Why You’ll Love This Cabbage Vegetable Soup
- It’s a true kitchen sink recipe. Honestly, this soup is the perfect vehicle for cleaning out the vegetable drawer. A lone carrot, that half an onion, a couple of celery stalks begging to be used—they all find a happy home here.
- The texture is everything. You get this wonderful combination of soft, melt-in-your-mouth cabbage, tender chunks of potato, and a broth that’s just thick enough to feel substantial without being heavy.
- It’s a feel-good meal. There’s no cream or butter, just a clear, vibrant broth that lets the natural sweetness of the vegetables shine through. It’s light yet surprisingly filling.
- It gets even better with time. Like many great soups, the flavours deepen and meld beautifully after a day in the fridge. The leftovers are honestly the best part.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 head green cabbage (about 1 lb), cored and chopped
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes, with their juices
- 8 cups vegetable broth (or chicken broth)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large stockpot or Dutch oven (at least 6 quarts), a sharp knife, and a cutting board.
The quality of your broth really makes a difference here, so use one you genuinely like the taste of. And don’t worry about your vegetable dicing being perfect—rustic chunks are part of this soup’s charm.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your cabbage. A standard green cabbage works perfectly here. You’ll want to remove the tough core and then chop the leaves into bite-sized pieces. They will wilt down a lot, so don’t be shy with the amount.
- The potato question. I like using Yukon Gold potatoes because they hold their shape well but also break down a little, which helps thicken the broth slightly. Russets will work too, but they might get a bit more mushy.
- Broth is key. Since the broth is the base of the entire soup, it’s worth using a good-quality one. If you have homemade, that’s fantastic! If not, a low-sodium store-bought version gives you control over the final seasoning.
- Don’t rush the sauté. Taking the time to properly soften the onion, carrot, and celery (this trio is called a soffritto or mirepoix) is the first step to building a deep, complex flavour. You’re not looking for colour, just tenderness.
How to Make Cabbage Vegetable Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrot, and celery. Sprinkle with a pinch of salt—this helps draw out their moisture and speeds up the cooking. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice a wonderful, sweet aroma starting to develop.
Step 2: Add the minced garlic and stir it into the vegetable mixture. Cook for just one minute until it becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter. This quick bloom in the oil will infuse the entire base of the soup with its flavour.
Step 3: Now, it’s time for the star of the show: the cabbage. Add all of the chopped cabbage to the pot. It will seem like a massive amount, but I promise it will cook down significantly. Stir everything together and cook for about 5-7 minutes, until the cabbage has wilted and reduced in volume by about half. This step is crucial for softening the cabbage and sweetening its flavour.
Step 4: Stir in the diced potatoes, the can of diced tomatoes with their juices, the vegetable broth, dried thyme, and the bay leaf. Bring the soup up to a boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently.
Step 5: Let the soup simmer for 20-25 minutes, or until the potatoes and cabbage are completely tender. You should be able to easily pierce a potato cube with a fork. The broth will have taken on a lovely golden hue from the tomatoes and carrots.
Step 6: Once the vegetables are tender, turn off the heat. Remove and discard the bay leaf. Now, taste the soup! This is the most important step. Season generously with salt and freshly ground black pepper until it tastes just right to you. Ladle into bowls, garnish with a sprinkle of fresh parsley if you like, and serve hot.
Serving Suggestions
Complementary Dishes
- Crusty, buttered sourdough bread — There’s nothing better for dunking into that savoury broth and scooping up the tender vegetables. The chewy texture and slight tang are a perfect match.
- A simple green salad with a sharp vinaigrette — The crisp, acidic salad provides a refreshing contrast to the warm, hearty soup, making the meal feel more complete.
- A grilled cheese sandwich — For the ultimate comfort food duo, serve a bowl of this soup with a classic, crispy, melty grilled cheese on the side. It’s a timeless combination for a reason.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity and citrus notes will cut through the soup’s richness and cleanse the palate between spoonfuls.
- A light-bodied lager or pilsner — The carbonation and mild bitterness of a cold beer are incredibly refreshing with the vegetable-forward flavours of the soup.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that still offers a bubbly, bright contrast that lifts all the flavours.
Something Sweet
- A simple apple crumble — The warm, soft apples and crunchy oat topping continue the theme of homely comfort without being overly heavy after a bowl of soup.
- Dark chocolate-covered orange segments — A few pieces of this provide a sophisticated, bittersweet finish that contrasts beautifully with the savoury meal.
- Lemon sorbet — It’s light, palate-cleansing, and the zingy lemon flavour is a fantastic way to end the meal on a bright, clean note.
Top Mistakes to Avoid
- Mistake: Not wilting the cabbage first. If you just dump the raw cabbage into the broth, it can taste a bit tough and raw. Taking those few minutes to sauté it with the other vegetables is a game-changer for texture and flavour.
- Mistake: Overcooking the potatoes. You want them tender, but if you let the soup boil vigorously for too long, the potatoes can disintegrate and turn the broth cloudy and starchy. A gentle simmer is key.
- Mistake: Underseasoning. Soups need a surprising amount of salt to make the flavours pop. Because you’re using a lot of vegetables and broth, season in layers and always do a final taste test at the end.
- Mistake: Skipping the final taste test. This is your moment to make the soup yours. Does it need more pepper? A pinch more salt? Maybe a dash of hot sauce? Adjusting at the end is the secret to a great pot of soup.
Expert Tips
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese hanging out in your fridge, toss it into the pot while the soup simmers. It will melt into the broth, adding an incredible layer of savoury, umami depth. Just remember to fish it out before serving.
- Tip: Try a squeeze of lemon at the end. A little fresh lemon juice brightens up all the flavours right before serving. It’s a small step that makes a huge difference, cutting through the richness and making the vegetables taste… more like themselves.
- Tip: Make it ahead. This soup is arguably better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavours will have more time to get to know each other.
- Tip: Freeze it for a rainy day. This soup freezes beautifully. Portion it into freezer-safe containers (leave a little space for expansion) and freeze for up to 3 months. It’s like a homemade ready-meal for when you need it most.
FAQs
Can I add other vegetables to this soup?
Absolutely! That’s the beauty of it. Green beans, zucchini, corn, or peas would all be wonderful additions. Just keep in mind their cooking times—softer veggies like zucchini should go in during the last 10 minutes of simmering, while frozen peas can be stirred in right at the end just to heat through.
Is this soup vegan?
As written, yes, it is vegan! Just be sure to use a vegetable broth that is certified vegan. If you use chicken broth or add a Parmesan rind (as suggested in the tips), it will no longer be vegan. It’s a wonderfully adaptable recipe for different dietary needs.
My soup tastes a bit bland. What can I do?
This usually means it needs more salt. Season in stages, tasting as you go. If you’ve added enough salt and it still needs a lift, try a splash of soy sauce or tamari for umami, a dash of vinegar for acidity, or a pinch of red pepper flakes for a little heat. These can really wake up the flavours.
Can I use a different type of cabbage?
You can! Savoy cabbage would work beautifully and has a more delicate texture. Red cabbage will also work, but be aware that it will turn the broth a lovely, but surprising, purple-blue colour due to its anthocyanins. The flavour will be slightly earthier.
How can I make this soup more filling?
For a heartier meal, you can add a can of drained and rinsed beans (like cannellini or kidney beans) along with the potatoes. A handful of small pasta like ditalini or orzo is also great—just cook it directly in the soup, noting that it will absorb quite a bit of broth, so you may need to add a little extra water or broth.
