Cabbage Soup

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Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!

When it gets cold outside, our kitchen heats things up with Ultimate Slow Cooker Pot Roast, Slow Cooker Vegetable Beef Soup, and Ultimate Slow Cooker Beef Stew!

Cabbage Soup
CABBAGE SOUP

Cabbage Soup is a savory vegetable soup made with carrots, celery, onions, cabbage, diced tomato and spices. I’ve been making cabbage soup for years because it’s the perfect thing to make when it’s cold outside, plus you can do it in the slow cooker on days when you’re busy.

A lot of people make cabbage soup for weight loss because it’s low calorie, but my favorite part is that it’s totally inexpensive and super easy to make. I like to serve it with freshly made bread or dinner rolls, and sometimes I’ll cut up leftover rotisserie chicken and throw that in there, too.

If I’m having this for lunch, I’ll serve it with some crackers or breadsticks and a simple salad. You can also sub the chicken broth for vegetable broth if you’re serving this to a vegetarian.

HOW LONG DOES CABBAGE SOUP LAST?

Cabbage soup will last for 4-5 days in the refrigerator, when sealed tightly. My family will have this for dinner and pack a few lunches, then I’ll freeze whatever is leftover for another day.

HOW DO YOU FREEZE CABBAGE SOUP?

I always make a double batch of this cabbage soup recipe so I can freeze half of it for a quick dinner another night. Let it cool completely before putting it into an airtight container and freezing. This will keep for about 2-3 months.

MORE CABBAGE RECIPES

Cabbage Soup in a ladle

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HOW TO MAKE CABBAGE SOUP IN THE SLOW COOKER

Add all of the ingredients to the slow cooker and stir together. Set the cooker on low for eight hours, or on high for four hours. The soup is done when the vegetables are soft and your kitchen smells amazing. Pro tip, use a crock pot liner for virtually no clean up!

HOW TO MAKE CABBAGE SOUP IN THE INSTANT POT

Add everything to the instant pot and stir. Lock the lid and set on high for a total time of 10 minutes, then let the pot naturally release, about another 15-20 minutes.

If you want some extra flavor, you can use the saute function for the onion, garlic, and spices before adding the other ingredients, but this is not mandatory.

WHAT TO SERVE WITH CABBAGE SOUP

TIPS FOR MAKING CABBAGE SOUP

  • You can add more veggies to cabbage soup, like green beans, bell peppers, corn, broccoli, kale, spinach, or or cauliflower. If you add leafy greens, add them at the end just a few minutes before you serve, otherwise they’ll get mushy.
  • Add chicken or beef to this cabbage soup recipe if you want more protein, and rice or potatoes for more carbs. For a vegetarian protein option, use white beans or extra firm tofu cut into cubes.
  • If you’re making beef cabbage soup, use 1/4 cup of red wine to deglaze the onions and simmer until reduced by half. Then follow the recipe as normal. I like to use ground beef, which is a lot like deconstructed cabbage rolls!
  • Add a packet of onion soup mix or Italian seasoning if you want more onion and herb flavor.
  • Use a spoonful of hot sauce or a dash of cayenne pepper or red pepper flakes to add some spice to this cabbage soup recipe.
  • For easy prep, cut up all of the vegetables used for one pot of this soup, wrap in a sealable bag and freeze. Then you just need to pull the bag out of the freezer and cook (or slow cook) with broth and spices!
  • If you want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well.
  • For easier prep, use shredded cabbage and frozen vegetables.
  • If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar.
  • This recipe is naturally dairy-free and gluten free (with gluten free broth)!

Easy Cabbage Soup

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Cabbage Soup

4.99 from 86 votes
  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Course: Soup
  • Cuisine: American
  • Author: Sabrina Snyder

Cabbage Soup is the PERFECT savory vegetable soup made with cabbage, tomato, carrots, celery, and spices, ready in under 45 minutes!

Ingredients

  • 3 tablespoons olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 8 cups low sodium chicken broth vegetable broth fine too
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper or to taste
  • 1/2 head cabbage chopped in 1 1/2" chunks
  • 4 carrots peeled and chopped
  • 2 stalks celery sliced thinly
  • 14.5 ounces stewed tomatoes

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes.

  2. Add in the broth, salt, pepper, thyme, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 8 servings, Amount per serving: 130 calories, Calories: 130g, Carbohydrates: 13g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Sodium: 514mg, Potassium: 539mg, Fiber: 3g, Sugar: 5g, Vitamin A: 5285g, Vitamin C: 27.7g, Calcium: 67g, Iron: 1.6g

All images and text © for Dinner, then Dessert.

