Can cabbage go in vegetable soup? Is it good in vegetable soup?

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.

How to cut cabbage for soup?

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.

What is cabbage soup made of?

Cabbage soup ingredients typically are with cabbage, potatoes, carrots, celery, onions, garlic, tomatoes, and vegetable stock, along with herbs like Italian seasoning or thyme.

What spices go in cabbage soup?

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.

What enhances the flavor of cabbage soup?

Adding vinegar, lemon juice, or a splash of soy sauce at the end brightens the soup and balances the flavors beautifully.

What vegetables should not go in soup?

Avoid quick-cooking vegetables like lettuce or delicate greens, which can turn mushy. Stick with hearty veggies like cabbage, carrots, and potatoes.

Is cabbage soup healthy? What does cabbage soup do for your body?

Yes! Cabbage soup is naturally low in calories and high in fiber, helping with digestion, hydration, and nutrient intake.

Can you freeze cabbage vegetable soup?

Yes, this soup freezes very well. Cool it completely, store in freezer-safe containers, and freeze for up to 3 months.

Can cabbage soup be canned?

While possible, canning soup safely requires pressure canning due to low acidity. Freezing is the safer, easier option for home cooks.

Vegetable Cabbage Soup with Potatoes and Carrots

Name: Vegetable Cabbage Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 1/4 cup fresh parsley, finely chopped; 1 tablespoon apple cider vinegar or red wine vinegar (or to taste); salt and pepper (to taste)

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

Scale

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
1/4 cup fresh parsley, finely chopped
1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
salt and pepper (to taste)

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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