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Isla Marie

Cabbage Soup Recipe

A light, comforting cabbage soup made with simple vegetables and a savory broth. This recipe delivers gentle flavor, tender cabbage, and a satisfying texture without heaviness. Ideal for make-ahead meals, busy weeknights, or when you want something nourishing and uncomplicated.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage chopped
  • 1 medium onion diced
  • 3 medium carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups low-sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 teaspoon dried thyme or dried parsley
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Optional: 1 can 14.5 oz diced tomatoes, drained

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add chopped cabbage and stir well, allowing it to soften slightly.
  5. Pour in the broth and add bay leaf, herbs, salt, and black pepper.
  6. If using diced tomatoes, add them at this stage.
  7. Bring the soup to a gentle simmer and cook uncovered for 25–30 minutes, until the cabbage is tender.
  8. Remove the bay leaf, taste, and adjust seasoning before serving.

Notes

  • Avoid overcooking to keep the cabbage tender, not mushy.
  • Beans, potatoes, or shredded chicken can be added to make the soup heartier.
  • A squeeze of lemon juice added before serving brightens the flavor.