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Healthy Cabbage Soup Recipe

ByMadison
Jump to Recipe· 4.5 from 3 reviews

If you’re looking for a cozy, nourishing bowl that’s both comforting and guilt-free, you’ve just stumbled on your new favorite. This Healthy Cabbage Soup Recipe is one of those magic meals that hits the spot while keeping things light and wholesome — perfect for a weeknight dinner or when you want to eat clean without sacrificing flavor. I’ve made this soup countless times, and trust me, it only gets better each time you tweak it to your taste. Ready to dig in?

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Why This Recipe Works

  • Simple, wholesome ingredients: It’s a pantry-friendly recipe that doesn’t demand fancy or hard-to-find items.
  • Balanced flavors: The tang from white wine vinegar brightens the smoky roasted tomatoes and hearty beans perfectly.
  • Heartiness without heaviness: Yukon Gold potatoes and beans give it substance, but the cabbage keeps it light and nutritious.
  • Adaptable and forgiving: You can adjust veggies or seasoning easily, making it a weekly favorite for meal prep or comfort food.
Healthy Cabbage Soup, healthy cabbage soup, nourishing cabbage soup, easy cabbage soup, light vegetable soup - The image shows a black pot filled with a colorful vegetable soup on a white marbled surface. The soup has several layers visible: a red-orange broth with pieces of light yellow potatoes, orange carrot slices, white and green cabbage chunks, small white beans with black spots, and red tomato pieces mixed throughout. There are fresh green leafy herbs in a separate white bowl nearby, and some fresh green herbs are also placed next to the pot. The pot has a lid resting on the side. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Healthy Cabbage Soup Recipe brings together simple ingredients that pack a nutritional punch and creating a perfect harmony of textures and flavors. When you shop, look for fresh, firm cabbage and the best-quality olive oil you can find — it really makes a difference.

Healthy Cabbage Soup, healthy cabbage soup, nourishing cabbage soup, easy cabbage soup, light vegetable soup - Flat lay of a small white ceramic bowl of extra-virgin olive oil, two fresh whole carrots with bright orange skin, one medium yellow onion with smooth golden-brown outer layers, a single crisp celery rib with leafy top, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of white wine vinegar, a handful of fire-roasted diced tomatoes showing charred edges and vibrant red color, a simple pile of white beans with a smooth creamy texture, four peeled garlic cloves with creamy white skin, two Yukon Gold potatoes with light golden yellow skin and clean diced pieces, a small fresh green cabbage cut into large leafy wedges, a small white ceramic bowl with dried thyme leaves, and a few sprigs of fresh green parsley arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Extra-virgin olive oil: Adds richness and helps soften the veggies while infusing a gentle fruity flavor.
  • Carrots: Provide natural sweetness and a subtle crunch, balancing the savory notes.
  • Yellow onion: Builds a flavorful base with gentle sweetness when sautéed.
  • Celery: Brings a mild aromatic crunch and depth to the mix.
  • Sea salt and black pepper: Essential for seasoning and enhancing natural flavors.
  • White wine vinegar: A little acidity to brighten and balance the soup’s flavors without overpowering.
  • Fire-roasted diced tomatoes: Smoky and vibrant, adding layered complexity.
  • Vegetable broth: The flavorful liquid that ties all the vegetables together.
  • Cooked white beans: Perfect for creaminess and extra protein with zero fuss.
  • Garlic: Grated for a punch of warm, comforting aroma and flavor.
  • Yukon Gold potatoes: Creamy and buttery texture that thickens the soup slightly.
  • Green cabbage: The star ingredient – tender, slightly sweet, and super healthy.
  • Dried thyme: Herbs give a woodsy, earthy touch that complements the veggies nicely.
  • Fresh parsley: Adds freshness and a pop of color when garnishing.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this Healthy Cabbage Soup Recipe many times, and honestly, it’s a forgiving canvas. You can easily swap veggies and seasonings or even bump up the heat with chili flakes. It’s all about making it your own, so don’t hesitate to experiment!

  • Variation: Sometimes, I swap white beans for cannellini or add diced kale for extra greens — both are fantastic tweaks that add their own textures.
  • Spice level: A pinch of crushed red pepper or smoked paprika adds a gentle warmth I’ve come to really enjoy.
  • Broth choice: Using a homemade vegetable broth gives it an even richer flavor; store-bought works just fine when you’re pressed for time.
  • Vinegar swap: If you don’t have white wine vinegar, apple cider vinegar is a tasty substitute — just add it little by little and taste as you go.

Step-by-Step: How I Make Healthy Cabbage Soup Recipe

Step 1: Sauté the Aromatics Gently

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped carrots, diced onion, and celery, sprinkle with sea salt and freshly ground black pepper, then stir occasionally. This gentle cooking, about 8 minutes, softens the vegetables and starts building the flavor base without burning anything — patience here pays off in taste.

Step 2: Add Acidity and Broth Ingredients

Stir in the white wine vinegar — this little acidic splash wakes up the flavors beautifully. Next, add the fire-roasted tomatoes, vegetable broth, drained white beans, garlic, diced potatoes, chopped cabbage, and dried thyme. Give everything a good mix, then cover and bring to a gentle simmer.

