Cabbage Soup

Found this great looking recipe from bellyfull.net.
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Cabbage Soup:

This Cabbage Soup is an easy and healthy recipe loaded with cabbage and other veggies in a savory, perfectly spiced broth. I love that it’s low-calorie while still filling, and is just the thing to enjoy during the cold winter months.

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5 STAR REVIEW

“I LOVE IT! So good. I have made this so many times and again today. If I have extra veggies in the fridge I throw those in the pot too. It’s always perfect and the last bowl is always a race to the fridge. Thank you so much.” – Tracie

Easy Cabbage Soup Recipe

This healthy cabbage soup is one of my favorite things to make in January. I find it’s the perfect meal for a little “reset” after all of the heavy holiday foods. It has an incredible savory flavor from the vegetable broth, a blend of seasonings, and Italian seasoned tomatoes, plus it’s packed with nutrients and good-for-you ingredients like vegetables and beans.

What I find most appealing is that this cabbage soup is low-calorie, filling, and super easy to make. I can make a big batch and enjoy it for lunch throughout the week or freeze leftovers for nights when I need something healthy, fast.

▢ 3 tbsp olive oil

▢ ½ onion, diced

▢ 2 medium carrots, peeled and sliced (or chopped)

▢ 2 ribs celery, diced

▢ 2 cloves garlic, minced

▢ 2 quarts low-sodium vegetable stock, beef stock also works

▢ 3 tsp chicken bouillon granules

▢ 1 tsp salt, or to taste

▢ ½ tsp black pepper, or to taste

▢ ¼ tsp paprika

▢ ½ head cabbage, cored and coarsely chopped

▢ 15 oz. Italian seasoned diced tomatoes, undrained

▢ 15 oz. white navy beans, rinsed and drained, omit or sub with a different bean

▢ crusty sourdough, for serving, optional

In a large stockpot, warm olive oil over medium heat. Stir in onion, carrots, and celery; cook until veggies are tender, 5 to 7 minutes. Stir in the garlic until fragrant, 20 seconds.

Stir in vegetable broth, bouillon, salt, pepper, and paprika. Bring to a boil, then stir in cabbage. Reduce heat to a gentle bubble until cabbage wilts, about 10 minutes.

Stir in tomatoes, along with their juice. Return to a boil, then reduce to a gentle simmer for 15 minutes or so, stirring often.

Add in the navy beans and cook for another couple of minutes just to warm through.

Ladle into bowls and enjoy with crusty sourdough bread on the side, if desired.

Calories: 172kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 284mg | Potassium: 493mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2742IU | Vitamin C: 28mg | Calcium: 89mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

How to Make Cabbage Soup Step by Step

Sauté the vegetables: Heat 3 tbsp of olive oil and cook 1/2 an onion, 2 medium carrots, and 2 ribs of celery until they have softened, which should take about 5-7 minutes. Stir in 2 cloves and garlic and cook until fragrant.

Create the broth: Combine 2 quarts of vegetable stock, 3 tsp of chicken bouillon granules, 1 tsp salt, ½ tsp black pepper, and ¼ tsp paprika, adjusting the amounts to your preference. Bring the mixture to a boil, and then add ½ head of cabbage. Lower the heat and simmer until the cabbage softens. This usually takes around 10 minutes.

Add the tomatoes: Add a 15 oz. can of tomatoes along with the juice, and bring the soup to a boil again, then reduce to a gentle simmer for 15 minutes.

Add the beans: Stir in a 15 oz. can of navy beans and cook to heat through.

Serve and enjoy: Ladle into bowls and enjoy with crusty bread on the side, if desired.

Recipe Variations

This cabbage soup is quite versatile and can be adapted in many ways. Here are a few easy swaps to customize the flavor.

Add cubed potatoes along with the tomatoes. This will increase the carbs, of course, but it does make the soup more filling.

Add some spice. Use Rotel instead of the diced tomatoes for more heat or add a few drops of your favorite hot sauce.

Add more veggies. You can any any vegetable you’d like to this soup recipe. Think green beans, peppers, corn, broccoli, cauliflower, or greens like spinach and kale. Note that you’ll want to add the greens at the end of the cooking time.

Add more protein. For a higher protein soup, add cooked beef or cooked chicken to the soup.

Proper Storage

This cabbage vegetable soup will last for about 4 days in the fridge, in an airtight container. Reheat individual servings in the microwave or a larger portion on the stovetop.

This soup freezes very well. I sometimes make a double batch so I always have some in the freezer. Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

If you’re making this cabbage soup as a bit of a “reset”, you can definitely enjoy it on its own. The savory flavor is super tasty and the veggies keep it quite filling. Otherwise, it can be enjoyed with crusty sourdough or Dutch oven bread. A slice of cheese bread would be super tasty too!

More Cabbage Recipes To Try:

My Cabbage Casserole feels like one of those old-fashioned side dishes that shows up at Sunday supper and somehow steals the whole plate.

Unstuffed Cabbage Rolls are hearty, saucy, and weeknight-friendly, with golden raisins adding a little sweet balance to the tangy tomato sauce.

These Stuffed Cabbage Rolls wrap tender cabbage leaves around a beef and rice filling, then bake everything in a tangy homemade tomato sauce. SO good!!

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.

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