This quick and easy Cabbage Soup Recipe is filled with nutritious veggies including fresh cabbage, carrots and celery in a simple, yet flavorful broth.

Quick and easy Cabbage SouppinterestWhenever I think of Cabbage Soup, I’m reminded of the Cabbage Soup diet craze that swept the nation back in the 1980’s. My parents very much participated, therefore, so did I. However, I do not remember being very fond of the flavorless brothy soup. Sorry mom.

Have no fear! I’ve taken what is great about Cabbage Soup and turned it into a delicious, flavorful soup that’s still packed full of nutrition, and yes, even my kids love it!

What’s In Cabbage Soup?

  • Onion – yellow or white would work here.
  • Carrots – I like sliced carrots, but baby carrots would work too.
  • Celery 
  • Garlic
  • Cabbage – obvi. I use just your classic green cabbage and chop it into some wide “noodles” that help to give this soup some amazing texture.
  • Diced Tomatoes – to give it extra flavor, opt for the seasoned petite diced tomatoes!
  • Vegetable Stock/Broth – you could also use chicken broth/stock here
  • Fennel Seeds – this gives the soup a savory punch of flavor.
  • Ground Cumin – another delicious seasoning that adds an earthy balance.
  • Ground Coriander Seeds – this sweet spice will help brighten the flavors of the broth.

Heathy and nutritious Cabbage Soup Recipe is filled with fresh vegetable.

Cabbage Soup Diet?

If you’re looking for the cabbage soup diet recipe, then this cabbage soup recipe will work for you. I’m not a dietician, so I can not give any medical advise. Many people like this recipe for weight loss because it’s low in calories and filled with nutritious vegetables. This soup is also very affordable to make, which is one of my favorite things too. You can also easily make this recipe in the slow cooker for busy days.

If you’re following the WW diet, then this Cabbage Soup recipe is just 1 WW freestyle point! (on the blue plan)

What To Serve With Cabbage Soup

We love to serve this soup with my 2 ingredient dough Garlic Breadsticks (2 breadsticks for just 3 WW freestyle points!).

Cabbage Soup Ingredients in pot.

Recipe Tips and Additions:

  • Want to use up leftover veggies in the fridge? Toss ’em in! This soup is a great base for adding extras like broccoli, cauliflower, zucchini, bell peppers and more! If you’re adding leafy greens, add those in at the end until they’re wilted and cooked through.
  • This recipe is easily adaptable for the slow cooker! Just add all the ingredients into the slow cooker and cook on LOW for 6 hours.
  • If you want to amp up the protein try adding some rinsed and cooked (canned) beans, shredded chicken or even browned ground beef!
  • You can prep the veggies in advance to make cooking this recipe a breeze.

How To Freeze Cabbage Soup:

Simply let the Cabbage Soup cool completely. Ladle the soup into freezer bags and remove as much air as possible. Lay the bag on a cookie sheet or flat surface in the freezer until frozen solid. Once frozen you can stack bags.

PRO TIP: Do not freeze multiple bags on top of each other. Freeze separately at first, then once frozen, you can stack them.

Frozen Cabbage Soup can last up to 5 months in the freezer.

Easy Cabbage Soup

Once cooked, enjoy the cabbage soup right away, refrigerate for up to 7 days, or freeze for up to 5 months.

More Nutritious Soup Recipes:

Healthy Cabbage Soup Recipe

I think you’re really going to enjoy this comforting and healthy soup. Eat up!

Easy Cabbage Soup
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5 from 4 votes

Cabbage Soup Recipe

This quick and easy Cabbage Soup Recipe is filled with nutritious veggies including fresh cabbage, carrots and celery in a simple, yet flavorful broth.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Servings: 12
Calories: 40 kcal
Author: Shawn


  • 1 tbsp butter
  • 1 cup onion, diced
  • 1 cup carrots, sliced
  • 1/2 cup celery, diced
  • 1 tsp garlic, minced
  • 5 cups cabbage, chopped (about 1/2 head of green cabbage)
  • 2 14 oz. cans petite diced tomatoes, (preferably with garlic and basil)
  • 4 cups Vegetable or Chicken Stock, low sodium
  • 1/4 tsp fennel seeds, crushed
  • 1/4 tsp ground coriander seeds
  • 1/8 tsp ground cumin
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1 tbsp freshly chopped parsley


  • Add 1 tbsp butter to a large pot over medium-high heat. Sauté the onion, carrots and celery for about 4 minutes then add in garlic and stir for 30 seconds, until fragrant. Add in the cabbage and stir to combine.
  • Pour in canned tomatoes and broth then bring to a boil. Add in the crushed fennel seeds, coriander, cumin, salt and pepper then stir to combine. 
  • Reduce heat to medium-low and cover. Cook for about 20 to 25 minutes, until vegetables are tender.
  • Once cooked, garnish with parsley and serve. Enjoy!


Calories: 40kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 146mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1886IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg
Keywords: Cabbage, Diet, Healthy, Soup, Vegetable
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


Healthy Cabbage Soup Recipe

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
13 Responses
  1. Karen Dunn

    I start my soup by cooking pork picnic ribs in water with 2-3 Tablespoons of vinegar. When the meat is cooked, I agree it and put it back in the pot with celery, onion, diced tomatoes (canned or I freeze my excess from my plants cubed), green beans and carrots. Cool for about 30 minutes, add your cabbage and seasonings and cook until cabbage is just tender. I usually thrown in a couple handfuls of rice and season the soup with thyme and rosemary. Love cabbage soup!

  2. Barbara Fleig

    5 stars
    …..I always say a recipe is a starting place and you work with what you have. What a wonderful starting place you gave us. Needed no leftovers so I cut the amount of the ingredients. I was out of coriander, used vegetable broth, added a zucchini and cilantro instead of parsley. The flavors were wonderful and the star of the show was the fennel seeds.

  3. Diane Nielsen

    5 stars
    Just perfect! No changes 🙂 I double the recipe and make it once a week because it’s a wonderful, healthy snack anytime!

  4. Cheryl Robinson

    5 stars
    Great recipe! Made as written first time, but at last tasting doubled coriander, fennel and added more salt. Second time, same seasoning, but added zucchini with the carrots at the beginning. Will make again and again!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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