Cabbage Soup


This Cabbage Soup recipe is one of the few recipes that you can sit down and eat as much as you want as often as you want and you can feel great about it! It’s low in calories, it’s packed with veggies and it makes the perfect lunch any day of the year.

Cabbage Soup

Easy Cabbage Soup Recipe

I love this recipe for a few reasons. It’s flavorful, it has minimal calories, it’s so easy to make, it’s packed with nutritious ingredients and it makes great leftovers that reheat well. It’s also a great recipe for sicks days, or recovering from being sick days.

It only requires just a bit of chopping and sautéing then you just let everything simmer together until it’s tender. Really, it’s as easy as that!


Cabbage Soup

Cabbage Soup Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 small cabbage
  • 3 carrots
  • 3 celery
  • 1 yellow onion
  • 3 garlic cloves
  • 1 1/2 cups green beans (fresh or frozen)
  • 1 (14.5 oz) can petite diced tomatoes
  • 6 cups low-sodium chicken broth (I use 1 carton, 1 can and 1/4 cup water)
  • 2 tsp Italian seasoning
  • Salt and pepper
  • 3 Tbsp minced fresh parsley

(Scroll below for full recipe.)

Cabbage Soup Ingredients

How to Make Cabbage Soup

First you’ll start out by heating the olive oil in a large pot over medium-high heat.

Cabbage Soup

Add the onions, carrots and celery then saute 6 minutes. Add in the garlic and saute 1 minute longer.

Cabbage Soup

Stir in cabbage, bell pepper, tomatoes, green beans, broth, Italian seasoning and season with salt and pepper to taste.

Cabbage Soup

Bring the mixture to a boil then reduce heat to medium-low, cover and simmer until veggies are tender, about 15 minutes.

Stir in parsley and serve warm.

You can also add a tablespoon or two of lemon juice for added flavor if desired.

Cabbage Soup

Will this Recipe Work for the Cabbage Soup Diet?

I’m no doctor or dietician so I’m not one to promote a diet or diet recipe. But if you are looking for “the cabbage soup diet recipe” then this one will fit the bill.

Cabbage Soup

What to Serve with this Soup

I like to serve this with fresh whole wheat bread, covered with a layer of creamy butter of course. Garlic bread or cheese toast is another good option. Or just go with crackers, can’t go wrong with those.

For an added protein and to make this soup more filling you can add in cannellini beans or kidney beans.

Cabbage Soup

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Cabbage Soup

5 from 9 votes

This Cabbage Soup is easy to make and so delicious! It's also low in calories, packed with veggies and it makes great leftovers.

Course: Soup
Cuisine: American
Keyword: Cabbage Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 145 kcal
Author: Jaclyn


  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 cups diced carrots (about 3)
  • 1 cups diced celery (about 3)
  • 1 Tbsp minced garlic
  • 6 oz. fresh green beans (or frozen), end trimmed, chopped (1 1/2 cups)
  • 1 medium red bell pepper, chopped
  • 1 small (20oz) cabbage, chopped (4 packed cups)
  • 1 (14.5 oz) can petite diced tomatoes
  • 6 cups low-sodium chicken broth
  • 2 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 3 Tbsp chopped fresh parsley


  1. Heat olive oil in a large pot over medium-high heat.

  2. Add onion, carrot and celery, then saute 6 minutes. Add in garlic and saute 1 minute longer.

  3. Stir in green beans, bell pepper, cabbage, tomatoes, chicken broth, Italian seasoning and season with salt and pepper to taste.

  4. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer until all of the veggies are tender, about 15 minutes.

  5. Thin soup with a little more broth or water if desired. Mix in parsley and serve warm.

  6. Recipe source: inspired by Epicurious

Nutrition Facts
Cabbage Soup
Amount Per Serving
Calories 145 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 219mg 9%
Potassium 910mg 26%
Total Carbohydrates 25g 8%
Dietary Fiber 7g 28%
Sugars 12g
Protein 8g 16%
Vitamin A 139.2%
Vitamin C 110%
Calcium 12.4%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.


  • Renee: I love your vegetable soup, and plan to try this cabbage soup soon.
    Question: What size Dutch oven do you use to make these soups? Thanks!!! December 14, 2018 at 7:45am Reply

    • Jaclyn: I have 6 quart pots. Hope you love this soup too! December 14, 2018 at 10:55am Reply

  • Robyn: Question- If adding kidney beans to this recipe, when would I add them? Im kind of a novice. November 29, 2018 at 5:27am Reply

    • Jaclyn: I always add canned beans at the end of cooking since they’re already cooked and softened (otherwise they can get mushy). Just add during the last minute or two to heat through. December 6, 2018 at 12:37am Reply

  • Tim: Excellent recipe, for added protein I shredded boiled chicken breast. Also added a couple of squirts of ketchup to give broth a little more tomatoey flavor. November 27, 2018 at 6:30pm Reply

  • Jeannine: It was absolutely delicious, hearty, and used my fresh veggies, esp. Cabbage. I added a can of kidney beans for added protein and some parmesan on top. Very similar to my minestrone soup, yummy! Making it again tomorrow! November 16, 2018 at 5:02pm Reply

  • HEIDI BINGHAM: Soooooo healthy and tasty! My 8 month loved it and my 6 year old too! I added cannellini beans for protein. Yummy! I’ll be making this one often. October 16, 2018 at 6:23pm Reply

  • Jenny: Wow! Another great soup. The only change I made was using vegetable broth. I cooked up some smoked sausage on the side for those that wanted to add it to their soup and I have to say it is a really nice addition. I’m so glad I found your recipes can’t wait to try out some others. October 8, 2018 at 3:05pm Reply

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