Cabbage and Vegetable Soup – Cozy, Hearty, and Easy to Make

This cabbage and vegetable soup is the kind of meal you make when you want something warm, satisfying, and good for you. It’s loaded with colorful veggies, simple flavors, and a rich broth that tastes like it simmered all day. You don’t need fancy ingredients, just a few pantry staples and fresh produce.

It’s budget-friendly, great for meal prep, and flexible enough to handle whatever you’ve got in the crisper. If you’re after comfort without the heaviness, this is your bowl.

Cabbage and Vegetable Soup – Cozy, Hearty, and Easy to Make

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 red bell pepper, chopped (optional)
• 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
• 2 medium potatoes, diced (Yukon gold or red)
• 1 zucchini, chopped (optional)
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (or sweet paprika)
• Salt and black pepper
• Fresh parsley or dill, chopped (for garnish)
• Lemon wedges (for serving, optional)

Instructions

 

• Sauté the base: Heat 2 tablespoons oil in a large pot over medium. Add onion, carrot, and celery. Cook 5–7 minutes, stirring, until softened and lightly golden.
• Add aromatics: Stir in garlic, thyme, oregano, and smoked paprika. Cook 30–60 seconds until fragrant.
• Build the soup: Add cabbage, bell pepper, potatoes, tomatoes with juices, broth, and bay leaf. Stir and bring to a boil.
• Simmer: Reduce heat to a gentle simmer. Cover partially and cook 20–25 minutes, until potatoes and cabbage are tender.
• Add beans and zucchini: Stir in beans and zucchini (if using). Simmer 5–10 minutes more. Taste and season with salt and pepper.
• Finish and serve: Remove the bay leaf. Stir in a handful of chopped parsley or dill. Squeeze in a little lemon juice for brightness. Serve hot.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Onion, garlic, herbs, and a splash of tomato build a savory base without much effort.
• Light but filling: Cabbage adds bulk and texture while keeping things light. You’ll feel satisfied, not weighed down.
• Flexible and forgiving: Swap in whatever vegetables you have.

  It’s hard to mess this up.

• Great for leftovers: The flavors deepen in the fridge, making it even better the next day.
• Budget-friendly: Cabbage, carrots, and beans stretch your dollar without skimping on nutrition.

Shopping List

• Olive oil or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 red bell pepper, chopped (optional)
• 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
• 2 medium potatoes, diced (Yukon gold or red)
• 1 zucchini, chopped (optional)
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (or sweet paprika)
• Salt and black pepper
• Fresh parsley or dill, chopped (for garnish)
• Lemon wedges (for serving, optional)

Instructions

1. Sauté the base: Heat 2 tablespoons oil in a large pot over medium. Add onion, carrot, and celery. Cook 5–7 minutes, stirring, until softened and lightly golden.
2. Add aromatics: Stir in garlic, thyme, oregano, and smoked paprika.

   Cook 30–60 seconds until fragrant.

3. Build the soup: Add cabbage, bell pepper, potatoes, tomatoes with juices, broth, and bay leaf. Stir and bring to a boil.
4. Simmer: Reduce heat to a gentle simmer. Cover partially and cook 20–25 minutes, until potatoes and cabbage are tender.
5. Add beans and zucchini: Stir in beans and zucchini (if using).

   Simmer 5–10 minutes more. Taste and season with salt and pepper.

6. Finish and serve: Remove the bay leaf. Stir in a handful of chopped parsley or dill.

   Squeeze in a little lemon juice for brightness. Serve hot.

Storage Instructions

• Refrigerator: Cool completely. Store in airtight containers up to 4–5 days.

  The flavor improves by day two.

• Freezer: Freeze up to 3 months. Leave a little headroom in containers for expansion.
• Reheating: Warm on the stove over medium heat, adding a splash of water or broth if needed. Microwave in short bursts, stirring between.
• Make-ahead tip: If you plan to freeze, slightly undercook the vegetables so they hold texture after reheating.

