cabbage soup

Cabbage Soup Diet Recipe

A low-calorie, nutrient-dense soup designed for those seeking a lighter meal option. This hearty vegetable soup comes together in under an hour and serves as a satisfying dinner that’s both simple and wholesome.

Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Dinner Recipe

Ingredients

• 1 medium head cabbage, chopped
• 1 green bell pepper, diced
• 1 quart V8 vegetable juice
• 1–2 bay leaves
• ½ onion, chopped
• 1 teaspoon dried basil
• 1–16 oz can whole tomatoes, with juice
• Salt and pepper, to taste
• 2 large carrots, chopped
• 3 celery stalks, chopped
• 1½ cups green beans, cut into ½-inch pieces
• 1–14 oz can beef broth
• 1–1 oz packet dry onion soup mix
• Water, as needed to cover

Instructions

Begin by chopping all vegetables: cabbage, carrots, onion, green beans, celery, and bell pepper.

Place the prepared vegetables into a large soup pot.

Add the V8 juice, beef broth, whole tomatoes (including the liquid), onion soup mix, bay leaves, and dried basil. Season with salt and pepper to your preference.

Pour in enough water to cover the vegetables fully.

Bring the mixture to a rolling boil over high heat. Reduce the heat to low and allow the soup to simmer gently for 25 minutes, or until all vegetables are tender.

Taste the soup and adjust seasoning with additional salt or pepper if necessary. Serve hot.

Stuffed Cabbage Soup Recipe

A hearty one-pot soup inspired by traditional stuffed cabbage rolls, offering deep, savory flavor in under 45 minutes. This comforting dish is freezer-friendly and ideal for serving a crowd.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: Eastern European-Inspired
Category: Main Course, Soup

Ingredients

• ½ teaspoon black pepper
• 3 cups homemade chicken stock
• 1 tablespoon olive oil
• ¼ cup fresh Italian parsley, finely chopped (plus extra for garnish)
• 1 tablespoon apple cider vinegar or white wine vinegar
• 1 medium green cabbage (approx. 6–7 cups), cored and thinly sliced
• 8 oz tomato sauce
• 1 large onion, chopped
• 1 tablespoon honey, or your choice of cane, granulated, or brown sugar
• 1 teaspoon kosher salt
• ½ cup white rice
• 3 cups water
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 pound ground beef
• 1 (28 oz) can diced tomatoes

Instructions

In a large lidded pot, heat the olive oil over medium-high heat. Add chopped onion and sauté until softened and translucent.

Introduce the ground beef along with the cumin and paprika. Cook, using a wooden spoon to break the meat into smaller pieces, for approximately 5 to 7 minutes until browned.

Incorporate the minced garlic and sauté briefly for about 30 seconds until aromatic.

Stir in the tomato sauce, diced tomatoes, salt, black pepper, and honey. Combine thoroughly.

Pour in the chicken stock and water. Add the sliced cabbage and white rice to the pot, stirring to distribute evenly.

Cover with the lid slightly ajar and bring the mixture to a boil. Reduce heat to medium and allow to simmer for 25 to 30 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.

Just before serving, mix in the apple cider vinegar and chopped parsley. Taste and adjust seasoning if needed.

Serve immediately with crusty bread. Optionally, garnish with yogurt or Tzatziki for added creaminess.

Cabbage Soup with Ground Beef

This robust cabbage soup, enriched with ground beef and hearty vegetables, is a nourishing and satisfying option ideal for colder months. Brimming with fiber, protein, and flavor, it serves as a wholesome meal for lunch or dinner.

