Best Cabbage Soup (Easy & Healthy!) Recipe

I’m excited to share my Cabbage Soup Diet Recipe that captures fresh vegetables in a delicious blend. I find cooking this invigorating creation is like embracing the best of winter nourishment, and every spoonful sparks joy with its vibrant, hearty flavors that have truly redefined my perspective on healthy eating.

I’ve been experimenting with healthy recipes for a while now, and I gotta say this Best Cabbage Soup is one of my top finds. It all started when I was looking for ways to cook cabbage healthy and different, and this soup really blew my mind.

I begin by shredding 1 medium head of green cabbage and dicing 1 large onion. Then I toss in 4 cloves of minced garlic, along with sliced carrots and diced celery for that extra crunch.

I even add a chopped red bell pepper for a bit of color and flavor. Mixing in 2 cans of diced tomatoes with their juices, tomato paste, thyme, and basil, then slowly simmering it all in 6 cups of low sodium vegetable broth makes the aroma irresistible.

The whole thing is seasoned with salt and pepper to taste. Trust me, this recipe is not only low calorie, but it’s also one of those original cabbage soup diet recipes that delivers on both flavor and nutrition.

Why I Like this Recipe

1. I really like this recipe cuz its super healthy and packed with all sorts of good stuff like cabbage, carrots, and tomatoes so i know i’m eating a bunch of vitamins while still enjoying a tasty meal.
2. I love how easy it is to make, even on a busy day. The step-by-step instructions let me throw everything in the pot and let it simmer, which is perfect when I don’t have a ton of time.
3. It’s a really cozy soup that warms me up on cold days, and i appreciate that i can make a big batch for meal preping during the week without any hassle.
4. I also enjoy that its versatile; i can switch up the ingredients a bit like adding red bell pepper or using chicken broth if i feel like changing things up.

Ingredients

• Cabbage gives a crunchy texture and lots of fiber for fullness.
• Onion adds sweet depth and flavor, plus antioxidants for health.
• Garlic boosts the soup with bold aroma and immune benefits.
• Carrots lend a subtle sweetness and provide plenty of vitamin A.
• Tomatoes make it tangy and colorful while adding extra fiber.
• Broth gives a savory base and hydrates all the ingredients gently.
• Tomato paste intensifies the flavor making the soup richer and slightly tangy.
• Celery contributes crunch and additional nutrients while balancing flavours in this hearty soup.
• Red bell pepper (optional) gives a mild sweetness and pops color into the dish.

Ingredient Quantities

• 1 medium head green cabbage, shredded (about 6-8 cups)
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 red bell pepper, chopped (optional)
• 2 cans (14.5 oz each) diced tomatoes with their juices
• 6 cups low sodium vegetable broth (or chicken broth if you prefer)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and black pepper to taste

How to Make this

1. First, shred the cabbage, dice the onion, mince the garlic, peel and slice the carrots, dice the celery, and chop the red bell pepper if you are using it.

2. Heat a large pot over medium heat and add a splash of low sodium vegetable broth (or a tiny bit of water if you like) then add the diced onion and minced garlic letting them soften for about 3-4 minutes.

3. Throw in the carrots, celery, and red bell pepper and stir well letting them cook for another 2-3 minutes.

4. Now add the shredded cabbage to the pot and mix everything together.

5. Pour the diced tomatoes with their juices into the pot and stir it all in.

6. Stir in the tomato paste and add the dried thyme and dried basil, mixing thoroughly so the flavors combine.

7. Pour in the 6 cups of low sodium vegetable broth (or chicken broth if that is more your thing) and give it another good stir.

8. Bring the soup to a boil then reduce the heat and let it simmer for about 20-25 minutes until all the vegetables are tender.

9. Season with salt and black pepper to taste sometimes it needs a little extra love so taste and adjust as needed.

10. Once everything is cooked through, ladle yourself a bowl and enjoy your warm, healthy cabbage soup perfect for cold days and meal prepping for the week.

Equipment Needed

1. A large cutting board
2. A sharp chef’s knife (for shredding, dicing, and chopping)
3. A vegetable peeler (for peeling the carrots)
4. Measuring cups and spoons (to measure the broth, tomato paste, herbs, etc.)
5. A large pot (for cooking the soup)
6. A stirring spoon (for mixing the ingredients)
7. A ladle (for serving the soup into bowls)
8. Soup bowls (for enjoying your meal)

FAQ

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

• If you cant find green cabbage or just want to experiment, try using napa cabbage or even kale. Theyll give the soup a fresher twist
• You dont have a large onion on hand? A sweet onion or even a few shallots can work too, adding a milder flavor
• No carrots? You can substitute with parsnips or even sweet potatoes. They add a subtle sweetness that goes well with the rest of the veggies
• If low sodium vegetable broth is out, using chicken broth works great, or you can even mix half beef and half chicken broth for a richer taste

Pro Tips

1. Try cookin the garlic and onions a little longer so they get super soft and yummy. It adds extra flavor without makin it too heavy or somethin.
2. Mix the tomato paste in really good when you add your tomatoes and broth, cause if you dont the flavors might not blend together right.
3. If ya like a little kick, toss in a pinch of red pepper flakes or any spice u like, but just a little so it doesnt overpower the veggie taste.
4. Once it’s done simmerin, squeeze in a bit of lemon juice or a splash of vinegar to brighten it up. Gives the soup a fresh pop before u serve.