Cabbage Soup Recipe

Name: Cabbage Soup Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 2 cups each
Ingredients: 4 cloves garlic; 1 yellow onion; 4 carrots; 4 ribs celery; 1 green bell pepper; 6 cups chopped cabbage (½ head); 1 Tbsp olive oil; 1 oz. can diced tomatoes*; 1 oz. can tomato sauce**; 1/2 lb. frozen green beans; 1/4 cup chopped parsley; 1/2 Tbsp smoked paprika; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp freshly cracked black pepper; 6 cups vegetable broth; 1 tsp salt; 1 Tbsp lemon juice***

User Reviews

4.9

363 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 2 cups each
Calories
133 kcal
Course
Soup, Dinner
Cuisine
American

Cabbage Soup Recipe

Nancy Wheeler

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This delicious Cabbage Soup recipe is super healthy, chock-full of flavorful vegetables, and perfect for cold fall and winter days.

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Ingredients

Servings

4 cloves garlic $0.20
1 yellow onion $0.78
4 carrots $0.36
4 ribs celery $0.60
1 green bell pepper $0.86
6 cups chopped cabbage (½ head) $1.51
1 Tbsp olive oil $0.19
1 oz. can diced tomatoes* $1.48
1 oz. can tomato sauce** $0.48
1/2 lb. frozen green beans $0.64
1/4 cup chopped parsley $0.23
1/2 Tbsp smoked paprika $0.15
1 tsp dried oregano $0.10
1/2 tsp dried thyme $0.05
1/4 tsp freshly cracked black pepper $0.05
6 cups vegetable broth $0.54
1 tsp salt $0.01
1 Tbsp lemon juice*** $0.05

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Instructions

Mince your garlic cloves, dice the onion, peel and slice the carrots, slice the celery, dice the bell pepper, and chop the cabbage into 1-inch pieces.
Add the prepared garlic, onion, carrots, celery, bell pepper, and olive oil to a pot with over medium heat. Sauté until the onions soften.
Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook for 1-2 more minutes.
Add the cabbage to the pot along with the vegetable broth and stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.

Notes

*I use petite diced tomatoes, but regular canned diced tomatoes also work.
**For anyone living outside of the U.S., our tomato sauce is puréed cooked tomatoes with a little salt and sometimes a small amount of added seasoning (like onion powder). The closest alternative will probably be passata.
***This is the secret ingredient! A little bit of lemon juice at the end gives the soup a shot of brightness and keeps the flavors from being too heavy. Don’t skip this one!