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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Very nice basic recipe that is delicious as is, or upon which to build by adding additional ingredients: squash, white beans, garlic, endive, vermicelli, etc to accommodate one’s taste and preference.
Thank you, Holly for your expertise and delicious recipes !
great soup
Even added some chopped red and yellow peppers that I had on hand.It was Yummy
Sounds like a delicious addition, Susan!
I love spendwithpennies recipes, easy to follow and ingredients are easy to find and most of the time i have everything on hand! The only problem I have is picking the recipe I want to make, thank you!
That is a pretty delicious problem to have So happy you are enjoying our recipes, Pamela!
Hello Holly. I just want to say how much I love your blogs and the emails you send. I have a nice saved collection now. My hubby and I both have bad colds so this soup sounds nourishing and easy to fix. Have the ingredients, and will add some cauliflower and carrots too.
Soup is definitely good for the soul when sick. I hope you are feeling better soon!
Just made this soup today, we love it. Took your suggestion, and added some extra vegetables that we had on hand: cauliflower, celery, and zucchini. We love that it makes a big pot and we can freeze some. Will definitely make it again. Delicious.
Hi Holly, I do feel that you have one of the better food blogs around. I can see that
you have made your recipes quite east to follow with an eye on ingredient expense.
Your recipes clear and easy to follow. Keep up your winning work that you appear
to love, as I enjoy it immensely.
Thank you, Johnny! We appreciate that and are so happy you are enjoying our recipes!
Yum! This will be a regular in this house!
That is great, Can! We love this recipe too.
Question:
I can never understand why you mix measuring by volume with measuring by weight. Fine, to give the volume of the stock , but to give tomatoes by weight, and then cabbage by volume ? Why not just weigh the cabbage as well?
Great question David. At times, with ounces being the measure for volume and weight, it can be confusing. The tomatoes are canned diced tomatoes and are sold by volume, and this is a 14 ounce can with juice. Hope that helps.
This is a great, healthy and quick recipe. I added some Honey Crisp Apple Chicken Sausage I had in the fridge to add a bit of protein, and it fit well. I used Better than Bullion Beef for the broth. Made cheesy green chilies corn muffins to make it a meal. Will definitely make this again.
Corn muffins would be perfect with this soup, so glad you loved it!
Your comment is making me hungry. Great ideas.
That looks delicious!
Thank you Lisa!
Hey MizHolly. I’ve been having all kinds of soup for breakfast since I was a little boy. I like bacon and eggs but soup is my usual go-to for breakfast. I made this cabbage soup and it is delicious all by itself. Later I ladled some of it into a smaller pot, added a can of great northern beans, got it simmering and then dropped in a frozen cod fillet. When the fish was done, oh my! What a nourishing and delicious pot of soup. On some days I have this soup for breakfast, dinner and supper. With toasted ciabatta rolls and butter, what’s not to like. Thanks for showing me an easy way to make a really great pot of soup. Another friend for life! P.S. I added the whole little can of tomato paste.
Soup sounds like the perfect way to start your day!! I love your additions to this soup, what a great way to change it up! Thank you for sharing your ideas!
This is incredibly delicious! I had some leftover spinach that was wilting, so I added that. I also doubled the amount of Italian seasoning. So flavorful and great, I’m happy to have discovered your blog, I think I’ve made the healthy blueberry cobbler about five times already. This soup is terrific!
Thanks Tom! Your additions sound yummy. Glad you enjoyed it!
Love it ! I made a good batch for the two of us. Two days later, using it for left overs, I stir fried some diced chicken, diced carrot and mushrooms. Fabulous ! A new staple.
WHY does your recipe always disappear when I’m in the process of reading the recipe, or when I’m attempting to comment?
Also, I just want to say that I like to add some good quality Kielbasa slices from our Polish Deli (not from a cryovac pkg. from the supermarket0 to Cabbage Soup.
Sounds delicious! We do have a similar cabbage soup with sausage here as well!
I can’t say for sure as we haven’t had the same problem.
Looks delicious!
Looks so delicious. Will have to try it.
I just made this with homemade chicken stock. Delicious, healthy and simple recipe I will make again.
Can I use chicken or vegetable broth? We don’t eat beef of any kind.
Thanks Holly. I love your recipes (except those with beef, pork, lamb,etc!)
Sure, chicken or veggie broth would work.
This soup is delicious but it can’t be 467 calories and 35 g fat per serving ???
You are so right Sherry. The recipe has been corrected to reflect the appropriate nutrition information!