Vegetable Cabbage Soup is the ultimate cozy, one-pot meal that's hearty, wholesome, and naturally vegan. It's loaded with tender potatoes, carrots, and cabbage simmered in a flavorful tomato-based broth that's light yet satisfying. Every spoonful feels like a warm hug - healthy comfort food at its best!
This simple cabbage soup is packed with fresh veggies and pantry staples, making it perfect for busy weeknights or when you just need something nourishing and easy. Plus, it's budget-friendly, customizable, and ready in just 30 minutes!
If you liked this cabbage soup recipe, you should try our Vegetable Soup or Old Fashioned Vegetable Barley Soup next. This soup pairs beautifully slice of crusty bread or homemade biscuits for a filling and balanced meal.
Why You'll Love This Recipe
- One-pot simplicity. Everything comes together in one large pot, which means easy prep and minimal cleanup. It's the perfect weeknight solution when you want homemade comfort without the fuss.
- Nutritious and vegan. Made entirely with simple ingredients such as vegetables, herbs, and broth, that make this soup naturally vegan and loaded with fiber, vitamins, and plant-based goodness.
- Hearty yet light. With cabbage, carrots, and potatoes simmered in a rich tomato broth, this soup is filling without being heavy.
- Customizable and flavorful. You can easily adjust the seasonings, add beans or lentils for protein, or toss in extra veggies for variety.
- Meal prep friendly. This soup stores, freezes, and reheats beautifully, making it perfect for make-ahead lunches or weeknight dinners.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- Slow Cooker Instructions
- Instant Pot Instructions
- Expert Tip: Layer Your Flavors Early
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Side Dishes for Soup
- FAQ
- More Hearty Vegetable Soup Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this delicious Vegetable Cabbage Soup, you will need the following ingredients (see recipe card below for quantities):
- olive oil - For sautéing the aromatics and adding depth to the broth. You can substitute with avocado oil if preferred.
- onion and garlic - The base for flavor. Dice the onion finely and mince the garlic for even cooking.
- carrots and celery - Classic soup staples that add natural sweetness and texture to the soup. Slice them evenly so they cook at the same rate.
- green cabbage - The star ingredient. Use a small head of green cabbage, chopped into bite-sized pieces. Savoy cabbage works too.
- potatoes - Yukon Gold or red potatoes are good choices for a creamy texture that holds its shape.
- Italian seasoning - A simple blend of herbs that enhances flavor. You can also add thyme, oregano, or a pinch of red pepper flakes.
- fire-roasted tomatoes - Bring smoky flavor and acidity that balances the sweetness of the vegetables. Regular diced tomatoes work too. You can also use whole tomatoes and crush them gently with a spoon for a rustic texture.
- vegetable stock - Creates a flavorful base for the soup that's rich yet light. Use low-sodium broth if preferred. For more depth, try swapping in mushroom or roasted vegetable broth.
- parsley - Adds freshness and color at the end. Substitute with dill or thyme if desired.
- apple cider vinegar or red wine vinegar - Adds a tangy brightness that enhances the flavor. Lemon juice works as a substitute.
- salt and pepper - Essential for seasoning. Adjust to taste before serving.
Equipment
You'll also need measuring cups and spoons, a cutting board and knife, vegetable peeler, and a large stockpot or Dutch oven for cooking everything in one pot.
Instructions
- Sauté the aromatics. Heat olive oil in a large stockpot or Dutch oven over medium high heat until hot and shimmering, about 1 minute. Add onion, garlic, carrots, and celery, and sauté for 2-3 minutes until fragrant.
- Add vegetables and stock. Stir in chopped cabbage, potatoes, Italian seasoning, diced tomatoes, and vegetable broth. Mix well and bring to a boil, about 6-8 minutes.
- Simmer the soup. Cover and reduce heat to low. Simmer until the cabbage and potatoes are tender, about 10 minutes.
- Season and finish. Stir in fresh parsley and vinegar, then season with salt and pepper to taste. Adjust the acidity or spice as desired.
- Serve warm. Ladle into bowls and serve immediately with crusty bread or crackers on the side.
Slow Cooker Instructions
Add all the ingredients except the parsley and vinegar to the bowl of your slow cooker. Stir well to combine, then cover and cook on Low for 6-7 hours or High for 3-4 hours, until the vegetables are tender. Stir in the parsley and vinegar right before serving to keep the flavors fresh and bright. Season to taste and ladle into bowls. This version develops even deeper flavor and is perfect for hands-off cooking on busy days.
Instant Pot Instructions
Start by turning on Sauté mode and heating the olive oil until hot. Add the onion, garlic, carrots, and celery, and cook for 2-3 minutes until fragrant and slightly softened. Stir in the cabbage, potatoes, Italian seasoning, diced tomatoes, and vegetable stock. Secure the lid and set the valve to Sealing. Pressure cook on High for 5 minutes, then allow a 10-minute natural release before carefully turning the valve to Venting to release any remaining pressure. Stir in parsley and vinegar, season to taste, and serve warm.
Expert Tip: Layer Your Flavors Early
The secret to a truly flavorful cabbage soup is to build flavor from the start. Take your time sautéing the onions, garlic, carrots, and celery until they're soft and golden. That caramelization adds depth to the broth and makes all the difference. Once you add the tomatoes and stock, the soup will already have a rich, savory base that tastes like it's been simmering all day (even though it comes together in just 30 minutes!).
