Cabbage Vegetable Soup – Light, Healthy & Flavor-Packed

By Jason Griffith · March 3, 2026

Cabbage Vegetable Soup

If you’re looking for a wholesome, comforting meal that’s light yet deeply satisfying, this Cabbage Vegetable Soup is the perfect solution. Packed with fresh vegetables, aromatic herbs, and a rich tomato-infused broth, it’s nourishing, flavorful, and incredibly easy to prepare.

Ready in just 45 minutes, this soup is ideal for busy weeknights, meal prep, or when you want something simple and healthy without sacrificing taste.

Why I Love This Recipe

As a food writer, I appreciate recipes that are both practical and delicious. This cabbage soup checks all the right boxes:

  • Loaded with nutrient-rich vegetables
  • Naturally vegetarian and low-calorie
  • Budget-friendly ingredients
  • Perfect for meal prep
  • Comforting yet light

The combination of cabbage, tomatoes, and herbs creates a savory broth that feels hearty without being heavy.

Cabbage Vegetable Soup

Cabbage Vegetable Soup

Light and flavorful vegetable soup packed with cabbage, herbs, and wholesome ingredients.

Prep: 15 min | Cook: 30 min | Total: 45 min

Servings: 6 servings

Ingredients

  • 1 small head green cabbage, chopped
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell peppers. Sauté 5-7 minutes until softened.
  2. Add minced garlic and cook 1 minute until fragrant.
  3. Stir in chopped cabbage and cook for 5 minutes, stirring occasionally.
  4. Add vegetable broth, diced tomatoes, tomato paste, basil, oregano, thyme, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat and simmer 20-25 minutes until vegetables are tender.
  6. Adjust seasoning as needed. Garnish with fresh parsley if desired and serve hot.

Nutrition

  • Calories: 110 calories
  • Fat: 3 g
  • Carbs: 18 g
  • Protein: 4 g

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Ingredients

  • 1 small head green cabbage, chopped
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional)

Ingredient Swaps & Notes

  • Add protein: Stir in white beans or lentils for a heartier soup.
  • Low-sodium option: Use reduced-sodium broth.
  • Extra spice: Add red pepper flakes for heat.
  • Fresh herbs: Substitute dried herbs with fresh if available (use about three times the amount).

This recipe is flexible—feel free to add zucchini, spinach, or green beans.

Step-by-Step Instructions

1. Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell peppers. Sauté 5–7 minutes until softened.

2. Add Garlic

Stir in minced garlic and cook for 1 minute until fragrant.

3. Add Cabbage

Stir in chopped cabbage and cook for about 5 minutes, stirring occasionally, allowing it to soften slightly.

4. Add Broth & Seasonings

Pour in vegetable broth, diced tomatoes, tomato paste, basil, oregano, thyme, salt, and pepper. Stir well to combine.

5. Simmer

Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender and flavors have developed.

6. Serve

Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.

Tips for Success

  • Chop vegetables evenly for consistent cooking.
  • Don’t rush the sautéing step—it builds flavor.
  • Let the soup sit for 10 minutes before serving for deeper flavor.
  • Store overnight for even better taste the next day.

This soup tastes even richer after the flavors have time to meld.

Serving Suggestions & Pairings

Cabbage vegetable soup pairs beautifully with comforting classics and light sides:

Mix and match for a balanced, comforting meal.

Nutritional Information (Per Serving)

  • Calories: 110
  • Fat: 3 g
  • Carbohydrates: 18 g
  • Protein: 4 g

Nutritional values are estimates and may vary based on specific ingredients used.

Storage & Leftover Tips

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months in portion-sized containers.
  • Reheat gently on the stovetop or in the microwave.

It’s an excellent make-ahead option for busy weeks.

More Recipes You’ll Love

If you enjoyed this wholesome soup, try:

They’re simple, dependable, and full of flavor.

Final Thoughts

This Cabbage Vegetable Soup proves that healthy eating doesn’t have to be boring. It’s flavorful, nourishing, and incredibly satisfying—all while being light and budget-friendly.

If you try this recipe, I’d love to hear how you customized it. Did you add beans? Extra herbs? A bit of spice? Share your twist and follow along for more approachable, wholesome recipes.

Happy cooking! 🥣✨

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