Veggie-Packed Cabbage Soup

October 23, 2015

Cabbage soup is not something that I ever expected to crave. I remember making big batches of it in high school and eating it because it was crazy low in calories (Weight Watchers zero point soup, if you’re familiar), not because it was crazy delicious. In fact, I pretty much hated cabbage and everything to do with it.

Veggie-Packed Cabbage Soup @hiddenfruitnveg

Maybe it’s because I warmed myself up to the idea with Mexican Cabbage Soup (which is delicious and made in a slow cooker — I highly recommend it!), but the strangest thing happened to me last week.  I started to crave a big bowl of cabbage-y goodness.  My new office neighbor made a big batch and was bringing some in for lunch every day, so I just kept smelling it and smelling it. By Day 3, I couldn’t take it — I had to stop at the store and get the ingredients to make it.

Veggie-Packed Cabbage Soup @hiddenfruitnveg

Now two people in the hallway are eating cabbage soup. Hope my other office neighbors like cabbage, because there’s nothing they can do to get away from it :-D. I amped up the flavor in my version by adding extra veggies and adding no-beef bullion to vegetable broth. Does that seem excessive? Maybe just a little, but trust me when I say it will make you excited about eating vegetables.

Veggie-Packed Cabbage Soup @hiddenfruitnveg

Veggie-Packed Cabbage Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6 servings

  • 1 tsp extra virgin olive oil (optional: swap for nonstick spray or a little water/broth)
  • 2 cloves garlic, minced
  • ½ onion, roughly chopped
  • 3 large carrots, thinly sliced
  • 3 large stalks celery, thinly sliced
  • 1 head green cabbage, sliced into strips
  • 2 zucchini, sliced and cut into half moons
  • 4 c vegetable broth
  • 2 15-oz can stewed tomatoes (I used 1 regular and 1 Mexican for a little kick; can swap for canned diced tomatoes)
  • 2 cubes not-beef bullion (I used this brandbut also like this one) — affiliate links)
  • 1 15-oz can green beans, strained
  • 2 bay leaves
  • ½ tsp oregano
  • Salt and Pepper, to taste

  1. Heat the olive oil in a large soup pot. Saute the garlic and onion over medium heat until fragrant. Add the carrot and celery and cook a few more minutes.
  2. Add the remaining ingredients. Cover and increase heat to bring to a boil, then reduce to medium/medium low heat.
  3. Cook until veggies are soft/done to your preferences (I recommend at least 20 minutes if you like the cabbage soft). I cook mine for about 50 minutes.

Makes about 12 cups. Will vary based on the size/water content of your produce.
Nutritional estimate includes optional oil.

Nutrition Information
Serving size: Approx 2 Cups Calories: 150 Fat: 2 Carbohydrates: 27 Fiber: 10 Protein: 9


Tagged with:

    Beverly Jan 13, 2016

    Just found your site. I have never eaten cabbage soup, but I am going to try this recipe. I love homemade soups. I will be back to your site again. Thanks for sharing.
    Beverly in Mississippi.

      Kelly Jan 18, 2016

      Hope you like it!

    Katrina Oct 23, 2015

    Such a healthy cabbage soup! I know a few people who won’t touch the stuff but I love it! It’s like goodness in a bowl 🙂

    Dannii @ Hungry Healthy Happy Oct 23, 2015

    I have done the cabbage soup diet a long time ago and it totally put my off cabbage soup for the longest time. But last year I started eating it again and I am really enjoying it, just once in a while and not 5 times a day haha

      Kelly Oct 23, 2015

      It’s amazing how delicious things can be when you’re not eating them by the bucketful lol