More Tips and Tricks
- Cut evenly. Keep your vegetable pieces uniform (especially the potatoes and carrots) so everything cooks at the same pace.
- Add flavor boosters. A dash of soy sauce, Worcestershire sauce, or a spoonful of tomato paste deepens the broth.
- Use the right pot. A heavy-bottomed pot like a Dutch oven helps distribute heat evenly and prevents sticking.
- Brighten before serving. Don't skip the vinegar or lemon juice - it wakes up all the flavors.
Recipe Variations
- Add protein. For extra heartiness, stir in cooked lentils, beans, or chickpeas toward the end.
- Add beans. Stir in white beans, chickpeas, cannellini beans, navy beans, or kidney beans for extra protein and texture.
- Make it spicy. Add a pinch of red pepper flakes or a chopped jalapeño for gentle heat. A pinch of smoked paprika can also add an extra layer of warmth and complexity.
- Use different veggies. Try adding zucchini, green beans, broccoli, or corn for a more colorful, hearty soup.
- Add grains. Mix in cooked barley, quinoa, or rice to make it even more filling.
- Herb variation. Swap Italian seasoning for thyme, dill, or fresh basil for a different flavor profile.
Storage
How to Store
Store leftover soup in an airtight container in the fridge for up to 4 days.
How to Reheat
Reheat on the stovetop over medium heat until warmed through, or in the microwave in 30-second intervals, stirring in between, until heated through. Add a splash of broth or water if needed.
How to Freeze
Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Vegetable cabbage soup is hearty enough to shine as a full meal on its own, but it's also a versatile dish that pairs beautifully with so many sides. The light tomato broth and tender vegetables make it perfect for dunking crusty bread, scooping with buttery biscuits, or ladling over a scoop of rice or quinoa for extra heartiness.
These are my favorite dishes to serve with this cabbage soup with vegetables:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Absolutely! Cabbage adds heartiness, natural sweetness, and a satisfying texture to vegetable soup. It's also packed with vitamins and fiber, making your soup both delicious and nourishing.
Remove the core and outer leaves, then chop or shred the cabbage into bite-sized pieces. Smaller cuts cook faster and blend well into the soup.
Cabbage soup ingredients typically are with cabbage, potatoes, carrots, celery, onions, garlic, tomatoes, and vegetable stock, along with herbs like Italian seasoning or thyme.
Italian seasoning, thyme, oregano, parsley, and a touch of black pepper are classic. You can also add paprika or red pepper flakes for a kick.
Adding vinegar, lemon juice, or a splash of soy sauce at the end brightens the soup and balances the flavors beautifully.
Avoid quick-cooking vegetables like lettuce or delicate greens, which can turn mushy. Stick with hearty veggies like cabbage, carrots, and potatoes.
Yes! Cabbage soup is naturally low in calories and high in fiber, helping with digestion, hydration, and nutrient intake.
Yes, this soup freezes very well. Cool it completely, store in freezer-safe containers, and freeze for up to 3 months.
While possible, canning soup safely requires pressure canning due to low acidity. Freezing is the safer, easier option for home cooks.
More Hearty Vegetable Soup Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegetable Cabbage Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Warm up with this hearty and healthy vegetable cabbage soup packed with potatoes and carrots. A cozy one-pot meal ready in 30 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 1 small green cabbage, chopped
- 1 medium potatoes, peeled and cut into ½-inch cubes
- ½ teaspoon Italian seasoning
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable stock
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
- salt and pepper (to taste)
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat until hot and shimmering, about 1 minute. Add onion, garlic, carrots, and celery, and sauté for 2-3 minutes until fragrant.
- Stir in chopped cabbage, potatoes, Italian seasoning, diced tomatoes, and vegetable stock. Mix well and bring to a boil, about 6-8 minutes.
- Cover and reduce heat to low. Simmer until the cabbage and potatoes are tender, about 10 minutes.
- Stir in fresh parsley and vinegar, then season with salt and pepper to taste. Adjust the acidity or spice as desired.
- Ladle into bowls and serve immediately with crusty bread or crackers on the side.
Notes
Slow cooker instructions: Add all the ingredients except the parsley and vinegar to the bowl of your slow cooker. Stir well to combine, then cover and cook on Low for 6-7 hours or High for 3-4 hours, until the vegetables are tender. Stir in the parsley and vinegar right before serving to keep the flavors fresh and bright. Season to taste and ladle into bowls. This version develops even deeper flavor and is perfect for hands-off cooking on busy days.
Instant Pot instructions: Start by turning on Sauté mode and heating the olive oil until hot. Add the onion, garlic, carrots, and celery, and cook for 2-3 minutes until fragrant and slightly softened. Stir in the cabbage, potatoes, Italian seasoning, diced tomatoes, and vegetable stock. Secure the lid and set the valve to Sealing. Pressure cook on High for 5 minutes, then allow a 10-minute natural release before carefully turning the valve to Venting to release any remaining pressure. Stir in parsley and vinegar, season to taste, and serve warm.
How to store: Store leftover soup in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or water if needed.
How to freeze: Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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