This Cabbage Soup is easy to make, healthy, and so comforting! Made entirely with vegetables, it's filled with cabbage (obviously), carrots, onions, celery, and diced tomatoes. Perfect for when you have extra cabbage lying around!
Looking for more easy soup recipes? Try my Zuppa Toscana or Beef Vegetable Soup next!
About This Recipe
I know I cannot be the only one who ALWAYS has leftover cabbage around. I always buy a head for a recipe, and then have so much leftover because every recipe only uses ¼ or ½ of a head. I've found the best way to deal with leftover cabbage is to make a stir-fry or turn it into soup!
In the past, my cabbage soups have been quite plain tasting. I pretty much just boiled cabbage in vegetable broth and called it a day. But this time I tried adding a plethora of fresh veggies + canned tomatoes, and the taste was so much better. The tomatoes add a wonderful acidity to the broth, and the veggies add so much texture and flavor.
Key Ingredients
Cabbage: I used ½ a medium head. Feel free to use an entire head if you're looking for lots of veggies.
Other vegetables: Onions, carrots, celery, and garlic.
Olive oil: For sautéing the vegetables.
Diced tomatoes: These add so much brightness to the soup. I also love the color it adds.
Vegetable broth: I recommend using a vegetable broth that is NOT from powder. I find the powder ones to have a horrible taste. You can either use a carton of broth or mix Better Than Bouillon base with water. Just avoid powder.
Seasonings: Salt, black pepper, Italian seasoning, and 1 bay leaf.
Instructions
STEP 1: In a large pot, cook the onions, carrots, celery, and garlic until softened, 4-5 minutes.
STEP 2: Add the cabbage and cook for another 5 minutes.
STEP 3: Add the broth, diced tomatoes, salt, black pepper, Italian seasoning, and bay leaf. Cook for 10 minutes or until the veggies are softened.
STEP 4: Stir in the vinegar and add more salt and pepper as needed. Enjoy!
📋 Recipe
Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- ½ medium head cabbage (chopped)
- 6 cups vegetable broth (or chicken broth)
- 1 (14.5-ounce can) diced tomatoes
- ½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- ½ teaspoon Italian seasoning
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium-high heat. Cook the onion, carrots, celery, and garlic until softened, 4-5 minutes.
- Add the cabbage and cook for another 5 minutes.
- Add the vegetable broth, diced tomatoes, salt, black pepper, Italian seasoning, and bay leaf. Bring to a boil, then reduce and simmer for 10 minutes or until veggies are softened.
- Taste and add more salt and pepper to taste. Enjoy!
Leave a Reply