Time
Prep Time: 20 minutes
Cook Time: 25 minutes

Recipe Info
Cuisine: American
Category: Dinner, Lunch, Soup
Servings: 8
Equipment: Dutch Oven or Large Pot

Ingredients

• 2 medium russet potatoes, peeled and diced into bite-sized pieces
• 1 tablespoon Knorr beef bouillon (heaping), plus 4 cups of water or 4 cups beef/chicken broth
• 1 small green bell pepper, diced
• 4 garlic cloves, minced
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• 1 small yellow onion, diced
• 2 sliced ribs of celery
• 1 pound ground beef (or substitute ground chicken, turkey, or venison)
• 1 teaspoon Cajun seasoning (such as Slap Ya Mama) or omit for a milder taste
• 2 sliced carrots
• 1 head green cabbage, chopped
• 2 (14.5 oz) cans diced tomatoes (preferably with basil, garlic & oregano)
• 2 tablespoons garlic and herb seasoning

Instructions

Place a Dutch oven over medium heat and add the ground beef. Cook until fully browned, breaking it apart with a spoon as it cooks.

Add the diced bell pepper, onion, carrots, and celery to the pot. Season with garlic and herb seasoning, Cajun seasoning, and black pepper. Cook, stirring frequently, until the vegetables begin to soften.

Incorporate the tomato paste and stir well. Allow it to cook for a couple of minutes to develop its flavor.

Add the diced russet potatoes and stir to distribute evenly.

Pour in the canned diced tomatoes along with the minced garlic. Mix thoroughly to combine.

Fold in the chopped cabbage. If the volume seems too much for the pot initially, stir it in gradually; it will reduce significantly as it cooks.

Add the Knorr beef bouillon and water (or use broth if preferred). Stir to ensure everything is well combined.

Raise the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for about 30 minutes, or until both the potatoes and cabbage are fully tender.

Season with salt and additional pepper to taste. Serve hot.

Crockpot Cabbage Soup

A wholesome and flavorful slow-cooked soup loaded with a vibrant medley of vegetables. This fiber-rich meal requires minimal prep—simply combine the ingredients in the crockpot and allow it to cook to perfection.

Time
Prep Time: 10 minutes
Cook Time: 4 hours (on high)
Total Time: 4 hours 10 minutes

Recipe Info
Cuisine: American
Category: Soup, Dinner
Servings: 8

Ingredients

• 1–2 cups chopped spinach
• 1 small zucchini, diced
• 1–2 teaspoons minced garlic
• 1 cup chopped celery
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 (32-ounce) container vegetable broth, beef broth, or chicken broth
• Ground black pepper, to taste
• 3–4 cups chopped green cabbage
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• Kosher salt, to taste
• 1–2 cups green beans, cut into 1-inch pieces
• 1 teaspoon Italian seasoning
• 1 (15-ounce) can diced tomatoes (plain or Italian-style)
• Freshly chopped basil or parsley, for serving

Instructions

Add the chopped onion, cabbage, green beans, celery, carrots, zucchini, red bell pepper, and minced garlic to the bowl of a slow cooker.

Stir in the diced tomatoes along with the tomato paste. Sprinkle in the Italian seasoning, and season with kosher salt and ground black pepper.

Pour the broth over the vegetable mixture and stir gently to combine.

Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until all vegetables are fork-tender.

A few minutes before serving, stir in the chopped spinach. Allow it to wilt in the heat of the soup.

Taste and adjust seasoning if needed. Ladle into bowls and garnish with freshly chopped parsley or basil, if desired.

Hamburger Cabbage Soup

A robust and satisfying soup featuring seasoned ground beef, tender cabbage, and rice simmered in a savory tomato-based broth. This one-pot dish delivers bold flavor and hearty texture, perfect for a comforting meal any time of year.

Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup, Main Course
Servings: 8

Ingredients

• 1 tablespoon white wine vinegar
• ½ teaspoon kosher salt (adjust to taste)
• 1 teaspoon chili powder
• 14–16 ounces tomato sauce
• 1 medium head of cabbage, roughly chopped (about 8 cups)
• 1 pound ground beef
• 1 tablespoon light brown sugar
• 6 cups beef stock
• 1 medium onion, finely chopped (approximately 1 cup)
• 4 cloves garlic, minced
• 1 cup uncooked white rice
• 1 teaspoon granulated garlic or garlic powder
• 28–30 ounces diced tomatoes
• ½ teaspoon freshly ground black pepper

Instructions

Heat a large pot over medium-high heat. Add the ground beef and cook, breaking it into crumbles as it browns.

