If you’re looking for my all time best cabbage soup recipe, you’ve found it!
Cabbage soup is by far one my absolute favorite “dieting” meals because it is so filling! I was first introduced to it by my mom back in the late 80’s early 90’s, but I didn’t really know it was a “diet” meal at the time. Of course, I’ve learned that it is associated with the Cabbage Soup Diet where you basically only eat this soup for a week.
Can I tell you a secret?
I love it and eating it for a week wasn’t hard at all.
But, whether you’re looking for the best version or just a wholesome vegetable based soup – this one is perfect. It’s easy, healthy, healing and great for filling you up while dieting. Many people make cabbage soup specifically for weight loss because it’s low calorie, but one of the best parts is that it’s also inexpensive.
As with any “diet” related food recipe, be sure to discuss with your physician if you need to.
Cabbage Soup
Here’s what you’ll need to make this easy cabbage soup:
- Cabbage, of course! You’ll need one small green cabbage for this recipe, about 1 pound.
- Onion, carrots, and celery – This classic trio fills the soup with aromatic flavor.
- Garlic and dried thyme – They add even more depth to the soup.
- Potatoes – They make the soup nice and hearty.
- White beans – For plant-based protein! I often use little navy beans in this recipe, but other white beans, such as cannellini beans, would work here too. Chickpeas would also be great.
- Diced fire-roasted tomatoes – Along with vegetable broth, they create the soup’s brothy, flavorful base.
- White wine vinegar – For tang.
- Extra-virgin olive oil – It adds richness.
- And salt and pepper – To make all the flavors pop!
Cabbage Soup Recipe Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium green cabbage about 1.5 lbs (9 cups chopped)
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- ¾ teaspoon sea salt
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 4 garlic cloves, grated
- 1 teaspoon dried thyme
- Freshly ground black pepper
- Fresh parsley, for garnish
Instructions
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Heat the olive oil in a large pot (or crock pot)over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
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Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, cabbage, and thyme.
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Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
