There is something incredibly comforting about a warm bowl of soup, and this Vegetable Cabbage Soup Recipe is a shining example of that cozy goodness. Packed with wholesome vegetables, tender cabbage, and a subtle tang from apple cider vinegar, this soup is not only nourishing but also vibrant and bursting with flavor. Whether you’re seeking a light yet satisfying meal or a colorful way to enjoy veggies, this recipe brings the perfect balance of heartiness and freshness that’ll quickly become a favorite in your kitchen.
Ingredients You’ll Need
Each ingredient in this Vegetable Cabbage Soup Recipe plays an important role in creating a delicious and well-rounded dish. From the earthy potatoes to the bright fire-roasted tomatoes, the combination is simple yet transformative, giving the soup beautiful texture, depth, and color.
- 2 tablespoons extra virgin olive oil: Adds a smooth richness and helps sauté the vegetables gently to release their aromas.
- 1 medium onion, diced: Provides a flavorful base with a touch of natural sweetness.
- 2 cloves garlic, minced: Brings a subtle punch of savory warmth that enhances every bite.
- 2 carrots, sliced: Contribute sweetness and vibrant orange color, boosting both taste and visual appeal.
- 3 ribs of celery, sliced: Adds crisp freshness and a classic aromatic depth.
- 1 small green cabbage, chopped: The star ingredient, offering tender, mild layers that soak up all the flavors beautifully.
- 1 medium potato, peeled and cut into ½-inch cubes: Gives the soup comforting body and a slightly creamy texture once cooked.
- ½ teaspoon Italian seasoning: Lends herbaceous notes that marry all the veggies together harmoniously.
- 2 (14.5 ounce) cans fire-roasted diced tomatoes: Impart smoky, tangy depth that elevates the soup’s character immensely.
- 4 cups vegetable stock: The flavorful liquid foundation that binds everything with warmth and richness.
- ¼ cup fresh parsley, finely chopped: Brings a fresh, bright finish that lifts the whole dish.
- 1 tablespoon apple cider vinegar or red wine vinegar: Adds a perfect splash of acidity to balance the flavors with a little zing.
- Salt and pepper (to taste): Essential seasonings to bring out the best in every ingredient.
How to Make Vegetable Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the extra virgin olive oil in a large stockpot or Dutch oven over medium-high heat. Once it shimmers, toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté for 2 to 3 minutes until the vegetables release their delightful fragrance and begin to soften. This step is key for building a rich flavor base that will carry through the entire soup.
Step 2: Add the Heart of the Soup
Now stir in the chopped green cabbage and potato cubes, along with the Italian seasoning, fire-roasted diced tomatoes, and vegetable stock. Mix everything well, ensuring the tomatoes and seasoning are evenly distributed. Bring this mixture to a boil, which usually takes about 6 to 8 minutes. This boiling point is where the flavors start to meld beautifully.
Step 3: Simmer to Tenderness
Cover the pot and reduce the heat to low, allowing the soup to simmer gently. Let it cook for about 10 minutes or until the cabbage and potatoes are perfectly tender and ready to melt in your mouth. This simmering allows all the components to soften and develop those deeply comforting soup vibes.
Step 4: Brighten and Season
Once cooked, stir in the freshly chopped parsley and the apple cider vinegar. This little addition adds just the right brightness and freshness that heightens the flavors. Season with salt and pepper according to your taste, and feel free to tweak the level of acidity or seasoning to make it your perfect bowl of soup.
Step 5: Serve and Enjoy
Ladle the soup hot into bowls and get ready to dig in! This Vegetable Cabbage Soup Recipe pairs wonderfully with crusty bread or crunchy crackers to add texture and make your meal more substantial.
How to Serve Vegetable Cabbage Soup Recipe
Garnishes
Garnishing your soup can be as simple or fun as you like. A sprinkle of fresh parsley or a few cracked black pepper twists add a burst of color and subtle aroma. For a creamy touch, a dollop of sour cream or plain yogurt can make the soup even more comforting.