Keyword: cabbage soup
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Healthy Cabbage Soup

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Comments

  1. GREAT SOUP! I added a spoon of peanut butter for protein and cut up a peeled small sweet potato in chunks for sweetness, with a large can of whole tomatoes. Delicious.

  2. I had everything except chicken broth so I used water, is this ok ,or not, ??? Did I change the taste or soup,

  3. Sabrina, are the carbs on the nutrition facts total carbs or net carbs? Soup is delicious and such a good base to add in other things! I did add kale and it was wonderful! I used diced canned tomatoes instead of stewed, but my soup isn’t red like yours, more orange colored.

    1. It comes from a program so I’m sorry but I’m not really sure. If you’re adding other items, you might want to use a online calculator to determine the nutritional information anyway. I’m so glad you love the soup though.

  4. The soup is delicious. I cooked the veggies in bacon drippings then did 1/2 chicken and 1/2 beef broth, 2 tsp chicken bullion powder and a pinch of cayenne and 1 tsp of Italian season. Next time I might try ro-tel tomatoes. Thanks!

  5. Used your basic recipe, used what I had on hand. Leftover cabbage from making Halupkis, tomato juice, fresh tomatoes and beef broth. Added red and green peppers, celery and leftover pork burgers that were broken apart. Tastes incredible!

  6. My family loved it – saving this recipe. I added the tomato paste and some left over cooked corn beef.

  7. This soup is absolutely delicious! It’s also the first time that I didn’t have to adjust a soup recipe, I find that with most recipes I have to play around and add more spices etc. to get more flavour. This came out so delicious! Thank you so much!

  8. Made this last night and eating it now for lunch, it’s great! Filling and really healthy. I didn’t have the canned diced tomatoes so in a pinch I used up 3/4 jar of Tostitos medium salsa (which was too runny for chips, and the first ingredient was diced tomatoes anyway). The salsa actually gave it an even better flavor and just enough kick. I topped it off with some homemade croutons and let them soak up some of the broth… delicious!

  9. This was an excellent soup and my whole family loved it! Thank you for a very tasty and nutritious soup recipe! Will definitely make again.

  10. I love this soup. I used both chicken and veggie broth. I can’t help myself, I always add extra vegetables to my soups.

  11. My mom made delicious cabbage soup but never had a written recipe. This one sounded pretty close so I made it with the addition of beef flanken, because our cabbage soup always contained beef. It adds a nice richness to the broth. I also added red wine to deglaze, turmeric, brown sugar, tomato paste and a few shakes of crushed red pepper. It was delicious and I’ll be adding it to my soup rotation.

  12. I made this last night (stovetop) and it is even yummier today, all the flavors are now absorbed. I like lots of flavor so took your suggestion and added in a package of Lipton onion and mushroom soup mix and used beef broth and a cup of red wine and had 1 frozen hamburger patty, so it went in also. To thicken up and add a little more protein I stirred in a can of retried beans, sounds weird but even my old fashioned Italian mother does that in her minestrone. I will be trying more of your recipes, they all sound delicious! And your pictures are very inviting also. Thanks!

  13. Loved this…tweaked just a bit…added can of white beans. It tastes wonderful and I bet it will be even better tomorrow.

  14. So warm and comforting. My mom made one very much like it when I was growing up. Now I have the correct proportions to recreate it, thank you so much!!

  15. Hey Sabrina, when the recipe refers to 14.5 oz oz of stewed tomatoes, are you creating a tomato stew beforehand or just adding raw tomatoes to the soup? I did the latter and the soup isn’t nearly as red as it looks in your pictures. still delicious but just want to know if I’m making this properly

  16. Very good. I doubled the recipe and used a pound of ground beef and pound of hot Italian sausage with beef stock. I don’t like chunks of tomatoes so I blended those before adding. I have made this a couple times now.

  17. My house got quite a few cabbages last fall in our CSA box. We chopped them up and froze the cabbage, not being able to eat it all at once! I’ve probably made this soup five or six times already – it’s easy and delicious 🙂 Lately I’ve been increasing the liquid and adding rice.

  18. I made this today and just had a bowl. It was so satisfying! i used low salt chicken broth but added chicken boullion instead of salt. I also added cut up ham. I will definitely enjoy this soup this week!

