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.
Nutrition
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