While the meat cooks, season it with chili powder, garlic powder, black pepper, and brown sugar. Stir well to combine.

Once the beef is nearly cooked through, stir in the chopped onion and minced garlic. Continue cooking for a few minutes, until the onion softens and becomes fragrant.

Add the tomato sauce, diced tomatoes, beef stock, chopped cabbage, and rice. Stir thoroughly to combine.

Bring the mixture to a gentle simmer. Cover partially and let cook for 20 to 25 minutes, or until the rice is fully tender and the cabbage has softened.

Season with kosher salt to taste. Just before serving, stir in the white wine vinegar to brighten the flavors.

Serve hot and enjoy immediately.

Beef Cabbage Soup

A comforting and nutrient-rich soup brimming with ground beef, tender cabbage, and savory aromatics. This versatile recipe can be made on the stovetop, in the Crock Pot, or in the Instant Pot—ideal for batch cooking, meal prep, or quick weeknight meals.

Time
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Recipe Info
Cuisine: American
Category: Soup, Main Course
Servings: 14

Ingredients

• 1 tbsp avocado oil
• 1 lb ground beef
• 1 large onion, chopped
• 1/2 tsp garlic powder (or more to taste)
• 1 tbsp Italian seasoning
• 1 lb shredded coleslaw mix or chopped cabbage
• 1/4 tsp black pepper
• 2 medium bay leaves (optional)
• 1 tsp sea salt
• 6 cups beef bone broth (or substitute chicken or vegetable broth)
• 1 (15 oz) can diced tomatoes, with liquid

Instructions

Stovetop Method:
Heat the avocado oil in a Dutch oven or large soup pot over medium heat. Add the chopped onion and cook for 5–10 minutes, stirring occasionally, until softened and lightly browned.

Add the ground beef, along with sea salt and black pepper. Increase the heat to medium-high and cook, breaking the meat apart with a spatula, for 8–10 minutes until browned and fully cooked.

Stir in the cabbage or coleslaw mix, diced tomatoes (with juice), beef bone broth, Italian seasoning, garlic powder, and bay leaves. Mix well to combine.

Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30–60 minutes, allowing the flavors to develop.

Remove bay leaves before serving. Adjust seasoning with additional salt and pepper to taste.

Crock Pot Method:
Sauté onions in oil over medium heat until softened and lightly browned (5–10 minutes). Add ground beef, salt, and pepper. Cook until fully browned, then transfer to a slow cooker.

Add the cabbage, diced tomatoes, broth, Italian seasoning, garlic powder, and bay leaves. Stir well.

Cook on low for 5–6 hours or on high for 2–3 hours, until vegetables are tender. Discard bay leaves before serving.

Instant Pot Method:
Press “Sauté” on the Instant Pot. Add oil and onions and cook for 5–10 minutes, until golden.

Add ground beef, sea salt, and pepper. Increase heat to “High” and cook for 8–10 minutes, breaking apart the meat until fully cooked.

Turn off the sauté function. Add cabbage, tomatoes, broth, seasoning, and bay leaves. Stir to combine.

Seal the lid and cook on “Manual” for 20 minutes. Allow a natural release for 5 minutes, then perform a quick release. Remove bay leaves before serving.

Ham and Cabbage Soup

A hearty and flavorful soup made with tender vegetables, smoky ham, and cabbage simmered in a savory broth. This comforting dish is ideal for using leftover ham and comes together quickly for a satisfying meal any day of the week.

Time
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup, Main Course
Servings: 4

Ingredients

• ½ cup chopped carrots
• 2 tablespoons butter
• 2 cups cooked ham, chopped
• ¼ teaspoon white pepper (or substitute black pepper)
• ½ cup chopped onion
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ cup chopped green bell pepper
• 4 cups chicken broth
• 4 cups shredded cabbage
• ½ cup chopped celery

Instructions

In a large soup pot, melt the butter over medium heat. Add the green pepper, onion, celery, and carrots. Sauté for about 10 minutes, or until the vegetables are softened.

