Cabbage soup, a tasty and easy way to include more veggies into your diet. It's comforting, super flavorful, and made with extra healthy ingredients!
This cabbage soup is extremely delicious! It's a super simple recipe and it's perfect to make at home, as it contains affordable, nutritious, and flavorful ingredients.
I love soups because they are comforting and wonderful to warm you up during the cold winter days. I really enjoy having them for dinner to get ready for bed, but this cabbage soup also makes a wonderful lunch!
You can customize it with your favorite ingredients, so it really is an amazing dish to make if you have some leftover veggies in the fridge that you don't know how to use. I also love to add some Italian seasoning to give the soup some more flavor!
Cabbage soup, delicious, tasty, and comfortable. It's a super easy-to-prepare recipe and it's made with nutritious and affordable ingredients. It truly is out of this world!
Looking for more vegan soup recipes? Check out my delicious Vegan Pumpkin Soup, creamy Vegan Butternut Squash Soup, and hearty Vegan Potato Soup for more cozy options to warm you up!
Cabbage soup recipe - Short video
How to make cabbage soup - Step by step
- Heat the oil in a large pot (photo 1) and add the garlic, celery, and onion (photo 2).
- Cook over medium-high heat for about 5 minutes or until golden brown (photo 3).
- Add all the remaining ingredients (photo 4) and bring to a boil (photo 5). Then simmer for 30 minutes (photo 6).
- Remove the bay leaves (photo 7) and serve immediately (photo 8).
Pro tips
- Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
- If you use oil, I suggest you use extra virgin olive oil.
- You can add fresh garlic and onion, although garlic and onion powder will also work.
- Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
- I usually use Himalayan pink salt, but any other type of salt will work.
- Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you'll probably need to add more stock or water.
How long will this cabbage soup keep?
Although this soup is so good you'll probably finish the whole batch, if you have any leftovers you can keep them in an airtight container in the fridge for 4-5 days.
Can cabbage soup be frozen?
Yes, it can! To do it, let it cool first, put it into a freezer-friendly container, and transfer it to the freezer, where it will last for 2-3 months. I suggest you freeze it in individual portions so you don't have to defrost the whole batch when you eat it.
To defrost, transfer it into the fridge until thaw. You can reheat it in the microwave or in a saucepan over medium heat until warm.
How to serve cabbage soup
Soups go wonderfully with vegan meat, such as tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
Looking for more soup recipes?
Did you make this cabbage soup recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Cabbage Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic, chopped
- 1 celery strip, chopped
- ½ onion, chopped
- 1 carrot, chopped
- ½ red bell pepper, chopped
- 1 pound cabbage, chopped
- 1 tablespoon Italian seasoning, optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 4 cups vegetable stock or water
- 1 14-ounce can crushed tomatoes
Instructions
- Heat the oil in a large pot and add the garlic, celery, and onion.
- Cook over medium-high heat for about 5 minutes or until golden brown.
- Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
- Remove the bay leaves and serve immediately with vegan meat like tempeh, seitan, tofu, vegan bacon, or tempeh bacon, among others. I also add some chopped, fresh parsley on top right before serving.
- Keep the leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.
Notes
- Feel free to replace the oil with any other liquid instead, such as water or vegetable stock.
- If you use oil, I suggest you use extra virgin olive oil.
- You can add fresh garlic and onion, although garlic and onion powder will also work.
- Italian seasoning is optional, so you can omit it or replace it with dried herbs like oregano or basil, although the seasoning will give your cabbage soup a wonderful flavor.
- I usually use Himalayan pink salt, but any other type of salt will work.
- Feel free to use any type of canned tomatoes. Fresh tomatoes are also a good choice, but in that case, you'll probably need to add more stock or water.
- Nutritional info has been calculated using water instead of vegetable stock.
Nutrition
Update Notes: This post was originally published in March of 2019, but was republished with new photos, step-by-step instructions, and tips in December of 2020.
Rico Lacio says
Hiya, I'm really glad I have found this information. Today bloggers publish just about gossips and internet and this is actually irritating. A good site with exciting content, this is what I need. Thank you for keeping this site, I'll be visiting it. Do you do newsletters? Can't find it.
L.A. kOLA says
It was easy and delicious - I did add basil, oregano and parsley as well as spinach at the end. I did add the herbs while I saute the onions, etc. to bring out the flavor of them using the heat.
Iosune says
Hi! Sounds great 🙂