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    Home » Easy Recipes

    Vegetable Soup with Cabbage (Easy, Healthy, Filling)

    Published: Sep 28, 2025 by Susan Moncrieff · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    This easy vegetable soup with cabbage is the one I make when I want something healthy, hearty, and satisfying. It’s loaded with everyday vegetables, high in fiber, and the broth is full of flavor so every bowl tastes delicious and fresh.

    Hearty vegetable soup with cabbage, carrots, celery, and cauliflower in a blue bowl.

    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.

    Table of contents

    • Why I Love This Vegetable Soup with Cabbage
    • Easy Cabbage Soup Recipe
    • Ingredients
    • Easy Variation
    • Instructions
    • Optional Ingredients or Substitutions
    • How to Store and Freeze Cabbage Soup
    • FAQ
    • Other Delicious Soups
    • Printable Recipe

    Why I Love This Vegetable Soup with Cabbage

    This vegetable soup with cabbage is hearty, healthy, and ready in about 40 minutes, which makes it perfect for busy weeknights.

    It’s a filling and low-calorie soup that’s packed with fiber, so it keeps you satisfied without being heavy.

    The recipe is very flexible—you can make it as a vegetarian cabbage soup by using vegetable broth or boost the protein with beans, lentils, or chicken.

    This soup is a great way to use up extra veggies from the fridge or garden. It works especially well with carrots, cauliflower, celery, or zucchini.

    It freezes beautifully, so you can portion it out and have a batch of homemade vegetable soup with cabbage ready for quick meals.

    Table of contents

    • Why I Love This Vegetable Soup with Cabbage
    • Easy Cabbage Soup Recipe
    • Ingredients
    • Easy Variation
    • Instructions
    • Optional Ingredients or Substitutions
    • How to Store and Freeze Cabbage Soup
    • FAQ
    • Other Delicious Soups
    • Printable Recipe

    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

    Ingredients for cabbage soup includes green cabbage, carrots, celery, cauliflower, onion and garlic

    2 tablespoons olive oil
    1 medium onion, chopped
    3 large carrots, chopped
    3 stalks of celery, chopped
    1 cup cauliflower (broken into small pieces)
    chopped green cabbage, onions, carrots and celery for cabbage soup
    1 can chickpeas (garbanzo beans) drained
    Helpful Tip - chickpeas and garbanzo beans are the same.  When I first started cooking with them, that tripped me up in the grocery store!

    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)

    Easy Variation

    Make it your own: for carrot cabbage soup, double the carrots and add a pinch of paprika!

    chocolate banana muffins
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    Instructions

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

    sauteing onions
    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).
    cooking onions, carrots and celery

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

    adding cabbage to vegetable cabbage soup
    Add cabbage and simmer until cabbage is cooked (about 5-10 minutes). Add chopped green cabbage in the last 5–10 minutes of simmering so it softens but stays bright and slightly crisp. Overcooking makes it dull and mushy.
    Add salt and pepper to taste. If you have fresh parsley handy, use it to garnish the served bowls of soup.

    Cabbage vegetable soup in a white bowl with carrots and celery

    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.

    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!

    How to Store and Freeze Cabbage Soup

    Fridge: 4 days in a sealed container.

    Freezer: up to 3 months. Thaw overnight, then reheat gently so veggies don’t over-soften.

    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.

    Cabbage vegetable soup stored in a mason jar for meal prep

    FAQ

    Is this soup vegetarian?

    As made, it is not because chicken broth is added. However, if you use vegetable stock instead, then it will be.

    How would I add more protein?

    Stir in a can of beans or lentils during the simmer, or add cooked chicken or turkey just prior to serving.

    Is this like the Weight Watchers vegetable soup?

    It’s inspired by that classic idea, but I use a flexible mix of vegetables and seasonings. It’s naturally light and easy to customize.

    Other Delicious Soups

    • Cauliflower soup with roasted cauliflower as garnish served in a white bowl.
      3 Ingredient Cauliflower Soup
    • butternut squash soup with leeks.
      Butternut Squash Soup with Leeks
    • Tortellini Meatball Soup with Spinach
    • cold cucumber gaspacho soup
      Cucumber Gazpacho

    Printable Recipe

    blue bowl of cabbage vegetable soup with carrots and a head of cabbage in the background.
    Print Recipe
    5 from 3 votes

    Easy Cabbage Vegetable Soup

    Make this easy vegetable soup with cabbage in about 40 minutes. Hearty, healthy, and flexible with carrots, celery, cauliflower, and chickpeas. Vegetarian option included and freezer-friendly.
    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 (estimate)

    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

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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    1. Mary Ellen Porter

      January 16, 2025 at 11:05 am

      5 stars
      I am going to try both of these recipes! Thank you so much Susan for these wonderful cold (Wisconsin) weather meals! I always look forward to the recipes you post!

      Reply
    2. Laura Lee Walker

      December 06, 2021 at 1:51 pm

      Sounds perfect for a cool rainy day. Laura

      Reply
    3. Maria

      December 06, 2021 at 12:27 pm

      I love soup and this one is super healthy which is even a plus for me

      Reply
    4. Michelle Leslie

      December 06, 2021 at 11:13 am

      That sounds delicious, Susan. I love my veggie soup, but the hubby, not so much. I was wondering if I could add a few chicken pieces in with the mix and at what point can I do it?

      Reply

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    I'm Susan! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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    freshly chopped vegetable ingredients, then image of hearty vegetable soup with cabbage, carrots, celery, and cauliflower in a blue bowl

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