Make Amazing 4 Ingredient Cabbage Soup Easily

4 Ingredient Cabbage Soup Recipe

Whip up a hearty carrot, potato, and cabbage soup. It's simple, savory, and perfect for making a big batch to freeze for later.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Calories: 161

Ingredients Method Nutrition Notes

Ingredients

  

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• 4 large carrots thinly sliced
• 2 large potatoes thinly sliced
• 1 large onion thinly sliced
• 1/4 medium head green cabbage thinly sliced
• 2 garlic cloves smashed
• 6 cups chicken stock
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• ground black pepper to taste

Method

 

1. Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Add chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.
2. Simmer until the carrots are tender, about 20 minutes. Blend in small batches until smooth.

Nutrition

Calories: 161kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 1196mgFiber: 5gSugar: 5g

Notes

Ingredient Swap: I often use vegetable stock to make this a hearty vegetarian meal, and it works just as well.

Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and improve overnight.

Make-

Ahead Advice: You can chop all the vegetables a day in advance and store them together in the fridge to cut down on prep time.

Common Mistake: Don't rush the simmer.

Letting it go the full 20 minutes ensures the carrots are completely tender for the smoothest puree.

Serving Suggestion: I love to swirl in a spoonful of plain yogurt or a drizzle of good olive oil just before serving for a little extra richness.

Equipment Note: If you don't have a blender, a sturdy immersion blender right in the pot works perfectly and saves on cleanup.

When You Need Dinner, Not a Project

Ever come home on a Wednesday, it’s already dark at 5 PM, and the thought of cooking anything with more than, say, four ingredients makes you want to just order a pizza? I’m not going to lie, that’s me at least twice a month. Here’s the thing: only 4 ingredients stand between you and a cozy bowl of soup that’s actually good for you. This 4 ingredient cabbage soup is my winter lifeline. It tastes like my grandma’s garage freezer smelled when you opened it in January—that cold air mixed with the ghost of a hundred past casseroles, all that future comfort waiting. Real talk: it’s the answer for when you’re tired, it’s chilly, and your budget’s tighter than your schedule.

I grew up watching my mom work nights as a nurse, so Sunday afternoons were her cooking marathon. The whole house smelled like onions. By evening, the fridge was packed. That soup meant she didn’t have to think about dinner on her double-shift weeks. This 4 ingredient cabbage soup gives you that same gift. It’s a blank slate, a pot of promise, and it reheats like a dream. Future you will thank you.

Why This 4 Ingredient Cabbage Soup Actually Works

You might look at the short list and think, “That’s it?” Fair enough. But that’s the genius. Each of these four ingredients carries a ton of flavor and texture weight. The cabbage becomes sweet and silky when it simmers. The potatoes break down just enough to thicken the broth naturally, giving it body without any flour. The onion forms the savory foundation, and the carrots? They add little pops of color and a subtle sweetness that balances everything.

This isn’t about deprivation. It’s about simplicity that works. The long, slow simmer coaxes out the vegetables’ natural sugars. You’re not masking anything with a dozen spices. You’re tasting the ingredients themselves, which, when they’re this fresh and in-season at your local Ralphs or farmers’ market, is honestly kind of a revelation. It’s a quick one pot meal that feels hearty and complete.

The Simple Science Behind Your Soup

Let’s talk about why this minimal ingredient cooking approach doesn’t taste, well, minimal. It’s all about layering. You start by softening the onion. That’s not just to cook it. It’s to create a flavor base, a savory sweetness that permeates the whole pot. Then you add the hard vegetables—carrots and potatoes—and let them hang out in that base for a minute. This brief sauté, honestly, wakes them up. It starts the cooking process and helps them absorb flavor from the get-go.

The cabbage goes in last. Here’s what I wish someone had told me: cabbage has a ton of water. If you add it with everything else and boil it for 30 minutes, you’ll get mush. But if you add it after the broth is simmering, it cooks in the hot liquid just until it’s tender. It retains a slight bite, a texture. That texture is everything in a simple vegetable soup. The potatoes, meanwhile, are doing double duty. As they simmer, they release starch. That starch gently thickens the broth, giving it a lovely, silky mouthfeel without making it gloppy. It’s homemade soup from scratch magic, and you’re doing it with four things.

Your Visual Troubleshooting Guide

Not sure if your 4 ingredient cabbage soup is done? Let’s use our eyes and spoons.

Checking the Vegetables

The carrots should be tender enough to pierce easily with a fork, but they shouldn’t be falling apart. Think al dente pasta, but for carrots. The potatoes are your best indicator. Take a cube out, let it cool for a second, and taste it. It should be creamy all the way through, no hard center. If the potatoes are done, everything else definitely is. The cabbage should be wilted, soft, and a vibrant, lighter green. If it’s turned a sad olive drab, you’ve gone too long.

Broth Consistency

The broth should look clear and golden, with a little body. If it looks too thin and watery, just let it simmer uncovered for another 5-10 minutes. Some of the liquid will evaporate, concentrating the flavor and thickening it naturally. If it’s too thick—almost stew-like—add a splash of water or more broth. This is a forgiving recipe. You can’t really mess it up.

