Cabbage and Veg Soup Recipe for a Healthy Comfort Meal

Updated On: October 7, 2025

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed full of fresh vegetables and hearty cabbage. This cabbage and veg soup recipe is the perfect way to enjoy a nourishing, flavorful meal that’s both easy to make and budget-friendly.

Whether you’re looking to warm up on a chilly day or simply want to eat healthier, this soup is a fantastic choice. With a vibrant medley of garden-fresh vegetables and tender cabbage simmered in a savory broth, every spoonful delivers warmth and satisfaction.

Not only is this soup delicious, but it’s also highly customizable. You can tweak the ingredients to suit your taste or dietary needs, making it a versatile staple in your recipe collection.

Plus, it’s a wonderful way to sneak in extra veggies for the whole family. Let’s dive into why you’ll love this recipe and how to make it your new favorite go-to meal.

Why You’ll Love This Recipe

This cabbage and veg soup is a delightful blend of flavors and textures that will satisfy your cravings without weighing you down. It’s:

  • Nutritious: Loaded with vitamins, fiber, and antioxidants from fresh vegetables and cabbage.
  • Easy to prepare: With simple chopping and simmering, you can have a wholesome meal ready in under an hour.
  • Budget-friendly: Uses common, affordable ingredients you likely already have on hand.
  • Versatile: Perfect as a light lunch, a starter, or a full dinner with some crusty bread.
  • Comforting and warming: Ideal for cold days or when you need a nourishing pick-me-up.

Plus, it’s vegan and gluten-free by default, making it suitable for many dietary preferences!

Ingredients

  • 1 small head of green cabbage, cored and chopped (about 6 cups)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 large potato, peeled and cubed
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes, with juices
  • 6 cups vegetable broth (low sodium preferred)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • Optional: 1 cup cooked beans (white beans or chickpeas) for added protein

Equipment

  • Large soup pot or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon or heatproof spatula
  • Measuring cups and spoons
  • Ladle for serving
  • Optional: Immersion blender if you prefer a creamier texture

Instructions

  1. Prepare your vegetables. Wash and chop the cabbage, carrots, celery, onion, potato, and zucchini into bite-sized pieces. Mince the garlic cloves.
  2. Heat olive oil in your soup pot. Over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and cook for about 3-4 minutes until translucent and fragrant.
  3. Add the garlic, carrots, and celery. Stir and cook for another 3-5 minutes, allowing the veggies to soften slightly while releasing their flavors.
  4. Incorporate the potatoes and zucchini. Stir these in, cooking for 2 minutes to start softening the harder veggies.
  5. Add the chopped cabbage and canned tomatoes. Mix well to combine all the vegetables evenly.
  6. Pour in the vegetable broth. Carefully add 6 cups of broth to the pot, stirring everything together. Increase heat to bring the soup to a gentle boil.
  7. Add your herbs and spices. Sprinkle in the dried thyme, oregano, smoked paprika, salt, and pepper. Stir well.
  8. Simmer the soup. Reduce heat to low, cover, and let the soup simmer for 30-35 minutes until all vegetables are tender and flavors meld together.
  9. Add beans (optional). If using cooked beans, stir them in during the last 5 minutes to heat through.
  10. Adjust seasoning and serve. Taste your soup and add more salt or pepper if needed. Garnish with fresh parsley before ladling into bowls.
  11. Optional step: For a creamier soup, use an immersion blender to blend about half of the soup, then stir to combine.

Tips & Variations

“Don’t be afraid to swap out veggies based on what’s in season or what you have available. This soup is very forgiving and adaptable!”

  • Make it heartier: Add cooked barley, quinoa, or brown rice to bulk up the soup.
  • Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
  • Change the broth: Use chicken broth instead of vegetable broth if you prefer a non-vegetarian version.
  • Use fresh herbs: Swap dried thyme and oregano for fresh herbs for a brighter flavor.
  • Add leafy greens: Stir in spinach or kale during the last 5 minutes of cooking for extra nutrients.

Nutrition Facts

Nutrient Per Serving (1.5 cups)
Calories 140 kcal
Protein 4 g
Carbohydrates 25 g
Fiber 6 g
Fat 4 g
Sodium 480 mg
Vitamin A 150% DV
Vitamin C 60% DV

Serving Suggestions

This soup pairs wonderfully with a variety of sides. For a satisfying meal, try it with a thick slice of crusty bread or garlic toast for dipping.

A light green salad with lemon vinaigrette complements the warm flavors beautifully.

If you want to turn this into a more substantial dinner, serve it alongside one of our savory Lamb Tenderloin Recipes or a fresh batch of Lemon Ricotta Pasta With Arugula. For a lighter appetizer, consider pairing it with recipes from our Low Fodmap Appetizer Recipes collection.

Conclusion

This cabbage and veg soup recipe is truly a kitchen staple—simple to make, packed with nutrition, and endlessly adaptable. It’s a fantastic way to celebrate the natural sweetness and crunch of fresh vegetables while enjoying a comforting, warm meal.

Whether you’re cooking for one or feeding a family, this soup can be easily scaled and customized to suit your tastes and pantry.

By incorporating wholesome ingredients and a delicious blend of herbs and spices, you create a dish that not only satisfies hunger but also nurtures your body. Keep this recipe handy for quick weeknight dinners or leisurely weekend cooking.

And don’t forget to experiment with the variations to keep it fresh and exciting. Happy cooking!

📖 Recipe Card: Cabbage and Veg Soup

Description: A hearty and healthy soup packed with fresh vegetables and tender cabbage. Perfect for a light meal or a comforting starter.

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M

Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chopped green cabbage
  • 1 large potato, peeled and diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Add carrots and celery, cook for 5 minutes.
  4. Stir in cabbage, potato, diced tomatoes, and thyme.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 25 minutes until vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley if desired.

Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 4 g | Carbs: 25 g

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Photo of author

Marta K

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