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 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.


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.


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.


Cabbage Soup in a ladle

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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!


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.



  • 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 57 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!


  • 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


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

Healthy Cabbage Soup

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  1. 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.

  2. 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!

  3. Made this soup many years ago. Just happened across the recipe again, and its simmering and smelling on so good. Can’t wait to dive in.?

  4. This soup is delicious! I threw in some leftover steak and some barley. Wow. Even my fussy meat and potatoes guy, loved it. Definitely a keeper.

  5. This is a delicious recipe! I added a little bit of fresh ginger and red lentils for my protein. So so good! I will be making this again 🙂

  6. This is so delish ?. I added in scrambled seasoned ground beef and finished it with some 35% whipping cream before serving.

  7. Delicious!! Thank you for this easy recipe…I doubled the ingredients and added 2 lbs. lean ground beef. This soup will be made again and again!

    1. Thanks for taking the time to come back and letting me know how much you enjoyed it, Bernie. I appreciate the 5 star rating.

  8. So we made this tonight. After tasting testing we realized we forgot to add an ingredient, but the recipe never instructed when to add Thyme….? Delicious without, we added 2 more cups broth(substituting boillion cubes) and three heavy sashes habanero Tabasco Sauce.

    1. Thanks for catching that. I’ve edited the recipe card to include it in the instructions now. I’m so glad you enjoyed it even without the thyme.

  9. I am going to make this soup but I wanted to know if I can use a different flavor of broth like onion? as I always find the vegetable or beef broth to bland when I attempt to make soup.


  10. So delicious! I tweaked part of the recipe and sautéed the holy trinity (carrots, onion, celery) together first. Then the garlic, added red pepper flakes, and then the tomatoes.

    I made homemade stock for this recipe with a ton of fresh herbs so i skipped that entirely. Added in the cabbage…i need high protein meals so the whole chicken i used for the stock went right in there to!

  11. This was delicious. We were going to freeze half of it, but it never made it to the freezer. I changed the meat , went with some sausage and kielbasa instead of beef, worked like a charm.

  12. So yummy… I added white beans for protein, but the broth is my favorite part; I used toasted Italian bread to enjoy that part. AND MY TEENS LOVED IT AS WELL!

  13. This is so good, & super easy. I’m going to serve it with blueberry cornbread. I think I’ll add some potatoes next time, although it’s delicious as is.

  14. Excellent dish. I cut it in half because I’m the only one in the family that likes good food. I used a small red cabbage and added lemon juice, parsley and red pepper flakes when serving.

  15. I made this soup tonight, I was not feeling well what better to eat. Added a half rotisserie chicken breast turned out very good. Will definitely make again.

  16. Made this soup today. Very good. Lots of flavors. Added a can of beans, an extra can of stewed tomatoes, a red pepper and a green pepper. Yummy !!!

  17. Made this soup last night and it was fantastic and full of flavor. Thank you for the recipe and it reminded me of my grandmother’s recipe.

  18. Wonderfully simple and lots of flavors. I added some extra veggies like asparagus and zucchini as well. Next time I think I will try adding some sausage as well.

  19. The cabbage I have is HUGE…what size do you use usually ? Or do u know how much the cabbage you use weighs approximately…

  20. I am making this soup and added polish sausage cut in small pieces and had chicken broth, smells real good and half of cabbage, used this recipe, happy I did. Thank you.

  21. Super simple and delicious. I made only half the recipe since it is just two of us during the lockdown. My only substitution was yellow carrots. I Google for recipe ideas using the main ingredient I want. I keep finding that the recipes I choose consistently are by Chef Sabrina!

    1. IF you are making the Soup ‘that’ same day, cook it up then freeze what is left over. IF you have ‘extra’ veggies/cabbage AFTER making the soup, you can prep, cut/slice, put them either in smaller zip lock bags to placed inside a larger zip bag then freeze OR place ALL prepped veggies into one large zippy bag, then freeze for use at a later date. Hope this helped 🙂

  22. Just made this soup and it is delish. I stir fried a half pound off Italian sausage in with
    the onions and garlic. Only had 1 4 cup box of broth so added 2 cups of better than bouillon. Didn’t think it needed 8 cups. Also added Kale. So good!

