Healthy and delicious cabbage soup is perfect for a chilly day. Serve it up alongside some warm dinner rolls, french bread or a fresh salad!
Best Cabbage Soup Recipe
Eating soup is a great way to up your vegetable intake especially with delicious and healthy ones like this Cabbage Soup! I love how easy soups are to make and that they are great for leftovers. Make a big pot of soup for family dinner and then enjoy the leftovers for lunch the rest of the week! Today’s soup is simply the BEST! Not only is it easy, but with so many vegetables it’s healthy too. You can choose to add meat if you like (sausage and chicken are both great, but this vegetarian cabbage soup is perfect for everyone. It’s simple, delicious, and pretty straight forward. But don’t let that fool you…it’s FULL of flavor!! It makes you feel good, eating all of those healthy veggies. 😉
How to Make Cabbage Soup
SAUTE. Heat the olive oil in a large stock pot over medium heat. Sauté the onions until they are soft. (This step helps bring out the flavor more, as well as ensure that you don’t have crunchy onions in your soup.) COOK. Add in the chopped celery and carrots and cook for another 3-4 minutes, followed by the garlic. Let the garlic cook with the veggies for about 30 seconds or until you can really smell it. SIMMER. Next you can toss in the remaining soup ingredients (cabbage, tomatoes, broth, and seasonings). Bring it all to a boil and then turn it to low, cover, and allow it to simmer for 10-15 minutes or until the cabbage wilts. SERVE. Ladle the soup into bowls and garnish it with some fresh Italian parsley and shaved Parmesan. (I prefer Parmigiano Reggiano.)
Tips, Variations + SToring Info
Use different veggies: This is actually a great soup to make when you need to clean out the fridge and use up leftover veggies. Chop up and toss in whatever you’ve got. For firmer veggies, add them in with the carrots and celery. Add vegetables like broccoli and cauliflower in with the cabbage. Add more flavor: If you like a stronger flavor soup you can always add more spices or even various other vegetables. For this soup, a super easy way to add flavor is to toss in a Parmesan rind. It has all the flavor of the cheese but isn’t actually eaten due to the hard texture. This is a great way to decrease your waste and enjoy your food even more! Every time you use up a fresh wedge of parm, toss the rind in a bag and freeze it for adding to your soups. Instant Pot: Sauté the onions, celery, and carrots. Then add in the cabbage, broth, tomatoes, and other seasonings and cook on high for 15 minutes. Then let the pressure naturally release for 15-20 minutes. And then you’re ready to serve! Crock Pot: Cook up the onions, celery and carrots as directed and then add all the remaining ingredients to the slow cooker and cook on LOW for 3-4 hours or on HIGH for 1-2 hours. Add some heat: Add a spoonful of hot sauce or some cayenne pepper/red pepper flakes Thicken the soup: Add some tomato paste to thicken the broth. Make it simpler: Use pre-shredded cabbage and frozen vegetables to cut down on prep time. STORE in a sealed tupperware in the fridge. It should last 4-5 days. To reheat, throw back into a pot on the stove or use the microwave to heat through. To FREEZE: Place the leftover soup in an air-tight container and freeze for 2-3 months. Place in the fridge to thaw overnight and then reheat on the stove or in the microwave. Add any cooked meat when reheating to add more flavor.
FOR MORE SOUPS, CHECK OUT:
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