Cabbage Vegetable Soup is one of my favorite recipes for a comforting and nourishing meal. Packed with fresh vegetables, this soup is not only delicious but also vegetarian and gluten-free. Whether you’re looking for a light yet hearty dish or a meal prep-friendly option, this Cabbage Vegetable Soup will not disappoint. Plus, it’s an easy way to use up extra cabbage and vegetables from your fridge while keeping things budget-friendly!
Why I Love This Cabbage Vegetable Soup
- Nutritious & Filling: This soup is loaded with fiber, vitamins, and antioxidants.
- Easy to Make: Simple ingredients and minimal prep make it a stress-free recipe.
- Budget-Friendly: Cabbage and veggies are affordable, making this meal cost-effective.
- Versatile: You can customize the ingredients based on what’s available.
- Great for Meal Prep: This soup stores well and tastes even better the next day!
Why This Cabbage Vegetable Soup Is Special
- One-Pot Simplicity: Everything cooks in a single pot, making cleanup a breeze.
- Perfect for All Seasons: Enjoy it as a warm winter dish or a light summer soup.
- Great for Digestion: Cabbage is packed with fiber and promotes gut health.
- Kid-Friendly: Mild and flavorful, kids love it when paired with their favorite toppings.
Ingredients & Substitutions
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1/2 head green cabbage, chopped
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 can (15 oz) white beans, drained and rinsed (optional)
- Juice of 1/2 lemon (for freshness)
Possible Substitutions:
- Broth: Use chicken broth if not strictly vegetarian.
- Tomatoes: Fresh tomatoes can replace canned ones.
- Beans: Chickpeas or lentils work as great alternatives.
- Herbs: Add fresh parsley or basil for extra flavor.
How to Make This Cabbage Vegetable Soup: Step-by-Step Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant.
- Add Vegetables: Stir in carrots, celery, and cabbage, cooking for 3-4 minutes.
- Pour in Liquids: Add vegetable broth, water, and diced tomatoes. Stir well.
- Season: Mix in oregano, thyme, salt, black pepper, and the bay leaf.
- Simmer: Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Add Beans (Optional): Stir in beans and cook for an additional 5 minutes.
- Finish with Lemon: Remove the bay leaf and squeeze in fresh lemon juice before serving.
Possible Pitfalls & Tips
- Overcooking Cabbage: Avoid boiling the soup too long, or the cabbage may become mushy.
- Adjusting Seasoning: Taste before serving and adjust salt, pepper, or herbs as needed.
- Balancing Acidity: If the soup tastes too acidic, add a pinch of sugar or a splash of coconut milk.
Additional Tips & Variations
- Add Protein: For a heartier meal, add tofu, lentils, or even plant-based sausage.
- Spicy Kick: Stir in red pepper flakes or a dash of hot sauce.
- Creamy Version: Blend part of the soup for a thicker consistency.
- Toppings: Garnish with fresh herbs, avocado, or nutritional yeast.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for 3 months.
Expert Tips & Nutrition Highlights
Cabbage Vegetable Soup is rich in fiber, vitamin C, and antioxidants, supporting digestion and overall wellness. While I’m not a nutritionist, this soup can be a great addition to a balanced diet, especially if you’re looking for a light yet satisfying meal.
Cabbage Vegetable Soup’s FAQ
1. How do I store leftover Cabbage Vegetable Soup?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
2. Can I make this soup in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. How can I make this soup more filling?
Add beans, quinoa, or potatoes for extra sustenance.
4. Can I use red cabbage instead of green cabbage?
Yes, but red cabbage may change the color of the broth slightly.
5. What can I serve with this soup?
Pair it with crusty bread, a side salad, or grilled cheese for a complete meal.
6. Is this soup keto-friendly?
Cabbage is low-carb, but you may need to omit carrots and beans to keep it keto-friendly.
Cabbage Vegetable Soup
Equipment
- Large pot
- Knife
- Cutting board
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 1/2 head cabbage chopped
- 2 carrots sliced
- 1 celery stalk sliced
- 1 can diced tomatoes
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1 can white beans optional
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a pot, sauté onions and garlic.
- Add carrots, celery, and cabbage, cooking for 3 minutes.
- Pour in broth, water, and tomatoes. Stir well.
- Mix in oregano, thyme, salt, pepper, and bay leaf.
- Simmer for 20-25 minutes.
- Stir in beans, cook for another 5 minutes.
- Remove bay leaf, add lemon juice, and serve.
Notes
- Adjust seasoning to taste.
- Store leftovers in the fridge or freezer.
Cabbage Vegetable Soup is a must-try for anyone seeking a healthy, easy-to-make meal that’s both vegetarian and gluten-free. It’s packed with flavor, nutrients, and comforting warmth. Give it a try, and let me know how you like it! Don’t forget to leave a comment, rate the recipe, and share it with friends and family.