I love this cabbage soup for its vibrant mix of hearty, fresh veggies and aromatic herbs that create a comforting, anti-inflammatory bowl of goodness. It feels wholesome and energizing, making it a perfect low-calorie treat for chilly days or prepped meals that keep me fueled throughout a busy week.

Jump to Recipe

I’ve always loved a good, healthy bowl of cabbage soup, and this recipe really ticks all the boxes for me. I use 1 medium head of green cabbage, a large diced onion, and 3 garlic cloves that I minced just right to get the full flavor out of every bite.

The inclusion of 4 carrots, 2 celery stalks and 1 diced green bell pepper not only makes it colorful but also adds great nutritional value. Adding a 14.5-ounce can of diced tomatoes and 6 cups low-sodium broth makes the soup both hearty and low in calories.

With a teaspoon each of dried thyme and oregano, along with bay leaves and a pinch of crushed red pepper flakes, the flavors blend in a refreshing way. A common question I get is how do you make cabbage soup that fits into a healthy eating plan?

This recipe has delivered consistent cabbage soup results, and I’ve seen many who tried it enjoy the anti-inflammatory benefits and the easy batchcooking process.

Why I Like this Recipe

I like this recipe – first off, it’s really healthy but still super flavorful. I love that it’s loaded with veggies like cabbage, carrots, celery, and bell pepper, which means i’m getting a bunch of nutrients without all the extra calories. Second, it’s pretty easy to make. The steps are simple, and even if im not super into fancy cooking techniques, i can still whip this up without a lot of hassle. Third, it’s perfect for the winter when i’m craving something warm and comforting. It warms me up and fits right into my cabbage soup diet, plus the anti-inflammatory benefits make it a win-win. Lastly, its batchcooking friendly which means i can make a big pot and enjoy it for several days, saving time on busy school nights.

Ingredients

Print Recipe (No Advertisments)

Cabbage: This crunchy veggie is full of fiber and vitamins, making it super healthy.
Onion: Packed with antioxidants, it naturally sweetens the soup and deepens the flavor.
Garlic: Adds a punch of flavor and boosts immunity with its spicy, pungent kick.
Carrots: They mix in a nice sweetness and offer plenty of vitamins like beta-carotene.
Tomatoes: Brings a fresh tang and loads of vitamin C to each delicious spoonful.
Celery: Low in calories and adds a refreshing crunch with a subtle spice.
Green Bell Pepper: Offers vitamin C and a slightly bitter, crunchy texture that livens the broth.
Herbs: Dried thyme and oregano give an aromatic warmth and earthy flavor that ties it all together.
Broth: The low-sodium broth ties the flavors together with its gentle savory goodness.

Ingredient Quantities

1 medium head green cabbage, cored and roughly chopped

1 large onion, diced

3 garlic cloves, minced

4 carrots, peeled and sliced

2 celery stalks, chopped

1 green bell pepper, diced

1 (14.5 oz) can diced tomatoes

6 cups low-sodium chicken or vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

1/4 teaspoon crushed red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Start by prepping your veggies: roughly chop the cabbage, dice the onion, mince the garlic, peel and slice the carrots, chop the celery, and dice the green bell pepper.

2. In a large soup pot over medium heat, add the diced onion and garlic. Stir them around for a few minutes until they soften a bit. If it starts sticking, you can add a splash of broth.

3. Now toss in the carrots, celery, and green bell pepper. Let them cook together with the onions and garlic for about 5 minutes.

4. Add the roughly chopped cabbage into the pot and stir it in with the other veggies.

5. Pour in the can of diced tomatoes along with all the low-sodium chicken or vegetable broth.

6. Sprinkle in the dried thyme, dried oregano, and if you like a little heat, add the 1/4 teaspoon of crushed red pepper flakes.

7. Toss in the 2 bay leaves now and add salt and freshly ground black pepper to your taste.

8. Increase the heat and bring the soup to a boil. Once it’s bubbling, reduce the heat to a simmer.

9. Let it simmer, covered, for about 25 to 30 minutes until all the vegetables are tender. Give it a stir now and then, taste and adjust the seasoning if needed, and then serve hot. Enjoy your healthy, easy cabbage soup!

Equipment Needed

1. Large soup pot – to cook and simmer all the veggies
2. Chef’s knife – for chopping, dicing, mincing, and slicing
3. Cutting board – to prep all the veggies safely
4. Vegetable peeler – to peel carrots
5. Can opener – for opening the can of diced tomatoes
6. Wooden spoon – for stirring the ingredients in the pot
7. Measuring spoons – for accurately adding dried herbs and spices
8. Ladle – for serving up your hot soup

FAQ

Question: Can I substitute chicken broth with vegetable broth?

Answer: Yes, you can. Vegetable broth will work just as well and makes it a great vegetarian option.

Question: How do I store leftovers?

Answer: You can keep your soup in an airtight container in the fridge for up to 3 days. Its even better the next day.

Question: Can I add proteins like beans or meat?

Answer: Sure thing. You can add beans, diced chicken or even tofu to make the soup more filling, just adjust the seasonings.

Question: Can I blend the soup to get a smoother texture?

Answer: Absolutely, you can blend part or all of it if you prefer a creamier soup, though I like the chunky feel.

Question: What if I dont have all the spices, like red pepper flakes?

Answer: No worries, the soup is pretty forgiving. Just leave out or adjust any spices to your taste.

Best Cabbage Soup (Easy & Healthy!) Recipe Substitutions and Variations

If you don’t have green cabbage, you can try savoy cabbage or even napa cabbage. They both work pretty well
If you don’t have a large onion, using a few shallots or even red onions instead could be a good idea
If low-sodium chicken broth ain’t available, you can use vegetable broth or even water with a bouillon cube for extra flavor
If you’re missing canned diced tomatoes, you can swap them with crushed tomatoes, which gives a slightly different texture
If you don’t have green bell pepper, you might use red or yellow bell pepper instead. They’ll add a bit of extra sweetness

Pro Tips

1. When you cook your garlic and onions, add a splash more broth if they start sticking. It helps prevent burning and builds a richer flavor base.
2. Keep an eye on the simmering veggies. Even though you want them soft, you dont want them turning mushy, so check ’em a couple times while it cooks.
3. Don’t be afraid to tweak the spices midway. Taste the soup as it simmers and adjust the salt or pepper – sometimes a little extra can go a long way.
4. If you like a bit more brightness, try adding a squeeze of lemon juice or a touch of fresh herbs at the end before serving. Enjoy experimenting!