I was first introduced to this Cabbage Soup recipe through the notorious cabbage soup diet. While I’m not a fan of that type of diet, I am a huge fan of this homemade Cabbage Soup recipe itself. Why? For one simple reason—it’s absolutely DELICIOUS. Yeah, I was surprised too. The first time I had the famed diet cabbage soup I was pleasantly surprised by how extremely flavorful and comforting the soup was. I actually ended up eating it over and over again just because I wanted to, not because I was trying to stick to the diet. And ever since, this recipe for cabbage soup has been one of my winter comfort food staples. 😅
Cabbage Soup Ingredients
The classic “cabbage soup diet” recipe has taken many forms over the years, but they all have one thing in common—they’re stuffed full of non-starchy vegetables swimming in a flavorful herb-filled broth. Here’s what you’ll need to make the BEST cabbage soup recipe you’ve ever had:
- Onion, Garlic, Celery, and Carrot: These four ingredients create the base for most of my soup recipes. It’s a basic mirepoix plus garlic, which gives the soup a deep flavor base.
- Cabbage: The start of the show! Cabbage makes this soup extra hearty, gives it volume, body, fiber and other nutrients, and all for pennies.
- Green Vegetables: I also add green bell pepper, green beans, and parsley to the soup to round out the medley of flavors and colors. You’re definitely getting your daily dose of veggies with this soup!
- Tomatoes: A combination of diced tomatoes and tomato sauce gives the soup a beautiful red color and even more texture to tempt your eyes.
- Vegetable Broth: Using a pre-made broth to fill out the soup ensures that every last drop is packed with flavor.
- Herbs and Spices: There’s already a lot of flavor going on in this soup but the addition of smoked paprika, oregano, thyme, and pepper really keeps the flavor exciting.
- Lemon Juice: this is the secret ingredient! A little bit of lemon juice at the end gives the soup a shot of brightness and keeps the flavors from being too heavy. Don’t skip this one!
Flavorful Variations
Soup recipes in general are very flexible, so there are so many options when it comes to making this cabbage soup your own. Here are some other great cabbage soup variations:
- Add beans (cannellini, chickpeas, kidney beans)
- Add meat: Ground beef (or check out my Beef and Cabbage Soup), Italian sausage, or shredded chicken
- Add cubed tofu (extra firm)
- Add potatoes to help bulk it up without adding a lot of cost
- Make it spicy: Add hot sauce or crushed red pepper to give the soup a kick!
How to Store Leftover Cabbage Soup
This cabbage soup recipe does make a really large batch, so it’s a good idea to freeze about half of it, just in case you can’t eat all of it within about five days. To freeze this soup, divide it into single-serving portions, chill it completely in the refrigerator first, then transfer to the freezer for longer storage. Keep in the freezer for up to three months.
Shown with Homemade Garlic Bread.
Cabbage Soup
Servings 6 2 cups eachIngredients
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 1 Tbsp olive oil ($0.16)
- 4 carrots ($0.57)
- 4 ribs celery ($0.50)
- 1 green bell pepper ($0.69)
- 1 28oz. can diced tomatoes ($1.00)
- 1 8oz. can tomato sauce ($0.34)
- 1/2 lb. frozen green beans ($0.67)
- 1/4 cup chopped parsley ($0.23)
- 1/2 Tbsp smoked paprika ($0.15)
- 1 tsp dried oregano ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 6 cups chopped cabbage (½ head) ($1.14)
- 6 cups vegetable broth ($0.78)
- 1 tsp salt ($0.05)
- 1 Tbsp lemon juice ($0.04)
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft.
- While the onion and garlic are sautéing, peel and slice the carrots, chop the celery, and dice the bell pepper. Add the carrot, celery, and bell pepper to the pot. Continue to sauté as you measure the rest of the ingredients.
- Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Continue to stir and cook while you chop the cabbage.
- Chop the cabbage into 1-inch pieces. Add the cabbage to the pot along with the vegetable broth and stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, reduce the heat to medium-low and allow it to continue to simmer, stirring occasionally, for about 40 minutes or until the cabbage is to your desired tenderness.
- Once the cabbage is tender, season the soup with salt, starting with ½ tsp and adding more to your liking. Finish the soup by adding the lemon juice and stirring to combine. Serve hot with crusty bread for dipping.
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Nutrition
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How to Make Cabbage Soup – Step by Step Photos
Start by mincing four cloves of garlic and dicing one large onion. Add them both to a large soup pot with one tablespoon olive oil. Sauté over medium heat until the onions are soft and translucent.
While the onion and garlic are sautéing, peel and slice 4 carrots, slice 4 stalks of celery, and dice one green bell pepper. Add the carrots, celery, and bell pepper to the pot. Continue to sauté over medium.
