This Cabbage Soup is an easy and healthy recipe loaded with cabbage and other veggies in a savory, perfectly spiced broth. I love that it’s low-calorie while still filling, and is just the thing to enjoy during the cold winter months.

Easy Cabbage Soup Recipe

This healthy cabbage soup is one of my favorite things to make in January. I find it’s the perfect meal for a little “reset” after all of the heavy holiday foods. It has an incredible savory flavor from the vegetable broth, a blend of seasonings, and Italian seasoned tomatoes, plus it’s packed with nutrients and good-for-you ingredients like vegetables and beans.

What I find most appealing is that this cabbage soup is low-calorie, filling, and super easy to make. I can make a big batch and enjoy it for lunch throughout the week or freeze leftovers for nights when I need something healthy, fast.

How to Make Cabbage Soup Step by Step

Sauté the vegetables: Heat 3 tbsp of olive oil and cook 1/2 an onion, 2 medium carrots, and 2 ribs of celery until they have softened, which should take about 5-7 minutes. Stir in 2 cloves and garlic and cook until fragrant.

Create the broth: Combine 2 quarts of vegetable stock, 3 tsp of chicken bouillon granules, 1 tsp salt, ½ tsp black pepper, and ¼ tsp paprika, adjusting the amounts to your preference. Bring the mixture to a boil, and then add ½ head of cabbage. Lower the heat and simmer until the cabbage softens. This usually takes around 10 minutes.

Add the tomatoes: Add a 15 oz. can of tomatoes along with the juice, and bring the soup to a boil again, then reduce to a gentle simmer for 15 minutes.

Add the beans: Stir in a 15 oz. can of navy beans and cook to heat through.

Serve and enjoy: Ladle into bowls and enjoy with crusty bread on the side, if desired.

Recipe Variations

This cabbage soup is quite versatile and can be adapted in many ways. Here are a few easy swaps to customize the flavor.

• Add cubed potatoes along with the tomatoes. This will increase the carbs, of course, but it does make the soup more filling.
• Add some spice. Use Rotel instead of the diced tomatoes for more heat or add a few drops of your favorite hot sauce.
• Add more veggies. You can any any vegetable you’d like to this soup recipe. Think green beans, peppers, corn, broccoli, cauliflower, or greens like spinach and kale. Note that you’ll want to add the greens at the end of the cooking time.
• Add more protein. For a higher protein soup, add cooked beef or cooked chicken to the soup.

Proper Storage

This cabbage vegetable soup will last for about 4 days in the fridge, in an airtight container. Reheat individual servings in the microwave or a larger portion on the stovetop.

This soup freezes very well. I sometimes make a double batch so I always have some in the freezer. Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

If you’re making this cabbage soup as a bit of a “reset”, you can definitely enjoy it on its own. The savory flavor is super tasty and the veggies keep it quite filling. Otherwise, it can be enjoyed with crusty sourdough or Dutch oven bread. A slice of cheese bread would be super tasty too!

More Healthy Soup Recipes

• Vegetable Beef Soup
• Minestrone Soup
• Cabbage Roll Soup
• Miso Soup
• Stuffed Pepper Soup
• Taco Soup