Save The smell of cabbage soup simmering on the stove always transports me back to that rainy January afternoon when I first made this recipe. I had a fridge full of vegetables that needed using up and a body craving something nourishing after holiday indulgences. What started as a simple clean-out-the-crisper-drawer experiment became one of my most treasured recipes for gentle nutrition and surprising flavor.
Last winter when my neighbor was recovering from surgery, I brought over a container of this cabbage soup. She texted me three days later asking for the recipe, saying her family had demolished it and demanded more. That moment taught me sometimes the most humble ingredients create the most requested dishes.
Ingredients
- Green cabbage: The star of the show that softens beautifully while maintaining just enough texture, I learned to core it properly after years of struggling with tough bits in my soup.
- Carrots and celery: This classic mirepoix base builds the foundation of flavor, and I discovered the smaller you dice them, the more flavor they release.
- Onion and garlic: Patient sautéing here transforms the entire soup, releasing their sweetness as they turn translucent.
- Diced tomatoes: The acidity brightens everything up, cutting through the earthiness of the cabbage with perfect balance.
- Vegetable broth: I prefer low sodium so I can control the seasoning myself, adding salt gradually until the flavors pop.
- Herbs and spices: Thyme and oregano give that cozy depth that makes you want to curl up with a bowl.
Instructions
- Build your flavor base:
- Heat olive oil in a large pot, then add onions, carrots and celery, watching as they start to soften and release their aroma. You want them slightly translucent but not browned.
- Add the aromatics:
- Stir in minced garlic and cook just until fragrant, about a minute. Your kitchen will start smelling incredible at this point.
- Layer in the vegetables:
- Add bell pepper, optional zucchini, and cabbage, then give everything a good stir. The pot will look very full but the cabbage wilts down dramatically.
- Create the broth:
- Pour in diced tomatoes and vegetable broth, then add your herbs and spices. This is when the magic starts happening.
- Simmer patiently:
- Bring to a gentle boil, then reduce heat, cover, and let simmer for 25-30 minutes. The vegetables will soften and the flavors will meld together beautifully.
- Finish with brightness:
- Taste and adjust seasonings, then stir in lemon juice if using. This final touch adds a wonderful dimension that wakes up all the flavors.
Save 
Save One evening during a particularly brutal cold snap, my heating went out and the repair person couldnt come until morning. I made a pot of this soup and sat wrapped in blankets, bowl cradled between my palms, steam warming my face. Something about that moment of finding comfort in simplicity made this recipe take on new meaning for me.
Make It Your Own
The beauty of cabbage soup lies in its flexibility. When I have leftover roast chicken, I shred some in. Sometimes I toss in a handful of barley or small pasta for more substance. My vegetarian friends love when I add white beans for protein, while my spice-loving partner always adds extra chili flakes to their bowl.
Storage and Reheating
This soup actually improves with time as the flavors continue to develop in the refrigerator. I often make a double batch on Sunday, storing portions in glass containers for quick lunches throughout the week. When reheating, I add a small splash of water if its thickened too much and a fresh crack of black pepper to wake up the flavors.
Health Benefits
Beyond just being delicious, this soup delivers serious nutrition in every spoonful. Cabbage contains compounds that support digestion and inflammation reduction, while the rainbow of vegetables provides a spectrum of vitamins and antioxidants.
- At just 85 calories per serving, its incredibly satisfying while supporting healthy weight goals.
- The high fiber content helps keep you feeling full longer than you might expect from a light soup.
- The gentle cooking method preserves more nutrients than high-heat cooking techniques.
Save 
Save This humble cabbage soup has taught me that nourishment doesnt need to be complicated or expensive. Sometimes the most healing foods are the simplest ones, prepared with care and shared with love.
Recipe FAQs
- → How long does this keep in the refrigerator?
Leftovers store well refrigerated for up to 4 days. The flavors actually improve overnight as the vegetables continue to meld with the broth.
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months in the freezer.
- → What can I add for more protein?
Drained white beans or chickpeas work wonderfully. You can also add lentils during the simmering stage or serve with a side of protein.
- → Is this suitable for meal prep?
Absolutely. This soup makes 6 servings and reheats perfectly. Portion into containers for easy grab-and-go lunches throughout the week.
- → Can I use different vegetables?
Certainly. Spinach or kale can be added in the last 5 minutes. You can also substitute with seasonal vegetables like green beans or diced potatoes.