Simple Cabbage Soup for a Healthy Life

Simple Cabbage Soup Recipe for Weight Loss

Warm up with this easy, healthy cabbage soup recipe—a comforting, flavorful meal that's perfect with crusty bread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 1

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 tablespoons extra-virgin olive oil
• 2 carrots chopped
• 1 medium yellow onion diced
• 1 celery rib diced
• ¾ teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons white wine vinegar
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 (15.5-ounce) can cooked white beans drained and rinsed
• 4 garlic cloves grated
• 2 Yukon Gold potatoes diced
• 1 small green cabbage about 1 pound (9 cups chopped)
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Method

 

1. Heat olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and several grinds of pepper. Cook for 8 minutes, stirring occasionally.
2. Stir in the vinegar. Add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover the pot and simmer for 20 to 30 minutes, until the potatoes and cabbage are tender.
3. Season with salt and pepper, top with fresh parsley, and serve.

Notes

Ingredient Swap: I love using apple cider vinegar instead of white wine vinegar when I want a slightly fruitier, mellower tang in my soup.

Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and deepen overnight, making it even better as leftovers.

Make-

Ahead Advice: You can chop all the vegetables a day in advance and store them together in a sealed container in the fridge to make the cooking process even quicker.

Common Mistake: Don't skip the step of cooking the carrots, onion, and celery first.

This builds a crucial flavor base, or "sofrito," that makes the whole soup taste richer.

Serving Suggestion: A sprinkle of grated Parmesan or a dollop of pesto on top just before serving adds a wonderful savory finish that I always enjoy.

Equipment Note: If you don't have a pot large enough, you can halve the recipe easily, or simply use a big Dutch oven, which is my go-to for soups like this.

Personal Twist: Sometimes I add a pinch of red pepper flakes with the garlic for a gentle warmth that really complements the sweet cabbage and tomatoes.

That Time I Needed a Reset

Let me think about that for a second. It was a Tuesday in January, maybe three years ago. The holidays had left me feeling, well, a bit heavy. Not just physically, but in that sluggish, post-celebration way where even thinking about cooking felt like too much. I’d just gotten back from a trip to see family, and my fridge was a wasteland of condiments. I needed something simple, something that felt like a reset. That’s when I remembered my avó’s principle: good food doesn’t need fancy ingredients. I had half a cabbage, a few carrots, and some broth. An hour later, I was sitting with a steaming bowl of the most comforting cabbage soup, feeling better from the inside out. I’ve been tweaking that basic formula ever since, and this version is the one I keep coming back to. It’s the kind of recipe that actually delivers.

This cabbage soup is my answer to that universal January feeling. You know the one. When you want to eat something hearty and warm that also makes you feel light and clean. This pot of soup does exactly that. It’s packed with vegetables, simmered until they’re tender and sweet, in a broth that’s deeply savory without being heavy. And the best part? It comes together with minimal fuss. You don’t need to be an expert to make a great pot of cabbage soup. You just need a good knife, a big pot, and about an hour where you can mostly let it do its thing. Fair enough?

Why This Cabbage Soup Recipe Works

Here’s the thing, though. A lot of cabbage soup recipes can be, frankly, a bit sad. Watery broth, overcooked vegetables, that faintly boiled-cabbage smell. Not this one. This recipe works because it builds flavor in layers, the way my avó taught me. You start by sautéing the onion, carrots, and celery—the classic sofrito—until they soften and sweeten. That’s your flavor foundation. Then you add the garlic and spices so they toast slightly in the oil, which wakes up their aroma. The fire-roasted tomatoes add a subtle smokiness and acidity that balances the sweetness of the vegetables. Finally, the cabbage goes in last, so it wilts but still has a bit of texture. The result is a cabbage soup that’s deeply savory, satisfying, and anything but bland. It’s a really solid option here for a weeknight.

This tracks with what I’ve seen in recipe testing, too. When you simmer everything together gently, the potatoes release starch that slightly thickens the broth, and the white beans add creaminess and protein. It’s a complete meal in a bowl. And because it’s so vegetable-forward, it’s naturally low in calories but high in volume and fiber, which is why it’s often associated with weight loss plans. Makes sense to me. But I don’t think of it as a “diet” soup. I think of it as a healing cabbage soup, the kind that nourishes you when you need it most.

Your Guide to Making the Best Cabbage Soup

Grab your biggest pot or Dutch oven. A heavy-bottomed one is ideal because it distributes heat evenly and prevents scorching. You’ll also want a good chef’s knife for all that chopping—it’s the most time-consuming part, I’m not gonna lie. But put on some music, and it goes quickly. The key is to cut everything into similar, bite-sized pieces so they cook evenly. Don’t rush the initial sauté. Let those onions turn translucent and the carrots soften a bit. That’s where the flavor starts.

When you add the broth and bring everything to a simmer, that’s when the magic happens. The gentle bubbling coaxes the flavors from the vegetables into the liquid. You’ll know it’s ready when the potatoes are fork-tender and the cabbage is soft but not mushy. Taste as you go—your palate is data. Does it need another pinch of salt? A squeeze of lemon? Season in layers, not all at once. This is the weeknight answer I’ve been looking for on so many cold evenings.

