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–+ servings
A white handled bowl of vegetable soup garnished with fresh parsley.

Recipe for Cabbage Vegetable Soup

This healthy cabbage vegetable soup is loaded with fresh vegetables and herby flavor. Light, easy to make, and perfect for meal prep.
5 from 2 votes
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Author Kori Butler
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soups & Stews
Cuisine American
Servings 12
Calories 57 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 2 cups onion (chopped)
  • 2 medium stalks of celery (sliced)
  • 2 carrots (peeled and sliced)
  • 2 cloves garlic (minced)
  • 2 cups green cabbage (thinly shredded)
  • 2 cups diced zucchini (about 2 cups)
  • 2 cups baby spinach (a baby spinach kale mix may be used)
  • 2 cups small fresh broccoli florets
  • 2 cups small fresh cauliflower florets
  • 2 cups diced red and yellow bell peppers
  • 1 tablespoon fresh thyme or dill (use more if desired; a combination of both may be used)
  • 2 bay leaves
  • ½ teaspoon sea salt or kosher salt (adjust to taste before serving)
  • ½ teaspoon freshly ground black pepper (adjust to taste before serving)
  • 48 to 64 ounces vegetable broth (use enough to just cover the vegetables)
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons green onions (chopped; chives may be used)
  • 2 tablespoons lemon juice

Instructions
 

  • Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add onion, celery, and carrots. Saute until tender, about 6 to 7 minutes. Add garlic and saute for 2 minutes.
    Sautéing the onions celery and carrots for making vegetable soup.
  • Add all remaining ingredients (except parsley, green onions, and lemon juice) to a large soup pot.
    Adding the remaining ingredients and broth to the vegetable soup in a large cast iron soup pot.
  • Cover and bring to a boil. Reduce heat to low and gently simmer for 30 minutes.
    Simmering the vegetable soup covered then removing the bay leaves.
  • Remove bay leaves. Add parsley, green onion,s and lemon juice. Adjust seasoning to taste.
    Ladling the vegetable soup into a white bowl the scooping a bite on a spoon.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS:
    • Add a can of diced tomatoes and omit lemon juice if desired.
    • Give this soup some kick with red pepper flakes. 
    • Mix and match your favorite vegetables - mushrooms are wonderful in this too!
    • To make this a plant-based full meal add drained canned beans. Or cooked rotisserie or frozen (thawed) grilled chicken, raw chicken breasts or thighs cut into small pieces, may be added. Cook chicken until done.
  • TIPS: To save some time, you can skip sauteeing the vegetables - just add all the ingredients (except the last three) and bring to a boil. You will lose some flavor but gain some time.
  • SERVING SUGGESTIONS: Adjust seasoning to taste and garnish with extra fresh herbs if desired. 

Nutrition

Serving: 1cupCalories: 57kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 579mgPotassium: 341mgFiber: 3gSugar: 5gVitamin A: 3433IUVitamin C: 68mgCalcium: 41mgIron: 1mg
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