Sprinkle the flour into the pot and stir well to coat the vegetables evenly. Cook for 1 minute, allowing the flour to absorb the butter and lightly cook.

Pour in the chicken broth and increase the heat to medium-high. Stir well and bring the mixture to a boil.

Add the shredded cabbage, chopped ham, salt, and white pepper. Once the soup returns to a boil, reduce the heat to low and let it simmer gently for 30 minutes, allowing the flavors to meld and the cabbage to soften.

Serve hot in bowls and enjoy this hearty, savory meal.

Chicken Cabbage Soup

A nourishing, comforting soup layered with tender chicken, fresh vegetables, and aromatic herbs. This light yet hearty dish is ideal for cozy evenings or a wholesome midweek meal, offering depth of flavor and satisfying texture in under an hour.

Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: American
Category: Soup, Main Course
Servings: 4

Ingredients

• 2 stalks celery, chopped
• 2–3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups chopped cabbage
• 6 cups chicken stock
• 2 carrots, peeled and sliced
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 medium yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• Fresh parsley, minced (for garnish)

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the diced chicken breast, season with salt and pepper, and sauté for 8–10 minutes, stirring frequently, until the chicken is fully cooked and no longer pink.

To the same pot, add celery, onion, carrots, garlic, and fresh thyme. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the garlic becomes fragrant.

Stir in the tomato paste, Italian seasoning, and bay leaf. Mix thoroughly to coat the vegetables and chicken evenly.

Add the chopped cabbage and pour in the chicken stock. Stir to combine all ingredients well.

Bring the soup to a boil. Taste and adjust the seasoning with additional salt and pepper if needed.

Reduce the heat to medium-low and let the soup simmer for 15–20 minutes, until the cabbage is tender and flavors have melded.

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Keto Cabbage Soup

A traditional German-inspired cabbage soup, rich with the smoky depth of Kielbasa sausage and aromatic herbs. This low-carb recipe is both quick to prepare and deeply satisfying—perfect for chilly days and keto-friendly meal planning.

Time
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: German
Category: Soup, Low-Carb
Servings: 4
Calories: 362 kcal per serving

Ingredients

• 2 cups Kielbasa sausage (approx. 300g), cut into 1-inch cubes
• 1 cup celery (130g), diced
• ½ teaspoon black pepper
• 6 juniper berries (optional, but recommended)
• 2 tablespoons olive oil, divided
• 2 teaspoons apple cider vinegar or lemon juice
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 4 cups finely shredded white cabbage (approx. 400g or ½ medium head)
• 2 cloves garlic, minced
• 1 cup carrots (130g), diced
• 6 cups chicken stock (1.5 liters)
• ½ teaspoon salt, or to taste
• 1 medium onion (100g), diced
• 2 bay leaves
• 3 tablespoons finely chopped parsley, for garnish

Instructions

Heat a non-stick pan or large soup pot over medium heat. Add half of the olive oil and sauté the cubed Kielbasa for 3–4 minutes, until browned and crisped. Remove the sausage from the pan and set aside.

Add the remaining olive oil to the pan. Add diced onion, carrots, and celery, and cook for 3–4 minutes, stirring occasionally, until the onion turns translucent. Add the minced garlic and cook for an additional minute.

Incorporate the shredded cabbage, season with salt and pepper, and sauté for 1–2 minutes until slightly wilted.

Pour in the chicken stock and stir well. Add the juniper berries, bay leaves, and thyme. Bring to a gentle simmer and cook uncovered over low heat for 20–25 minutes.

Return the Kielbasa to the pot for the final 5 minutes of cooking to warm through and blend flavors.

Stir in the apple cider vinegar or lemon juice, then taste and adjust seasoning as needed.

Ladle into bowls and garnish with fresh chopped parsley before serving.

Healthy Cabbage Soup Recipe

A light yet satisfying soup packed with fresh vegetables and flavorful herbs. This nutritious dish is low in calories and carbs, making it an excellent choice for a wholesome lunch or dinner that nourishes without weighing you down.

Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: American
Category: Soup, Healthy
Servings: 6

Ingredients

• 6 cups green cabbage (about ½ head), chopped
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (15-ounce) can petite diced tomatoes
• 1½ cups onion (about ½ large onion), diced
• 1½ cups carrots (about 5 carrots), peeled and sliced
• 1 cup celery (about 2 stalks), chopped
• 6 cups chicken broth
• Parmesan rind (optional)

For Garnish:

• Shaved Parmesan cheese
• Chopped Italian parsley

Instructions

In a large stockpot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.

Add the chopped celery and sliced carrots to the pot. Continue cooking for an additional 3 minutes, stirring occasionally to soften the vegetables.

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the chicken broth and add the chopped cabbage, diced tomatoes, Italian seasoning, salt, and black pepper. If using, add the Parmesan rind for enhanced flavor.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the cabbage is wilted and the vegetables are tender.

Remove the Parmesan rind, if used. Ladle the soup into bowls and garnish with shaved Parmesan cheese and fresh parsley.

Sausage Cabbage Soup

A hearty and comforting soup made with savory sausage, smoky bacon, and tender cabbage simmered in a flavorful beef broth. This crowd-pleasing recipe can be made easily in the Instant Pot or slow cooker for a satisfying, hands-off meal.

Time
Prep Time: 10 minutes
Cook Time: 31 minutes
Natural Release: 20 minutes
Total Time: 1 hour 1 minute

Recipe Info
Cuisine: American
Category: Soup, Main Course
Servings: 6

Ingredients

• 1 head cabbage, cored and thinly chopped
• ½ onion, chopped
• 1 pound ground mild sausage
• 2 slices bacon, chopped
• 2 tablespoons olive oil
• 6 cups beef broth
• 1 teaspoon marjoram
• 1 bay leaf
• Salt and pepper, to taste

Instructions

Instant Pot Method:
Set the Instant Pot to Sauté (More) for 8 minutes. Add olive oil to the pot.

Once the oil is hot, add sausage, onion, and bacon. Cook until the sausage is browned and bacon is cooked through. Press Cancel and carefully drain any excess fat.

Add the cabbage, beef broth, marjoram, bay leaf, salt, and pepper. Stir well to combine.

Secure the lid, set the valve to sealing, and select High Pressure for 23 minutes.

When the cooking cycle ends, press Cancel and let the pot naturally release for 20 minutes before opening.

Discard the bay leaf and serve hot.

Slow Cooker Method:
Brown the sausage, bacon, and onion in a skillet over medium heat. Drain off excess fat.

Transfer the mixture to a slow cooker. Add the cabbage, beef broth, marjoram, bay leaf, salt, and pepper. Stir to combine.

Cover and cook on High for 5–6 hours or Low for 7–8 hours, until the cabbage is fully tender.

Remove the bay leaf before serving.

Kielbasa and Cabbage Soup

A rustic and flavorful soup made with smoky sausage, tender potatoes, and sweet cabbage simmered in a savory broth. This family-friendly dish is hearty, comforting, and perfect for a quick weeknight dinner.

Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Recipe Info
Cuisine: American, Eastern European
Category: Main Course, Soup
Servings: 6
Calories: 442 kcal

Ingredients

• 4 cups green cabbage, sliced or shredded
• 1 tablespoon ghee or butter
• 1 teaspoon avocado oil
• 1 pound kielbasa sausage, sliced into rounds
• 3 cloves garlic, minced
• 2–3 pounds Yukon Gold potatoes, cubed
• 4 carrots, peeled and sliced into rounds
• 1 teaspoon salt
• ½ teaspoon dried dill
• 5 cups chicken broth
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 yellow onion, diced
• Fresh dill, for garnish (optional)

Instructions

Heat avocado oil in a Dutch oven or large soup pot over medium heat. Add the kielbasa slices and cook until evenly browned on both sides. Remove the sausage from the pot and set aside.

