Easy Vegetable Soup with cabbage

This green cabbage vegetable soup is delicious and easy to make. It is also full of veggie nutrients, fiber, low calories, and filling!

Use this recipe as a guide. Feel free to add or substitute vegetables you have on hand or add your favorites. This soup makes me enjoy eating healthy!

I love eating my veggies in soup form! A couple other delicious vegetable based soups include this 3 Ingredient Cauliflower Soup, and this amazing Butternut Squash with Leeks soup. Or, if you are just looking for quick cabbage side, try this easy air fryer cabbage.

Easy Cabbage Soup Recipe

This cabbage soup was based on the WW (Weight Watchers) recipe that they strongly encouraged everyone to eat years ago. I'm assuming it's still a favorite. It was easy, delicious, and quick to make. However, I was not too fond of its specific vegetables, so I've modified this recipe to suit us through the years. That's why I encourage you to do the same!

This makes a large soup pot; I'll include freezing and storage information. My preferred pot is a large Dutch oven. Food simmers nicely in them, and the oval shape is perfect for making chicken stock!  If you were looking for a faster lunch recipe, here is a post with over 20 lunch ideas for adults!  It's OK; you can feed them to kids, too!

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 large carrots, chopped
3 stalks of celery, chopped
1 cup cauliflower (broken into small pieces)

1 can chickpeas (garbanzo beans) drained
1 small green cabbage chopped
8 cups chicken broth
(Use vegetable broth if making a vegetarian version)
1 15 oz can of seasoned chopped tomatoes
2-3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley (or 2 tablespoons fresh - reserve some for garnish if using fresh)
2 teaspoons dried thyme
Salt and pepper to taste
(If using salted broth, you may not need to add salt)

Instructions

Heat oil in a Dutch oven or stockpot at medium-high heat.

Add onions and cook for a couple of minutes, stirring regularly.
Add carrots, celery, and cauliflower, and cook until vegetables are soft (5 or so minutes).

You can check the tenderness of the veggies with a fork.
Add garlic and cook until it is fragrant.
Add broth, canned chopped tomatoes, drained chickpeas, oregano, parsley, and thyme.

As a quick FYI, chickpeas and garbanzo beans are the same.  When I first started cooking with them, that tripped me up in the grocery store!

Reduce heat to medium heat.  I prefer to simmer rather than boil my soups.

Add cabbage and simmer until cabbage is cooked (about 5-10 minutes).
Add salt and pepper to taste. If you have fresh parsley handy, use it to garnish the served bowls of soup.

Optional Ingredients or Substitutions

This recipe is perfect when veggies or herbs need to be used up. I will add items like mushrooms, potatoes, zucchini (when my garden goes zucchini crazy), red peppers, or some shredded fresh basil (or dried or even frozen). If you like your soup spicier, add some red pepper flakes. If you have a bay leaf or two handy, add it!  The texture and the flavor will change per batch if you vary the ingredients, but you will quickly find your favorite combo.

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If watching your sodium intake, use low-sodium broth. Or, if you would like to make this a vegetarian soup, use vegetable stock.
This is a very flexible veggie soup!

Freezing and storing this soup

Since this is a big batch, I love to freeze it in individual servings. You can freeze this in small freezer bags, 16 oz canning jars, or plastic or glass storage containers. Plan ahead and let your frozen soup thaw in the fridge. I usually take a few items out of my freezer on Sundays, so I have precooked meals/leftovers or ingredients ready for the first few days of the week.  I'm trying hard to use my microwave less.

FAQ

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5 from 3 votes

Easy Cabbage Vegetable Soup

A quick and delicious vegetable soup with cabbage.  This soup is flavorful, low calorie and filling.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: American

Servings: 8

Calories: 749Kcal

Author: Susan Moncrieff

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 large carrots chopped
• 3 stalks celery chopped
• 1 cup cauliflower broken into small pieces
• 1 can chickpeas garbanzo beans drained
• 1 small cabbage chopped green cabbage
• 8 cups chicken broth
• Use vegetable broth if making a vegetarian version
• 1 can tomatoes seasoned chopped
• 3 cloves garlic minced
• 1 tablespoon oregano dried
• 1 tablespoon dried parsley or 2 tablespoons fresh - reserve some for garnish if using fresh
• 2 teaspoons dried thyme
• Salt and pepper to taste

Instructions

• Heat oil in a dutch oven or stockpot at medium high heat.
• Add onions, cook for a couple of minutes stir regularly.
• Add carrots, celery, cauliflower and cook until vegetables are soft (5 or so minutes).  You can check the tenderness of the veggies with a fork.
• Add garlic and cook until it is fragrant.
• Add broth then add canned chopped tomatoes, drained chickpeas, oregano, parsley, and thyme.
• Reduce heat to medium heat.  I prefer to simmer rather than boil my soups.
• Add cabbage and simmer until cabbage is cooked (about 5-10 minutes).
• Add salt and pepper to taste. If you have fresh parsley handy, use it to garnish the served bowls of soup.

Notes

This recipe is perfect when you have veggies or herbs that need to be used up. I will add items like mushrooms, potatoes, zucchini (when my garden goes zucchini crazy), red peppers or some shredded fresh basil (or dried or even frozen). If you like your soup spicier add some red pepper flakes. If you have a bay leaf or two handy, add it!  The texture and the flavor will change per batch if you vary the ingredients but you will quickly find your favorite combo.

If watching your sodium intake, use low-sodium broth. Or if you would like to make this a vegetarian soup, use vegetable stock.
This is a very flexible veggie soup!

Since this is a big batch, I love to freeze this in individual servings. You can freeze this in small freezer bags, 16 oz canning jars or plastic or glass storage containers. A suggestion - plan ahead and let your frozen soup thaw in the fridge. I usually take a few items out of my freezer on Sundays so I have either precooked meals / leftovers or ingredients ready to go for the first few days of the week.  

Nutrition (I am not a nutritionist. These are estimates only)

Serving: 8g | Calories: 749Kcal | Carbohydrates: 97g | Protein: 29g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 38mg | Sodium: 7396mg | Potassium: 3178mg | Fiber: 33g | Sugar: 50g | Vitamin A: 37572IU | Vitamin C: 340mg | Calcium: 680mg | Iron: 11mg