Cabbage Soup Recipe
If you’re looking for a filling and comforting Cabbage Soup recipe, you’re in the right place! Thick-cut vegetables make this soup extra hearty and delicious.
This Cabbage Soup recipe is packed with cabbage and other hearty vegetables, plus tons of flavor. Give it a try – you won’t be disappointed!
Why I Love Cabbage Soup (and You Will Too)
Cabbage Soup Ingredients Needed
Ingredient quantities for this homemade cabbage soup are located in the recipe card at the end of the post.
- Olive oil
- Garlic minced
- Red onion
- Celery
- Carrots
- Zucchini
- Green cabbage
- Vegetable or beef stock
- Canned diced tomatoes
- Thyme
- Salt
- Pepper
- White vinegar
Tools You Will Need for This Recipe
These are some of my favorite kitchen tools to use for this recipe!
How To Make Cabbage Soup (Quick Overview)
The steps below are just a quick overview of how to make cabbage soup. The full process in detail is located in the recipe card at the end of the post.
- Add olive oil to a large pot over medium-low heat.
- After the olive oil is heated, add chopped red onion and saute until it starts to turn translucent. Then add garlic, carrot, celery, and zucchini to the pan.
- Cook until the onions become translucent and the garlic begins to brown, which should take approximately 8 minutes.
- Add cabbage and stir. Add the pot lid and cook for 5 minutes.
- Add diced tomatoes, thyme, white vinegar, salt, pepper, and stock to the pot. Stir and bring the soup to a low boil.
- Once it has reached a low boil, reduce the heat to a gentle simmer. Simmer the soup for 20-30 minutes with the lid off, stirring occasionally, until the cabbage has become tender.
- Add salt and pepper to taste, then serve and enjoy!
Notes About Cabbage Soup
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Cabbage Soup
Ingredients
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 medium red onion chopped
- 1 celery stalk chopped
- 2 large carrots chopped
- 1 medium zucchini chopped
- 3/4 medium green cabbage chopped
- 6 cups vegetable or beef stock
- 14.5 oz can diced tomatoes
- 1 tbsp thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tbsp white vinegar
Instructions
- Add olive oil to a large pot over medium-low heat.
- After the olive oil is heated, add chopped red onion and saute until it starts to turn translucent. Then add garlic, carrot, celery, and zucchini to the pan.
- Cook until the onions become translucent and the garlic begins to brown, which should take approximately 8 minutes.
- Add cabbage and stir. Add the pot lid and cook for 5 minutes.
- Add diced tomatoes, thyme, white vinegar, salt, pepper, and stock to the pot. Stir and bring the soup to a low boil.
- Once it has reached a low boil, reduce the heat to a gentle simmer. Simmer the soup for 20-30 minutes with the lid off, stirring occasionally, until the cabbage has become tender.
- Add salt and pepper to taste, then serve and enjoy!
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
