Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make. Perfect for busy weekdays and leftovers are delicious! Vegan.

Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make.  Perfect for busy weekdays and leftovers are delicious!  Vegan.

We must be willing to get rid of the life we’ve planned, so as to have the life that is waiting for us. The old skin has to be shed before the new one can come.

joseph campbell

This Simple Cabbage Soup hits the spot when you are in the mood for a healthy soup that is quick to throw together. The cabbage gets melty tender and sweetens up as it simmers in the flavorful broth. The ingredients are common and create comfort in a bowl.

The humble cabbage is often underappreciated and taken for granted. This soup is here to celebrate cabbage and bring it front and center! Along with being inexpensive, versatile, and having a long shelf life, cabbage is highly nutritious with a very low glycemic index, and a great source of potassium and fiber, which are key nutrients for heart health.

Serve it up just like it is or enhance it with protein, grains, and whatever extra veggies you may have on hand.

Cabbage and all veggies featured in cabbage soup.

Ingredients in cabbage soup

How to make cabbage soup

Cabbage, onion, garlic chopped.

STEP ONE– Gather and chop all your ingredients. Cut cabbage in one inch chunks.

In a stock pot spices and tomato paste are added to mushrooms, cabbage and onions.

STEP TWO– Sauté onions with olive oil in a heavy soup pot for about 5 minutes over medium-high heat.  Turn heat to medium and add in mushrooms sauté another 5 minutes.  Add more olive oil if needed or put a lid on for a minute this will let the mushrooms sweat and soften without adding more oil.

STEP THREE– Add garlic, cabbage, carrots, smoked paprika, thyme, dijon, tomato paste, salt, and pepper.  Mix until tomato paste is fully distributed.  

Mix all ingredients together and add broth.

STEP FOUR– Add vegetable broth and bring to a simmer for 20 minutes.  

Turn off the heat.  Add parsley and sherry vinegar (or red wine vinegar).

ways to enhance

Variation suggestions if you want to make the soup more hearty

  • Boost up the protein with beanswhite beans, kidney beans, chickpeas or meat– veggie meat or ground turkey, chicken or beef
  • Thicken and add texture with diced potatoes or grains– wild rice or barley
  • Like it Spicy? Add red pepper flakes or Aleppo
Cabbage soup after simmering for 20 minutes.  Ready to serve.

WHAT TO SERVE WITH CABBAGE SOUP

Faq’s

What are the benefits of eating cabbage soup?

Cabbage is loaded with nutrients, folate, and fiber. Cabbage may help reduce inflammation, help digestion, and lower cholesterol.

Does cabbage detoxify the body?

Cabbage contains sulforaphane which helps the body fight against toxins. Cabbage also contains glutathione, an antioxidant that may help with the detoxifying function of the liver.

Can you freeze Cabbage Soup?

Yes, it freezes great and cabbage will be even more tender when reheated.

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Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make.  Perfect for busy weekdays and leftovers are delicious!  Vegan.

Hope you enjoy this soup. Let us know your favorite version!

~Tonia

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Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make. Perfect for busy weekdays and leftovers are delicious! Vegan.

Simple Cabbage Soup

  • Author: Tonia | Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 7 cups 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make. Perfect for busy weekdays and leftovers are delicious! Vegan.


Ingredients

Units Scale
  • 1 onion, chopped
  • 4 garlic cloves, roughly chopped
  • 3 cups (8 oz) mushrooms, sliced
  • 1 pound, 4-5 cups cabbage, cut in large chunks about 1 inch
  • 1 cup carrots, sliced
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 2 teaspoons dijon mustard
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth, flavorful!
  • 1/2 cup fresh parsley
  • 2 teaspoons sherry vinegar (or red wine vinegar– a little sharper so start with 1 teaspoon or try champagne vinegar)

Instructions

  1. Sauté onions with olive oil in a heavy soup pot over medium heat for about 5 minutes. Turn heat to medium and add in mushrooms sauté another 5 minutes. Add more olive oil if needed or put a lid on for a minute this will let the mushrooms sweat and soften without adding more oil.
  2. Add garlic, cabbage, carrots, smoked paprika, thyme, bay leaf, dijon, tomato paste, salt, pepper.  Mix until tomato paste is fully distributed.  
  3. Add broth and bring to a simmer for 20 minutes.  Turn off heat.  Add parsley and sherry vinegar (champagne vinegar or red wine vinegar).

