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The Best Cabbage Soup Recipe

This cabbage soup is packed with vibrant vegetables and flavors and blends comfort and nutrition to make a wholesome meal.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 262kcal
Author FoodFaithFitness


  • 1 carrot diced
  • 1 yellow onion diced
  • 1 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 1 can cook white beans drained and rinsed
  • 4 garlic cloves minced
  • 1 potato peeled and diced
  • 1 small green cabbage sliced
  • fresh parsley chopped


  • In a large pot, heat the olive oil on medium-high heat. Add the carrots, onions, and garlic. Cook and stir occasionally for around 5 minutes until the vegetables are soft and translucent. Season with salt and pepper.
  • Slice the cabbage and set aside.
  • Add the can of diced tomatoes, vinegar, vegetable broth, white beans, potatoes, and cabbage.
  • Cover the pot and simmer for 20 minutes, or until the potatoes and the cabbage are tender.
  • Season the cabbage soup with salt and pepper and garnish with fresh parsley. Enjoy!


  • If you are allergic to tomatoes, or simply don't like them, you can use a half cup of chopped red peppers from the jar. Dice them and add them to the soup instead of the tomato sauce. If the consistency of the jarred red peppers is too thick, you can add some more vegetable stock.
  • You can also cook this soup in a slow cooker or Instant Pot. If you use the slow cooker, set the cooker on HIGH for 4 hours. If you are using an Instant Pot, sauté your vegetable first, then add all ingredients to the pot, lock the lid, and set pressure on HIGH for 20 minutes.


Calories: 262kcal | Carbohydrates: 47g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 870mg | Potassium: 1368mg | Fiber: 15g | Sugar: 24g | Vitamin A: 6033IU | Vitamin C: 193mg | Calcium: 280mg | Iron: 5mg