Best Cabbage Soup (Easy & Healthy!) Recipe

I love this cabbage soup recipe because it marries vibrant veggies, burst-of-flavor spices and soul-warming broth to create a nourishing meal perfect for winter days. With tender cabbage, comforting tomatoes and subtle heat, each spoonful rejuvenates my spirit. I always feel energized and ready to conquer the day afterward indeed.

I’ve been experimenting with a few healthy recipes lately and wanted to share my Best Cabbage Soup (Easy & Healthy!) recipe that has been a game changer for me during winter. This soup is loaded with anti-inflammatory benefits while still being low calorie, making it a perfect fit for those who follow a cabbage soup diet or simply want a healthy meal.

I start with 1/2 head of green cabbage, cored and chopped, and then add a medium chopped onion along with 3 garlic cloves minced for flavor. I also toss in 2 peeled diced carrots, 2 diced celery stalks, and 1 chopped red bell pepper to boost the nutritional value.

A can of diced tomatoes melts into 6 cups of vegetable broth that makes all the flavors blend perfectly with a hint of olive oil, thyme, paprika, and a bay leaf. Salt and pepper round out the dish with a possible pinch of red pepper flakes if you like a little kick.

The recipe not only proves to be nutritious but also easy to make and results in a well balanced, vegetarian soup.

Why I Like this Recipe

I really love this recipe for a few reasons. First, its packed with fresh veggies that make me feel good about what I’m eating, and it gives me a nice boost on cold days. Second, I can feel the anti-inflammatory benefits which is awesome since I try to keep my meals healthy. Third, it’s super easy to make and I enjoy that I can batchcook it so I always have a tasty, warming meal ready to go. Lastly, I appreciate that it fits perfectly into my cabbage soup diet without feeling like I’m missing out on flavor.

Ingredients

• Green cabbage: Crunchy and full of fiber that adds a slight natural sweetness and vitamins.
• Onion: It gives a deep savory flavor and a boost of antioxidants that help your body.
• Garlic: Adds a bold punch of taste and offers heart healthy benefits.
• Carrots: Sweet, nutritious roots that bring bright color and essential vitamins to the dish.
• Red bell pepper: Provides a mild heat with vibrant color and lots of vitamin C.
• Diced tomatoes: Bring juiciness and tang that perfectly balance out the spices.
• Vegetable broth: A savory, nourishing base bursting with minerals for extra flavor.
• Olive oil: Adds a smooth rich finish and helps keep the flavors blended.

Ingredient Quantities

• 1/2 head green cabbage, cored and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1/4 tsp red pepper flakes for a little kick

How to Make this

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook for about 3 minutes until the onion gets soft and translucent.

2. Toss in the peeled and diced carrots, diced celery, and chopped red bell pepper. Stir them for another 3 minutes so they start to soften.

3. Add the chopped green cabbage to the pot. Keep stirring until the cabbage begins to wilt, which should take about 2 to 3 minutes.

4. Pour in the can of diced tomatoes and pour the vegetable broth into the pot.

5. Stir in the dried thyme, paprika, and bay leaf along with salt and pepper. If you like some heat, add the red pepper flakes.

6. Increase the heat and bring the soup to a boil. Then reduce the heat to let it simmer.

7. Let it cook for about 20 to 25 minutes until all the vegetables are tender. Check it occasionally and stir so nothing sticks.

8. Remove the bay leaf, taste the soup and adjust the seasoning if needed. Enjoy hot and delicious cabbage soup perfect for a healthy winter meal!

Equipment Needed

1. Large pot – this is what you’ll use for cooking and simmering the soup
2. Cutting board – to prep all your veggies without a fuss
3. Chef’s knife – for quickly chopping the cabbage, onions, garlic, carrots, celery, and red bell pepper
4. Can opener – to get that can of diced tomatoes open and ready
5. Measuring cup – essential for the 6 cups of vegetable broth
6. Measuring spoons – to accurately add olive oil, thyme, paprika, and other spices
7. Wooden spoon – for stirring everything together while cooking
8. Ladle – to serve your hot and yummy soup without any spills

FAQ

Best Cabbage Soup (Easy & Healthy!) Recipe Substitutions and Variations

• For the cabbage, you can use red cabbage or savoy cabbage if you’re looking for a different texture or a bit of a sweeter taste
• If you don’t have a medium onion, try using two shallots small enough to give a milder flavor instead
• If vegetable broth isn’t available then chicken broth works fine or even a homemade broth if you got time
• You can swap olive oil with a bit of butter if you want a richer taste in the soup
• If you don’t have red pepper flakes, a pinch of cayenne pepper can be used just be careful not to add too much

Pro Tips

1. Make sure you’re chopping all those veggies in similar sizes so they cook evenly. This helps your cabbage and carrots not to end up too mushy while the bell pepper and celery stay crisp.
2. When you’re heating up the garlic and onion in olive oil, toss in your spices for a sec before adding the rest. This little trick brings out more flavor from the thyme and paprika.
3. When the soup starts to boil, turn the heat down real quick so it can simmer gentle-like. A hard boil might break up the veggies too much and lose some of that texture.
4. Always keep tasting at different stages so you can add a pinch of salt or extra pepper if needed. That way, your soup never ends up too bland or overpowering.