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–+ servings
A close-up bowl of homemade cabbage soup with chunks of carrot, tomato, and cabbage, garnished with fresh parsley and cracked pepper.

cabbage soup

A cozy and hearty cabbage soup that’s filling but light, made with fresh vegetables, tomatoes, and broth. Naturally sweet from carrots and cabbage, customizable with extra veggies, proteins, or international flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Simmering 20 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, European, Healthy
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium Green cabbage - Chopped into bite-sized pieces
  • 1 large Yellow onion - Diced
  • 2 medium Carrots - Diced
  • 2 stalks Celery - Diced
  • 3 cloves Garlic - Minced
  • 6 cups Vegetable or chicken broth - Low-sodium preferred
  • 1 can 14 oz Diced tomatoes - Canned or fresh
  • 2 tablespoon Tomato paste - For richness
  • 1 cup Water - As needed to thin
  • 2 leaves Bay leaves - Remove before serving
  • 1 teaspoon Dried thyme - Or Italian seasoning
  • 1 teaspoon Paprika - Smoked if desired
  • ½ teaspoon Red pepper flakes - Optional for heat
  • to taste Salt and black pepper - Adjust at end
  • optional Bell peppers mushrooms, green beans, potatoes - Add-ins

Equipment

  • 1 Large soup pot or Dutch oven (Big enough to hold all the cabbage)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board (Preferably large, for prepping all vegetables)
  • 1 Wooden spoon (For stirring)
  • 1 Ladle (For serving)

Method
 

  1. Chop cabbage, dice onion, carrots, celery, and mince garlic. Open canned tomatoes and measure seasonings.
    A bowl of freshly cooked chopped cabbage and carrots, lightly cooked until tender, ready to be added to soup.
  2. Heat oil in pot, sauté onion, carrots, and celery ~5 minutes. Add garlic, cook 1 minute. Stir in tomato paste, cook 30 seconds.
    A pot of cabbage soup being prepared, with chopped cabbage and carrots simmering, topped with tomato sauce and seasonings before stirring.
  3. Pour in broth, tomatoes, and water if needed. Stir in cabbage, bay leaves, thyme, paprika, and red pepper flakes. Bring to boil.
    A dark pot filled with hearty cabbage soup, showing tender cabbage leaves, carrots, tomatoes, and bay leaves floating in the broth.
  4. Reduce to simmer, cover, and cook 20–25 minutes until cabbage is tender but not mushy.
    A pot of simmering cabbage soup with chopped carrots, onions, tomatoes, and cabbage, topped with bay leaves and fresh thyme sprigs.
  5. Remove bay leaves, taste and adjust seasonings. Ladle into bowls, serve with bread or salad.
    A close-up bowl of homemade cabbage soup with chunks of carrot, tomato, and cabbage, garnished with fresh parsley and cracked pepper.

Nutrition

Serving: 400gCalories: 120kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.8gSodium: 680mgPotassium: 649mgFiber: 6gSugar: 8gVitamin A: 120IUVitamin C: 70mgCalcium: 90mgIron: 2.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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