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Overhead view of a vibrant, hearty cabbage soup in a blue patterned bowl, garnished with fresh herbs.
Olivia

The Best Easy Cabbage Soup

A vibrant, hearty cabbage soup packed with wholesome vegetables, herbs, and a touch of lemon. Quick to prepare and full of nourishing flavor, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.5 tsp salt or to taste
  • 0.5 head of cabbage chopped
  • 1 can (14 oz) diced tomatoes undrained
  • 4–6 cups vegetable broth depending on thickness desired
  • 1–2 tbsp lemon juice
  • 0.25 cup fresh parsley roughly chopped
  • to taste cracked black pepper

Equipment

  • large pot or Dutch oven
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Prepare the vegetables: dice the onion, carrot, and celery; mince the garlic; chop the cabbage into bite-sized pieces.
  2. Heat olive oil in a large pot over medium-high heat. Add onion, carrot, and celery; sauté for 4–5 minutes until softened.
  3. Stir in garlic, oregano, basil, and salt. Cook for another minute until fragrant.
  4. Add chopped cabbage and cook for about 5 minutes, stirring occasionally, until slightly wilted.
  5. Pour in vegetable broth and diced tomatoes. Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10 minutes or until vegetables are tender.
  6. Remove from heat and stir in lemon juice, parsley, and cracked black pepper. Adjust seasoning to taste and serve warm.

Notes

Use green or Savoy cabbage for best results. Add bell peppers, zucchini, or beans for variety. Avoid overcooking cabbage to prevent bitterness. Add lemon juice at the end for a fresh finish.