Nothing reminds me of my grandparents as much as a dutch oven full of this cabbage vegetable soup recipe. While the recipe I often made for them was a little different, it had the same basic flavors and was aromatic and oh so comforting on a cold day. This recipe is one of the simplest you will add to your menu, but you won’t be disappointed. The combination of tender vegetables, rich broth, and just enough seasonings makes this ideal to serve with a fresh slice of cornbread or your favorite crusty bread.
Cabbage Vegetable Soup Recipe
One thing I know for sure about this recipe is that you will know what is cooking when it’s simmering on your stovetop. Yes, cabbage is very distinct. Some people just don’t like it because of the smell, but I have to say, the flavor is phenomenal when you add it to soups and stews.
This recipe is one that is often popular in healthy living plans and lifestyles. It’s great because it is low in calories and yet high in fiber and flavorful. I love it just because it’s so tasty and affordable. A huge pot of vegetable soup can be under $5 to prepare. What isn’t to love about that?
If you like this recipe, you will also enjoy both my slow cooker beef stew recipe as well as the pork stew recipe. Both of those are similar to the soup in that comforting flavor you want on old winter days.
What Vegetables Go Into Cabbage Soup?
You can add any vegetables you want to this soup! Traditionally, I like adding cabbage, carrots, celery, onion, and garlic as they are the most traditional. The addition of bell peppers is common, and it adds a unique sweetness to the recipe I really enjoy. Below are a few other options that can add flavor to this recipe and still fit the overall flavor profile easily.
- Add shallots along with the onion for more flavor.
- Roast the garlic or use black garlic instead to include a different deeper flavor.
- Diced jalapenos or chiles can turn this into a spicier option that is nice for more flavor.
- Mushrooms can add a meatiness that makes it more like a stew than a soup.
- Kale, spinach, or collards can be chopped and stirred in for an earthiness that adds to the flavor of the soup.
What Herbs Can I Add for More Flavor?
I include a simple Italian seasoning blend in the ingredients as it is readily available and likely to be in most basic pantries. This blend typically includes a number of herbs like basil, oregano, parsley, marjoram, and thyme. Any of these herbs is ideal for adding alone or in larger quantities to add to the flavor of the soup.
Additional fresh parsley brightens the soup nicely and cilantro can work wonders for the flavor if you choose to add a bit of heat like a jalapeno to the mix. Some like fresh dill for a little more European flavor that really is bright and refreshing. My favorite sare typically fresh thyme and basil but I always keep parsley on hand and am likely to add it not just as a garnish, but also within the soup itself.
What Goes with Cabbage Vegetable Soup?
When serving soup, you usually will find a fee specific items served alongside. Crackers, bread, and cornbread are the most common and are ideal for this recipe. That said, there are some other great additions and recipes I have to share that work wonderfully alongside this vegetable soup for texture and flavor.
- Crusty Homemade French Bread Recipe
- Best Ever Soft Potato Bread Recipe (best when toasted with butter)
- The Best Homemade Naan Recipe
- Fragrant Indian Style Rice Recipe (I love this soup poured over rice)
- Garlic Parmesan Pull Apart Bread
- Mexican Corn Cake Recipe
How Can I Make the Soup Richer?
Here is a little trick that isn’t really new, but I think worthy of sharing. When you want to make a broth-based soup a bit richer in flavor do one of three things. While I don’t use all of these at once, each of them individually can really change the flavor of a meal and add a little “oomph” you are looking to add.
The first option is to use chicken stock instead of broth. Stocks are filled with flavors from cooked down vegetables and are richer than your standard broth with just the meat flavoring the liquid.
The second addition that I often reach for is to add an extra bouillon cube or teaspoon of bouillon to the mixture. If I do this, I may skip the salt added, or at least reduce the salt. Bouillon is concentrated, and yes, it is high in sodium generally, but depending on how much you use it, it can be a great addition to any soup.
Lastly, this option is controversial, but I’ll be honest, it does elevate flavors. I have been known to keep a bottle of MSG in my pantry to sprinkle into soups and sauces. While MSG is often thought of as a bad ingredient, and it can have side effects for some, it is a great flavor booster and in some situations, it’s just what is needed to boost flavor in a hurry.
Can I Make This Vegan?
You can definitely make this a vegan recipe. You just need to make sure you use vegan broth instead of chicken broth in the mixture. I love vegetable broth and keep vegetable bouillion on hand at all times, so it’s a simple step to swap this out and have a 100% vegan-friendly dish that is packed with flavor.
- Olive oil
- Yellow onion
- Red bell pepper
- Yellow bell pepper
- Diced tomatoes
- Chicken or vegetable broth
- Italian seasoning
- Black pepper
How to Cook Cabbage Vegetable Soup
In a Dutch oven or large stockpot, heat olive oil over medium heat.
Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent.
To the Dutch oven, add the celery, cabbage, herbs, and broth.
Then stir in the bell pepper.
And the diced tomatoes.
Bring to a boil then reduce heat to low and simmer for an additional 15 minutes or until all vegetables are tender.
Serve with crackers, bread, or cornbread.
- Invest in a vegetable chopper to make cutting up large amounts of vegetables fast and easy for recipes like this loaded vegetable cabbage soup.
- To save time, you can use a bag of cole slaw mix in place of the cabbage in this recipe. While not chopped, the shredded mixture cooks down well and saves time in the kitchen.
Prep Time 5 minutesCook Time 25 minutesTotal Time 30 minutes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp salt
- 1 tbsp Italian seasoning
- 1 tsp black pepper
- 4 cups shredded cabbage
- 1/2 lb. carrots, peeled & chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 stalks celery, chopped
- 14.5 oz. diced tomatoes
- In a Dutch oven or large stockpot, heat olive oil over medium heat.
- Add the chopped onions and garlic to the pot and cook stirring regularly, for 3-5 minutes until the onions are translucent.
- To the Dutch oven, add the celery, cabbage, carrots, bell pepper, diced tomatoes, broth, salt, Italian seasoning, and black pepper and stir to combine.
- Bring to a boil then reduce heat to low and simmer for an additional 15 minutes or until all vegetables are tender.
- Serve with crackers, bread, or cornbread.
This recipe freezes beautifully for up to 6 months. Simple store in single-serving freezer storage containers that are labeled and dated. To reheat thaw overnight in the refrigerator and heat in 30-second increments in the microwave.
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Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 606mgCarbohydrates: 22gFiber: 6gSugar: 8gProtein: 10g