This green cabbage vegetable soup is both delicious and easy to make. The bonus is that it is full of veggie nutrients, fiber, low-calorie, and filling too!
Use this recipe as a guide. Feel free to add or substitute vegetables you have on hand or your favorites.
Easy Vegetable Cabbage Soup Recipe
The basis for this cabbage soup was the WW (Weight Watcher's) 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. I didn't like its specific vegetables, so I've modified this recipe through the years.
This makes a large pot of soup, and 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 when making your 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!
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)
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.
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 cabbage vegetable 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. 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.
Here is your printable recipe! You can also pin it to your Pinterest account.
FYI, here is another easy vegetarian (easily vegan) soup.
Easy Cabbage Vegetable Soup
- 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
- 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.
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.
Looking for another easy cabbage recipe?
Deconstructed Cabbage Rolls - All the flavor, a fraction of the work!
Looking for more delicious and filling soups? Here are a few of my favorites!
Italian Wedding Soup - Delicious meatballs with tons of beautiful escarole lettuce
Rotisserie Chicken Soup with chickpeas (no noodles) - If you want to make chicken soup, or if you just want to make chicken broth.
Taco Soup - All the taco flavor but in a soup. Add your favorite toppings (like sour cream or shredded cheese)