Best Cabbage Soup (Easy & Healthy!) Recipe

Savor a vibrant cabbage soup brimming with wholesome green cabbage, tender carrots, celery, onions and garlic, complemented by hearty diced tomatoes and a rich broth. Infused with thyme and a subtle spicy kick, this warming bowl delivers anti inflammatory benefits and low calorie nourishment perfect for winter and healthy living.

I’ve been experimenting in the kitchen a lot recenty and this cabbage soup has really caught my attention. It’s a simple yet powerful meal thats low in calories and has anti-inflammatory benefits.

I like using a medium head of green cabbage because its the main star and is full of vitamins. I also add a large diced yellow onion, sliced carrots and chopped celery because they enrich the flavor and nutritional value.

Diced tomatoes and minced garlic give it that tangy kick and wonderful aroma too. I prepare it with 6 cups of low-sodium broth and a tablespoon of olive oil to keep the dish light but very tasty.

I dont have to worry about excess salt if I carefully control the amount of added salt and pepper, and a little dried thyme along with a bay leaf brings everything together. This recipe ties into what many call the best cabbage soup diet recipe and is one of the original ways to cook cabbage healthy.

Why I Like this Recipe

I like this recipe because:
1. I love that it’s super healthy and helps with inflammation, so I feel better after eating it.
2. I really enjoy how easy it is to make, especially on those cold winter nights when I need something warm.
3. I appreciate that it’s low calorie and perfect for batch cooking, which makes meal planning way less stressful.
4. I dig how full of fresh veggie flavors it is, and it always reminds me of home-cooked comfort food.

This cabbage soup recipe is my go-to for winter days. Its so simple to whip up and does wonders for inflammation, which makes me feel good about what im eating. The soup is low cal and great for batch cookin, so I dont have to worry about makin dinner every single day. I know it might not be perfect every time I make it, but that just makes it feel more real and homey. I honestly love the mix of cabbage and other veggies that give it a light, comforting taste even when I’m in a hurry.

Ingredients

• Green Cabbage: Crunchy, fiber-rich and great for digestion while adding a hearty texture.
• Yellow Onion: Adds a bit of sweetness and lots of flavor even if sometimes a tad overpowering.
• Carrots: Naturally sweet and vibrant, these bring a subtle sugary note and bright color.
• Celery: Low in calories, gives a fresh crunch and mild taste that balances the dish.
• Garlic: Provides punchy flavor along with healthy antioxidants and a zesty kick.
• Diced Tomatoes: Tangy and juicy, they bring acidity with vitamins to perk up the soup.

Ingredient Quantities

• 1 medium head green cabbage, cored and roughly chopped
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes with their juice
• 6 cups low-sodium vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Optional: 1/2 tsp red pepper flakes if you like a little kick

How to Make this

1. Heat the olive oil in a large pot over medium heat. Toss in your diced yellow onion, minced garlic, chopped celery, and sliced carrots. Cook for about 5 minutes until they start to soften.

2. Add the roughly chopped green cabbage to the pot. Stir everything together so the cabbage starts wilting a bit.

3. Pour in the low-sodium broth and add the can of diced tomatoes with their juice. Mix it all up.

4. Season the soup with dried thyme, the bay leaf, salt, and pepper. If you like a little heat, add the optional red pepper flakes as well.

5. Increase the heat until the soup comes to a boil.

6. Once boiling, reduce the heat to low and let it simmer gently for about 30 minutes, or until all the veggies are tender.

7. Give the soup an occasional stir to keep everything from sticking to the bottom of the pot.

8. Taste and adjust the salt and pepper if needed.

9. Remove the bay leaf before serving.

10. Serve hot and enjoy your healthy, warming cabbage soup!

Equipment Needed

1. Large pot – You’ll use this to heat the oil, cook the veggies, and simmer the soup
2. Chef’s knife – Needed for chopping the cabbage, onion, carrots, celery, and mincing the garlic
3. Cutting board – For all the chopping and slicing
4. Measuring spoons – To measure out olive oil, thyme, and red pepper flakes
5. Can opener – To open the can of diced tomatoes
6. Wooden spoon – Use this for stirring the soup while it cooks
7. Ladle – For serving the soup in bowls

FAQ

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

• Instead of green cabbage you can use Napa or Savoy cabbage if thats what you got on hand.
• If you dont have a yellow onion, red or white onions works just as well.
• For carrots, try using parsnips which adds a slightly sweeter flavor.
• You can substitute celery with fennel stalks as both offer a nice crunchy texture.
• If diced tomatoes arent available, crushed tomatoes are a good swap for a thicker consistency.

Pro Tips

1. For an extra burst of flavor, try letting the onions and garlic get a little golden before adding the rest of the veggies. It really helps build up a richer taste in the soup.
2. Always taste as you go, and don’t be afraid to add a bit more salt or seasonings gradually during cooking. Sometimes its better to season in small increments instead of all at once.
3. Chop all your veggies into similar sizes so they cook evenly. It can be kind of frustrating when some pieces end up mushy and others still crisp.
4. If you want a bit more kick, really try tossing in a few extra red pepper flakes near the end of cooking. Just be careful so it doesn’t get too spicy for your liking.