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Vegetable Soup With Cabbage

Vegetable Soup With Cabbage

Soup is one of my favorite dishes to make because it is healthy, economical, easy and tastes delicious, and this vegetable soup with cabbage is no exception.  Soup is also easy to double the recipe for leftovers so this is a regular on my meal list so I do not have to cook every night!   I have so many recipes and variations for making soup for this reason. 

For this vegetable with cabbage soup, I always make the recipe below and it will make 2 nights worth of dinner for my family of 4! I actually try to plan 2-3 meals like this a week so I do not have too much cooking during busy weeknights.

If you are not familiar with cabbage in your soup (or just cabbage as a side cooked up on it’s own) it actually imparts a light sweetness to the dish and retains it’s structure very well so it will not get soggy. I like this fact because I do not like soggy vegetables in my food. I’m not sure anyone really does 🙂 Also, most of us don’t eat enough cabbage so this soup is a great way to sneak another vegetable into your diet!

I hope you give this a try and it becomes a favorite on your meal rotation like it is here in our house.

Vegetable Soup with Cabbage

A delicious and easy veggie soup that even the pickiest eaters will love
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Italian
Servings: 8


  • 2 boxes of unsalted chicken stock or 5-6 cups of homemade stock
  • 6 large carrots diced
  • 2 ribs of celery diced
  • 3 cloves of garlic minced
  • 1 medium yellow onion diced
  • 6 medium red or yellow potatoes quartered
  • 2 cans of diced tomatoes
  • 1/2 head of thinly sliced green cabbage
  • 1 tsp dried Thyme
  • 1 tsp dried oregano
  • 1 pinch of red pepper flakes
  • salt and pepper to taste
  • 4 tbsp extra virgin olive oil plus extra for bread if making
  • Crusty bread cut up into slices and shredded parmesan cheese for serving!


  • Add olive oil to a large pot over medium heat. Once pot is heated add onions, garlic, celery, carrots and red pepper flakes and saute for about 5 minutes or until onions are translucent.
  • Now, add your sliced cabbage and saute for about 10 minutes to soften it up.
  • Next, add your chicken stock to the pot along with the diced tomatoes, potatoes and spices and mix well. Add salt and pepper to taste.
  • Let simmer for about 15 minutes. While it is simmering, cut up a baguette into even slices and drizzle olive oil over top. Place under a broiler and broil until it just starts to brown.
  • Then flip the bread over and repeat on the other side. When bread is done remove from the oven and rub a clove of garlic on the tops of the bread.
  • After about 15 minutes or so, check that the potatoes are cooked and if any seasoning needs to be added.
  • Serve Bread with the soup when ready and enjoy!


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