Simple ingredients, big flavor — that’s the magic of Cabbage Soup. Made with crisp green cabbage, aromatic vegetables, creamy white beans, and a flavorful tomato-based broth, this dish proves that healthy eating doesn’t have to be bland or boring. It’s naturally low in calories but deeply satisfying, thanks to hearty textures, warming spices, and a hit of bright lemon at the end. 🍋
Whether you’re looking for a comforting dinner, a detox-friendly lunch, or a meal-prep champion, this soup checks every box. Cozy, clean, and nourishing — and it tastes even better the next day! 🌟
Why You’ll Love This Cabbage Soup 💡
✅ Low-Calorie & Full of Flavor – Light but satisfying
✅ Naturally Vegan & Gluten-Free – Clean eating made easy
✅ Budget-Friendly – Made with everyday pantry staples
✅ One-Pot Wonder – Less cleanup, more comfort
✅ Perfect for Meal Prep – Keeps well and freezes beautifully 🧊
Ingredients You’ll Need 🛒
- 3 tablespoons olive oil – For sautéing and adding depth
- 1 medium yellow onion, chopped – Aromatic base 🧅
- 2 ribs celery, chopped – Adds crunch and herbal notes
- 2 medium carrots, sliced – Sweet and colorful 🥕
- 3 cloves garlic, minced – Flavor booster 🧄
- ½ large green cabbage (or 1 small cabbage) – Sliced into strips 🥬
- 1 teaspoon dried thyme – Earthy and herbal
- ½ teaspoon ground cumin – Warm, smoky undertone
- ½ teaspoon smoked paprika – Subtle smokiness 🌶️
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 (15 oz) can diced tomatoes, with juices – Bright acidity 🍅
- 4 cups low-sodium vegetable broth – The comforting base
- 1 (15 oz) can white beans or chickpeas, drained and rinsed – Adds plant-based protein 🫘
- 1 tablespoon lemon juice, or to taste – Brightens everything at the end 🍋
✨ Optional Add-ins:
– A pinch of red pepper flakes for a little heat
– Fresh parsley or dill for garnish
– Grated Parmesan (if not keeping vegan)
How to Make Cabbage Soup 🧑🍳
Step 1: Sauté the Veggies
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots. Cook for about 6 minutes, stirring occasionally, until the veggies start to soften and smell fragrant.
Step 2: Prep the Cabbage
While the base is cooking, rinse and core the cabbage. Slice into thin strips, about ½ inch wide and 2 inches long, for even cooking.
Step 3: Add Garlic, Cabbage & Spices
Add the garlic, prepared cabbage, thyme, cumin, smoked paprika, salt, and pepper to the pot. Cook for 3 minutes, stirring frequently, until spices are fragrant and cabbage starts to wilt.
Step 4: Simmer the Soup
Pour in the diced tomatoes (with juices), broth, and beans. Stir to combine. Bring to a gentle boil, then reduce heat and simmer covered for 20–25 minutes, or until all vegetables are tender.
Step 5: Finish with Lemon
Turn off the heat and stir in lemon juice to brighten up the flavors. Taste and adjust seasoning as needed. Serve warm and enjoy! 🥣✨
Tips & Variations 💡
- Add more veggies – Zucchini, bell peppers, or baby spinach are great additions
- Boost the protein – Add quinoa, lentils, or cooked chicken
- Make it spicy – A dash of hot sauce or chili flakes kicks it up a notch
- For creaminess: Blend half the soup and stir it back in
- Add fresh herbs at the end – Try dill, parsley, or chives 🌿
Serving Suggestions 🍽️
- As a light main dish with crusty bread or grain toast 🥖
- For lunch meal prep – Stores well and reheats beautifully
- Paired with a salad – Try it with a tangy vinaigrette for balance
- With toppings: Add lemon zest, cracked pepper, or a dollop of Greek yogurt
Storage & Reheating 🧊
- Refrigerator: Keeps fresh for up to 3–4 days
- Freezer: Cool completely and freeze for up to 3 months
- Reheating tip: Gently rewarm on the stovetop or microwave; add water or broth if it thickens
FAQs About Cabbage Soup ❓
Q: Can I use red cabbage instead of green?
A: Yes, though it will slightly alter the color and sweetness of the soup.
Q: What beans work best?
A: Cannellini, navy, or chickpeas all work well.
Q: Is this soup good for weight loss?
A: It’s low in calories, high in fiber, and nutrient-dense—ideal for light, filling meals.
Q: Can I make it in advance?
A: Definitely! The flavor actually improves after a day in the fridge.
Final Thoughts 🥬💬
This Cabbage Soup proves that wholesome and simple doesn’t have to be boring. It’s packed with vibrant vegetables, rich flavors, and cozy comfort — all in one nourishing bowl. Whether you’re following a healthy eating plan or just want a light, satisfying meal, this soup delivers.
It’s the kind of dish you can make on a lazy Sunday and enjoy throughout the week. The warming broth, tender cabbage, and hearty beans come together to create a feel-good meal that’s both budget-friendly and freezer-friendly. Plus, it’s endlessly customizable — a perfect canvas for your favorite spices, herbs, or veggies. 🍲✨
One spoonful and you’ll understand why cabbage soup has stood the test of time. It’s comforting, filling, and refreshingly simple — exactly what you need on a busy day or chilly evening. Add it to your regular meal rotation and feel good about every bite. 💚🥣
Short version
Cabbage Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 2 medium carrots sliced into ¼-inch thick rounds
- 3 cloves garlic minced
- ½ large green cabbage or 1 small cabbage
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 15 ounces canned diced tomatoes with their juices
- 4 cups low sodium vegetable broth
- 15 ounce can white beans or chickpeas rinsed and drained
- 1 tablespoon lemon juice or to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it begins to shimmer. Add the chopped onion, celery, and carrots to the pot and cook for about 6 minutes, stirring occasionally, until the vegetables start to soften and release their aroma. This step helps to build a flavorful base for the soup.
- While the vegetables are cooking, rinse and dry the cabbage. Remove the core and slice the cabbage into strips roughly half an inch wide and two inches long. Keeping the pieces a consistent size helps them cook evenly and blend nicely into the soup.
- Add the minced garlic, prepared cabbage, dried thyme, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir frequently and cook for about 3 minutes to allow the spices to toast slightly and the cabbage to begin wilting.
- Pour in the diced tomatoes with their juices, vegetable broth, and drained white beans. Stir well to combine. Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to maintain a low simmer, cover the pot, and cook for 20 to 25 minutes, or until all the vegetables are fully tender.
- Turn off the heat and stir in the fresh lemon juice to brighten the flavors. Taste the soup and add more salt or pepper as needed. Serve warm, optionally garnished with fresh herbs or a sprinkle of Parmesan for extra depth.
Notes