A Comprehensive Guide to Swapping Things Out

This 4 ingredient cabbage soup is the ultimate blank slate. Don’t have russet potatoes? Use red potatoes or Yukon Golds. The reds will hold their shape better, the Yukons will make it even creamier. Only have purple cabbage? Go for it. The color will bleed a little, giving you a gorgeous lavender-hued broth. It’s still delicious.

Dietary Adaptations

Need a vegetarian cabbage soup recipe? Totally doable. Swap the chicken broth for a robust vegetable broth. I like the one from Trader Joe’s or a good homemade batch. That’s it. You’ve got a vegan, gluten-free pot of goodness. For a dairy-free finish, skip any cheese toppings and go for a drizzle of good olive oil and lemon juice instead.

Flavor Variations

Once you’ve mastered the base, play. Add a can of drained white beans with the cabbage for extra protein and creaminess. Chickpeas work too, though they’re not as silky. Stir in a tablespoon of tomato paste with the onions for a deeper, richer base. Toss in a parmesan rind while it simmers if you have one. That’s a next-level move for flavor enhancement. If you enjoy cabbage with cheese, our baked cabbage with cheese recipe offers another delicious option.

My Detailed Make-Ahead & Meal Prep Strategy

This is a Sunday job, in the best way. Making a big pot of this 4 ingredient cabbage soup is my secret weapon for the week. Here’s my system. I let the soup cool completely on the counter. Then, I portion it into individual glass containers for lunches, and a larger plastic container for family dinners. I label everything with masking tape and a Sharpie: “CABBAGE SOUP, Reheat on stove.”

Why stovetop? The microwave can make the vegetables a bit rubbery. Gently reheating it in a saucepan keeps the texture perfect. It keeps for 5 days in the fridge, maybe 6 if your fridge is really cold. And it freezes beautifully for up to 3 months. Thaw it overnight in the fridge. Dinner’s already halfway done.

Tips for the Best 4 Ingredient Cabbage Soup

A few little things make a big difference. I’m a little obsessed with them.

Preparation Tips

Cut your potatoes and carrots into similar-sized pieces. This isn’t being fussy, it’s the difference between some carrots being raw and others turning to mush. Uniform pieces cook evenly. And don’t skip softening the onion. That five minutes builds a flavor foundation you’ll taste in every spoonful.

Cooking Tips

Keep the soup at a gentle simmer, not a rolling boil. A violent boil will break the vegetables apart too quickly and cloud your broth. You want a few lazy bubbles breaking the surface. That’s the sweet spot for soup simmering time. And taste it right at the end, before you serve. That’s when you adjust the salt. Vegetables absorb salt as they cook, so it often needs a final pinch.

Storage Tips

Always store your soup after it’s cooled to room temperature. Putting a hot pot directly in the fridge raises the temperature inside, which isn’t great for everything else in there. For freezing, leave about an inch of space at the top of the container. Liquids expand. I learned that the hard way with a cracked plastic container. Some lessons you only need to learn once.

Common Mistakes (And How to Fix Them)

We’ve all been there. Here’s how to avoid the common soup mistakes.

❌ Mistake: Adding all the cabbage at the beginning and boiling it into oblivion.

✅ Solution: Add the shredded cabbage last, after the broth is simmering. It only needs 10-15 minutes to become perfectly tender.

❌ Mistake: Using a weak, watery broth.

✅ Solution: Your soup is only as good as your broth. Use a good quality, low-sodium chicken or vegetable stock. It’s worth the extra dollar.

❌ Mistake: Not tasting before serving.

✅ Solution: Season in layers. A little salt when you cook the onions, then a bit more with the broth, and always a final adjustment at the end. Your palate is your best tool.

❌ Mistake: Crowding the pot with huge vegetable chunks.

✅ Solution: Aim for bite-sized pieces. They’ll cook faster and more evenly, and they’re just more pleasant to eat.

Frequently Asked Questions

How to Store and Serve Your Masterpiece

To store, let the soup cool to room temperature first. Transfer it to airtight containers. In the fridge, it’ll last 4-5 days. For freezing, use freezer-safe containers (leave that headspace!) for up to 3 months. Thaw in the fridge overnight. Reheating is best done gently on the stovetop over medium-low heat, stirring occasionally. You can microwave it, but the stovetop keeps the textures perfect.

Serve it steaming hot in your favorite big bowl. I love it with a drizzle of good olive oil and a squeeze of lemon juice right at the end. A sprinkle of fresh herbs if you have them—parsley, dill, or chives—makes it feel fancy. And never underestimate the power of a piece of good bread for dipping into that savory broth.

You’ve Got This

When you make this 4 ingredient cabbage soup, you’ll love how easy it is. You’ll love the way it makes your kitchen smell—like comfort and capability. You’ll love that you made something wholesome from scratch with almost no effort. This simple soup recipe is more than dinner. It’s proof that good food doesn’t have to be complicated. So grab those four things on your next Trader Joe’s run. Simmer a pot. You’ve just mastered a kitchen staple that’ll serve you all winter long. Let me know how it goes in the comments. Enjoy!