This healthy Cabbage Soup starts with sauteed cabbage to bring the most flavor out of this vegetable. Packed with more vegetables, this soup is nutritious and very tasty!
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Why You'll Love This Soup
Cabbage is an underappreciated and underrated vegetable. When cooked right, it's absolutely delicious and very flavorful! If you tried my Fried Cabbage recipe you know how tasty sauteed cabbage can be. I wanted to use the same technique and make the tastiest cabbage soup. It was a success! Sauteeing cabbage in butter creates the best flavor. So don't just dump everything in a pot and cook until soft. Try my recipe instead and enjoy a bowl of deliciousness!
Ingredients:
- cabbage: the star of the show; use small green cabbage for this recipe;
- carrots, celery, onions: the mirepoix of almost any vegetable soup;
- garlic: aromatic that adds even more flavor to the dish;
- Roma tomatoes
- green bell pepper
- dried herbs: Italian seasoning mix or thyme, oregano, basil and rosemary;
- vegetable broth: necessary liquid for the soup;
- tomato paste: adds flavor; can be substituted with tomato sauce;
How to Make Cabbage Soup?
- Start by shredding the cabbage or slicing it thin (unless you like big chunks, then chop), dice carrots, celery, onion, carrots, tomatoes and peppers.
- Melt butter in a soup pot. Add cabbage and saute until fragrant and starting to brown, about 10 minutes. Remove into a bowl and set aside.
- Add oil to the pot and let it heat up. Add chopped veggies and saute until the onions are almost translucent.
- Add seasoning and stir in. Saute for 1 to 2 minutes. This activates the dry herbs.
- Add tomato paste and stir in. Add broth and stir everything together.
- Bring the soup to a boil, then reduce the heat and simmer until the veggies are soft.
- Season with salt and pepper.
- Serve.
How to serve cabbage soup?
I always serve this soup with crusty bread or a baguette to soak up every last drop of the flavorful broth. Crackers (like saltines or oyster) work great too. In a pinch, use croutons!
Can I make this soup in an Instant Pot?
- Follow the steps for sauteeing veggies right in the Instant Pot on saute setting.
- Add 1/2 cup of broth and deglaze the pan.
- Add remaining liquid, close the lid, press "manual" setting and set the timer to 5 minutes.
- Once the cooking cycle is done, press "cancel/off" button. Wait 2 minutes, then release the pressure by switching the valve to venting.
Cabbage soup variations:
- vegetarian protein: to make the soup more filling, add cooked beans, quinoa, lentils to the soup;
- meat version: add ground beef, turkey or chicken.
Recipe FAQs:
Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. You can freeze the soup in a freezer-safe container for up to 3 months.
To make this soup in a crockpot, follow the steps for sauteeing veggies, then transfer everything to the slow cooker. Add liquid and cook on HIGH for 4 hours or LOW for 6 hours.
More soup recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Cabbage Soup
Ingredients
- 5 cups shredded or sliced green cabbage
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 carrots chopped
- 4 celery stalks chopped
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 Roma tomatoes chopped
- 1 green bell pepper chopped
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- ½ teaspoon crushed red pepper flakes
- 5 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Shred cabbage or slice it thin (unless you like big chunks, then chop), dice carrots, celery, onion, carrots, tomatoes and peppers.
- Melt butter in a soup pot. Add cabbage and saute until fragrant and starting to brown, about 10 minutes. Remove into a bowl and set aside.
- Add oil to the pot and let it heat up.
- Add chopped veggies and saute until the onions are almost translucent.
- Add Italian seasoning and stir in. Saute for 1 to 2 minutes. This activates the dry herbs.
- Add tomato paste, crushed red pepper flakes and stir in.
- Add broth and stir everything together.
- Bring the soup to a boil, then reduce the heat and simmer until the veggies are soft.
- Season with salt and pepper.
- Serve.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days.
- You can freeze the soup in a freezer-safe container for up to 3 months.
- To make the soup more filling, add cooked beans, quinoa, lentils to the soup.
- For meat version: add ground beef, turkey or chicken.
Shannon says
How much tomato paste does it take?
Micki Bartlett says
1 tablespoon
wilhelmina says
I had a big bowl of this cozy soup for dinner and it was excellent! I will be making this again soon!
Anna says
Fantastic! Thank you, Wilhelmina!
Stephanie says
This was absolutely fantastic! I just loved all of those delicious vegetables.