Description
Need a quick, healthy dinner that’s full of flavor and easy on prep? This Homemade Vegetable Cabbage Soup is a one-pot wonder perfect for weeknights or meal prep. Packed with fiber-rich cabbage, aromatic herbs, and a comforting tomato broth, it’s an ideal choice for clean eating, light lunches, or quick dinner ideas. Whether you’re vegan, low-calorie focused, or just soup-obsessed—this one hits the spot.
Ingredients
1 medium green cabbage, chopped
3 large carrots, sliced
3 celery stalks, diced
1 large onion, chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes, with juice
6 cups vegetable broth
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 ½ teaspoons salt (adjust to taste)
½ teaspoon black pepper
2 tablespoons fresh parsley or dill (optional, for garnish)
Instructions
1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in garlic and cook for 1 more minute until fragrant.
4. Add chopped cabbage, diced tomatoes (with juice), and vegetable broth. Stir to combine.
5. Add bay leaves, thyme, oregano, salt, and pepper.
6. Bring the soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until cabbage is tender.
7. Remove bay leaves. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley or dill.
Notes
Let the soup sit overnight in the fridge—flavors deepen and it tastes even better the next day.
You can add white beans or lentils during the simmering step for a protein-rich variation.
Don’t skip the bay leaves—they bring subtle depth that ties all the vegetables together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 120
- Sugar: 6g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg