Best Cabbage Soup Recipe

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Easy Cabbage Soup

Vegetables including cabbage, zucchini, green beans, and carrots are combined in a tasty tomato broth to make a delicious soup. In about 45 minutes, this nutritious meal can be prepared that is hearty and filling.

This is another must-try cabbage recipe from our delicious collection. A low-calorie meal, that is perfect to follow your healthy eating plan. For a meatier version of this recipe, try this Cabbage Roll Soup made with ground beef.

Thanks to the abundance of vegetables, this nutritious cabbage soup tastes amazing and offers numerous health advantages. It’s a very versatile soup that works well as part of a balanced diet.

On its own, cabbage is a highly nutritious vegetable that is sometimes overlooked. It is rich in fiber and vitamin C and is an excellent choice for those limiting their calorie consumption. It offers a wonderful texture and a layer of sweetness without overpowering this recipe.

I enjoy creating this simple meal whenever I have an abundance of fresh veggies in my kitchen. Not only is it simple to find all of the ingredients, but it is also simple to prepare the meal.

This recipe is a family favorite because it keeps us toasty on chilly fall and winter evenings. Even kids find it appealing just based on the colors.

Prep Time: 15 minutes
Cook Time: 30 minutes.
Total Time: 45 minutes.
Servings: 6 servings
Calories: 158kcal
Author: Catalina Castravet


  • 3 tablespoons olive oil
  • 1 yellow onion diced.
  • 4 cloves garlic minced.
  • 2 tablespoons tomato paste
  • 14.5 ounces can diced tomatoes.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried Italian seasoning herbs
  • 1/2 teaspoon black pepper or to taste
  • 1/2 head cabbage chopped into 1-2 inches chunks.
  • 3 carrots peeled and chopped.
  • 1 small zucchini chopped.
  • 2 stalks celery chopped.
  • 8 ounces green beans trimmed and halved.
  • 8 cups vegetable broth or low sodium chicken broth


  • In a large pot or Dutch oven over medium heat add the olive oil. Once it starts simmering, add the onion and garlic, and cook until the onions are translucent, for about 3-4 minutes.
  • Add tomato paste, stir and cook for 1 minute.
  • Add the rest of the ingredients and the broth.
  • Bring to a boil, reduce heat to low-medium and simmer for 30 minutes, or until the veggies are tender.
  • Serve hot.


Calories: 158kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1gSodium: 1741mg | Potassium: 636mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6384IU
Vitamin C: 49mg | Calcium: 92mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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