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Hearty + Healthy Cabbage Soup

Hail the almighty cabbage! Seriously, I’m a stan for this tasty veggie. It is affordable. Versatile. Healthy. And in this savory recipe for Hearty Cabbage Soup, it is amazing. Every bowl of this soup recipe is PACKED with colorful vegetables…sweet bell peppers, carrots, broccoli, zucchini, celery…and MORE. I think you are going to love this one. 🙂

a blue pot with cabbage soup

Who is ready for a hearty bowl of cabbage soup? *raises hand*

This soup is so good. So easy, too. Perfect for those chilly nights of winter and spring, but light enough to enjoy all year long.

For this cabbage soup recipe, I wanted to create a colorful combination instead of just plain cabbage. We eat with our eyes first, remember. Plus, the more veggies involved = the more nutrition in every bowl.

You can enjoy this soup recipe without worrying about extra calories. Naturally low calorie and low fat, this is a great healthy dinner idea.

BONUS: Makes great leftovers for lunch, too.

overhead picture of fresh vegetables

Ingredients Needed:

  • Cabbage – about half a head of green cabbage
  • Bell peppers – any color will do but I like the red ones for color and sweetness in this recipe
  • Broccoli
  • Cauliflower
  • Zucchini
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Diced tomatoes
  • Chicken or vegetable broth
  • Olive oil
  • Bay leaves, dried Italian herbs, salt and pepper
  • Hot sauce – optional and to taste

For this recipe, all of the vegetables are fresh with the exception of the diced tomatoes. You can certainly use fresh tomatoes if you want, but I had a can in my pantry that was perfect for this recipe. Plus the addition of the tomato juice in the can helps create a delicious soup.

You can interchange vegetables based on your preference, what’s on special, and seasonality. I did not use potatoes in this recipe because I didn’t want too many “starchy” ingredients.

colorful chopped vegetables in a bright blue pot

Other vegetables you can use in this vegetable soup: parsnips, fennel, leeks, green beans, fresh spinach, kale, and yellow squash.

How to Make Cabbage Soup:

Stovetop Instructions:

  1. Wash and prepare all vegetables according to recipe list.
  2. In a large soup pot, heat olive oil to medium high. Stir in the garlic, onion, celery and carrots. Cook and stir until the garlic is golden and the onions are transclucent, about 10 minutes.
  3. Add the remaining vegetables. Sprinkle with salt and pepper. Cook and stir for 10-15 minutes. The vegetables will be crisp tender.
  4. Next stir in the undrained tomatoes, broth, bay leaves, and Italian seasoning. Combine and bring to a low boil, stirring frequently.
  5. Reduce heat to a simmer, cover, and cook for 1 – 2 hours, stirring occasionally, until the carrots are tender. Season with more salt, pepper, and hot sauce to taste.

Crockpot / Slowcooker Instructions:

  1. In a 6 quart crockpot or slowcooker, stir together all ingredients.
  2. Cover and cook on low for 8 hours or on high for 4-5 hours.
chopped cabbage in a blue soup pot

I prefer to cook this soup on the stovetop because cooking the vegetables in the oil really helps build depth of flavor. The garlic, onion, and celery caramelize. The tomatoes infuse with the sauteed vegetables and then you deglaze the pot to get all the yummy brown bits from the bottom of the soup pot.

But, if you are feeling lazy or crunched for time, toss it all in the slow cooker and walk away. I’ve been there.

Either way this hearty soup tastes so good.

a ladle full of vegetable soup

Nutritional Veggie Bonus:

First, let me state that I am NOT a doctor or medical professional. However, I do know quite a bit about food and their nutritional benefits. Here’s a quick run through of the power of the vegetables used in this soup:

  • Cabbage – low calorie and full of antioxidants
  • Bell peppers – great source of vitamins C + A
  • Broccoli – fiber rich, lots of minerals and nutrients, rich in vitamin C
  • Cauliflower lots of nutrients and vitamins
  • Zucchini – very low calorie, packed with folates and antioxidants
  • Carrots – ample amounts of beta-carotenes, vitamin A
  • Celery – low calorie, low carb, and full of fiber
  • Onion – a good source of vitamin C, chromium, and more
  • Garlic – way too many to list, garlic is a powerhouse
  • Tomatoes – very low calorie, great source of vitamin C, and packed with lycopene
colorful homemade soup

You really want to know the best part about this cabbage soup recipe?

This soup tastes GOOD. This is a healthy meal that is not only good for you, but it tastes delicious. The garlic and onion combined with the vegetables, tangy tomatoes, and broth slow simmer to create a gorgeous, savory flavor that is hard to beat. The Italian seasonings and bay leaves add a depth of spice without being overpowering and complement the wholesomeness of the vegetables.

Our family likes a little spice, so we added a few shakes of our favorite hot sauce. That is totally optional, but adds a nice zing to the cabbage and veggies.

a bowl of soup

Here are More Recipes I Think You’ll Enjoy:

Crockpot Lasagna Soup

Skillet Fried Cabbage

Cheddar Broccoli Soup

We can’t wait for you to try this Hearty + Healthy Cabbage Soup at home. Let us know what you think, and we’d love to hear your variations.

a bolw of vegetables

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Cabbage Soup Recipe
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5 from 1 vote

Hearty + Healthy Cabbage Soup

Every bowl of this savory cabbage soup is packed with colorful veggies. Slow simmered to perfection, this flavorful soup is wholesome and filling.
Course Soup
Cuisine American
Keyword cabbage soup
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 10
Calories 86kcal
Author Buy This Cook That

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 onion peeled, chopped
  • 2 stalks celery chopped, with leaves
  • 2 carrots large, chopped
  • 1/2 head cabbage chopped
  • 2 bell peppers seeded, chopped
  • 2 cups broccoli chopped
  • 2 cups cauliflower chopped
  • 1 zucchini chopped
  • 15 ounces diced tomatoes undrained
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth or vegetable broth
  • hot sauce optional, to taste

Instructions

Stovetop Instructions

  • Wash and prepare all vegetables according to recipe list.
  • In a large soup pot, heat olive oil to medium high. Stir in the garlic, onion, celery and carrots. Cook and stir until the garlic is golden and the onions are transclucent, about 10 minutes.
  • Add the remaining vegetables. Sprinkle with salt and pepper. Cook and stir for 10-15 minutes. The vegetables will be crisp tender.
  • Next stir in the undrained tomatoes, broth, bay leaves, and Italian seasoning. Combine and bring to a low boil, stirring frequently.
  • Reduce heat to a simmer, cover, and cook for 1 – 2 hours, stirring occasionally, until the carrots are tender. Season with more salt, pepper, and hot sauce to taste.

Crockpot / Slowcooker Instructions

  • Wash and prepare vegetables according to recipe list.
  • In a 6 quart crockpot or slowcooker, stir together all ingredients.
  • Cover and cook on low for 8 hours or on high for 4-5 hours.

Nutrition

Serving: 1g | Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 791mg | Potassium: 569mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3066IU | Vitamin C: 92mg | Calcium: 73mg | Iron: 1mg

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