Name: Vegetable Cabbage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1/4 cup water or 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 large carrots, sliced; 2 celery stalks, sliced; 2 tablespoons Italian seasoning; 1 can (28 oz) diced tomatoes with juices; 1 medium potato, diced; 1 1/2 cups green beans, sliced; 1 head green cabbage, chopped; 5–6 cups low-sodium vegetable broth; Salt and pepper to taste; Splash of balsamic vinegar or lemon juice

Jump to Recipe

Vegetable Cabbage Soup is a nourishing, veggie-packed meal that delivers bold flavor with simple, wholesome ingredients. This vibrant soup features a full head of cabbage, colorful vegetables, and aromatic herbs simmered in a savory broth. Whether you’re craving a comforting Vegan soup, looking for a satisfying healthy cabbage recipe, or adding a light weight loss soup to your weekly rotation, this recipe delivers every time. It’s easy to prepare, naturally plant-based, freezer-friendly, and perfect for lunch, dinner, or meal prep.

Story

The first time I made Vegetable Cabbage Soup, I needed something simple yet deeply satisfying. I had a head of cabbage sitting in the fridge and a handful of everyday vegetables ready to cook. Instead of overthinking dinner, I built this Vegetable Cabbage Soup around what I already had, and the result surprised me.

Because cabbage softens beautifully while holding texture, it creates body without heaviness. Meanwhile, Italian herbs transform humble vegetables into a fragrant bowl that tastes like it simmered all day. Over time, this Vegetable Cabbage Soup became my go-to detox soup after holidays or busy weeks. It feels light yet filling, and it always leaves me energized.

Most importantly, this Vegetable Cabbage Soup adapts easily. Add beans, swap potatoes, or toss in extra greens. It works every single time.

Ingredients

1/4 cup water or 1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced (optional)
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 tablespoons Italian seasoning
1 can (28 oz) diced tomatoes with juices
1 medium potato, diced (or 6 baby potatoes, about 1 cup)
1 1/2 cups green beans, cut into 1-inch pieces
1 head green cabbage (about 2 lbs, 8–10 cups), cored and chopped
5–6 cups low-sodium vegetable broth
Salt and black pepper, to taste
Splash of balsamic vinegar or white wine vinegar (or juice of 1 small lemon)

Optional for serving:

Chopped parsley
Lemon wedges
Crusty artisan bread

Step-by-Step Instructions

Preparing the Ingredients

Start by washing and chopping all vegetables so everything cooks evenly. Dice the onion into small pieces, slice the carrots and celery, trim the green beans, cube the potato, and chop the cabbage into bite-sized strips.

Because this soup cooks quickly, prepping ahead keeps the process smooth. Measure the broth and seasonings before heating the pot so you can layer flavors without pause.

Cooking Instructions

Heat water or olive oil in a large 5-quart Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 4 minutes, stirring frequently. Add the Italian seasoning and cook for 1 more minute until fragrant.

Next, stir in the green beans, diced tomatoes with juices, potatoes, chopped cabbage, and vegetable broth. Cover and bring to a boil. Once the cabbage begins to shrink, stir well.

Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally. Add extra water if needed. Season generously with salt and pepper. Finish with a splash of vinegar or lemon juice to brighten the broth.

Ladle into bowls and serve warm.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the cabbage. Although it softens beautifully, extended simmering can turn it overly tender. Keep an eye on texture after 20 minutes.

Also, avoid under-seasoning. If you use water instead of broth, add extra salt and consider a pinch of garlic or onion powder for deeper flavor. Finally, cut vegetables evenly so they cook at the same rate.

Pro Tips for Better Flavor

For richer taste, choose vegetable broth instead of water. If you want extra protein, stir in drained white beans or lentils during the final 10 minutes.

You can also swap the regular potato for sweet potato for added nutrients. For a subtle smoky note, add 1/2 teaspoon smoked paprika. If you prefer a heartier bowl, stir in cooked pasta just before serving. This simple herb soup easily adapts to your pantry.

Serving and Storage

How to Serve

Serve Vegetable Cabbage Soup hot with chopped parsley and a squeeze of lemon. Pair it with crusty bread, vegan cornbread, or warm naan for a complete meal. Because this soup feels light yet satisfying, it works beautifully as a main dish or starter.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight, making it excellent for meal prep.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Conclusion

Vegetable Cabbage Soup proves that simple ingredients create deeply comforting meals. Packed with vegetables, fragrant herbs, and nourishing broth, it satisfies without feeling heavy. Whether you prepare it for a weekly meal plan or as a cozy dinner, this adaptable, wholesome soup always delivers bold flavor and lasting comfort.

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Frequently Asked Questions

Can I make Vegetable Cabbage Soup in an Instant Pot?

Yes. Add all ingredients except the oil or water to the Instant Pot. Seal and cook on manual pressure for 3 minutes. Quick release or allow natural release. Season after cooking and finish with vinegar or lemon juice.

Can I make this weight loss soup oil-free?

Absolutely. Use water instead of olive oil when sautéing. Because the vegetables release moisture, they soften easily without added fat. This keeps the soup light while maintaining flavor.

What vegetables can I substitute in this healthy cabbage recipe?

You can add broccoli, zucchini, squash, spinach, or kale. The recipe welcomes flexibility, so adjust based on what you have available while keeping cabbage as the foundation.