This vegetable cabbage soup is a warm and comforting bowl of goodness.

Hearty vegetables are simmered in a tomato broth and flavored with Italian seasoning for a hearty and delicious soup.

pot of Cabbage Vegetable Soup

A Veggie-Packed Bowl of Comfort

  • This homemade veggie-packed soup comes together quickly with just a few simple steps.
  • It’s both wholesome and comforting, loaded with hearty vegetables like carrots, celery, cabbage, and cauliflower in a flavorful beef broth.
  • Feel free to switch up the veggies or add your favorite seasonings to make it your own.
  • This soup stores beautifully in the fridge for a few days and freezes perfectly, making it the best for meal prep.
adding vegetables to pot to make Vegetable Soup With Cabbage

Hearty Ingredients in Every Scoop

Vegetables: All the basics are in here. Cabbage, zucchini, celery, carrot, and cauliflower are all sautéed and then simmered in a tasty broth. 

Broth: This recipe calls for a low-sodium beef broth, either homemade or canned/boxed. Tomato paste and diced tomatoes add to the broth and give this soup a tangy and sweet flavor.

Soup-er Recipe Twists

Missing a few vegetables on the list? Try adding a potato cut into small pieces, since cooking takes a little longer. No cauliflower? Add some broccoli or mushrooms. Vegetable or chicken broth would make a delicious substitute for the beef broth. 

cooked Vegetable Soup With Cabbage in the pot

How To Make Cabbage Vegetable Soup

  1. Wash and chop all vegetables. Set aside.
  2. Sauté vegetables in the order given (recipe below).
  3. Add broth, tomato paste, and tomatoes. Simmer until vegetables tender.

Serve with some cheesy bread or a chicken salad sandwich.

Stir Up Some Tips

  • To thicken, remove 2 cups of the soup, blend it, and add it back to the pot. Not only does this thicken the soup, but it will also make it more flavorful!
  • Add some extra spices according to personal preference. Dill, thyme, rosemary, and parsley are all nice options.
  • This recipe is great for using up leftover veggies. Toss them in at the end.

Second Helpings

Keep this soup refrigerated in an airtight container for 3-4 days.

Freeze leftover vegetable soup for a quick future meal! Let it cool completely, then store in an airtight container or a sealed ziplock bag. Lay the bag flat in the freezer for easy storage. Soup can be frozen for 4-6 months.

More Cozy Soups to Try

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Cabbage Vegetable Soup

Wholesome and hearty cabbage soup with vegetables nourishes and comforts in a one pot meal.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Author The Shortcut Kitchen

Equipment

Ingredients  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 large carrot sliced & diced
  • 3 stalks celery sliced
  • 2 cups cabbage chopped
  • 1 head cauliflower about 4 cups
  • 1 green bell pepper diced
  • 28 ounces canned diced tomatoes with juices (1 can)
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 small zucchini sliced
  • black pepper to taste

Instructions 

  • Heat oil in a large pot and cook onion and garlic until tender.
  • Add carrot, celery, and cabbage. Cook an additional 5 minutes.
  • Stir in all remaining ingredients except zucchini.
  • Simmer for 10 minutes. Add in zucchini and simmer an additional 5 minutes or until tender.
  • Optional, remove 2 cups of broth/vegetables and blend. Add back to the soup to thicken.
  • Remove bay leaves before serving.

Notes

For a thicker broth, blend 2 cups, then add back to the broth.
For leftovers, cool the soup to room temp and store in an airtight container or freezer bag for up to 3 days in the refrigerator, or up to 6 months in the freezer.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 89kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 576mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1647IU | Vitamin C: 70mg | Calcium: 79mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Lunch, Main Course, Soup
Cuisine American

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