Health Benefits

• High in fiber: Cabbage, beans, and vegetables support digestion and help keep you full.
• Vitamins and antioxidants: Cabbage, tomatoes, and peppers bring vitamin C, vitamin K, and beneficial plant compounds.
• Heart-friendly: Using olive oil and plenty of vegetables supports balanced nutrition without excess saturated fat.
• Lower in calories: A big bowl is satisfying without a calorie-heavy load, great for light lunches or dinners.
• Balanced carbs: Potatoes and beans provide steady energy, while fiber helps manage blood sugar spikes.

Common Mistakes to Avoid

• Overcrowding the pot early: If the aromatics steam instead of sauté, you’ll miss out on depth of flavor.

  Give them room and time.

• Skipping salt layers: Lightly season at each stage. Adding all the salt at the end can make the broth taste flat or overly salty.
• Boiling too hard: A rolling boil can make vegetables mushy. Keep it to a gentle simmer.
• Adding delicate veggies too soon: Zucchini and greens can turn soggy.

  Add them near the end.

• Forgetting acidity: A squeeze of lemon or a splash of vinegar brightens the whole pot.

Alternatives

• Protein upgrades: Add cooked shredded chicken, ground turkey, or browned sausage. For plant-based, try lentils or extra beans.
• Grain add-ins: Stir in cooked rice, farro, or barley. Or add small pasta like orzo during the last 8–10 minutes.
• Different cabbage: Savoy or Napa cabbage are great.

  They cook faster and add a softer texture.

• Spice variations: Add chili flakes for heat, curry powder for warmth, or a dash of soy sauce for umami depth.
• Broth options: Use chicken or bone broth for richer flavor. For vegan, stick with vegetable broth and a spoon of miso at the end.
• No tomatoes: Skip the tomatoes and add extra broth plus a teaspoon of vinegar for brightness.

FAQ

Can I use pre-shredded coleslaw mix instead of chopping a whole cabbage?

Yes. Use about 6–8 cups of coleslaw mix.

Add it during the simmer stage and watch the timing so it doesn’t over-soften.

How do I keep the vegetables from turning mushy?

Maintain a gentle simmer, not a boil. Cut vegetables into even pieces and add quicker-cooking items, like zucchini or greens, in the last 5–10 minutes.

What can I use instead of beans?

Use cooked lentils, chickpeas, or small pasta. If you prefer a lower-carb option, skip them and add extra cabbage and carrots.

Is this soup freezer-friendly?

Absolutely.

Cool it fully, portion it into containers, and freeze up to 3 months. Thaw overnight in the fridge, then reheat on the stove.

How can I make the soup richer without cream?

Stir in a spoonful of tomato paste while sautéing, add a parmesan rind to the pot while simmering, or finish with a drizzle of good olive oil.

Can I make this in a slow cooker?

Yes. Sauté the onion, celery, carrot, garlic, and spices first for best flavor.

Then add everything except zucchini and herbs to the slow cooker and cook on Low for 6–8 hours or High for 3–4. Stir in zucchini and herbs during the last 20–30 minutes.

What herbs pair well with cabbage soup?

Parsley, dill, thyme, oregano, and bay leaf work beautifully. For a twist, try marjoram or a little rosemary.

How do I thicken the soup slightly?

Mash a few potatoes or beans in the pot with a spoon.

You can also simmer uncovered for a few extra minutes to reduce the broth.

Can I make it spicy?

Yes. Add red pepper flakes with the aromatics, or finish with hot sauce to taste.

What should I serve with it?

Crusty bread, a simple green salad, or a grilled cheese make it a complete meal. A dollop of yogurt or sour cream also adds a nice tang.

Wrapping Up

Cabbage and vegetable soup is the kind of recipe that fits any season and any kitchen.

It’s cozy, healthy, and endlessly adaptable, so you can make it your own every time. Keep the basics the same—good aromatics, gentle simmer, a squeeze of acid—and the rest is up to you. Ladle it into bowls, garnish with herbs, and enjoy a simple meal that never feels boring.