This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!
By now, you all know how much I love soup. It’s literally my favorite. And I do mean literally, none of this literally means figuratively nonsense.
This cabbage soup is on the other end of the spectrum. It’s light and brothy, and chock full of vegetables. On its own, it’s more of a snack than a complete meal.
But there’s beauty in simplicity and this soup is the perfect example of that. It’s deliciously savory and really warm. Exactly the kind of soup you want to sip when you’re snowed in.
I’ve been really into cabbage in soup ever since I developed a cabbage roll soup recipe for my cookbook. It softens up and gets almost noodle-y in texture, which is great if you’re trying to keep your carbs down. It also adds some heft to this soup, making it feel more substantial than it is.
Cabbage Soup ingredients
This beauty of this cabbage soup recipe is that it’s made with really simple ingredients, most of which are pantry staples.
Besides cabbage, you’ll need:
- Olive oil
- Vidalia onion
- Vegetable broth
- Canned plum tomatoes
Of course, you can always doctor it up depending on what you’re in the mood for or if you have any other vegetables hanging around the fridge that need to get used up. It’s great with green beans, peas, or even some kale.
You can also add a can of chickpeas or white beans to up the protein and make this a complete meal. Or brown some ground beef along with the onions for a hearty “unstuffed cabbage roll” soup.
Really, the options to adapt this recipe are endless. Have fun with it!
Can cabbage soup be frozen?
Yes, absolutely! Raw cabbage doesn’t freeze well for obvious reasons, but stewed cabbage and cabbage in soups like this one freezes really well. Since it’s already soft, you don’t need to worry about it wilting.
I like to freeze it in individual portions. It’s great when I need something for lunch in a pinch!
How to make cabbage soup in the crock pot?
This soup is so easy to make on the stovetop that I don’t usually bother pulling out my slow cooker for it. But if you want to cook it that way, you definitely can.
Since the vegetables release a lot of water and no evaporation occurs when you use a crock pot, reduce the broth to 6 cups. Otherwise, you’ll end up with a very brothy soup.
What should I serve with this soup?
If you ask me, no soup is complete without bread and butter. You could also serve it with homemade potato rolls or a grilled cheese sandwich.
- 2 Tablespoons olive oil
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 8 cups low sodium vegetable broth
- 1 can (14.5 ounces) plum tomatoes in puree, chopped
- 1/2 small head cabbage, sliced
- 3 carrots, peeled and sliced
- 3 celery ribs, sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh parsley
- In a large soup pot, heat the olive oil over medium-high heat.
- Add the onions and cook 3-5 minutes, until softened and transparent. Add the garlic and cook 1 minute.
- Pour in the broth, cabbage, carrots, celery, tomatoes and Italian seasoning. Bring to a boil.
- Simmer for 30 minutes or until vegetables are tender. Stir in the parsley. Adjust seasoning to taste.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 99Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 590mgCarbohydrates 14gNet Carbohydrates 12gFiber 2gSugar 7gProtein 2g