  19. Your cabbage soup is just the way I’ve always made mine. Except adding the dry onion soup mix. Which I did. Thank you. Perked it good. I have used dry onion mix with pot roast & creamed soup. Also same with chicken roasted. Never thought to put in soup. Great idea. Look forward to more recipes from you. Thanks again. Ginger

  20. Great recipe! I added a little tomato paste after the onions cooked, and some white beans for protein. I also added a squeeze of lemon but I like some extra acidity. Excellent recipe and very hearty considering it’s veggies.

  21. LOVED this soup! It was easy as described and I appreciated having instructions for both the Instant Pot as well as slow cooker or traditional. I used what I had on hand so had both chicken and vegetable broth together. I didn’t have an onion soup mix but I did add a packet of chicken bone broth which I do think added a depth of flavor. Looking forward to trying more of Sabrina’s recipes soon!

  22. I have made a variation before but yours is much more comfort and rich. I did boil some onions,celery,and cabbage and used that water in my broth. It was and is delish!!!

  23. We had this last night at midnight for new years. I threw everything into a crockpot around 5pm and I halved the recipe since there was only two of us. We have about two servings left over. It was perfectly cooked and convenient in the crockpot since we had to eat it at exactly midnight.

    I made it exactly as written but my boyfriend snuck a couple slices of raw bacon into the crockpot to cook with it when there was about 6 hours left, so I’m sure that changed the flavor but it ended up amazing.

    This recipe was simple to make and tasted great. We served with crumbled bacon on top.

      1. I put in 1/2 cup of brown sugar at , 1/4 cup white vinegar 1 jar tomato sauce. Some chop meat. I box of chicken broth. 1/2 shredded cabbage 1/2 sautéed onion and if it’s too thick I add some water cook till cabbage is soft. It’s my grandma’s recipe from Russia. Yummy. Sweet and sour cabbage soup.

  24. Thanks so much for sharing this simple and wonderful recipe!!! I was looking for this perfect way to enjoy my cabbage!!! YUM.

  25. I really enjoyed this soup and it was a great detox. I used cole slaw mix to speed up prep. I also don’t like celery so I blended that to hide it. I’m making this again as it’s great for quick lunches.

  26. Today, I made your soup and added other veggies like red and white beans, potatoes and green and red cabbage. It is absolutely delicious. My husband who is a meat and potato person asked for a second serving!

    Thank you Sabrina. I will continue to look you up for more recipes.

    Kind regards,
    Marietta Chilton

  27. This soup was absolutely amazing!!! I cooked it in the instant pot, which caused it to be over cooked, so I will use my crock pot next time. I added ground turkey and did use the extra tomato paste, brown sugar and did add a few drops of Tabasco. I am making it again tonight. Tonight I think I will add rutabaga and maybe some kale. Thank you for sharing !!!

  28. This is a family favorite. I always need to double the recipe. It is very adaptive. too. I add whatever other veggies that I have. Cubed butternut squash, etc. I have added cannellini beans and baby potatoes halved. A good quality vegetable stock also makes it richer.

  29. Definitely a great starter cabbage soup. I followed the directions and at the end I added leftover rotisserie chicken breast and it was delicious. Thanks!

  30. I’ve made this recipe several times. It’s delicious! It’s a big hit with my family. They are hooked. I also add a half teaspoon of turmeric for additional good health. It also gives the soup a richer flavor.

  31. I have made this recipe several times. This time I used turkey stock I made from the Thanksgiving turkey, leftover turkey (about 2 cups, diced), and I substituted a few items I had on in the fridge to be used- for the celery substituted fennel bulb (about 1 C chopped), I added a few green onions in addition to 1/2 yellow onion, and red and green cabbage. This base recipe is a winner and this batch of soup was delicious!

  32. Good base recipe. Added some paprika, oregano, and cumin, as well as tomato paste to make the broth a little thicker. Also didn’t have any celery on hand and was just fine without it, tho probably recommend if you have it!

  33. I got You’re recipe for cabbage soup online,. Followed the directions that were in the recipe, For the soup. The best cabbage soup I’ve Ever made. Thanks for the recipe keep up the good work.

  34. I made this for my family last night and it was a HUGE delicious hit! Thanks so much for this recipe. Rarely can I find something that all 5 of us love.

  35. This turned out exactly like the photo and is a great base for add-ins. I added some leftover brown rice and parmesan and topped it with crushed blue corn tortilla chips. Thanks!