If you’re craving a comforting bowl that warms you up from the inside out and is packed with hearty, healthy veggies, this Vegetable Soup with Cabbage Recipe is absolutely perfect. It blends the subtle sweetness of cabbage with robust tomato flavors and a medley of fresh vegetables, creating a rich yet light dish that satisfies both body and soul. Trust me, this soup isn’t just easy to make — it’s a versatile staple that quickly becomes a go-to whenever you want something nourishing and delicious.
Ingredients You’ll Need
The magic of this soup lies in its simplicity. Each ingredient plays a crucial role, whether adding depth to the broth, crunch to the texture, or vibrant color to the bowl. You’ll find that these versatile components are easy to source and come together effortlessly to produce a satisfying, flavorful dish.
- 1 tablespoon olive oil: Provides a silky base for sautéing and enhances flavor.
- 1 medium onion (chopped): Adds sweetness and aroma as it softens and caramelizes.
- 2 sticks celery (chopped): Gives a subtle crunch and fresh, green notes.
- 2 cups cabbage (chopped): The star ingredient, bringing tenderness and a mild, slightly peppery taste.
- 4 cloves garlic (minced): Infuses the soup with a wonderful depth and warmth.
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes: Adds tangy richness and bright color.
- 4 cups vegetable broth: The soup’s flavorful foundation that ties all the veggies together.
- 3 medium carrots (peeled & sliced): Offer natural sweetness and vibrant orange hues.
- 1 Russet potato (peeled & chopped): Creates heartiness and lends a creamy texture when cooked down.
- 1 cup frozen corn: Brings little bursts of sweetness and a pop of yellow.
- 1 small zucchini (chopped): Adds mild earthiness and subtle moisture.
- 1/2 teaspoon Italian seasoning: A fragrant blend that lifts the whole profile with herbs like oregano and basil.
- 2 cups (packed) fresh baby spinach: Stirred in at the end for fresh color and a gentle, leafy bite.
- Salt & pepper (to taste): Essential for balancing and enhancing the flavors.
How to Make Vegetable Soup with Cabbage Recipe
Step 1: Sauté the Base
Start by heating olive oil in your soup pot over medium heat. Add the chopped onion, celery, and cabbage, cooking them slowly until the vegetables soften and just begin to brown, about 7 to 10 minutes. This caramelizing step is essential, as it builds a rich flavor foundation that elevates the entire soup.
Step 2: Garlic Time
Add the minced garlic to the pot and cook it for just 30 seconds until fragrant. Garlic doesn’t need long to release its aroma but adds an unmistakable warmth that wakes up the flavors in the pot.
Step 3: Combine the Main Ingredients
Pour in the tomato sauce or crushed tomatoes along with the vegetable broth. Toss in the sliced carrots, chopped potato, frozen corn, chopped zucchini, and sprinkle the Italian seasoning on top. Turn the heat up to high and bring the mixture to a lively boil. This method ensures all the ingredients meld perfectly and start cooking evenly.
Step 4: Simmer Until Tender
Now lower the heat to a gentle simmer and place the lid on your pot, leaving it slightly ajar to let steam escape. Allow the soup to cook for 20 to 25 minutes, until the potatoes and other vegetables are tender and you can pierce them easily with a fork.
Step 5: Season and Add Spinach
Finally, taste your soup and season with salt and pepper as needed. Stir in the fresh baby spinach leaves, letting them wilt into the hot broth for just a minute or two. This finishing touch adds a lovely splash of bright green and an extra boost of nutrients.
How to Serve Vegetable Soup with Cabbage Recipe
Garnishes
For a little extra love, try topping your soup with chopped fresh parsley or a sprinkle of grated Parmesan cheese. A dollop of sour cream or a swirl of pesto can also add a creamy or herbaceous note that complements the flavors beautifully.
Side Dishes
This soup pairs wonderfully with warm crusty bread, garlic toast, or a light side salad. The bread is perfect for dipping into the broth and soaking up every last drop of goodness.
Creative Ways to Present
Serve this vegetable soup in rustic bowls alongside a colorful sprinkle of microgreens or edible flowers for a beautiful presentation. You could also ladle it over a bed of cooked quinoa or brown rice for an even heartier meal.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days, making it a superb option for easy weekday lunches or dinners.
Freezing
This Vegetable Soup with Cabbage Recipe freezes beautifully. Store portions in freezer-safe containers or heavy-duty bags for up to 3 months. Remember to leave some space at the top of the container as the soup will expand when frozen.
Reheating
To reheat, thaw frozen soup overnight in the fridge and warm gently on the stove over medium heat, stirring occasionally. If reheating from chilled leftovers, simply heat until simmering to preserve that fresh, homemade taste.
FAQs
Can I use fresh tomatoes instead of canned tomato sauce?
Absolutely! Fresh tomatoes can be chopped and simmered down to create a sauce-like consistency, but canned tomato sauce is a convenient shortcut that adds great flavor and saves time.
Is this soup vegan and gluten-free?
Yes, this Vegetable Soup with Cabbage Recipe is naturally vegan and gluten-free as long as your vegetable broth is free from gluten-containing ingredients.
Can I add beans or lentils for more protein?
Definitely. Adding cooked beans or lentils is a fantastic way to boost protein and make the soup even more filling without altering its delicious taste.
What can I substitute for baby spinach?
Kale, Swiss chard, or even arugula can be great substitutes if you don’t have baby spinach on hand. Just add them towards the end and allow them to wilt like the spinach.
How long does the soup stay fresh after cooking?
Stored properly in the fridge, this vegetable soup maintains its freshness and flavor for up to four days. Make sure it is cooled before refrigeration to keep its vibrant taste.
Final Thoughts
I can’t recommend this Vegetable Soup with Cabbage Recipe enough — it’s cozy, colorful, and packed with so many wonderful veggies that nourish your body without any fuss. Whether you’re a seasoned soup lover or just looking for something healthy and easy, it’s a recipe you’ll want to keep coming back to again and again. Give it a try and watch it become a staple in your kitchen!
Print
Vegetable Soup with Cabbage Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and healthy vegetable soup featuring cabbage, carrots, potatoes, and fresh spinach simmered in a flavorful tomato broth seasoned with Italian herbs. This comforting vegetarian soup is perfect for a light lunch or a cozy dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 sticks celery, chopped
- 2 cups cabbage, chopped
- 4 cloves garlic, minced
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 4 cups vegetable broth
- 3 medium carrots, peeled and sliced
- 1 Russet potato, peeled and chopped
- 1 cup frozen corn
- 1 small zucchini, chopped
- 1/2 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a soup pot over medium heat. Add the chopped onion, celery, and cabbage, sautéing for 7-10 minutes until the vegetables start to soften and lightly brown.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add Liquids and Vegetables: Pour in the tomato sauce and vegetable broth. Add the sliced carrots, chopped potato, frozen corn, chopped zucchini, and Italian seasoning. Increase the heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a low simmer. Cover the pot with the lid slightly ajar and cook for 20-25 minutes, or until the potatoes and vegetables are tender.
- Season and Add Spinach: Season the soup with salt and pepper to taste. Stir in the fresh baby spinach and cook for a couple more minutes until wilted. Remove from heat and serve warm.
Notes
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- For a thicker soup, mash some of the potatoes before serving.
- Add a pinch of red pepper flakes for a bit of heat.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
