Cabbage soup is a simple, cozy vegetable dinner built from tender cabbage, carrots, celery, tomatoes, broth, and thyme. This cabbage soup comes together in one pot in about 40 minutes, making it useful for a weeknight meal, a make-ahead lunch, or a freezer-friendly batch. The vegetables soften into a savory broth while the cabbage keeps enough texture to make each spoonful hearty.
Why this cabbage soup works
Sautéing the onion and garlic first gives the broth a rounded base. The tomatoes add gentle acidity and sweetness, while thyme and black pepper keep the flavor bright without overwhelming the vegetables. Use vegetable broth for a vegetarian version.
Ingredients
- 3 tablespoons olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon coarse-ground black pepper
- 1/2 head green cabbage, chopped
- 4 large carrots, peeled and chopped
- 2 ribs celery, thinly sliced
- 14.5 ounces stewed tomatoes
Tip: Cut the vegetables to similar sizes so they finish together. The cabbage will look bulky at first but shrinks as it simmers.
How to make it
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is translucent.
Add the broth, salt, thyme, pepper, cabbage, carrots, celery, and stewed tomatoes. Stir to combine.
Simmer for 30 minutes, stirring occasionally, until the vegetables are tender but the cabbage still has a little bite.
- Heat the olive oil in a large pot over medium heat. Add onion and garlic and cook 3 to 5 minutes, until translucent.
- Add broth, salt, thyme, pepper, cabbage, carrots, celery, and tomatoes. Stir.
- Simmer 30 minutes, stirring occasionally, until the vegetables are tender and the cabbage still has a little bite.
Serving and storage
Serve the soup with crusty bread, biscuits, or a sandwich. Cool leftovers promptly and refrigerate in a sealed container for 4 to 5 days. Freeze cooled portions for up to 2 to 3 months and thaw overnight before reheating gently on the stove.
Optional variation
For a vegetarian version, use vegetable broth. For a heartier optional variation, add cooked white beans after simmering and warm them through.
What is cabbage soup?
Cabbage soup is a light but satisfying one-pot meal made with everyday vegetables and a savory broth. It is especially useful when you want a warm dinner that does not require complicated preparation or expensive ingredients. The cabbage becomes tender while the carrots and celery bring sweetness and texture. Stewed tomatoes add gentle acidity, and the thyme gives the broth a familiar, comforting aroma. Because this cabbage soup makes eight servings, it works well for family dinner, planned lunches, or a freezer meal.
How to choose the vegetables
Choose a firm green cabbage with crisp leaves and no soft spots. A half head is enough for this batch, and the pieces should be cut into similar chunks so they cook evenly. Use fresh carrots and celery when possible, although cleaned, pre-cut vegetables can shorten preparation. Low-sodium chicken broth keeps the seasoning flexible; vegetable broth is an easy swap when you want a meat-free soup. Stewed tomatoes provide both tomato flavor and moisture, so keep the liquid from the can.
Why this method works
Sautéing the onion and garlic in olive oil creates the flavor foundation before the broth is added. The short first step softens the onion and takes away the raw edge of the garlic. Adding the broth and vegetables together then lets the cabbage, carrots, celery, and tomatoes cook gently in the same pot. A steady simmer is better than a hard boil because the vegetables stay intact and the broth remains clear. Stir occasionally so the cabbage cooks evenly.
Cooking tips for the best texture
Do not worry if the cabbage fills the pot at first; it shrinks as it heats. Keep the lid slightly ajar if the soup threatens to boil over, and adjust the heat so the surface bubbles gently. Taste near the end and add pepper or salt only after the vegetables have softened. If you prefer softer cabbage, simmer a few extra minutes, but stop before the carrots lose all their texture. These small adjustments make the soup easy to tailor.
Serving ideas
Serve cabbage soup hot with crusty bread, biscuits, or a simple sandwich. A spoonful of cooked white beans can make a bowl more substantial, while fresh parsley or a squeeze of lemon can brighten the broth. For a family meal, set out grated Parmesan, red pepper flakes, or toasted bread separately so everyone can finish their own bowl. This soup is also useful as a starter before a roast chicken or baked vegetable dinner.
Storage and reheating
Cool leftovers promptly and transfer them to sealed containers. Refrigerate the soup for four to five days. Reheat individual portions gently on the stove or in the microwave, stirring once or twice so the center warms evenly. Freeze cooled portions for two to three months, leaving room in each container for expansion. Thaw overnight in the refrigerator when possible, then warm slowly and add a splash of broth if the vegetables have absorbed too much liquid.
Optional variation
For a vegetarian version, use vegetable broth instead of chicken broth. For a heartier optional variation, add cooked white beans after simmering and warm them through. You can also add a little tomato paste for a thicker, more tomato-forward broth, or include red cabbage for a deeper color. These changes keep the same basic method while giving the cabbage soup a different emphasis.
FAQ: Search answers
Can cabbage soup be made ahead?
Yes. The flavor holds well in the refrigerator and the soup reheats gently on the stove.
How do you thicken cabbage soup?
Stir in 3 to 4 tablespoons tomato paste for a thicker, more tomato-forward broth.
What should you serve with it?
Pair it with bread or a simple sandwich for a complete lunch or dinner.
Cabbage Soup: A Cozy 40-Minute Vegetable Dinner
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients Â
Ingredients
- 3 tablespoons olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth vegetable broth may be used
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon coarse-ground black pepper or to taste
- 1/2 head green cabbage chopped into 1 1/2-inch chunks
- 4 large carrots peeled and chopped
- 2 ribs celery thinly sliced
- 14.5 ounces stewed tomatoes
InstructionsÂ
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is translucent.
- Add the broth, salt, thyme, pepper, cabbage, carrots, celery, and stewed tomatoes. Stir to combine.
- Simmer for 30 minutes, stirring occasionally, until the vegetables are tender but the cabbage still has a little bite.
