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Easy Cabbage Soup Recipe

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★★★★★

4.4 from 137 reviews

This Easy Cabbage Soup Recipe is a hearty, flavorful, and nutritious dish perfect for a comforting meal. Packed with fresh vegetables like cabbage, carrots, celery, and bell pepper, and enhanced with aromatic herbs and spices, it can be made on the stovetop, in an Instant Pot, or a slow cooker. This versatile, low-calorie, and vegan-friendly soup is ideal for a light lunch or dinner.

Ingredients

Scale

Vegetables

  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 2 green bell peppers, chopped
  • 6 cups chopped green cabbage
  • 2 cups chopped tomatoes or 1 can diced tomatoes

Liquids & Oils

  • 1 tablespoon olive oil
  • 5 cups low-sodium vegetable broth or water
  • 1 tablespoon lemon juice or apple cider vinegar

Seasonings & Herbs

  • 1 tablespoon tomato paste (optional)
  • 2 bay leaves
  • 1 teaspoon mixed dried herbs or Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon red chili flakes, adjust to taste
  • Salt to taste
  • 6 tablespoons chopped parsley or cilantro

Instructions

  1. Prepare the base: Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté for 3 to 4 minutes until softened and translucent.
  2. Add garlic: Stir in minced garlic and cook for 30 seconds to release its aroma without burning it.
  3. Cook vegetables: Add chopped carrots, celery, and green bell pepper to the pot. Cook these for 4 to 5 minutes, stirring often, until they begin to soften.
  4. Incorporate tomatoes and seasonings: Add chopped tomatoes, optional tomato paste, bay leaves, mixed dried herbs or Italian seasoning, black pepper, red chili flakes, and salt. Cook for another 3 to 4 minutes to meld the flavors.
  5. Add cabbage and broth: Stir in the chopped cabbage and pour in the vegetable broth. Mix everything well to combine.
  6. Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, or until the cabbage and other vegetables are tender.
  7. Finish the soup: Remove the bay leaves carefully. Stir in lemon juice or apple cider vinegar to add brightness and depth of flavor.
  8. Adjust and garnish: Taste the soup and adjust seasoning as needed with salt or pepper. Garnish with freshly chopped parsley or cilantro and serve hot.
  9. Optional Instant Pot method: Using sauté mode, cook onions, carrots, celery, and bell pepper for 3 to 4 minutes; add garlic and cook 30 seconds. Add tomatoes, cabbage, broth, bay leaves, herbs, salt, pepper, and chili flakes. Pressure cook on high for 5 minutes. Allow natural pressure release for 5 minutes, then quick release remaining pressure. Stir in lemon juice and garnish before serving.
  10. Optional Slow Cooker method: Add all ingredients except lemon juice and fresh herbs to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Stir in lemon juice before serving and garnish with fresh herbs.

Notes

  • This soup is vegan and gluten-free, making it suitable for many dietary preferences.
  • Adjust red chili flakes to control the level of spiciness.
  • Optional tomato paste adds a richer tomato flavor but can be omitted.
  • Use low-sodium vegetable broth to better control salt content.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Feel free to substitute cilantro for parsley or vice versa based on your preference.

Keywords: Cabbage Soup, Easy Soup Recipe, Vegan Soup, Healthy Soup, Vegetable Soup, Low-Calorie Soup, One-Pot Meal

Find it online: https://busyrecipe.com/easy-cabbage-soup-recipe/