This cozy cabbage soup is an easy favorite, made with chopped cabbage and seasonings that are simmered in a beefy tomato broth until tender.
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Holly’s Recipe Highlights
- Flavor: This soup is slightly sweet from the cabbage and carrots, with a savory, rich tomato base.
- Time-Saver: Skip the prep and use a bag of coleslaw mix in place of the cabbage and swap in a frozen mirepoix mix in place of the carrots and onions.
- Serving Suggestions: Serve as a side or main dish with a side of crusty bread.
- Freezing: This soup freezes well in bulk or in individual portions for a quick lunch.
Quick & Easy Ingredients
- Cabbage: Green cabbage is best in this recipe. Make sure to chop it into bite-sized 1-inch pieces for faster cooking.
- Other Vegetables: Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, white potatoes, shredded brussels sprouts, or green beans.
- Broth: Beef broth or stock is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth, or simmer a ham bone in the soup for extra flavor. Change up the flavor by adding in new spices like thyme or oregano.
- Variations: Add bulk to this recipe by adding cooked Italian sausage, ground beef, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
How to Make Cabbage Soup
- In a large pot, sauté onion in oil until tender.
- Add cabbage and remaining ingredients (full recipe below) and simmer.
- Discard bay leaf, season, and serve.
Tips for Storing Leftovers
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
More Cabbage Recipes You'll Love
Did you enjoy this Cabbage Soup Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 2 teaspoons olive oil
- ½ medium onion diced
- 6 cups chopped green cabbage
- 14 ounces canned diced tomatoes with juices, 1 can
- 6 cups beef broth or chicken broth
- 1 carrot shredded
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley leaves
- 1 teaspoon Italian seasoning
- 1 bay leaf
Instructions
- In a large pot, cook onion in olive oil until tender, 3-4 minutes.
- While onion is cooking, dice cabbage into ½" pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
- While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
- Discard bay leaf, season with salt & pepper to taste and serve.
Notes
- Add spices like basil or a sprinkle of fresh parsley for additional flavor. For some added heat, try adding red pepper flakes.
- Cooked meat such as ham, sausage, or chicken can be added.
- If adding pasta, cook it on the side and add it to each bowl for serving.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Soup
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This was a hit. My husbad has been fussy lately so I tried this recipe or a change of pace. He ate it up, had seconds, nd asked the next day if there was more.