  23. I made two batches of this last night and they are amazing! I had a giant cabbage and so I made it into different batches – one with vegetable broth and one with chicken broth. They are both really tasty! Had it for dinner last night and lunch today – and I think it is even tastier today after having a chance for all of the flavors to come together even more. I added a can of french cut string beans and a can of sweet kernel corn. I also had scallion onions so I cut those up and threw them in as well. It is a really delicious vegetable soup! Perfect soup if you find yourself with a giant cabbage! Even my 5 year old ate it and thought it was wonderful. Last night I served it over ditalini pasta – but I think it would be really tasty with brown rice as well. Simple recipe, tasty and delicious!

  24. Hi there, I’m about to make this recipe. Can I purée or mince a can of diced tomatoes since I don’t have stewed tomatoes?

    1. Very good! I thought ut wouldn’t have enough flavor with hardly any seasonings listed, but it’s very flavorful! So simple. Hearty. Delicious!

  25. Loved it ! Not a fan of thyme , so I didn’t add. I used petite diced tomatoes because that’s what I had on hand. Quick , delicious and just happens to be so good for you !

  26. Fabulous and so easy. I used vegetable base; added oregano, chopped red pepper, tomato paste, and cannellini beans. This will be my go to veggie soup.
    Thanks for sharing.

  27. I made this today because I had half a head of cabbage that I didn’t know what to do with. The soup was a big hit! My husband even l said he thinks it was the best vegetable soup he’s ever had! And just last night he said he was done eating cabbage since I’d bought 2 heads of cabbage to make several different St. Patty’s Day meals this week and he was getting tired of cabbage at every meal. So that says a lot since I wasn’t sure he’d even eat it tonight! My tweaks were diced tomatoes with their juice since that’s what I had on hand and some garbonzo beans. The house smelled heavenly while it was slow cooking!

    1. They won’t break down the same as stewed tomatoes. Your best substitution would be canned tomatoes instead. Good luck!

  28. You forgot to include adding the thyme to the garlic and onions when cooking the garlic and onions. Great recipe!

  29. Soup was really good! So easy, yet was very flavorful! I added 2 frozen chicken breast, let the soup simmer for 8 hours on low in the crock pot. The chicken was so tender, shredded it in the pot. Delicious dinner!

  30. It states that there is 8 servings with 13 carbohydrates per serving. But doesn’t tell what the serving portion is. I would like to know how much I can have.

  31. This recipe is unbelievable. I just finished making a pot and I can’t stop eating it. So filling and heartwarming and healthy. My tweaks were using a can of diced tomatoes and their juice instead of stewed. Used purple, yellow and orange organic carrots. Four cups of homemade chicken stock and 2 cups of Better than Bouillon. Also 1-1/2 cups finely diced ham, 1/2 cups orzo (added to broth uncooked), and 2T tomato paste. I will be making this recipe over and over. Thank you!

    1. The bullion broth taste great, however has a lot of sodium. So, if you use it, do not put the salt in. I also think you can add chopped zucchini and spinach to veggie it up.

  32. One head of cabbage that I did not want to throw away or let it go bad in the refrigerator. So I needed a little help and I am doing this search for my dinner. Thank you for such a great website full of information.

  33. I added fried andouille sausage, and 2 cans of fire roasted tomatoes with chilies, sautéed the onions, garlic and cabbage and tossed it into the instapot for 30 minutes. It has an amazing flavor and is just what I was looking for!!! Thank you for the pointers on the cabbage soup, I hope you try it with the additions I did.

  34. I’ve made it three times now in the last month…,,I always love making a good soup and this one is absolutely great!
    The only change I’ve made is to cut down to one carrot and celery stick and a whole 28oz can of stewed tomatoes….but that’s cause I love tomatoes!
    Thank you for your recipe
    Oh and my husband can’t get enough of it either ?