Cabbage Soup
This cabbage soup recipe is packed full of nutrients and is bursting with savory flavors! It’s simple to make and well worth the wait for it to simmer.
And, if you think you’ll enjoy this hearty cabbage soup, you’ll also love our other comforting, vegetable-packed soups like the Vegan Minestrone Soup for chilly evenings or our Super Soup (as my kids used to call it), which is basically a quinoa soup that’ll make your kitchen smell like you walked into a health food store. These recipes, including the one below, bring together cozy flavors & healthy vegetables in one pot.
Ingredients for Cabbage Soup
Carrots: Carrots add sweetness to this soup. Be sure to chop them small so they soften nicely.
Onion: Honestly, any type of onion can be used here, just whatever you have on hand. If you have kids and they like purple, use red onions for a better chance for getting them to try this soup.
Celery: No one in my home likes celery, and it’s not for lack of trying it…But, my family will eat them in soups, such as this one, it’s the only way I can get anyone in my home to eat celery. Again, diced small so they soften and blend in (almost disappearing) into the soup.
Garlic: Measure this with your heart! Seriously, you can use the 4 cloves that’s recommended, or use a whole bulb, whichever you feel is needed at the time.
Italian Seasoning: These herbs tie this soups flavor together perfectly, do not omit. If you don’t have Italian seasoning, replace it with Italian herbs, such as basil, parsley, oregano, etc.
Salt: Completely optional! If you are on a WFPBNOSOS (whole food plant based, no salt, oil, sugar) then be sure to omit.
Black Pepper: This adds a bit of spice. If you have picky eaters who do not like spicy flavors, feel free to omit while making the soup and then add it separately when serving, only to the dishes of those who want it.
Diced Tomatoes: Using canned diced tomatoes is simply to make your life easier, you can use freshly chopped tomatoes (in the same quantity).
Tomato Sauce: Adds a smooth tomato base, helps thicken slightly.
Vegetable Broth: This is what makes the soup, a soup.
Lemon Juice: Adds brightness and acidity to balance the richness and vegetables.
Yukon Gold Potatoes: This helps give this soup some substance and makes it feel hearty and filling.
Green Cabbage: The star of the show, it wouldn’t be cabbage soup without cabbage: adds bulk, nutrients, and texture; softens into tender pieces.
Fresh Parsley: This is mostly just for looks, omit if you don’t have it.
How to Make the BEST Cabbage Soup
*Note that these instructions can be printed below
Step one: In a large pot or Dutch oven over medium heat, sauté the carrots, onion, garlic, and celery for about 5-10 minutes, or until they soften.
Step two: Stir in the Italian seasoning, salt (if using), and black pepper, then add in the diced tomatoes (with juices) and tomato sauce. Stir to combine.
Step three: Pour in the vegetable broth and lemon juice. Bring to a gentle simmer.
Step four: Add the diced Yukon Gold potatoes and chopped green cabbage. Cover the pot and maintain a simmer for 40-50 minutes, until the potatoes and cabbage are fork-tender.
Step five: Just before serving, stir in chopped fresh parsley to brighten the flavor. Serve hot and enjoy!
Expert Tips to Help You Make this Soup
- Use Yukon Gold potatoes because they hold shape well and get creamy without turning to mush.
- Don’t overcook the cabbage — once it’s tender but still slightly vibrant, you’ll have better texture and color.
- Taste and adjust seasoning at the end—if you like more brightness, a little extra lemon juice or a splash of vinegar can elevate the soup.
- Let it rest overnight if possible; flavors deepen, making the soup taste even better the next day.
- If you want a smoother version, you can partially blend a portion of the soup and stir back in for a creamier consistency without dairy.
Alternative Ways to Make this Recipe
Spicy Version: Add red pepper flakes or a dash of chili powder when you stir in the Italian seasoning for heat.
Add Legumes: Stir in cooked white beans or chickpeas in the last 10 minutes to increase protein and texture.
Make It in the Slow Cooker: Sauté the veggies separately, then transfer everything to a slow cooker and cook on low 5-6 hours or high 3-4 hours until potatoes and cabbage are tender.
How to Serve
This cabbage soup is perfect on its own as a warming meal, especially with crusty bread, warm rolls, or toasted garlic bread for dipping.
How to Store
Fridge: Store in an airtight container for 4-5 days. Reheat in a saucepan over low to medium heat, or in the microwave, adding a splash of broth or water if it thickened too much.
FAQ’s
- Is this one of those soups that’s best the first day or second day?
- This soup is best the second and third day, as it gives the vegetables more time to absorb the liquid.
- How do I store leftovers?
- Store in the fridge in an airtight container for 4-5 days.
- Can this soup be made ahead of time?
- Of course!
- Can I use herbs and spices other than the ones listed?
- Yes, feel free to use other herbs and spices similar to the ones included, such as dried parsley, basil, oregano, garlic or onion powder, or even garlic salt.
- How large of a pot do I need to make this soup?
- It is best to use a pot, or Dutch Oven, that is 6 quarts or bigger to ensure all of the ingredients fit in it without spilling over. For example, I used my 5 quart Dutch Oven and it was just about spilling over the edge when placing any utensil in it.
Make it Kid Friendly
- Dice the vegetables (carrots, potatoes, cabbage) into smaller, more bite-sized pieces so they’re easier to chew.
- Blend or purée a portion of the soup to get a smoother texture, then mix back with the chunkier parts; some kids prefer fewer large bits.
- Lower the garlic or strong seasoning slightly if your kids are sensitive to those flavors.
- Add something fun or playful on top—like a sprinkle of vegan cheese, or swirl of dairy free yogurt, or even croutons—to make it more visually appealing.
- Let kids help with stirring or selecting garnish; involvement often increases willingness to try.
More Recipes You’ll Love
Cabbage Soup
Shawna ClapperEquipment
- Large pot or Dutch Oven
- Cutting board & knife
Ingredients
- 3 Carrots diced
- 1 small Onion diced
- 3 Celery Stalk diced
- 4 cloves Garlic minced
- 1 tablespoon Italian Seasoning
- ½ teaspoon Salt optional
- ¼ teaspoon Black Pepper
- 2 14 ounce cans Diced Tomatoes
- 1 8 ounce can Tomato Sauce
- 5-6 cups Vegetable Broth
- 1 tablespoons Lemon Juice
- 4 Yukon Gold Potatoes diced
- 1 small Green Cabbage chopped
- Chopped Fresh Parsley to serve
Instructions
- Add your carrots, onion, garlic, and celery and sauté on medium heat for 5-10 minutes, or until they soften.
- Stir in the spices, diced tomatoes, and tomato sauce.
- Then add the broth and lemon juice and continue cooking.
- Add the diced potatoes and cabbage, then cover and bring to a simmer, allow to simmer for 40-50 minutes, or until the potatoes and cabbage are fork tender.
- Stir in some fresh parsley before serving and enjoying!
