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A white pot filled with cabbage vegetable soup containing potatoes, carrots, tomatoes, leafy greens, and cabbage, garnished with parsley. Surrounding the pot are seasonings, a wooden pepper grinder, and lemon wedges.
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5 from 6 votes

Cabbage Vegetable Soup

This easy green cabbage vegetable soup recipe is easy to make, tasty and packed with nutritious vegetables. You can use any veggies you like and it's also freezer-friendly.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: vegetarian
Servings: 6
Author: Bella Bucchiotti

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion large, finely chopped
  • 3 carrots peeled and diced
  • 3 Stalks celery diced
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper freshly ground
  • 3 Cloves garlic minced
  • 1 Teaspoon Italian seasoning
  • 5 Cups vegetable broth or chicken
  • 12 baby potatoes sliced in half
  • 1 Cup green beans frozen
  • ½ Cup peas frozen
  • ½ green cabbage cored and chopped
  • 15 Ounces canned tomatoes chopped, fire-roasted
  • 1 Tablespoon lemon juice about ½ lemon
  • parsley fresh chopped, optional for garnish

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, and celery. Season with salt and pepper and cook, stirring often, for 6 to 8 minutes, or until vegetables are softened.
  • Stir in garlic, and Italian seasoning, cook for 1 minute, or until fragrant.
  • Add broth and bring to a boil. Add the potatoes, green beans, peas, cabbage, and fire-roasted tomatoes. Cover and reduce heat to a simmer, and cook, stirring occasionally for 20 minutes.
  • Remove from heat and stir in lemon juice. Divide soup among bowls and garnish with fresh parsley if desired. Serve immediately.

Notes

Use a big pot: Use a 5-quart pot for this recipe. I have this one and use it for meal prep all the time!
Sauté in olive oil: Olive oil has a great flavor for sauteing. You can use another oil if you prefer but a good quality olive oil is really good in cabbage soup.
Make a batch: Feel free to double or even triple the recipe. Cabbage soup keeps for days and it also freezes really well.

Nutrition

Calories: 200kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 1325mg | Potassium: 1067mg | Fiber: 9g | Sugar: 12g | Vitamin A: 6057IU | Vitamin C: 69mg | Calcium: 109mg | Iron: 3mg

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