Best Cabbage Soup (Easy & Healthy!) Recipe

This hearty, anti-inflammatory vegetable medley blends tender cabbage, crisp carrots, and zesty tomatoes in a satisfying, savory broth. A nourishing combination perfect for chilly days, it offers refreshing, earthy flavors. Enjoy The Cabbage Soup Diet twist as the Best Vegetable Soup Recipe With Cabbage to truly rejuvenate your dining experience.

I recently made this Best Cabbage Soup and it totally exceeded my expectations. This soup is not only a winter warmer, but it’s also packed with nutritional benefits like anti-inflammatory properties.

I started off with a small head of green cabbage, chopped into bite size pieces, added a large thinly sliced onion and minced garlic for that extra punch. I also tossed in some sliced carrots and chopped celery to up the vitamin count.

I then incorporated a can of diced tomatoes with their juices along with 6 cups of low-sodium broth. The blend of dried thyme, basil and a bit of paprika really gives it a delicious depth of flavor.

I make sure to season it with salt and pepper to taste, and sometimes I add an optional bay leaf. It fits in perfectly with healthy cabbage recipes and those following a cabbage soup diet plan while keeping it easy and nutritious.

Why I Like this Recipe

I really like this recipe because it’s super healthy and warms me up on those cold days when all I want to do is curl up with something comforting. I also feel good knowing that the anti-inflammatory benefits help me take better care of my health, plus it fits really well with the cabbage soup diet I’ve been trying out. Another reason I dig this recipe is that it’s easy to make, even for someone like me who sometimes messes up the steps – the ingredients are simple, and the instructions don’t confuse me too much. Lastly, I love that I can make a big batch of it so that I have a quick, low-calorie meal ready anytime I need it, which saves me loads of time during busy weeks.

Ingredients

• Green cabbage: Crunchy, fibery, and vitamin-rich, it makes the soup satisfying and light.
• Onion: Adds tangy sweetness plus flavor depth, packed with antioxidants its a must-have.
• Garlic: A little bit pungent but perfect for boosting taste and natural health benefits.
• Carrots: Naturally sweet and packed with vitamin A, they bring color and a mild sweetness.
• Celery: Adds a crisp bite with vitamins and a subtle, salty note.
• Diced tomatoes: Juicy and tangy, they infuse the soup with brightness and natural acidity.
• Bay leaf: Adds a subtle earthy aroma and depth if you choose to include it.

Ingredient Quantities

• 1 small head of green cabbage, chopped into bite-size pieces
• 1 large onion, sliced thinly
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes with juices
• 6 cups low-sodium vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional: 1 bay leaf

How to Make this

1. Heat a large pot over medium heat and add a little oil. Cook the sliced onion until it’s soft, then stir in the minced garlic for about a minute.

2. Toss in the sliced carrots and chopped celery and cook them for a couple of minutes while stirring sometimes.

3. Now add the chopped cabbage to the pot and mix everything together well.

4. Pour in the can of diced tomatoes with their juices and the 6 cups of low-sodium broth.

5. Stir in the dried thyme, dried basil, paprika, salt, and pepper. If you want, toss in the bay leaf as well.

6. Increase the heat and bring the soup to a boil.

7. Once it starts boiling, lower the heat and let it simmer for about 25-30 minutes, or until the vegetables are tender.

8. Give it a taste and adjust the salt and pepper if needed.

9. Remove the bay leaf from the pot once the soup is done cooking.

10. Serve the soup hot, and enjoy a warming, healthy bowl that’s perfect for a chilly day!

Equipment Needed

1. Large pot for cooking the soup
2. Stovetop or another heat source
3. Sharp knife for slicing veggies like onions, carrots, celery, and cabbage
4. Cutting board for safely chopping all the ingredients
5. Measuring cups for the liquid ingredients like broth
6. Measuring spoons for the dried herbs and spices
7. Stirring spoon to mix the veggies and broth as it cooks
8. Ladle for serving the hot soup onto bowls

FAQ

Best Cabbage Soup (Easy & Healthy!) Recipe Substitutions and Variations

• If you don’t have green cabbage on hand, you can try using red cabbage or even savoy cabbage, although the flavor may be a bit milder.
• Missing the low-sodium broth? You can use water with a bouillon cube or two, just adjust the salt accordingly.
• No diced tomatoes available? Fresh tomatoes chopped up or a good quality tomato puree works as a decent substitute.
• If you run out of dried thyme, fresh thyme will do the trick; just use about three times the amount since its flavor is less concentrated.
• Instead of dried basil, fresh basil can bring a lively twist to the soup; add it right at the end to preserve its aroma.

Pro Tips

1. Start out by letting the onions and garlic really get soft in the pot before you add the rest of the veggies – it makes a huge difference in flavor. Slow cooking these first helps build a tastier base.

2. Try to chop all your vegetables into pieces that are about the same size. It doesn’t have to be perfect, but if they’re roughly the same then they cook evenly so you don’t end up with some veggies mushy while others are still hard.

3. Keep tasting your soup as it simmers. Adjust the salt and spices gradually, cause sometimes a little extra seasoning can really bring out all the flavors.

4. If you decide to add a bay leaf, toss it in with the rest of your ingredients but make sure to fish it out before serving, cause nobody wants to bite into a bay leaf by accident.