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Best Cabbage Soup Recipe (Easy, Healthy & Delicious)

Best Cabbage Soup Recipe (Easy, Healthy & Delicious)

A nourishing vegetable cabbage soup with tomatoes, carrots, celery, and optional white beans. This comforting one-pot dinner is flavorful, filling, and easy to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Extra-virgin olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and diced
  • 2 stalks Celery stalks, diced
  • 3-4 cloves Garlic cloves, minced
  • 1 small cabbage, about 6 cups Small green cabbage, cored and chopped
  • 1 tablespoon Tomato paste
  • 1 14-15 ounce can Diced tomatoes, preferably no-salt-added
  • 6 cups Low-sodium vegetable broth or chicken broth
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon, plus more to taste Black pepper
  • 1/4 teaspoon, optional Red-pepper flakes
Optional Additions
  • 1 15 ounce can Cannellini or other white beans, drained and rinsed
Finishing Ingredients
  • 1 tablespoon Red-wine vinegar or fresh lemon juice
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Prepare the onion, carrots, celery, garlic, and cabbage. Remove the cabbage core and chop the leaves into bite-size pieces so they cook evenly.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, kosher salt, and black pepper, then cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic, tomato paste, Italian seasoning, and optional red-pepper flakes. Cook for 30–60 seconds, stirring constantly, until the garlic is fragrant and the tomato paste is blended into the vegetables.
  4. Stir in the diced tomatoes, broth, and chopped cabbage. Bring the mixture to a boil, then reduce the heat, partially cover the pot, and simmer for 20–25 minutes, or until the cabbage and carrots are tender.
  5. Stir in the drained and rinsed white beans, if using. Simmer for another 5 minutes so the beans warm through while keeping their shape.
  6. Remove the soup from the heat and stir in the red-wine vinegar or fresh lemon juice. Taste and adjust the salt and pepper, then garnish with fresh parsley and serve hot.

Notes

Sauté the aromatic vegetables before adding the broth for deeper flavor. Add beans near the end so they stay intact. Refrigerate leftovers in a covered container and reheat gently on the stovetop or in the microwave.