This easy Cabbage Soup is nourishing, comforting, and full of bright flavor. It’s loaded with wholesome vegetables, simple pantry ingredients, and comes together quickly. This vegetarian and gluten-free soup is a great option for weeknight dinners, meal prep, or a light lunch when you want something warm and satisfying.
Soup is one of the easiest ways to boost your vegetable intake, especially on chilly days. This cabbage soup highlights shredded green cabbage along with carrots, leeks, garlic and diced tomatoes for texture and layered flavor. Fresh thyme gives an herbaceous note, and a squeeze of lemon brightens the whole pot so every spoonful tastes lively.
Why you’ll love this recipe
- Comforting and flavorful. The combination of cabbage, sautéed vegetables and herbs creates a warming, satisfying soup that still feels light.
- Nutritious and low-calorie. This recipe features simple plant-based ingredients and is naturally low in calories and carbohydrates while supplying vitamins, fiber and minerals.
- Easy meal prep. The soup stores well in the refrigerator and freezes nicely, making it convenient for lunches or dinners throughout the week.
- Diet-friendly. This cabbage soup fits vegetarian, vegan and gluten-free diets and can be adapted for paleo or low-carb plans.
Recipe ingredients
This straightforward cabbage soup uses a short list of everyday ingredients. Quantities and full details are listed in the recipe card below; use the notes and variations section to customize the soup to your taste.
- Cabbage. About half a head of green cabbage, shredded, yields tender pieces once simmered. Other varieties such as Napa, savoy or bok choy can be used; red cabbage will color the broth.
- Mirepoix vegetables. Leeks, carrots, celery and garlic form the aromatic base. Leeks add a mild onion flavor; you can substitute a yellow or white onion if preferred.
- Diced tomatoes. Canned diced tomatoes add acidity and depth; fire-roasted tomatoes are a nice choice for a smoky touch.
- Vegetable stock. Choose a good quality vegetable stock to build flavor. Use 6 to 8 cups depending on how brothy you want the soup.
- Thyme and lemon. Fresh thyme brings herbal complexity, while lemon juice brightens and balances the flavors at the end.
- Optional garnish. Fresh parsley or extra thyme leaves make a pretty, fresh finishing touch.
Check the recipe card below for ingredient amounts and full details.
How to make cabbage vegetable soup
This cabbage vegetable soup comes together quickly. You can chop the vegetables a day or two ahead to speed up cooking—then the completed soup takes about 20–25 minutes on the stove.
Pro tip: Prep the vegetables 1–2 days ahead to save time on a busy night.
Full instructions appear in the recipe section below.
- Sauté the leeks, carrots and celery in olive oil until tender, then add garlic and cook briefly until fragrant.
- Stir in the cabbage, diced tomatoes, vegetable stock and thyme. Bring to a boil, reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Remove the thyme sprig, stir in lemon juice, season to taste with salt and pepper, and garnish with herbs if desired.
Recipe FAQs
Green cabbage is the classic choice for its mild flavor and tender texture after cooking. Napa cabbage cooks faster and is sweeter, savoy adds a crinkled texture, bok choy offers a delicate green flavor, and red cabbage will color the broth and add a slightly sweeter note. Feel free to mix varieties for visual interest and flavor depth.
Yes. Allow the soup to cool completely, then transfer to airtight containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave until hot.
Recipe variations
This cabbage soup is very adaptable:
- Add potatoes, cooked brown rice or pasta to make the soup heartier.
- Stir in cooked ground meat, sausage, bacon or leftover corned beef for a non-vegetarian version.
- Add plant-based proteins like white beans, lentils or quinoa for more substance.
- Include leafy greens, fresh ginger and extra lemon for a bright, detox-style variation.
- Turn up the heat with chopped chiles, cayenne or a splash of your favorite hot sauce.
Recipe notes
- Make ahead: Chop vegetables 1–2 days ahead and store them covered in the refrigerator to speed up assembly.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- Season to taste: Adjust lemon, salt and pepper at the end to suit your preference; a final splash of acid helps bring the flavors together.
More cabbage recipes you’ll love
- Cabbage and ground beef casserole
- Classic coleslaw
- Chinese-style cabbage salad
- Corned beef and cabbage
- Egg roll in a bowl
- Fennel and apple slaw
Did you try this recipe? If so, consider leaving a review below and share your photos on social media to show how you served it.
Cabbage Soup Recipe
Equipment
- Large Dutch oven or soup pot
Ingredients
- 1 tablespoon olive oil
- 2 large leeks, halved and cut into half moons
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups chopped cabbage (about 1/2 small head)
- 15 ounces fire roasted diced tomatoes
- 6 cups vegetable stock (add 1–2 more cups as desired)
- 1 large sprig thyme (or 1 teaspoon dried thyme)
- Juice of 1/2 lemon
- Salt and pepper, to taste
- Freshly chopped parsley for garnish (optional)
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, carrots and celery and cook for 5–6 minutes until softened. Add the garlic and cook for 30 seconds more.
- Add the cabbage, diced tomatoes, vegetable stock and thyme to the pot. Stir well and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, or until the vegetables are tender.
- Remove from heat and discard the thyme sprig. Stir in the lemon juice and season with salt and pepper to taste. Garnish with chopped parsley or additional thyme leaves if desired. Serve warm.
Notes
- Make ahead: Vegetables can be prepped 1–2 days in advance to shorten cooking time.
- Storage: Keep refrigerated up to 5 days or freeze up to 3 months.
- Adjust consistency: Add more stock to make a brothier soup or reduce liquid for a thicker stew-like texture.
Nutrition
Estimated per serving: Calories: 94 kcal, Carbohydrates: 17 g, Protein: 2 g, Fat: 3 g, Fiber: 3 g, Vitamin A: 4791 IU, Vitamin C: 29 mg.
Nutrition is estimated from a food database and is provided as a guideline only.
Enjoy this simple, flavorful cabbage soup on its own or paired with crusty bread, a green salad, or a protein of your choice. It’s an easy way to enjoy more vegetables and a reliable, nourishing recipe to keep in your weekly rotation.