Best 6 Cabbage Vegetable Soup Recipes

Indulge in a delightful culinary journey with our diverse collection of cabbage vegetable soup recipes. From classic comforting options to unique flavor combinations, our recipes cater to every palate and skill level. Discover the hearty goodness of our traditional cabbage soup, packed with fresh cabbage, tender vegetables, and savory broth. Embark on a taste adventure with our Asian-inspired cabbage soup, featuring a harmonious blend of soy sauce, ginger, and aromatic spices. For a touch of zest, try our spicy cabbage soup, where a hint of chili heat elevates the flavors to new heights. And for those seeking a lighter option, our cabbage and kale soup offers a refreshing twist, combining the goodness of two leafy greens in a flavorful broth. No matter your preference, our cabbage vegetable soup recipes promise a satisfying and nutritious meal that will warm your heart and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

CABBAGE-VEGETABLE SOUP

Cabbage-Vegetable Soup image

This winter soup is well-spiced and full of nourishing vegetables.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 13

Ingredients

2 medium leeks, white and light green parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups low-sodium chicken broth
2 bay leaves
1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper
2 teaspoons white vinegar
1 tablespoon chopped fresh thyme leaves

Steps:

Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

CABBAGE, TOMATO AND VEGETABLE SOUP

Cabbage, Tomato and Vegetable Soup image

This soup is inexpensive, easy, totally customizable, super healthy and, most importantly, really good. I have served it with crusty bread or a big scoop of brown rice right in the middle of the bowl. Also great with sour cream and hot sauce. Yum.

Provided by bunnybum

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, minced
5 carrots, chopped
5 celery ribs, chopped
4 ounces tomato paste
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper
15 ounces crushed tomatoes (big can)
5 cups beef broth
1 medium head of cabbage, chopped

Steps:

saute the onion in the olive oil for five minutes in a big pot.
add the garlic and saute for another three minutes. stir well.
add the celery and carrots and saute for five more minutes. stir well.
add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!

MOM'S CABBAGE VEGETABLE SOUP

Mom's Cabbage Vegetable Soup image

Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.

Provided by Kathie Carr

Categories Vegetable Soup

Time 35m

Number Of Ingredients 13

Ingredients

4 c beef or vegetable broth
4 c tomato juice
2 clove minced garlic
4 c chopped fresh cabbage
1 onion chopped
1 c sliced carrots
1 c green beans
1 c cauliflower florets
1/2 c sliced bell pepper
1 tsp freshly ground black pepper
red pepper flakes to taste
salt to taste
1 c zucchini

Steps:

1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

VEGETARIAN CABBAGE VEGETABLE SOUP

Vegetarian Cabbage Vegetable Soup image

I've tried other cabbage soups out there, but they are so bland! This is how I combined a few recipes and adjusted to make it more pleasant. The vegetables can be varied easily, and sometimes I'll use some frozen mixtures instead of the fresh, and it comes out just as good. This recipe makes a big pot, and it freezes great, so don't be afraid to freeze in individual portions for a later meal. Also try this chilled in the summertime!

Provided by MissChiChi

Categories Clear Soup

Time 1h30m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 yellow onion
3 garlic cloves
4 large carrots
24 ounces vegetable juice (I like Spicy Hot V8)
2 (14 ounce) cans vegetable broth
2 (14 ounce) cans water
1 (1 1/4 ounce) packet onion soup mix
1 teaspoon basil
1 teaspoon oregano
2 small zucchini
2 small yellow squash
4 stalks celery
1 cup green beans
1 cup sliced mushrooms
1 medium head of cabbage
salt and pepper (as desired)

Steps:

Spray a large stock pot with cooking spray and saute onion, garlic, and carrots over medium heat, about 5 minutes until beginning to soften. Add a couple tablespoons of the broth if needed to prevent browning.
Add the V8, broth, water, soup mix, and seasonings. Turn heat to high.
Chop remaining vegetables into slices, or bite-size pieces, and add to pot. Stir.
Once soup reaches a boil, turn heat to low and simmer for an hour.
Wonderful served with crusty bread.

BAM'S BEEFY CABBAGE VEGETABLE SOUP

Bam's Beefy Cabbage Vegetable Soup image

This is a first attempt soup and a mish-mash of what I have in the fridge. Economical and comforting! You may substitute any kind of noodles, almost any kind of soup-friendly veggies, and season to taste. Serve with fresh baked french bread and a green salad.

Provided by Or Whatever You Do

Categories Meat

Time 1h

Yield 1 batch, 9-12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground beef
1/2 medium cabbage, chopped
1/2 large onion, diced
5 large white mushrooms, sliced
3 tablespoons red wine (Shiraz, Cabernet, Merlot)
10 cups water
4 tablespoons better than bouillon organic reduced sodium beef base
salt & pepper
season salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons tomato paste (optional)
1 (12 ounce) bag mixed vegetables (carrots, beans, corn)
2 cups pasta (optional)

Steps:

Put ground beef, cabbage, onion, and mushroom in a large stock pot. Brown on medium high heat until ground beef is fully cooked and cabbage is wilted and almost transparent.
Add red wine. Let cook 1 minute. Add water, beef base, and seasonings. Bring to a rolling boil. Add tomato paste, if using. Reduce heat and simmer until 10 minutes prior to serving.
15 minutes prior to serving add in bagged frozen vegetables. 10 minutes prior to serving add pasta (optional). Simmer until veggies and pasta* are done. Serve immediately.
*Note: If you are not planing on eating the entire batch in one sitting it would be beneficial to cook pasta separately and add it to individual bowls of soup. Otherwise, the leftover pasta in the soup is beyond mushy and not at all appetizing! I hate overcooked pasta!

CABBAGE, LEEK & VEGETABLE SOUP

Cabbage, Leek & Vegetable Soup image

I came up with this low-carb, healthy recipe after looking around my pantry and refrigerator. I had some extra leek and cabbage leftover from the holidays, so I put them to good use. This hearty soup consists of ingredients that reminded me of vegetable soup that my Grandma used to make!

Provided by Lisa Pekala

Categories Vegetable Soup

Time 55m

Number Of Ingredients 11

Ingredients

3 box chicken broth, or make your own
1 can(s) corn
1 can(s) green beans, cut
1 can(s) diced tomatoes
1 can(s) tomato sauce
1/2 cabbage, cut up
1/2 leek, cut up
3 potatoes, peeled, cut into bite sized pieces
3 carrots, cut into small pieces
1 stalk(s) celery, cut up into small pieces
salt and pepper, to taste

Steps:

1. In a large stockpot, put all ingredients.
2. Cook until all vegetables are soft, about 40 minutes.

Tips:

Choose the right cabbage: Green cabbage is the most common type used in vegetable soup, but you can also use Savoy cabbage or red cabbage for a different flavor.
Wash and chop the cabbage properly: Remove any wilted or damaged leaves, then rinse the cabbage under cold water. Cut the cabbage into 1-inch pieces.
Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your soup, such as carrots, celery, onions, potatoes, and tomatoes. You can also add beans, lentils, or rice for a heartier soup.
Season the soup to taste: Add salt, pepper, and other herbs and spices to taste. You can also add a splash of lemon juice or vinegar for a bit of brightness.
Let the soup simmer: Simmering the soup allows the flavors to meld and develop. Simmer the soup for at least 30 minutes, or longer if you have time.

Conclusion:

Cabbage vegetable soup is a hearty, flavorful, and nutritious soup that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a few simple tips, you can make a delicious cabbage vegetable soup that the whole family will enjoy.