Discard any excess fat from the pot. Add the ghee (or butter), then sauté the diced onion and cabbage for 4–5 minutes until softened.

Stir in the garlic, potatoes, carrots, salt, pepper, dill, and paprika. Cook for an additional 2–3 minutes, stirring occasionally.

Return the browned kielbasa to the pot. Pour in the chicken broth and stir well to combine.

Bring the soup to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender.

Ladle into bowls and serve hot. Garnish with additional fresh or dried dill if desired.

Vegan Cabbage Soup

This robust vegan cabbage soup offers a nourishing and flavorful option for weeknight dinners or leisurely weekend meals. Crafted from pantry staples and seasonal produce, it’s both economical and satisfying—an ideal choice for those seeking comfort in a bowl.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 189 kcal

Ingredients

• ¼ cup freshly chopped parsley, plus extra for garnish
• 1 teaspoon sea salt, adjust to taste
• ½ teaspoon crushed red pepper flakes (optional)
• 1 (15-ounce) can cannellini beans, drained and rinsed (approx. 1.5 cups)
• 1 tablespoon tomato paste
• 1 bay leaf
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 3 medium carrots, finely diced
• 4 garlic cloves, minced
• ½ head medium green cabbage, cored and roughly chopped (approx. 6 cups)
• 3 medium Yukon gold potatoes (1 lb), peeled and diced
• 8 cups vegetable broth (low sodium, if desired)
• 1 large yellow onion, diced
• Freshly ground black pepper, to preference
• 1 teaspoon dried thyme
• 1 (14.5-ounce) can fire-roasted or plain diced tomatoes
• 2 ribs celery, finely diced

Instructions

Warm the olive oil in a large pot over medium heat. Introduce the diced onion, carrots, and celery along with a pinch of salt. Cook until the vegetables become aromatic and begin to soften, approximately 5 to 7 minutes.

Incorporate the minced garlic, tomato paste, dried thyme, smoked paprika, and crushed red pepper flakes if using. Stir continuously for 30 to 60 seconds, allowing the spices to bloom.

Pour in the vegetable broth, followed by the diced tomatoes, chopped cabbage, cubed potatoes, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a near boil, then reduce to a moderate simmer. Let it cook for 15 minutes.

After 15 minutes, add the cannellini beans. Continue simmering for an additional 5 to 10 minutes, or until the potatoes and cabbage are tender. Stir occasionally throughout.

Once the vegetables are fully cooked, remove the pot from heat. Discard the bay leaf, taste the broth, and adjust seasonings if necessary. Garnish with fresh parsley before serving.

Low Carb Cabbage Soup

Brimming with vibrant vegetables and deep, savory notes, this low-carb cabbage soup delivers satisfying flavor without the heaviness. Ideal for light meals or warming leftovers, this hearty broth is both nutritious and uncomplicated.

Time
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Recipe Info
Servings: 8 servings
Cuisine: American
Course: Soup

Ingredients

• 1 green bell pepper, chopped
• 1 small zucchini, sliced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 6 cups low-sodium beef broth
• 2 bay leaves
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 small head cauliflower, chopped (approx. 4 cups)
• 2 cups cabbage, chopped
• 1 tablespoon Worcestershire sauce
• 28 ounces diced tomatoes, with juices
• 3 stalks celery, sliced
• 1 large carrot, sliced or diced
• Fresh ground pepper, to taste

Instructions

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and aromatic.

Incorporate the carrot, celery, and chopped cabbage. Sauté the mixture for an additional 5 minutes to begin softening the vegetables.

Introduce the diced tomatoes (with their juices), cauliflower, green bell pepper, tomato paste, bay leaves, Worcestershire sauce, Italian seasoning, and beef broth. Stir to combine.

Raise the heat to bring the mixture to a boil, then reduce the heat and allow it to simmer for 10 minutes.

Add the zucchini slices and continue simmering for another 5 minutes, or until all vegetables are tender.

Before serving, discard the bay leaves and season with freshly ground pepper to taste.