This easy Cabbage Soup is comforting, flavorful and simple to make. It’s packed with nutritious vegetables, comes together quickly, and is naturally vegetarian and gluten-free—an excellent option for a light lunch, weeknight dinner, or make-ahead meal.
Soup is one of the easiest ways to boost your vegetable intake, especially on chilly days. This cabbage soup highlights shredded green cabbage that softens and sweetens as it cooks, combined with carrots, leeks, garlic and tomatoes for satisfying texture and depth. Fresh thyme and a squeeze of lemon brighten the broth and make the flavors pop.
Why you’ll love this recipe
- Comforting and tasty. The combination of cabbage, hearty vegetables and bright lemon makes a cozy, satisfying soup.
- Nutritious and light. Cabbage and the other vegetables deliver vitamins, fiber and minerals while keeping calories and carbohydrates modest.
- Meal prep friendly. You can make a large pot and enjoy leftovers through the week; the flavors develop even more after a day in the refrigerator.
- Diet-friendly. This soup is naturally vegan, gluten-free and works well for many special diets.
Recipe ingredients
This old-fashioned cabbage soup uses simple pantry and fridge ingredients. Quantities and a printable ingredient list appear in the recipe block below.
- Cabbage. About half a small head of green cabbage, shredded (roughly 4 cups). Other varieties like Napa, savoy or bok choy work too; red cabbage will tint the broth pink-red.
- Mirepoix vegetables. Leeks (or onions), carrots and celery form the aromatic base. Leeks provide a mild onion flavor but use your favorite onion if preferred.
- Garlic. Minced for savory depth.
- Diced tomatoes. Canned diced tomatoes add acidity and color; fire-roasted tomatoes give extra flavor.
- Vegetable stock. Use 6–8 cups depending on how brothy you like the soup.
- Fresh thyme. A sprig or a teaspoon dried thyme for herbaceous notes.
- Lemon juice and fresh parsley. Lemon brightens the final bowl; parsley is optional for garnish.
Tip: Chop the vegetables a day or two ahead to make the cooking even faster.
How to make cabbage vegetable soup
This recipe is straightforward and cooks up quickly. Most of the time is hands-off simmering—perfect for busy evenings.
Pro tip: If you like deeper flavor, sauté the vegetables a little longer until they begin to brown lightly before adding the stock.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add leeks (or onion), carrots and celery; sauté 5–6 minutes until softened. Add garlic and cook 30 seconds more.
- Add the shredded cabbage, diced tomatoes, vegetable stock and thyme; stir and bring to a boil. Reduce heat to a gentle simmer and cook 15 minutes, or until vegetables are tender.
- Remove the thyme sprig, stir in fresh lemon juice, and season with salt and pepper to taste. Garnish with chopped parsley if desired and serve hot.
Recipe FAQs
What types of cabbage work best? Green cabbage is a classic choice for its mild flavor and affordability. Napa cabbage is milder and cooks faster; savoy adds texture; red cabbage gives a vibrant color; bok choy cooks quickly and offers a different leafy texture. You can mix varieties for variety in flavor and appearance.
Can I freeze cabbage soup? Yes. Cool the soup completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Note that texture of some vegetables may soften after freezing, but the soup remains tasty and convenient.
Recipe variations
- Add diced potatoes or cooked brown rice for a heartier bowl.
- For a non-vegetarian version, stir in cooked ground beef, sausage or shredded leftover corned beef.
- Add plant-based proteins like white beans, lentils or quinoa for extra substance.
- Toss in leafy greens, grated fresh ginger and extra lemon for a brighter, detox-style soup.
- Spice it up with chili peppers, cayenne or a dash of hot sauce.
Recipe notes
- Make ahead: Vegetables can be prepped 1–2 days in advance.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- If you prefer a thinner broth, add an extra cup or two of vegetable stock when simmering.
Cabbage Soup Recipe
Servings: 6 | Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins
Ingredients
- 1 tablespoon olive oil
- 2 large leeks, halved and sliced (or 1 large onion)
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups chopped cabbage (about 1/2 small head)
- 15 ounces diced tomatoes (fire-roasted preferred)
- 6 cups vegetable stock (add 1–2 cups more if you like it brothy)
- 1 large sprig fresh thyme (or 1 tsp dried thyme)
- Juice of 1/2 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add leeks, carrots and celery; cook 5–6 minutes until softened. Add garlic and cook about 30 seconds more.
- Add cabbage, diced tomatoes, vegetable stock and thyme. Bring to a boil, then reduce heat and simmer 15 minutes or until vegetables are tender.
- Remove the thyme sprig, stir in lemon juice, and season with salt and pepper. Garnish with parsley and serve.
Nutrition (estimated per serving)
Calories: ~94 kcal; Carbohydrates: ~17 g; Protein: ~2 g; Fat: ~3 g; Fiber: ~3 g; Sodium will vary depending on stock.
Did you try this recipe? If so, leave a review and share a photo of your bowl—it’s always great to see variations and tips from readers.
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