Step 3: Simmer Until Tender

Let the soup simmer for 20 to 30 minutes, checking occasionally to make sure the potatoes and cabbage become tender but not mushy. This is the part where all those vibrant flavors really meld together into something soulful and satisfying.

Step 4: Final Seasoning and Garnish

Before serving, taste and adjust the seasoning with a little more salt or pepper if needed. Finish it off with a sprinkling of fresh parsley for a burst of color and bright herbal flavor — it’s those little touches that make it special.

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Pro Tips for Making Healthy Cabbage Soup Recipe

  • Use Fresh Cabbage: Fresh, crisp cabbage gives the best texture and sweetness; avoid pre-shredded if it looks wilted.
  • Don’t Overcook the Veggies: Keep an eye on the simmer time to prevent the cabbage and potatoes from turning mushy — tender, not falling apart.
  • Adjust Vinegar Gradually: The acidity brightens the soup but add it slowly and taste — you can always add more, never less.
  • Rinse Beans Well: For the freshest flavor and to avoid excess starch, drain and rinse canned beans before adding them.

How to Serve Healthy Cabbage Soup Recipe

Healthy Cabbage Soup, healthy cabbage soup, nourishing cabbage soup, easy cabbage soup, light vegetable soup - The image shows a close-up view of a large black pot filled with colorful vegetable soup. Inside the soup, there are visible layers of pale yellow potato chunks, white beans with black spots, small bright orange carrot slices, light green cabbage pieces, red tomato chunks, and bits of green herbs sprinkled on top. A copper ladle with a wooden handle is scooping some soup from the pot, showing a mix of all the ingredients in its bowl. Next to the pot, there is a white plate also holding some soup. The pot is placed on a white marbled surface with some fresh green parsley on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this soup with a handful of freshly chopped parsley — it adds a fresh bite and pretty pop of green. Sometimes I also sprinkle a little grated Parmesan for an umami kick, or swirl in some plain Greek yogurt to add creaminess without heaviness.

Side Dishes

This soup pairs beautifully with crusty whole-grain bread or a light side salad for a complete meal. On chilly days, I love serving it with garlic toast — perfect for dipping and soaking up every last drop!

Creative Ways to Present

For special occasions, I’ve served this soup in mini herb-rimmed bowls and garnished it with toasted pumpkin seeds for a festive crunch. You could also ladle it into pretty mason jars for a grab-and-go lunch that looks Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the fridge for up to 4 days. I like to let it cool completely before refrigerating to keep the texture just right when reheated.

Freezing

I freeze batches in meal-sized portions — it freezes and defrosts really well without losing flavor. Just make sure to leave some space at the top for expansion, and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it back up. This keeps the potatoes from getting too dry and maintains that fresh homemade taste.

FAQs

  1. Is this Healthy Cabbage Soup Recipe suitable for vegans?

    Absolutely! This recipe uses vegetable broth and plant-based ingredients, making it completely vegan-friendly. Just make sure any broth you use is vegetable-based, and you’re set.

  2. Can I make this soup ahead of time?

    Yes! The flavors actually deepen if you make it a day ahead. Store it in the fridge and gently reheat when ready to serve. It also freezes well for longer storage.

  3. What can I use if I don’t have fire-roasted tomatoes?

    You can use regular diced canned tomatoes. To get a smoky flavor, I sometimes sprinkle a bit of smoked paprika or roast fresh tomatoes before adding them.

  4. How can I make this soup more filling?

    Try adding extra white beans, some cooked quinoa, or even chopped cooked chicken if you’re not vegetarian. The Yukon Gold potatoes already add good heartiness, but these boosts make it even more satisfying.

Final Thoughts

This Healthy Cabbage Soup Recipe has earned a permanent spot in my kitchen rotation because it delivers on comfort, health, and flavor every single time. It’s straightforward, adaptable, and downright delicious — the kind of meal you’ll want to share with friends or cozy up with on a chilly night. I can’t recommend giving this one a try enough, and I hope you enjoy it just as much as I do!

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Healthy Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

A hearty and healthy cabbage soup packed with vegetables, white beans, and a flavorful blend of herbs. Perfect for a comforting meal that’s easy to prepare and nourishing.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, chopped
  • 1 medium yellow onion, diced
  • 1 celery rib, diced
  • 4 garlic cloves, grated
  • 2 Yukon Gold potatoes, diced
  • 1 small green cabbage, about 1 pound (9 cups chopped)

Liquids and Seasonings

  • 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
  • 1 teaspoon dried thyme
  • Fresh parsley, for garnish

Instructions

  1. Heat the oil: Heat the olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery, sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables soften.
  2. Add vinegar and liquids: Stir in the white wine vinegar, then add the fire-roasted diced tomatoes, vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme.
  3. Simmer the soup: Cover the pot and simmer for 30 minutes, or until the potatoes and cabbage are tender, stirring occasionally to prevent sticking.
  4. Season and garnish: Taste and adjust the seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

  • White beans add protein and creaminess; cannellini or great northern beans are good substitutes.
  • Use fire-roasted tomatoes for extra smoky flavor; regular diced tomatoes work as well.
  • Simmer covered to retain moisture and meld flavors.
  • Serve with crusty bread for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 7 g
  • Protein: 7 g
  • Cholesterol: 0 mg

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