Add one 28oz. can diced tomatoes (I used petite diced), one 8oz. can tomato sauce, ½ lb. frozen green beans, ¼ cup chopped parsley, ½ Tbsp smoked paprika, 1 tsp oregano, ½ tsp thyme, and ¼ tsp pepper. Stir to combine.
Chop 1/2 head of cabbage into one-inch pieces (about 5-6 cups once chopped). Add the chopped cabbage to the pot along with 6 cups of vegetable broth.
Stir everything together, place a lid on the pot, and turn the heat up to medium-high. Allow the soup to come to a boil, then reduce the heat to medium-low. Let the soup simmer over medium-low, stirring occasionally, for about 40 minutes, or until the cabbage is to your desired tenderness.
Once the cabbage is tender, season the soup with salt, starting with 1/2 teaspoon, then adding more to taste (I used 1 tsp total). Next, add one tablespoon of lemon juice, which really helps brighten the flavors.
And then slurp down all that vegetable-y goodness! I garnished the cabbage soup with a little more fresh parsley, but it’s not needed for extra flavor.
This cabbage soup recipe goes great with some crusty bread (garlic or not) to soak up that delicious broth!
This is the same soup I have been making for decade when I make my vegetable beef soup, sans the beef. I just love this type of soup!
Is this soup okay to freeze?
It does freeze pretty well but the vegetables will definitely get more tender after reheating.
I have cooked the soup for a second time. I did lose 6 pounds my first 5 days of doing it, but I felt weak for most of the week because the lack or protein in it. Instead of a heavy meat I added some tofu to it to get some protein in it. Is that okay?
I’m sorry, I don’t offer diet advice. I posted this recipe because it tastes great, not with the intention that anyone should use it for weight loss.
Tofu isn’t a bad idea, and I bet the soup would be good with a dollop of plain Greek yogurt too.
What a great winter meal. Â Wife is not a cabbage fan but the spices and broth won her over. Easy and very tasty. Â Will be a family staple from now on. Â
Just finished eating this and it was delicious! 8 don’t even like vegetables but this was bomb diggity. Â Very clear instructions :) ate with buttered sourdough on the side. Saw someone mention sausage and I feel like something spicy like that would be a great addition.
I made this delish soup and added beef chuck cubes, which I browned in the pan with the garlic and onions before adding it to the rest of the ingredients! Â Made it in the crock pot! Yum!!!
I’ve got this simmering on the stove right now for what is probably the fifteenth time.  Everyone loves it. Thanks again!
Yum!! Made this because we needed to eat some healthier veggies after Thanksgiving :) Served it with some good bread to soak up the delicious broth. The lemon juice adds a great zing, so I went with the full 2 tbsp. I also added a chicken breast for some protein to keep my boyfriend happy – I just baked it in the oven with some olive oil, salt, and pepper while I was prepping the veggies, then shredded it to add in near the end of the simmering time. I think this would also be great with mushrooms added in. I’m definitely going to freeze a container of this because it made so much – but that’s a good problem to have. Now I’ll have some great veggie soup ready to go when I need it!
Omg! Soooo good.  Absolutely perfect! Reminds me Of 1984! My mom was crazy about newest fad diet. She never let me touch her watermelon . Salivated! Next she broke out the guiltless cabbage soup & ate it for several days. How could it be so good? And good for you too? That deep tomatoes broth, Accompanying Decadent herbs, carrots and cabbage? Covered with sharp cheddar cheese? Okay, maybe no cheddar! But now in 2017 trying to keep traditional flavors current and still feeding my 7 year old I have added a few the more greens . The more greens the better ! I  Added zucchini’s and some times some kale! A  sharp cheddar Bottini sandwich always helps for the soul no matter what age you are. The perfect  meal no matter what age or season!
Why not add some bean’s such as black beans or kidney beans? That should give you good protein. And add the chicken breast as well!!
I love it! Kidney beans would be awesome in this. Thanks for the great suggestion!
Tastes Great! Calories?
Nutrition info please.
What about smoked sausage in it? Would that still taste good?
I bet so!
Making it right now minus the sausage lol! But i have large family so i doubled it. Looks like ts going to make a ton
It’s supposed to be a healthy soup! Putting sausage in this would not be healthy!!!Â
It’s supposed to be whatever you want it to be. :) If she wants sausage, by all means put sausage in it.
I have kidney disease so I can’t use broths.. how can I flavor it up with water?
With all the vegetables and herbs in the soup it kind of creates a broth on its own with the water. You can simmer just a bit longer to extract a little more flavor, and you’ll want to add salt to make all those flavors pop. Salt will be the key.
I also have kidney disease and I use unsalted vegetable broth. Â Same with the canned tomato sauce.
Hi! Do you think the soup will be ok if you use  chicken breast in it because I am doing a or low carb but I have to eat lean protein due to a health issue! I want to try it with the chicken and se what it will do!
Sure! I think chicken is neutral enough in flavor to be added to just about anything. :)