Makes 7 cups


Notes

  • Boost up the protein with Beans: white beans, kidney beans, chickpeas or Meat: veggie meat or ground turkey, chicken or beef
  • Thicken and add texture with diced potatoes or Grains like wild rice or barley
  • Like it Spicy? Add red pepper flakes or Aleppo

Nutrition

  • Serving Size: 1 3/4 cup
  • Calories: 133
  • Sugar: 10 g
  • Sodium: 785.3 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 23.2 g
  • Fiber: 5.3 g
  • Protein: 9.6 g
  • Cholesterol: 0 mg

Keywords: cabbage soup, best cabbage soup, easy cabbage soup, vegetarian cabbage soup, vegan cabbage soup, cabbage soup for weightless, easy cabbage soup, vegetable cabbage soup, best cabbage soup recipe

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Comments

  1. Mmmm … I don’t know how you always get so much flavour into your soups, Sylvia, this is delicious!

    1. This one is Tonia’s and she’s got a way with soups! All those daily soups at our restaurant years ago. 😉

  2. Wonderful soup and so flavorful. Served with the Gorgonzola Pear Salad with Vanilla fig dressing. What a nice way to celebrate
    Fall 🍁🍲

    1. Yes, dijon mustard, I will make that more clear! I would add cooked rice in the last 5 minutes of cooking.

    1. If adding in uncooked wild rice, add with the broth (no more then 1/4-1/2 cup), the soup may need to simmer a little longer. If adding in precooked rice, add in the last few minutes of cooking, just to warm. 🙂

  3. Mouthwateringly tasty! So savory and warming. I didn’t have mushrooms or parsley and added cilantro stems and celery leaves. My family loved it with sourdough + chicken, and sweet potato + shrimp. I will be making this again.

  4. Easy and delicious, great soup for chilly autumn days. I have been craving cabbage soup and this did the trick. I didn’t change or add anything, it was great. Thanks again for another wonderful recipe!

  5. Light and very tasty! Perfect for fall lunches with a slice of homemade bread. My additions included a bay leaf, 1/4 tsp Aleppo chili flakes, about a 1/2 cup of dried shiitakes and their soaking liquid. Also used champagne vinegar as it seemed like a good match for this soup. Wasn’t feeling like adding beans or grains so went with a diced russet potato and that was perfect.

  6. Wow, this is delicious! Just the thing for getting over a cold and returning from long travels with an over abundance of rich food. Thank you!

  7. Caraway seeds and laurel leave are the must in cabbage soup. I make it often, without the smoked paprika. Next time I’ll give it a try.
    Best regards, Mona

  8. Lover it! crisp and refreshing used champagne vinegar in substitute for sherry vinegar. Will definitely make it again thanks 😊

  9. Another winner. Tonia’s broth is robust and flavorful, and the soup is filling but not heavy. I added a splash of piri-piri spice, a can of cannellini beans. Great with ciabatta bread for lunch on a blustery fall day.

  10. I’ve made this for years without the Dijon and vinegar; I’ll have to try it. I call it Clean Out The Fridge soup and I’ll even throw any left over meat. My husband likes fall because I start making this again.

  11. Tonia, I want to make this, but can’t do nightshades. What would you recommend in place of the tomato paste for texture and acid?

    1. I think it would be ok without the tomato paste? You may up the vinegar and/or dijon. You could also blend 1/2 cup of the finished soup if you want a thicker broth.

    2. I too avoid nightshades. I’ve had success in substituting tomato paste with sweet potato puree + tamarind paste. Gives body, color and tang.

      I steam a whole sweet potato, puree and then batch freeze in ice cube trays. Just thaw and add tamarind.

      Today I was out of tamarind and had pumpkin puree on hand. I threw in two teaspoons plus one (additional) teaspoon of sherry vin. Came out great!

      I bet this could work with any winter squash.

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