Indulge in my favorite homemade vegetable soup with cabbage! This delicious soup is healthy, low-calorie, warming, and packed with fresh, flavorful veggies!
When the weather turns chilly, there's nothing better than a comforting bowl of homemade vegetable soup. Packed with vitamin-rich, fresh vegetables, this light and low-calorie cabbage soup is as nutritious as it is satisfying. Bursting with fresh flavors, it's the perfect choice whether you're craving a healthy meal or a cozy dish to warm you up on cold days.
Serve it with a slice of crusty bread or a grilled cheese sandwich for the ultimate comfort meal. For an extra touch, top it with croutons or a sprinkle of grated Parmesan. However you enjoy it, this vegetable soup with cabbage is sure to become a go-to favorite for cold days!
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Why You’ll Love This Soup
Ingredients
See recipe card for quantities.
- Vegetables: I love using carrots, potatoes, leeks, cabbage, and zucchini. Adding tomatoes gives the soup a beautiful color.
- Onion & Garlic: Essential for a flavorful base.
- Vegetable Broth: The base for your soup.
- Chipotle in Adobo: Adding chipotle is optional, but it's my secret ingredient to take any bland soup to the next level! If you have it on hand, great-if not, no problem. Chipotle pairs beautifully with this vegetable soup, lending a fantastic smoky flavor and a hint of mild spice.
- Lemon Juice: A splash of lemon or lime juice enhances the flavor.
- Fresh Herbs: Chopped parsley or chives for garnish adds the finishing touch.
Visual Step-by-Step Instructions
- Heat olive oil in a large pot. Add onion and garlic and sauté for 3 minutes until translucent.
- Wash, prepare, and chop your vegetables into bite-sized pieces. Add them to the pot and sauté for another 3 minutes.
- Pour in the vegetable broth, bring it to a boil, cover the pot with a lid, and let it simmer on medium-low heat for 15 minutes. If you're using chipotle, add it now!
- Season with lemon juice and adjust with salt and pepper if needed. Add 1-2 cups of water if you prefer a thinner soup.
- Garnish with fresh parsley and enjoy!
Tips for Success
- Veggies: Use fresh vegetables and customize the soup with seasonal or leftover vegetables such as cabbage, kale, cauliflower, broccoli, celery, green beans, pumpkin, or peas.
- Don't Overcook: Simmer just until the vegetables are tender to avoid mushiness.
- Creamy Version: Blend half of the soup for a creamy texture without adding dairy.
- Add Grains or Beans: For extra protein and heartiness, toss in cooked quinoa, lentils,, chickpeas, or white beans (cannellini).
- Store Properly: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
More Healthy Soup Recipes
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📖 Recipe
Vegetable Soup with Cabbage
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tomatoes
- 1 carrot
- 1 zucchini
- 1 potato
- ½ small savoy cabbage
- 1 small leek
- 4 cups vegetable broth
- 1 – 2 tablespoon chipotle peppers in adobo sauce, chopped
- 1 teaspoon lemon juice, or lime juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot. Add onion and garlic and sauté for 3 minutes until translucent.
- Wash, prepare, and chop your vegetables into bite-sized pieces. Add them to the pot and sauté for another 3 minutes.
- Pour in the vegetable broth, bring to a boil, cover with a lid, and let it simmer on medium-low heat for 15 minutes. If you're using chipotle, add it now!
- Season with lemon juice and adjust with salt and pepper if needed. Add 1-2 cups of water if you prefer a thinner soup.
- Garnish with fresh parsley and enjoy!
Notes
- Chipotle in Adobo: Adding chipotle is optional, but it's my secret ingredient to take any bland soup to the next level! If you have it on hand, great-if not, no problem. Chipotle pairs beautifully with this vegetable soup, lending a fantastic smoky flavor and a hint of mild spice.
- Store Properly: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
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