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5 from 121 votes

Vegetable Cabbage Soup

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 12 1-cup servings (total yield: 12 cups)
Calories: 38kcal
Author: Toni Dash

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