Cabbage Soup is an easy and healthy soup recipe loaded with cabbage and other veggies in a savory, perfectly spiced broth. Low calorie while still filling, this cabbage vegetable soup is just the thing to enjoy during the cold winter months.
Looking for more ways to enjoy cabbage? Don’t miss our kielbasa and cabbage skillet, cabbage rolls, and fried cabbage!
Easy Cabbage Diet Soup
This healthy cabbage soup is one of my favorite things to make in January. It’s the perfect thing for a little “reset” after all of the heavy holiday foods. It has an incredible savory flavor from a vegetable broth with a few seasonings and Italian seasoned tomatoes, plus it’s packed with nutrients and good-for-you ingredients like vegetables and beans.
Bonus part is that this cabbage diet 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.
Ingredients Needed
This soup is packed with both nutrients and flavor, for a satisfying and healthy soup.
(Scroll below to the printable recipe card for details and measurements.)
- Olive oil – Used to sauté the vegetables.
- Vegetables – This healthy soup recipe is packed with fresh onion, carrots, and celery.
- Garlic – For aromatics and flavor.
- Vegetable stock – The base of our soup.
- Chicken bouillon granules – Gives the soup broth more flavor.
- Seasonings – The only seasonings needed for this recipe are salt, pepper, and paprika.
- Cabbage – Cored and coarsely chopped.
- Diced tomatoes – I use Italian-seasoned diced tomatoes, undrained, for more flavor.
- White navy beans – Drain and rinse prior to adding to the soup.
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.
- Use beef stock. Replace the vegetable stock with beef stock for a deeper flavor.
- Reduce the calories even more. Replace the vegetable stock with water to cut back on calories, although it won’t have as much flavor.
- Swap or omit the beans. Omit the navy beans, if preferred, or swap them for a different bean.
- Add some 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 add pretty much any vegetables 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 some cooked beef or cooked chicken to the soup.
How to Make Cabbage Soup
This healthy soup comes together quickly and easily with just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Sauté the vegetables. Cook the onion, carrots, and celery in olive oil until tender. Add the garlic and stir until fragrant.
- Create the broth. Stir in the broth, bouillon, and seasonings. Bring to a boil.
- Add the cabbage. Stir in the cabbage. Simmer the soup until the cabbage wilts, about 10 minutes.
- Add the tomatoes. Add the tomatoes (and their juice). Bring the soup to a boil again, then reduce to a gentle simmer for 15 minutes. Add the navy beans and cook to heat through.
- Enjoy. Ladle into bowls and enjoy with crusty bread on the side, if desired.
Video: Cabbage Soup
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!
Proper Storage
- Storing leftovers. This cabbage vegetable soup will last for about 4 days in the fridge, in an airtight container.
- Reheat. You can easily reheat individual servings in the microwave or a larger portion on the stovetop.
- Can I Freeze Cabbage Diet Soup? Yep! This soup freezes very well. You can easily make a double batch so you always have some in the freezer or just freeze leftovers. 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.
More Healthy Soup Recipes:
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Cabbage Soup
Ingredients
- 3 tablespoons olive oil
- 1/2 onion , diced
- 2 medium carrots , peeled and sliced (or chopped)
- 2 ribs celery , diced
- 2 cloves garlic , minced
- 2 quarts low-sodium vegetable stock
- 3 teaspoons chicken bouillon granules
- 1 teaspoon salt , or to taste
- 1/2 teaspoon black pepper , or to taste
- 1/4 teaspoon paprika
- 1/2 head cabbage , cored and coarsely chopped
- 15 ounces Italian seasoned diced tomatoes, undrained
- 15 ounces white navy beans rinsed and drained
- Crusty sourdough , for serving, optional
Instructions
- In a large stockpot, warm olive oil over medium heat. Stir in onion, carrots, and celery; cook until veggies are tender, 5 to 7 minutes. Stir in the garlic until fragrant, 20 seconds.
- Stir in vegetable broth, bouillon, salt, pepper, and paprika. Bring to a boil, then stir in cabbage. Reduce heat to a gentle bubble until cabbage wilts, about 10 minutes.
- Stir in tomatoes, along with their juice. Return to a boil, then reduce to a gentle simmer for 15 minutes or so, stirring often.
- Add in the navy beans and cook for another couple of minutes just to warm through.Ladle into bowls and enjoy with some crusty sourdough bread on the side, if desired.
I made this soup the other night and enjoyed it so much, I shared with a vegetarian neighbor on today’s very cold winter morning.
She loved it, too.
I absy loved this flavorful soup and will definitely make it again.