Side Dishes
Classic sides like crusty artisan bread or garlic toast perfectly complement the warmth of this soup. If you’re feeling adventurous, serve it alongside a green salad with a light vinaigrette or some roasted vegetables to create a well-rounded meal.
Creative Ways to Present
Imagine serving this vibrant Vegetable Cabbage Soup Recipe in rustic bread bowls for a cozy, inviting touch that impresses your guests. Alternatively, for a casual lunch, serve in mason jars for easy, portable portions that keep the warmth locked in.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Transfer it to an airtight container as soon as it cools to preserve freshness, and flavors often deepen even more after sitting for a day!
Freezing
Vegetable Cabbage Soup Recipe freezes wonderfully. Portion the soup into freezer-safe containers or bags, leaving some headspace for expansion. It can be stored frozen for up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to warm evenly. Adding a splash of vegetable stock or water can help refresh the texture if it has thickened during storage.
FAQs
Can I use a different type of cabbage in this Vegetable Cabbage Soup Recipe?
Absolutely! While green cabbage is traditional, you can substitute with savoy or Napa cabbage for a slightly different texture and flavor. Just adjust the cooking time slightly as some varieties cook faster.
Is it possible to make this soup vegan?
This recipe is naturally vegan since it uses vegetable stock and no animal products. Just be sure to check the stock ingredients if you’re using store-bought broth to keep it fully vegan.
Can I add protein to this soup?
Definitely! Adding cooked beans like cannellini or chickpeas, or even some shredded tofu, can boost the protein content without overpowering the soup’s gentle flavors.
What can I do if I don’t have fire-roasted tomatoes?
If you don’t have fire-roasted diced tomatoes, regular diced tomatoes work just fine too. The smoky depth will be milder, but you can add a pinch of smoked paprika to mimic that flavor.
Is this soup good for meal prep and quick lunches?
Yes, it’s fantastic for meal prep! This Vegetable Cabbage Soup Recipe stores well and tastes even better the next day, making it perfect for quick, nourishing lunches throughout the week.
Final Thoughts
This Vegetable Cabbage Soup Recipe is a true gem you’ll want to return to again and again. It’s not just easy to make but fills your kitchen with inviting aromas and fills your soul with comfort. Give it a try, and you might just discover your new go-to soup for any day you need a little warmth and wholesome goodness.
Print
Vegetable Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Vegetable Cabbage Soup is a comforting and nutritious bowl of goodness, packed with fresh vegetables, fire-roasted tomatoes, and a hint of vinegar to brighten the flavors. Perfect for a quick lunch or light dinner, it’s easy to prepare and full of wholesome ingredients.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 1 small green cabbage, chopped
- 1 medium potato, peeled and cut into ½-inch cubes
- ¼ cup fresh parsley, finely chopped
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Italian seasoning
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable stock
- 1 tablespoon apple cider vinegar or red wine vinegar (or to taste)
- Salt and pepper (to taste)
Instructions
- Heat the aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat until hot and shimmering, about 1 minute. Add onion, garlic, carrots, and celery, and sauté for 2–3 minutes until fragrant.
- Add main vegetables and liquids: Stir in chopped cabbage, potatoes, Italian seasoning, diced tomatoes, and vegetable stock. Mix well and bring to a boil, about 6–8 minutes.
- Simmer the soup: Cover and reduce heat to low. Simmer until the cabbage and potatoes are tender, about 10 minutes.
- Finish the soup: Stir in fresh parsley and vinegar, then season with salt and pepper to taste. Adjust the acidity or spice as desired.
- Serve: Ladle into bowls and serve immediately with crusty bread or crackers on the side.
Notes
- You can swap apple cider vinegar for red wine vinegar based on your taste preference.
- For a spicier twist, add a pinch of red pepper flakes during cooking.
- Use homemade vegetable stock for richer flavor if available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw completely before reheating.
