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.

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.
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.
How To Make Cabbage Vegetable Soup
- Wash and chop all vegetables. Set aside.
- Sauté vegetables in the order given (recipe below).
- 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
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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