This quick and easy Cabbage Soup Recipe is filled with nutritious veggies including fresh cabbage, carrots and celery in a simple, yet flavorful broth.
Whenever 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.
- 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.
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!).
- Saltine Crackers
- Crusty bread
- Copy Cat Red Lobster Cheddar Bay Biscuits
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.
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:
I think you’re really going to enjoy this comforting and healthy soup. Eat up!
Cabbage Soup Recipe
- 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!
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