Easy and Healthy Cabbage Soup 106 calories per serving!
Cabbage Soup is an easy and healthy soup with fresh vegetables. Warm up with a cup of this delicious low-calorie and low-carb soup!
Healthy and delicious cabbage soup is perfect for a cold day. Serve with some warm dinner rolls, baguettes or a fresh salad!
The Best Cabbage Soup Recipe
Eating soup is a great way to increase your vegetable intake, especially one that is delicious and healthy like this cabbage soup! I love how easy it is to make soups and they are perfect for leftovers. Make a big pot of soup for a family dinner and enjoy the rest of the lunch the rest of the time!
Today’s soup is simply the best! Not only is it easy, but with so many veggies, it’s also healthy. You can choose to add meat if you like (sausage and chicken are great, but this vegetarian cabbage soup has something for everyone.
It’s simple, delicious, and pretty straight forward. But don’t let that fool you…it’s full of flavor! It makes you feel good eating all these healthy vegetables. 😉
How to Make Cabbage Soup
This soup is easy to make and requires very few ingredients.
saute. Heat olive oil in a large stock pot over medium heat. Sauté the onion until soft. (This step helps add flavor and ensures that there are no crunchy onions in the soup.)
Cook. Add chopped celery and carrots, cook for another 3-4 minutes, then add garlic. Let the garlic cook with the vegetables for about 30 seconds, or until you can actually smell it.
simmer. Next, you can add the remaining stock ingredients (cabbage, tomatoes, broth and seasoning). Bring it all to a boil, then turn it down, cover, and let it simmer for 10-15 minutes or until the cabbage is wilted.
Serve. Ladle soup into bowls and garnish with some fresh Italian parsley and parmesan. (I prefer Parmesan Reggiano.)
Tips, Changes + Stored Information
Use different vegetables: This is actually a great soup when you need to clear out the fridge and use up any leftover veggies. Chop up and throw in whatever you have. For tougher vegetables, add them along with carrots and celery. Add vegetables like broccoli and cauliflower to cabbage.
Add more flavor: You can add more spices or even various other vegetables if you prefer a stronger flavored soup. A super easy way to add flavor to this soup is to add Parmesan rind. It has all the flavors of cheese but is not actually eaten due to its firm texture. This is a great way to reduce waste and enjoy your food more! Every time you run out of fresh parm, toss the rind in a bag and freeze it to add to the soup.
Instant Pot: Sauté onions, celery and carrots. Then add the cabbage, broth, tomatoes and other seasonings and cook on high for 15 minutes. Then let the pressure release naturally for 15-20 minutes. Then you’re ready to serve!
Cylinder: Cook onion, celery, and carrots as directed, then add all remaining ingredients to the slow cooker and cook on low for 3-4 hours or high for 1-2 hours.
Add some heat: Add a spoonful of hot sauce or some chili/red pepper flakes
To thicken the soup: Add some tomato paste to thicken the broth.
Make it simpler: Use pre-shredded cabbage and frozen veggies to cut down on prep time.
shop In an airtight tupperware in the refrigerator. It should last 4-5 days.arrive reheat, throw back into the pot on the stove, or reheat in the microwave.
freeze: Store leftover soup in an airtight container and freeze for 2-3 months. Thaw in the refrigerator overnight, then reheat on the stove or microwave. Add any cooked meats for extra flavor when reheating.
We are all about delicious soup recipes and hope you give them a try! ! This is delicious!
For more soups, check out:
Prep time 10 minutes
Cook Time 25 minutes
Total time 35 minutes
Serving Size 6
Calories 106 kcal
by Lil’ Luna
- 2 tablespoons olive oil
- 1 1/2 cups diced onion (~½ onion)
- 1 cup chopped celery (~2 stalks)
- 1 1/2 cups peeled and sliced carrots (about 5 carrots)
- 2 cloves garlic chopped
- 6 cups chicken stock
- 6 cups green cabbage (~½ head)
- 1 15-ounce can diced baby tomatoes
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Parmesan rind optional
- Shaved Parmesan
- chopped italian parsley
Heat oil in a large stockpot over medium heat. Add onion and cook 5 minutes or until translucent, stirring occasionally.
Add the celery and carrots and cook for another 3 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds.
Add chicken stock, cabbage, tomatoes, Italian seasoning, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until cabbage is wilted.
Ladle soup into bowls and top with parsley and shredded Parmesan.