I really do love how quick and simple this Cabbage Soup Recipe is! It doesn’t take much effort and it’s healthy and delicious!

Because I like to use as many natural ingredients as possible, the soup is made with water vs. store-bought stock. The natural ingredients that are added to the water base give so much natural flavor, that there is no need for extra unnecessary additives that the store-bought stock usually contains. The soup turns out flavorful as it is.

The simple main ingredients:

Cabbage: the essence of the soup!
Potatoes: adds heartiness.
Onion and garlic: for some added aroma
Carrot: Many don’t like cooked carrot pieces. I prefer to grate the carrot versus slicing it.
Bell peppers: these are optional but definitely recommended. I like to use different colored bell peppers for some additional color in the soup.
Garlic: I like to use 1 garlic clove when sauteing onions and carrot and then add another garlic clove right at the end of cooking. This adds more flavor and a little spice to the soup.
Fresh dill or green onion: to garnish (optional)

Other optional ingredients:

Celery: sauté the celery when sautéing the onion and carrot
Cauliflower: add the cauliflower when adding the potatoes and cabbage
Corn or mixed frozen vegetables: I sometimes like to add 1 cup of frozen corn or frozen mixed vegetables right into the soup. You can add them right before pouring in boiling water.
Chicken: for the non-vegetarian version of the soup I like to add chicken breast or chicken thighs. About 2 chicken breasts, or 5-6 chicken thighs. Cook the chicken in a separate pot until fully cooked, shred the chicken and then add it to the soup when adding potatoes and cabbage.
Bacon bits: again, for the non-vegetarians! I purchase bacon bits at the store; saves time in having to fry up the bacon 🙂 I find that adding a handful of the bacon bits adds a little more richness to the soup. Careful with the salt though, because the bacon bits do add more salt. If you are using bacon, you may need to add 2 teaspoons of salt instead of one tablespoon and then add salt to taste at the end, if required.

Simple Cabbage Soup in white soup bowl with red soup pot on the side

How to prepare this Simple Cabbage Soup Recipe:

Prepare the Ingredients: peel and cube the potatoes, chop the cabbage, finely chop onion, peel and grate the carrot, mince the garlic, dice the bells peppers.
Sauté: heat 2 tablespoons of cooking oil in a soup pot or Dutch oven, over medium-high heat and sauté the diced onion, 1/2 of the minced garlic, and grated carrot, stirring occasionally until softened (about 3 minutes). Add the diced bell peppers. Stir well to combine all flavors and sauté an additional 2 minutes. Add the diced potatoes and cabbage and pour in the boiled water. Season with the salt, ground black pepper, and the Mrs. Dash seasoning, if using.
Bring soup to a boil, then reduce heat to a simmer and cook (with lid not covering the pot completely) for approximately 30 minutes and once the potatoes are tender. Add the remaining 1/2 of the minced garlic and stir well (this will add a little more spice to the soup, so this step is optional)
The finishing touches: Add more salt to taste. Stir well and remove from heat. Garnish with a little chopped green onion or some chopped dill after pouring soup into a soup bowl when serving. Serve warm.

Can I freeze the soup?

You can absolutely freeze this soup. Let it cool down and place the soup in a freezer-friendly container. You can freeze it for up to a couple of months. To thaw, simply place the frozen container in the refrigerator until defrosted (usually within 1 to 2 days) and then reheat in a soup pot.

For more on this, I love this Freezing Soup Guide by food52.com. It’s got all the information you may need on this topic.

Try our other favorite soups:

More soup recipes to come!

Simple Cabbage Soup Recipe

Author: cre8athome.com
Total Time: 50 minutes
Yield: 6-8 1x
Diet: Vegetarian

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Description

This Simple Cabbage Soup Recipe takes just about 30 minutes to make and doesn’t take much effort! Turns out healthy and yummy too!

Instructions

Prepare the Ingredients: peel and cube the potatoes, chop the cabbage, finely chop the onion, peel and grate the carrot, mince the garlic, and dice the bell peppers.
Sauté: heat 2 tablespoons of cooking oil in a soup pot or Dutch oven, over medium-high heat and sauté the diced onion, 1/2 of the minced garlic, and grated carrot, stirring occasionally until softened (about 3 minutes). Add the diced bell peppers. Stir well to combine all flavors and sauté an additional 2 minutes. Add the cubed potatoes and cabbage and pour in the boiled water. Season with the salt, ground black pepper, and the Mrs. Dash seasoning, if using.
Bring soup to a boil, then reduce heat to a simmer and cook (with the lid not covering the pot completely) for approximately 30 minutes and once the potatoes are tender. Add the remaining 1/2 of the minced garlic and stir well (this will add a little more spice to the soup, so this step is optional)
The finishing touches: Add more salt to taste. Stir well and remove from heat. Garnish with a little chopped green onion or some chopped dill after pouring soup into a soup bowl when serving. Serve warm.

Notes

Store leftovers in the refrigerator for up to 5 days

Other optional ingredients:

Celery: saute the celery when sauteing the onion and carrot
Cauliflower: add the cauliflower when adding the potatoes and cabbage
Corn or mixed frozen vegetables: I sometimes like to add 1 cup of frozen corn or frozen mixed vegetables right into the soup. You can add them right before pouring in the boiling water.
Chicken: for the non-vegetarian version of the soup I like to add chicken breast or chicken thighs. About 2 chicken breasts, or 5-6 chicken thighs. Cook the chicken in a separate pot until fully cooked, shred the chicken and then add it to the soup when adding potatoes and cabbage.

Prep Time: 15
Cook Time: 35
Category: Soup
Method: stovetop
Cuisine: American