This cabbage vegetable soup recipe has a hearty blend of cabbage, tomatoes, and root vegetables. It's a light and delicious meal that is easy to make and great for lunch and dinner.
Looking for more healthy dinners? This fish taco bowl and these cheeseburger zucchini boats are two of our favorites.
The post for lean mean veggie soup was originally published in January 2012. The pictures were updated in January 2022 and then republished in January 2026.
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Veggies are my favorite way to reset at the start of each new year. This cabbage vegetable soup has been a staple in our kitchen for years, even before cabbage became trendy. It's simple, comforting, and packed with flavor.
Back when the cabbage soup diet was popular, I tried it and thought it was pretty bland. However, after adding more veggies, herbs, and spices, I finally created a version I could enjoy all week.
Our low carb veggie soup is packed with tomatoes, cabbage, carrots, peppers, and kale. I love that it is colorful and full of texture. Eating lighter doesn't mean sacrificing flavor, and this simple soup recipe has definitely earned a permanent spot in our meal rotation.
If you're craving something light and delicious, this soup is a great choice. It comes together in 30 minutes, works perfectly for meal prep, and makes a big pot you can enjoy all week.
Why You'll Love This Cabbage Soup Recipe
- Loaded with vegetables. Every bowl is packed with fresh veggies, making it a delicious way to enjoy more produce in one meal.
- Great for using what you have. This soup is great for cleaning out the veggie drawer or adding your favorite protein.
- Simple and flavorful. Basic ingredients come together with herbs and seasonings to create a dinner that tastes anything but boring.
- Perfect for meal prep. Make a big batch once and enjoy easy lunches or dinners all week long.
- Light but comforting. It warms you up without feeling heavy, so it is great any time of year.
Ingredients For The Soup
These are the simple ingredients we use to make this cabbage soup recipe. Feel free to use different vegetables that you enjoy. Scroll down to the printable recipe card for the full list of ingredients and complete instructions.
- Onions, Carrots, Celery: Classic trio of aromatic vegetables that build the flavor of the broth.
- Green Cabbage: Remove the core, then roughly chop the leaves into 1-inch pieces.
- Extra Veggies: I usually add broccoli, radishes, and bell peppers. Feel free to substitute with your favorites.
- Diced Tomatoes: Any kind will do, but I like to add tomatoes with green chiles to give the soup a little heat.
- Tomato Paste: Helps to thicken the broth slightly.
- Kale: The leafy greens are nutrient-dense. Baby spinach can also be used.
- Broth: Vegetable broth adds extra flavor. You can also use chicken stock, beef broth, or bone broth for more protein and flavor.
- Lemon Juice: Brightens the finished soup.
How To Make Cabbage Vegetable Soup
Making low carb veggie soup doesn't have to be hard. Simply chop your vegetables, throw them in a pot of broth, and simmer until soft.
- In a large pot, saute the onions, celery, and carrots in olive oil until soft, then add the garlic.
- Add the remaining chopped vegetables, broth, and herbs.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until everything is tender.
- Remove the pot from the heat, then stir in the kale. Add a splash of lemon juice, then season to taste with salt and pepper.
I like to serve this hearty soup with a loaf of garlic bread, rolls, or cornbread. To make it a complete meal, serve it with a cheese stuffed pork tenderloins, grilled steak, or shrimp burgers.
Cooking Variations
Slow Cooker: Add the sauteed veggies, other chopped vegetables, broth, and seasonings to a crockpot. Cook on low for 6 hours or high for 3 hours. Stir in the kale at the end.
Instant Pot: Add all the ingredients, except kale, to the pot. Lock the lid and cook on high pressure for 12 minutes. Carefully release the pressure, stir in the kale, season, and serve.
BruCrew Tips
- Use your favorite vegetables to make the soup your own. Fresh green beans, corn, zucchini, and cauliflower rice are a few options.
- Chop vegetables ahead of time and store them in the fridge to make dinner prep easier. Keep the pieces in uniform size for even cooking.
- Stir in cooked rice or diced potatoes to make the soup go further.
- Add protein to the soup by stirring in cooked chicken breast, ground beef, or pulled pork.
- To keep it vegetarian, include vegan proteins like white beans, chickpeas, or edamame.
Storing and Freezing
This soup makes a large batch, so freezing leftovers for future meals is a great option.
- In the Refrigerator: Let the soup cool to room temperature, then store it in an airtight container in the fridge for 4-5 days.
- In the Freezer: Spoon cooled soup into freezer bags or containers, then freeze for 2-3 months. Thaw overnight in the fridge, then reheat.
- To Reheat: Heat individual servings in the microwave or warm the entire pot on the stovetop until hot.
Other Soup Recipes
- Low Carb Chili
- Loaded Cauliflower Soup
- Chicken and Rice Soup
- Cauliflower Sausage Soup
- Chicken Alfredo Soup with Zoodles
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Recipe
Cabbage Vegetable Soup Recipe
This cabbage vegetable soup recipe has a hearty blend of cabbage, tomatoes, and root vegetables. It's a light and healthy meal that is easy to make and great for lunch and dinner.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 8 stalks celery, diced
- 1 cup diced carrots
- 2 tablespoons minced garlic
- ½ head cabbage, chopped
- 4 cups chopped broccoli
- 1 cup diced radishes
- 2 cups diced yellow, red, and orange peppers (8-10 minis)
- 1 - 6 ounce can tomato paste
- 1 - 28 ounce can diced tomatoes with green chiles, undrained
- 6 ½ cups broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 - 2 cups chopped kale
- juice of one lemon
- salt and pepper, to taste
Instructions
- In a large soup pot, sauté the onions, carrots, and celery in the olive oil for 5 minutes. Stir in the garlic.
- Add the chopped cabbage, broccoli, radishes, peppers, tomatoes, paste, broth, parsley, and oregano. Stir well.
- Bring the mixture to a boil. Reduce the heat and simmer until the vegetables are soft. (20 - 30 minutes)
- Remove the pan from the heat and stir in the kale and lemon juice. Once the kale wilts, season to taste with salt and pepper.
Notes
Tips
- Use your favorite vegetables to make the soup your own. Fresh green beans, corn, zucchini, and cauliflower rice are a few options.
- Chop vegetables ahead of time and store them in the fridge to make dinner prep easier. Keep the pieces in uniform size for even cooking.
- Stir in cooked rice or diced potatoes to make the soup go further.
- Add protein to the soup by stirring in cooked chicken breast, ground beef, or pulled pork.
- To keep it vegetarian, include vegan proteins like white beans, chickpeas, or edamame.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 169Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 5mgSodium: 497mgCarbohydrates: 27gFiber: 7gSugar: 10gProtein: 9g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Jennifer says
This is the BEST Veggie Soup recipe!! It tastes so good and I love that it's healthy!
Sarah Skaggs says
This recipe is fantastic! I love veggie soup!