This hearty Cabbage Vegetable Soup is filling, satisfying and a great low-calorie tool for your healthy weight loss plan! Loaded with wholesome vegetables in a flavorful broth, this healthy soup warms up any day and is a great reset after food-heavy holidays!
This soup is a perfect example of the right simple ingredients combined making a delicious soup. It's fast and easy to make, satisfying, loaded with vegetables, low calorie, very flexible to change it up. You can make it on the stove top or in the Instant Pot too.
I'm sure you've heard of the Cabbage Soup Diet (which is not something we recommend) but there's a reason a diet has been built around a soup.
Cabbage is a cruciferous vegetable (same as broccoli, Brussels sprouts, cauliflower, kale) loaded with nutrients: vitamins, minerals and anti-oxidants. It's full of insoluble fiber which isn't digested but rather helps move digestion along while keeping you feeling full. And it's low calorie.
This vegetarian cabbage soup recipe is the most adaptable soup too. There are loads of ways to change it up and increase your vegetable intake as well as feel full and satisfied!
What makes this skinny?
The ingredients are really just low calorie vegetables. Only 1 tablespoon of olive oil is used to sauté the onions. Low sodium vegetable broth is the base of the broth. It's so good.
With this many high fiber vegetables the soup is very filling and helps with digestion (perfect after a big food holiday).
Recipe Ingredient Notes
Olive Oil. Only 1 tablespoon is used to sauté the onions and garlic.
Sweet Onion. A medium sweet onion is sautéed to build the soup flavors.
Garlic. Three garlic cloves minced are used.
Vegetable Broth. Use low sodium vegetable broth. This allows you to control the amount of salt used in the recipe.
Green Cabbage. Half of a small green cabbage is chopped for the easy soup recipe. Fresh cabbage adds lots of texture and flavor to the soup.
Carrots. Use 3 medium-large size carrots. The carrots need to be peeled and sliced.
Celery. Use three large stalks of celery rinsed, trimmed and sliced.
Canned tomatoes. We used seasoned stewed tomatoes which have a stronger tomato flavor. They can be left whole or diced tomatoes. Add the tomato juice from the can to the soup too!
You can substitute these for another type of tomato too like fire-roasted tomatoes. The key is using tomatoes with herbs or other flavors to add flavors to the soup.
Kosher Salt. Kosher salt is a better tasting salt and is less salty tasting.
ground Black Pepper. Use freshly ground black pepper for the best flavor.
How to Make Vegetable Cabbage Soup - stove top method
For Instant Pot preparation instructions please refer to the recipe card at the end of the blog post.
STEP 1. Sauté
Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Sauté the onions until transluscent. Add the garlic and sauté one more minute.
Add the carrots and celery, stir to combine (photo 1).
Add the vegetable broth (photo 2) and cabbage (photo 3-4).
STEP 3. Cook
Bring to a boil, reduce heat, cover and simmer until the vegetables are soft and cabbage has wilted; about 30 minutes.
Add some protein. If you want to make this even more filling but still keep it skinny add some chopped cooked chicken breast, cooked ground turkey sausage, turkey Italian sausage, leftover Thanksgiving turkey, some lean ham. Or add some chickpeas or white beans.
Have other vegetables you love? You can use any variety of vegetables. Green beans, bell pepper, fresh tomatoes. Try different vegetables to change up this easy cabbage soup. It's a great soup to use up leftover healthy veggies too.
Use a different broth. If you don't care that the soup isn't vegetarian or vegan swap in low sodium chicken broth or beef broth.
Add some seasonings. The soup really has a lot of flavor on it's own but feel free to add Italian seasoning, thyme (dried or fresh thyme sprigs), herbes de provence, cumin, Mexican seasoning, or a bay leaf.
Like a brothier soup? This soup has lots of vegetables giving it texture but if you like more broth add another 1-2 cups of broth.
How to Store
Store in an airtight container for up to 5 days and reheat before serving leftovers.
Frequently Asked Questions
Yes! Allow the cooked soup to fully cool. Add it to freezer safe containers (leaving some space on top to accommodate expansion when frozen). Freeze for 2-3 months and thaw in the refrigerator before reheating. It's great to make a double batch of the soup just for freezing!
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