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    Make It Skinny Please » Recipes » Soups » Cabbage Vegetable Soup

    Published: Nov 25, 2022 · Modified: Nov 25, 2022 by Toni Dash · 12 Comments

    Cabbage Vegetable Soup

    Weight Watchers Points1
    Calories: 38kcal
    Carbs: 6g
    Protein: 1g
    Fats: 1g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    vegetable cabbage soup in a white bowl.

    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!

    vegetable cabbage soup in a white bowl.
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    vegetable cabbage soup in a white bowl.

    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!

    Jump to:
    • What makes this skinny?
    • Recipe Ingredient Notes
    • How to Make Vegetable Cabbage Soup - stove top method
    • Variations
    • How to Store
    • Frequently Asked Questions
    • More recipes you'll love!
    • Recipe

    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

    cabbage vegetable soup labelled ingredients.

    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.

    vegetable cabbage soup ingredients chopped.

    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).

    cabbage vegetable soup recipe steps 1-4.

    STEP 3. Cook

    Bring to a boil, reduce heat, cover and simmer until the vegetables are soft and cabbage has wilted; about 30 minutes.

    cabbage soup in white bowl with spoon.

    Variations

    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.

    cabbage soup in white bowl with spoon side view.

    How to Store

    Store in an airtight container for up to 5 days and reheat before serving leftovers.

    Frequently Asked Questions

    Can Cabbage Soup be Frozen?

    Yes! Allow the cooked soup to fully cool. Add it to freezer safe containers (leaving some space on top to accommodate expansion when frozen). I love using this freezer block maker to freeze the soup in bags. It's a mold that forms in the bag and after it's frozen you have easily stackable bags of soup!

    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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    Recipe

    Vegetable Cabbage Soup

    Weight Watchers Points1
    Click to track Weight Watchers Points
    Vegetable Cabbage Soup is full of filling, satisfying wholesome vegetables in a savory broth. It's a hearty low calorie recipe perfect for cold days and a post holiday reset. Can be made on the stove top or in the Instant Pot.
    5 from 121 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 1-cup servings (total yield: 12 cups)
    Calories: 38kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    Dutch oven

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium sweet onion chopped
    • 3 cloves garlic minced
    • 8 cups low sodium vegetable broth
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • ½ small head green cabbage chopped
    • 3 medium-large carrots peeled and sliced
    • 3 large stalks celery sliced
    • 1 14.5-ounce can seasoned stewed tomatoes whole or diced

    Instructions

    Stove Top Preparation Method

    • In a large stock pot or Dutch oven, heat the olive oil over medium-high heat.
      1 tablespoon olive oil
    • Sauté the onions until they are tender and transparent (4-5 minutes).
      1 medium sweet onion
    • Add garlic and sauté 1 additional minute.
      3 cloves garlic
    • Add in the broth, salt, pepper, cabbage, carrots, celery and stewed tomatoes. Bring to a boil.
      8 cups low sodium vegetable broth, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ small head green cabbage, 3 medium-large carrots, 3 large stalks celery, 1 14.5-ounce can seasoned stewed tomatoes
    • Lower the heat, cover and simmer for 30 minutes or until all vegetables are tender and cabbage has wilted. Serve!

    Instant Pot Preparation Method

    • Turn 6-quart Instant Pot to SAUTE setting. Add the olive oil.
    • Sauté the onions until translucent.
    • Add garlic; saute 1 additional minute. Turn off the SAUTE function.
    • Add the remaining ingredients (vegetable broth, salt, pepper, cabbage, carrots, celery and tomatoes). Stir together scraping off any browned food bits sticking to the bottom of the Instant Pot insert.
    • Seal the lid, turn vent to sealed position. Turn Instant Pot to Manual High Pressure for 15 minutes. NOTE: it will take the Instant Pot 10-15 minutes to come to pressure.
    • When cooking is complete, carefully MANUALLY RELEASE pressure. Serve!

    Notes

    Variations
    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 alot 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.

    Nutrition

    Calories: 38kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 89mg | Fiber: 2g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 0.2mg
    vegetable cabbage soup in a white bowl.
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 121 votes (114 ratings without comment)

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      Recipe Rating




    1. Carol says

      February 09, 2024 at 5:00 am

      I have often made cabbage soup and eat it because it is absolutely delicious! A great benefit besides being so healthy and full of great vegetables. Most of the other recipes I have come across say to shred the cabbage, which I do not do. I like the cabbage to be in small nice little pieces, like I see from your photos, so it doesn't just disappear into the soup!
      My favourite thing to do in fall is get a few extra large batches of soup going to stock up the freezer so I have great soup while the vegetables are all at their peak! It is so handy and I can have delicious home made soup a couple of times a week almost the full winter off these soups.

      Reply
      • Toni Dash says

        February 09, 2024 at 7:53 am

        I just pulled a quart out of the freezer myself!

        Reply
    2. S says

      June 12, 2023 at 9:19 am

      I didn't make this recipe but I make one with a good grass fed meat in addition to all the veggies. It's delicious, filling and will keep you satiated.

      Reply
      • Toni Dash says

        June 12, 2023 at 3:28 pm

        You absolutely could add lean beef and ore vegetables to this recipe too!

        Reply
    3. Teresa says

      January 20, 2023 at 10:47 am

      5 stars
      Thank you so much for this recipe. I rarely leave comments but this was so delicious, comforting, and easy. Even the husband enjoyed this who is a meat and potatoes type of eater. I used Herbs de Provence for the seasoning and it was perfect as well as tomatoes that we harvested from our garden that I canned in the fall. It's so versatile so next time I think I'll try some greens and protein. It's just the husband and me so it made a large amount so I froze the remainder in my Souper Cubes for easy reheat for later. Thanks again.

      Reply
      • Toni Dash says

        January 20, 2023 at 11:49 am

        I’m so happy you enjoyed the soup and thank you for taking the time to leave a comment! It’s very good on its own but also so flexible as you point out!

        Reply
    4. Paula K says

      November 25, 2022 at 9:45 am

      5 stars
      I just made this and it's amazing! I am making it again on Sunday for the family. Thank you!

      Reply
    5. Amanda says

      November 25, 2022 at 9:28 am

      5 stars
      We always have cabbage to use up in the fridge so this recipe is perfect. So healthy and filling too.

      Reply
    6. Mary says

      November 25, 2022 at 8:50 am

      5 stars
      Every bite is amazing! All of the flavors are incredible and with such simple ingredients.

      Reply
    7. Dannii says

      November 25, 2022 at 8:28 am

      5 stars
      Such delicious and hearty comfort food. A great way to eat more veggies too.

      Reply
    8. Jen says

      November 25, 2022 at 7:55 am

      5 stars
      Such an amazing and comforting meal! Thank you so much for the recipe!

      Reply
    9. Gina Abernathy says

      November 25, 2022 at 7:13 am

      5 stars
      A nice and warming soup, plus low calorie. I need this during the holiday months to keep me on track with my weight loss goals. It's full of delicious veggies, is so enjoyable, and super filling.

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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