Cabbage Soup

August 8, 2018

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

What Ingredients go into Cabbage Soup?

  • Olive oil
  • Cabbage
  • Carrots
  • Celery
  • Yellow onion
  • Garlic
  • Green Beans
  • Canned petite diced tomatoes
  • Low-sodium chicken broth
  • Italian seasoning
  • Parsley

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.

Showing how to make cabbage soup. Sauteeing carrots, onions and celery in a large white pot.

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

Adding cabbage, tomatoes, green beans, chicken broth and seasoning to soup mixture.

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

Cabbage soup cooking in a large pot.

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 shown after finished cooking in large white pot.

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.

Overhead image of cabbage soup in a large white pot with a white ladle, showing an abundance of fresh vegetables.

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.

Single serving of easy homemade cabbage soup in a white bowl set over a white speckled plate with crackers to the side.

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Cabbage Soup

5 from 25 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.

Servings: 6
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 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*
Fat 5g8%
Saturated Fat 1g6%
Sodium 219mg10%
Potassium 910mg26%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 12g13%
Protein 8g16%
Vitamin A 6960IU139%
Vitamin C 90.8mg110%
Calcium 124mg12%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Cabbage Soup
Author: Jaclyn

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  • Carey Seneca

    I never made cabbage soup before so I am surprised this came out so good. I didn’t have celery so I used corn and i’m not a fan of parsley so I added a little more italian seasoning & 2 tbsp oregano. I will definitely make this soup again. Thanks for the recipe!



  • Merrylee Lanehart

    Absolutely awesome! I used half a large head of cabbage I had leftover in the frige, and I didn’t have the canned tomatoes so I de-seeded and diced up three fresh tomatoes and added a tablespoon of sugar. And instead of frozen green beans I added a can of green beans right before serving so that they weren’t overcooked. I also didn’t have the fresh parsley so I used a tablespoon of dried parsley, adding it at the same time I put in the Italian seasoning. I will definitely make this again — SOON!

  • Sandra Stearns

    I make this soup routinely. It is easy can be easily adapted to what leftovers you may have. I am on Weight Watchers and have been maintaining my goal weight for 5 years. Since I eat my main meal in the middle of the day, I eat this soup at dinner time most days. It is delicious can be made different by using different veggies. I like to add Quinoa and usually use canned beans for bulk. When I serve it I usually put a tablespoon of Yogurt in the middle for protein.