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This vegetable soup with cabbage is healthy and delicious. It uses wholesome, simple ingredients and is easy to make and nourishing!
Obsessed with cabbage as much as I am? You’ll adore this Easy Egg Roll in a Bowl recipe.
Why you’ll love it
Cabbage soup definitely doesn’t have to be boring or something you only make on a diet! This healthy vegetable soup with cabbage is savory, overflowing with tender vegetables, and made with real, everyday ingredients that are inexpensive too. You’re going to be pleasantly surprised at just how tasty it is.
This soup happens to be vegetarian as well. Actually, it’s a vegan vegetable soup! But I can tell you that it has loads of fantastic flavors and makes a light yet filling meatless meal that’s low in calories.
What goes into this soup
- Olive oil – the best oil for sautéing the onions, celery, and garlic
- Onions and celery – two of my favorite ingredients for creating a flavorful base for any soup
- Cabbage – it’s the star of this soup because of its beautiful texture!
- Garlic – everyone loves a touch of subtle garlic flavor
- Tomato sauce – canned tomato sauce is a hassle-free way to add depth to soups
- Vegetable broth – enhances the taste of the soup broth
- Carrots, potato, corn, zucchini – this was my hearty veggie combo, but you can sub with whatever you’ve got on hand
- Italian seasoning – grab a jar of this dried herb blend in the spice aisle of your grocery store to take the flavor over the top
- Spinach – adding fresh spinach at the end of cooking gives this another burst of goodness
What is tomato sauce?
- For my UK and Australian readers, tomato sauce is similar to what’s known as passata internationally. Or you can simply use canned crushed tomatoes.
How to make vegetable soup with cabbage
This is an overview, and full ingredients & instructions are in the recipe card below.
- Sauté the onions, celery, and cabbage in a soup pot for 7-10 minutes. Let it start to lightly brown, then stir in the garlic.
- Add in the tomato sauce, veggie broth, carrots, potatoes, corn, zucchini, and Italian seasoning. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes and vegetables are tender.
- Stir in the spinach, season it, and dish it up.
Substitutions and variations
- This soup is very flexible! Feel free to add what you’ve got in the fridge/need to use up/what’s in season. You could add in some canned beans if you want more protein in here. Try cannellini beans or chickpeas.
- You can sub the frozen corn with fresh corn if you happen to have some or use canned corn.
- Kale would work in place of the spinach, but you will need to add it in a bit sooner since it’ll take a little more time to cook/wilt.
- You could add in some Cooked Shredded Chicken towards the end of cooking if you would like to add some meat. Just let it warm through.
Leftovers and storage
- This soup will keep for 3-4 days in an airtight container in your fridge no problem.
- Heat on the stove over a low heat.
- This soup will freeze well. Just make sure it has cooled before putting into containers for the freezer.
Questions about this cabbage and vegetable soup recipe? Let me know in the comments below! I’d love it if you left a review. You can find me on Instagram as well.
Vegetable Soup with Cabbage
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 sticks celery chopped
- 2 cups cabbage chopped
- 4 cloves garlic minced
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 4 cups vegetable broth
- 3 medium carrots peeled & sliced
- 1 Russet potato peeled & chopped
- 1 cup frozen corn
- 1 small zucchini chopped
- 1/2 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Add the oil, onion, celery, and cabbage to a soup pot and sauté for 7-10 minutes (stop when it's starting to lightly brown).
- Add in the garlic and cook for 30 seconds.
- Stir in the tomato sauce, broth, carrots, potato, corn, zucchini, and Italian seasoning. Increase the heat to high and bring the soup to a boil.
- Once the soup is boiling, reduce the heat to a simmer and cover with the lid slightly open. Cook for 20-25 minutes or until the potatoes and veggies are tender.
- Season with salt & pepper as needed and stir in the spinach.
- This soup is very flexible! You can change up the veggies if you wish depending on what you’ve got in stock/your taste preferences.
- Serves 4-6 depending on portion size.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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