Cabbage Soup
This homestyle Cabbage Soup Recipe is packed with vegetables and vibrant colors. Serve a steamy bowl alongside garlic bread, cornbread or artisan bread for dipping in the flavorful broth.
Easy Cabbage Soup Recipe
Cabbage soup has many faces. The differences generally lie in the ingredients and amount of seasonings. This recipe includes cannellini beans which you wouldn’t find in the cabbage soup commonly thought of as weight loss soup or Weight Watchers soup which generally keeps this soup lower in carbs. You could omit them if desired, but they add flavor and bulk to this vegetable soup.
How to Make the Best Cabbage Soup Recipe
- Ingredients you’ll need to make Cabbage Soup: Chopped green cabbage, celery, carrots, onion, red bell pepper, green bell pepper, olive oil, Italian parsley, chicken stock or vegetable stock, tomato sauce, fennel seed, garlic salt, black pepper, crushed red pepper flakes, chili powder, dry Italian seasoning or oregano and diced Italian seasoned tomatoes.
- Kitchen gadgets you’ll need: A large 6 quart Dutch oven or similar size heavy bottomed pot, measuring cups and spoons, a sharp knife and chopping board or food processor to prepare the vegetables, a ladle and soup bowls for serving.
- How do you make Cabbage Soup? In a large 6 quart Dutch oven or similar size heavy bottomed pot, heat olive oil over medium high heat then add the diced onion, celery, carrots, green bell pepper and red bell pepper. Cook them for 3-5 minutes or just until the carrots are beginning to soften. Add the minced garlic and fennel seeds, cooking for 1-2 minutes.
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Next, add cabbage to the pot, stir to coat with oil. Cook over medium high until cabbage has wilted, about 5-8 minutes.
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To the pot add cannellini beans, tomatoes, green beans, chicken stock, tomato sauce, bay leaf, salt, black pepper, chili powder, crushed red pepper flakes and Italian seasoning. Mix well.
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Cook over medium heat with lid offset for 15-20 minutes or until cabbage has softened. Stir in 2 tablespoons of chopped fresh Italian parsley. Serve immediately garnished with reserved parsley and a side of garlic bread, if desired.
- If you’d like to keep this soup totally vegetarian, it’s quite easy to do so by using vegetable stock in place of chicken stock using the same amount called for in the recipe.
- Store cooked Cabbage Soup chilled in the refrigerator for up to one week. Reheat in a saucepan over medium heat on the stovetop or in single servings in the microwave.
- You can also freeze this soup for up to 2 months.
More Southern Style Soup Recipes to Make
While soup is often thought of as a chilly weather meal, we enjoy soup year-round. More soup recipes in the recipe index you may also like to try:
- Creamy Chicken Noodle Soup will warm you up from the inside out.
- Cheddar Cauliflower Soup with Bacon is a riff on potato soup.
- Black Eyed Pea Soup is rich and filling.
- Southern Style Clam Chowder is better than any you’ll buy at a restaurant.
- Zuppa Toscana is a copycat recipe better than Olive Garden.
- Vegetable Tomato Rotini Soup is light and full flavored.
- Italian Wedding Soup from Ask Chef Dennis.
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Helpful Kitchen Items:
Cabbage Soup
Servings: 8 servings
Calories: 122kcal
Ingredients
- 3 Tbsp olive oil
- 1 large sweet onion diced
- 2 ribs celery (with leaves) diced
- 1 cup sliced baby carrots
- 1/2 cup green bell pepper or poblano pepper seeded and diced
- 1/2 cup red bell pepper seeded and diced
- 4 medium cloves garlic minced
- 1/2 tsp fennel seeds
- 6 cups chopped green cabbage
- 1 15 oz can cannellini beans drained
- 1 15 oz can diced Italian seasoned tomatoes
- 1 cup frozen or fresh cut green beans
- 6 cups low sodium chicken stock (or vegetable stock)
- 1 8 oz can tomato sauce
- 1 large bay leaf
- 2 tsp garlic salt OR table salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp crushed red pepper flakes
- 1 tsp dried Italian seasoning OR oregano
- 3 Tbsp chopped Italian parsley divided use
Instructions
- In a large 6 quart Dutch oven or similar size heavy bottomed pot, heat olive oil over medium high heat.
- Add onion, celery, carrots, green bell pepper and red bell pepper. Cook for 3-5 minutes or just until carrot is beginning to soften. Add garlic and fennel seeds, cooking for 1-2 minutes.
- Add cabbage to the pot, stir to coat with oil. Cook over medium high until cabbage has wilted, about 5-8 minutes.
- To the pot add cannellini beans, tomatoes, green beans, chicken stock, tomato sauce, bay leaf, salt, black pepper, chili powder, crushed red pepper flakes and Italian seasoning. Mix well.
- Cook over medium heat with lid offset for 15-20 minutes or until cabbage has softened. Stir in 2 tablespoons Italian parsley.
- Serve immediately garnished with reserved parsley and a side of garlic bread.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 670mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3429IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Unbelievably good. You couldn’t taste the fennel, but it added so much flavor! One of the best soups I’ve made, now added to my “Great Recipes I’ve Made” board.
I’m so happy you enjoyed it. It’s true, the fennel gives the soup a depth of flavor, thanks so much!