and celery into the warmed oil.Stir occasionally with a wooden spoon, letting the vegetables soften and release their natural sweetness. Cook for about 4 to 5 minutes, or until the onions turn translucent and the carrots begin to tenderize. This mixture forms the flavorful base of the soup.
- Infuse with Aromatics: Once the vegetables have softened, stir in the minced garlic along with the dried oregano, dried basil, and salt. Cook for about 1 minute, stirring constantly. This quick step wakes up the dried herbs, allowing their flavors to bloom in the hot oil, while the garlic adds depth and richness to the overall aroma.
- Add and Sweat the Cabbage: Gently fold the chopped cabbage into the pot, tossing it with the sautéed vegetables so everything is evenly combined. Let the cabbage cook down, or “sweat,” for about 5 minutes, stirring every so often. During this stage, the cabbage begins to soften and shrink in volume, which not only intensifies its flavor but also makes it easier to incorporate into the soup.
- Pour in Liquids and Tomatoes: Next, pour in the vegetable broth followed by the diced tomatoes (with their juices). Stir everything together to combine. The broth creates the soup’s base, while the tomatoes add a touch of acidity and sweetness that balance the earthy cabbage. Adjust the broth amount depending on your preference: use 4 cups for a thicker, stew-like soup or up to 6 cups for a lighter, brothy version.
- Simmer the Soup: Bring the pot to a gentle boil, then immediately reduce the heat to a steady simmer. Leave the soup uncovered and allow it to simmer for about 10 minutes. During this time, the vegetables will fully soften, and the flavors will meld together beautifully. Be sure to stir occasionally, scraping the bottom of the pot so nothing sticks.
- Brighten and Season: Once the vegetables are cooked to your liking, turn off the heat. Stir in freshly squeezed lemon juice, which lifts and brightens the flavors, and fold in the chopped parsley for a burst of freshness. Finally, add a few cracks of black pepper, tasting as you go to adjust the seasoning if needed.
- Serve and Enjoy: Ladle the hot soup into bowls, making sure each serving gets a generous mix of broth, cabbage, and vegetables. Serve it as a light standalone meal with crusty bread, or enjoy it as a side alongside grilled chicken or fish for extra protein. The soup will taste even better the next day, as the flavors continue to deepen overnight.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and deep flavor.
- Chop the vegetables into uniform sizes so they cook at the same rate.
- For a lighter soup, add more broth; for a heartier bowl, keep it thicker.
- Fresh lemon juice at the end balances the earthy cabbage flavor.
- This recipe is naturally vegetarian, vegan, low-carb, and gluten-free.
- The soup tastes even better the next day as the flavors develop.
- Freezes well in portion-sized containers for up to 3 months.
- Can be easily customized with beans, lentils, or lean proteins.
Cabbage itself is a powerhouse ingredient, offering fiber for digestive health and essential vitamins like C and K.
The addition of olive oil provides a dose of heart-healthy fats, while the tomatoes and fresh herbs bring antioxidants and bold flavor without excess sodium.
What makes this recipe particularly appealing is how quick and versatile it is—ready in just 30 minutes, customizable with your favorite spices or vegetables, and perfect for weekly meal prep.
Whether you’re looking for a light dinner, a satisfying lunch, or a freezer-friendly meal, this cabbage soup is a budget-friendly, everyday staple that proves wholesome eating can be both simple and delicious.
Must-Have Tools for Perfect Results
Le Creuset Dutch Oven
The ultimate soup pot that ensures even heat distribution for perfectly simmered vegetables. Beyond soups, it’s ideal for braising meats, baking bread, or making stews—an investment piece for every serious home cook.
OXO Good Grips Wooden Spoon
Essential for stirring sautéed vegetables and ensuring even cooking. Its durable, heat-resistant build makes it perfect for everyday cooking, from stirring sauces to folding batters.
Chef’s Knife (Wüsthof Classic 8-Inch)
Precise chopping of cabbage, onions, and carrots is effortless with a high-quality chef’s knife. It’s versatile enough for slicing meat, dicing fruit, or mincing herbs—making prep work smoother and safer.
Souper Cubes Freezer Tray
The easiest way to freeze soup in perfect single portions. Just fill, freeze, and pop out servings for quick reheating. Also excellent for freezing stocks, sauces, or even leftover chili.
Chef’s Secrets for Cabbage Soup Success
The key to making this cabbage soup shine lies in the layering of flavors.
Start by sautéing your aromatics—onions, carrots, and celery—in olive oil to create a sweet, savory foundation.
Adding dried herbs directly to the hot oil helps them bloom and intensify, which is a small step that makes a big difference.
Don’t skip the sweating stage for the cabbage; allowing it to soften slightly before adding the broth develops a deeper, richer taste.
The finishing touches of lemon juice and fresh parsley are more than garnish—they brighten and freshen the soup, preventing it from tasting flat.
Finally, keep in mind that cabbage soup is incredibly versatile: swap vegetable broth with chicken broth for extra depth, stir in a handful of beans for protein, or add chili flakes if you love a little heat.
Serving Suggestions for Every Occasion
Cabbage soup is hearty enough to enjoy as a standalone meal, especially when paired with a slice of crusty whole-grain bread or a sprinkle of Parmesan cheese on top.
For a lighter option, serve it alongside a crisp green salad.
If you’re looking to make it more filling, pair it with lean proteins such as grilled chicken breast, baked salmon, or roasted turkey.
For a cozy winter dinner, serve this soup as the starter to a family-style meal with roasted vegetables and baked potatoes.
It also makes an excellent packed lunch since it reheats beautifully and doesn’t lose its flavor.
Storage Tips for Maximum Freshness
This soup keeps exceptionally well, making it a great choice for meal prep.
Let the soup cool completely before transferring it to an airtight container.
In the refrigerator, it will last for about 4 to 5 days without losing flavor or texture.
For longer storage, freeze the soup in individual portions for up to 3 months.
Freezing in portion-sized containers or freezer trays makes reheating quick and convenient.
To reheat, simply thaw overnight in the fridge or reheat directly from frozen on the stovetop over low heat, adding a splash of broth if needed to loosen the consistency.
Frequently Asked Questions
1. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors deepen. Simply refrigerate and reheat when ready.
2. How can I make the soup more filling?
Add a can of beans (such as cannellini or kidney beans) for plant-based protein, or stir in shredded chicken or turkey for a heartier option.
3. Can I use chicken broth instead of vegetable broth?
Yes, chicken broth works wonderfully if you prefer a slightly richer flavor, though vegetable broth keeps it vegetarian and lighter.
4. What type of cabbage works best?
Green cabbage is the classic choice, but Savoy cabbage adds a delicate sweetness. Red cabbage can also be used, though it will slightly change the soup’s color.
5. Can I make this soup in a slow cooker?
Yes! Add all the ingredients to the slow cooker, cover, and cook on low for 6–7 hours or on high for 3–4 hours. Add lemon juice and parsley just before serving.
