Cabbage Soup is a comforting, budget-friendly meal packed with tender vegetables and delicious savory flavor. It is simple enough for a busy weeknight but satisfying enough to serve as a complete family dinner. The combination of cabbage, tomatoes, carrots, celery, onions, garlic, and flavorful broth creates a hearty soup that tastes even better the next day.

This recipe is naturally easy to customize. You can keep it vegetarian by using vegetable broth, or add lean ground beef, chicken, or turkey for extra protein. Potatoes, beans, green beans, zucchini, or bell peppers can also be added depending on what you have available.

Ingredients

For the Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium green cabbage, chopped
• 1 can (14–15 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon paprika
• 1 bay leaf
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Optional Additions

For a heartier soup, add:

• 1 pound lean ground beef
• 1 cup cooked white beans
• 1 cup diced potatoes
• 1 cup chopped green beans
• 1 zucchini, diced
• ½ teaspoon red pepper flakes for heat

Preparing the Vegetables

Start by preparing all the vegetables before you begin cooking. Dice the onion into small pieces so that it cooks evenly. Peel and slice the carrots, slice the celery, mince the garlic, and chop the cabbage into bite-sized pieces.

The cabbage will look like a lot when you first add it to the pot, but don’t worry. It shrinks considerably as it cooks.

If you prefer a soup with a more rustic appearance, cut the vegetables into larger pieces. For a smoother, more uniform soup, chop everything relatively small.

Step 1: Sauté the Onion

Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.

Add the diced onion and cook for approximately 4–5 minutes, stirring occasionally. The onion should become soft and translucent without becoming deeply browned.

Add the minced garlic and cook for another 30–60 seconds.

Be careful not to burn the garlic because burnt garlic can make the entire soup taste bitter.

Step 2: Add the Carrots and Celery

Add the sliced carrots and celery to the pot.

Cook the vegetables with the onion and garlic for approximately 4 minutes. This short sauté helps develop a deeper savory flavor before the broth is added.

Stir occasionally to prevent anything from sticking to the bottom.

Step 3: Add the Tomato Paste

Stir in the tomato paste and cook for about 1 minute.

Cooking tomato paste briefly helps intensify its flavor and gives the finished soup a richer tomato base.

Add the oregano, basil, paprika, salt, and black pepper.

Stir everything together until the vegetables are evenly coated with the seasonings.

Step 4: Add the Cabbage

Add the chopped cabbage to the pot.

At first, the cabbage may seem too large for the pot, especially if you are using a medium-sized head. Add it gradually if necessary, stirring between additions.

As the cabbage begins to soften, it will reduce in volume and make room for the remaining ingredients.

Cook the cabbage for approximately 3–4 minutes, stirring occasionally.

Step 5: Add Tomatoes and Broth

Pour in the diced tomatoes and vegetable or chicken broth.

Add the bay leaf and stir the soup thoroughly.

Increase the heat and bring the soup to a gentle boil.

Once it begins bubbling, reduce the heat to low or medium-low and cover the pot partially with a lid.

Step 6: Simmer

Allow the soup to simmer for approximately 25–35 minutes.

The exact cooking time depends on how large the vegetables are cut and how tender you prefer the cabbage.

Stir occasionally during cooking.

The soup is ready when the cabbage is tender and the carrots can easily be pierced with a fork.

For softer vegetables and a more developed flavor, you can simmer the soup for an additional 10–15 minutes.

Step 7: Finish the Soup

Remove the bay leaf.

Taste the soup and adjust the seasoning as needed. Add additional salt and pepper if necessary.

Stir in the fresh lemon juice just before serving. The lemon adds a subtle brightness that balances the rich tomato and vegetable flavors.

Sprinkle the chopped fresh parsley over the soup.

Adding Meat

If you prefer a meat-based cabbage soup, brown 1 pound of lean ground beef, turkey, or chicken before cooking the vegetables.

Heat a little oil in the pot, add the meat, and cook until thoroughly browned. Break it apart with a wooden spoon as it cooks.

Drain excess fat if necessary, then add the onion and continue with the recipe.

You can also use leftover cooked chicken or beef. Add cooked meat during the final 10 minutes of simmering so it has enough time to warm through without becoming dry.

Adding Potatoes or Beans

Potatoes make the soup more substantial. Peel and dice approximately 1 cup of potatoes into small cubes and add them when you pour in the broth.

Beans are another excellent addition. White beans, kidney beans, or cannellini beans can be added during the last 10–15 minutes if they are already cooked.

If using canned beans, rinse and drain them first.

How to Serve Cabbage Soup

Cabbage Soup can be served as a light lunch or a hearty dinner.

For a simple meal, serve it with crusty bread, dinner rolls, or toasted sourdough.

A spoonful of plain yogurt or sour cream can add creaminess to each bowl.

You can also finish each serving with fresh parsley, cracked black pepper, or a small drizzle of olive oil.

For a complete dinner, serve the soup alongside a simple green salad or roasted vegetables.

Tips for the Best Cabbage Soup

Don’t rush the vegetables. Sautéing the onion, garlic, carrots, and celery first creates a more flavorful base.

Don’t overcook the cabbage. Cook it until tender but not completely falling apart unless you prefer a very soft texture.

Taste before serving. Broth and canned tomatoes can contain different amounts of salt, so adjust seasoning near the end.

Make it ahead. Like many vegetable soups, cabbage soup often tastes even better after the flavors have had time to blend.

Freeze leftovers. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some room for expansion.

Storage

Store leftover soup in an airtight container in the refrigerator for approximately 3–4 days.

To reheat, place a serving in a saucepan and warm over medium-low heat until steaming hot, stirring occasionally.

For freezing, cool the soup completely and portion it into freezer-safe containers. Thaw overnight in the refrigerator and reheat thoroughly.

If you plan to freeze the soup, vegetables may become slightly softer after thawing, but the flavor will remain delicious.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes
Servings: 6–8
Difficulty: Easy