I made this cabbage soup on a cold Sunday when cooking felt like a chore—until the onions hit the oil and the kitchen came alive. It’s cozy, comforting, and low in carbs.
Table of Contents
Why You’ll Love This Cabbage Soup
This cabbage soup is simple, hearty, and packed with colorful veggies. It’s light enough for a detox but still filling for dinner. Budget-friendly, freezer-ready, and better the next day—this one-pot wonder is as easy as it is comforting.
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Cabbage Soup – Cozy, Low-Carb, and Full of Flavor
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A cozy, hearty, veggie-packed cabbage soup perfect for light dinners, meal prep, or low-carb comfort.
Ingredients
3 cups beef broth (or vegetable stock)
1 tsp fresh thyme
3 tsp minced garlic
Salt and pepper to taste
2 tbsp olive oil
1 tbsp tomato paste
2 small yellow onions, diced
1 medium head cabbage, chopped
1 cup diced tomatoes
3 stalks celery, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
Instructions
1. Heat olive oil in a large Dutch oven over medium heat.
2. Add diced onions, bell peppers, and tomatoes.
3. Cook on medium-high heat for 4–6 minutes.
4. Stir in garlic, thyme, salt, pepper, and tomato paste.
5. Cook an additional 2 minutes.
6. Pour in beef broth or vegetable stock.
7. Add chopped cabbage.
8. Bring to a boil, then reduce heat to low.
9. Simmer for 15–20 minutes.
10. Serve warm and enjoy.
Notes
You can use vegetable broth to keep this vegetarian.
Soup stores well for 5–7 days in the fridge or 2 months in the freezer.
Add chili flakes for spice or chicken for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 69
- Sugar: 5g
- Sodium: 267mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Ingredients You’ll Need
Core Ingredients
- Cabbage: One medium head, chopped. It brings bulk and a tender crunch once simmered.
- Bell Peppers: Red, yellow, and orange for color and sweetness.
- Onions & Celery: The flavor foundation that makes every bite savory.
- Diced Tomatoes: Adds acidity and body to the broth.
- Beef Broth: Rich and savory, but feel free to swap with vegetable stock for a meat-free version.
Flavor Boosters
- Garlic (3 tsp): Don’t skimp—this soup thrives on bold flavor.
- Fresh Thyme (1 tsp): Earthy and fragrant.
- Tomato Paste (1 tbsp): Gives it that slow-cooked, stew-like richness.
- Salt & Pepper: To taste, of course—but don’t be shy.
Optional Add-Ins
- Lean Protein: Shredded chicken or turkey if you want to bulk it up.
- Extra Veggies: Carrots, zucchini, kale, or even chopped green beans.
- Spice it Up: A pinch of chili flakes or smoked paprika can give it a little kick.
How to Make Cabbage Soup
Step 1 – Sauté the Base
Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Toss in the onions, diced bell peppers, and tomatoes. Cook for 4–6 minutes, stirring occasionally until everything starts to soften and smell amazing.
Step 2 – Add the Veggies & Broth
Add the minced garlic, thyme, salt, pepper, and tomato paste. Stir it around for 2 minutes to let those flavors mingle. Then pour in the broth and fold in the chopped cabbage.
Step 3 – Simmer & Serve
Bring everything to a gentle boil, then reduce the heat and let it simmer for about 15–20 minutes. Taste and adjust seasoning as needed. Optional garnish: a splash of lemon juice or chopped fresh parsley before serving.
Tips & Variations
This soup is ultra-forgiving. Here are some quick ways to make it your own:
- Use vegetable broth for a lighter, vegan-friendly version.
- Toss in red pepper flakes if you like heat.
- Cook it the day before—it tastes better the next day.
- Need something more filling? Add ground turkey or a handful of white beans.
For more inspiration, browse some of our favorite healthy soup recipes to keep you warm or explore our list of easy low-carb dinner recipes for cozy nights.
Storing & Reheating
Store leftovers in an airtight container in the fridge for 5–7 days—it only gets better with time. For longer storage, freeze it in single-serving portions for up to 2 months. Reheat on the stovetop over low heat or in the microwave.
FAQ – Cabbage Soup
Can I add meat to cabbage soup?
Totally. Cooked chicken, turkey, or even browned ground beef work well—just keep in mind it won’t be zero points anymore if you’re following Weight Watchers.
How long does cabbage soup last in the fridge?
It’ll keep for about 5–7 days when stored in a sealed container.
Is cabbage soup good for digestion?
Yes! It’s high in fiber and water-rich veggies, which can support digestion and help keep things moving.
What’s the difference between cabbage soup and the cabbage soup diet?
The cabbage soup diet is a short-term weight-loss plan. This recipe? It’s a wholesome, flavorful meal you can enjoy any day without strict rules or starvation.
Looking for more veggie-forward keto dishes? Check out our vegan-friendly low-carb meals packed with vegetables.
Final Thoughts
This cabbage soup is proof that simple ingredients can come together to make something spectacular. Whether you’re making it for meal prep, a light dinner, or just to warm up on a rainy day, it’s a feel-good recipe you’ll come back to again and again. Try it this week, and don’t forget to pin it for later!