Visual Troubleshooting: Is My Soup Done?

Wondering how long to cook cabbage soup? The potatoes are your best indicator. Pierce a cube with a fork. If it goes in easily with little resistance, they’re done. The cabbage should be wilted and tender, but still have a slight bite. It shouldn’t be crunchy, but it shouldn’t disintegrate into the broth either. If the broth seems too thin, let it simmer uncovered for another 10-15 minutes to reduce slightly. If it’s too thick, just add a splash more broth or water. This cabbage soup is forgiving.

Tips for Perfect Cabbage Soup Every Time

I’ve made this cabbage soup recipe more times than I can count. Here’s what I wish I knew the first time.

Preparation Tips

Don’t skip prepping your vegetables before you turn on the stove. It makes the process so much smoother. And when you’re cutting the cabbage, remove the tough core first, then slice the leaves into thin shreds. They’ll wilt down beautifully. If the vegetables aren’t appealing, the recipe isn’t working, so take your time here.

Cooking Tips

That initial sauté is non-negotiable for flavor. It’s not just about softening the veggies; it’s about caramelizing their natural sugars. And when in doubt, add acid. A splash of white wine vinegar or a squeeze of lemon juice at the end can brighten the whole pot of cabbage soup. It’s a trick I learned from a developer early in my career.

Storage Tips

This makes a lot of soup, which is great. Let it cool completely before storing. I like to portion it into single-serving containers for easy lunches. The flavors actually improve after a day in the fridge. Just be sure to store it in an airtight container.

Alcohol-Free Variation

This recipe can easily be made without alcohol. Here are the substitutions I recommend:

• White wine → chicken broth + 1 tbsp white wine vinegar (or apple cider vinegar). For acidity and brightness

These swaps maintain the depth of flavor while keeping the dish completely alcohol-free. Perfect for family-friendly meals or personal preference.

Variations & Substitutions

The beautiful thing about this basic cabbage soup recipe is how flexible it is. Think of it as a template.

Dietary Adaptations

It’s already vegan as written! For extra protein, stir in a can of rinsed chickpeas or kidney beans when you add the white beans. Cubed extra-firm tofu works too—just add it in the last 10 minutes of simmering so it heats through without breaking down.

Ingredient Substitutions

No Yukon Gold potatoes? Use red potatoes or even a sweet potato for a different twist. Any color bell pepper works (green are typically cheapest at Ralphs). Don’t have fire-roasted tomatoes? Regular diced tomatoes are fine, though you’ll miss that subtle smoky note. A recipe is a hypothesis until you’ve tested it three times, so feel free to experiment.

Flavor Variations

Craving something different? For a Mediterranean detox cabbage soup vibe, add a pinch of oregano and a bay leaf with the thyme. When I’m craving extra warmth, I’ll add a pinch of crushed red pepper flakes with the garlic. My favorite way to finish it is with a drizzle of good olive oil and a big handful of fresh dill or parsley. It transforms the bowl.

Common Cabbage Soup Mistakes to Avoid

I’ve made my share of these. Learning from them is what makes the next pot better.

❌ Mistake: Adding the cabbage at the beginning with everything else.

✅ Solution: Cabbage cooks quickly and can become mushy and sulfurous if overcooked. Add it in the last 15-20 minutes of simmering so it stays bright and retains some texture.

❌ Mistake: Not sautéing the vegetables first.

✅ Solution: This step builds the foundational flavor. Skipping it leads to a bland, boiled-tasting soup. Take the time to soften the onions, carrots, and celery.

❌ Mistake: Using a pot that’s too small.

✅ Solution: A whole head of cabbage wilts down a lot, but it starts out voluminous. Use a large Dutch oven or stockpot (at least 6 quarts) to avoid overflow and ensure even cooking.

❌ Mistake: Underseasoning.

✅ Solution: Vegetables and broth need salt to taste their best. Season in stages: a little when sautéing, a little when adding the broth, and always do a final taste and adjust at the end.

Frequently Asked Questions

How to Store and Serve Your Soup

Store leftover cabbage soup in an airtight container in the fridge for up to 4 days. It’s easy to reheat in the microwave or on the stovetop. To freeze, cool it completely, then portion into containers. It’ll keep frozen for up to 3 months—just thaw in the fridge overnight before reheating. This recipe makes a big batch, so freezing half is a smart move for future you.

When you serve it, I love a big hunk of crusty sourdough for dipping into that flavorful broth. A simple green salad with a lemony vinaigrette makes a perfect light meal. Or, for a heartier dinner, pair it with a simple sandwich. This cabbage soup is versatile like that.

Warm, Simple, and Yours to Make

When you make this cabbage soup, you’re not just following a recipe. You’re giving yourself the gift of a quiet hour in the kitchen and a pot of something truly nourishing. It tastes like care, without the complexity. I hope it becomes a staple in your kitchen, especially during these cooler months when a warm bowl feels like a hug. Give it a try this week. And if you do, I’d love to hear how it turned out for you. Tag me or leave a comment—it’s my favorite part of this job.

Here’s to simple, delicious food that makes you feel good. You’ve got this.