Cabbage Soup – You know those days when the weather is just meh? It’s cold, gray, and all you want is something warm and hearty to make you forget the chill outside. That’s exactly how this Cabbage Soup Recipe was born.
My husband Tom, who swears he’s not a cook but somehow nails it every time, decided to take on the challenge of creating a soup that could outshine winter blues. His first attempt? Let’s just say it was… edible. But by the second try? Magic. We sat down with steaming bowls, and I swear the whole house smelled like a warm hug. The soup was rich, filling, and had this comforting tangy-sweet balance that felt like an instant mood booster.
Now, this recipe is a staple in our home, especially on those “I can’t even” days when all I want is to curl up with a blanket, a big bowl of soup, and maybe rewatch The Office for the hundredth time. (Team Jim, anyone?)
Why You’ll Love This Cabbage Soup Recipe?
This soup isn’t just a dish—it’s a little bit of everything: love, flavor, and practicality all rolled into one pot.
- Next-Day Glow-Up: This soup tastes even better the day after you make it. It’s like the flavors have a meeting overnight and decide to be best friends.
- Packed with Veggies: If you’re like me and love sneaking extra veggies into your meals, this soup is a win. Cabbage, carrots, celery—it’s practically a health halo.
- One-Pot Wonder: Minimal dishes, maximum flavor. That’s the kind of math I can get behind.
- Customizable to Your Taste: Add a dash of Tabasco for spice or extra black pepper for a kick. It’s your soup, your rules.
- Big-Batch Benefits: This recipe makes a whopping 5 quarts, so whether you’re feeding a crowd or meal-prepping, you’re covered.
Ingredient Notes:
Let’s talk about the stars of the show here. Each ingredient brings something special to the table—literally.
- Cabbage: The hearty base of the soup. It softens beautifully and soaks up all those amazing flavors.
Pro Tip: Chop it into smaller pieces so it’s easy to eat without a fork (been there, done that). - Carrots: Sweet and colorful, they balance out the tanginess of the tomato base.
Pro Tip: Microwaving them first saves time and ensures they’re tender, not crunchy. - Sweet Onion: Adds a subtle sweetness that ties everything together.
Pro Tip: Mince it finely so it practically melts into the broth. You don’t want anyone biting into a chunk of onion! - Celery: A classic soup ingredient that brings crunch and freshness.
Pro Tip: Don’t skip the microwaving step—no one likes stringy celery. - Ketchup and Tomato Juice: These may seem simple, but they’re the unsung heroes that give the soup its tangy richness.
Pro Tip: Use a quality ketchup; trust me, it makes a difference. - Broths and Diced Tomatoes: These create the base that ties it all together.
Pro Tip: Reuse the cans to measure water—it’s efficient and eco-friendly.
How To Make Cabbage Soup?
Let’s Make Some Soup!
- Cabbage Ready to Roll: Toss your chopped cabbage into a big ol’ 8-quart pot. Give it a little pep talk—it’s about to shine.
- Microwave Magic: Microwave your diced carrots with a splash of water (2 tablespoons should do) for six minutes. Repeat with celery, but give it four minutes. This step? Total game-changer.
- Mix It All Up: Add the carrots, celery, and minced onion to the pot. Then, pour in the tomato juice, vegetable broth, chicken broth, and diced tomatoes. Don’t forget to fill each empty can with water and toss that in too—it’s like soup math, and it works.
- Boil Away: Crank up the heat and let everything come to a rolling boil. Keep it there for about 30 minutes to really kickstart the flavors.
- Simmer for the Win: Turn the heat down to a gentle simmer and let it cook for 2–3 hours. Stir occasionally, mostly because the smell will lure you back to the pot anyway.
- Serve It Up: Grab some crusty baguette slices, and set out salt, pepper, and Tabasco so everyone can customize their bowl. Oh, and maybe grab a second bowl—you’ll probably want it.
Storage Options:
This soup is the definition of “better with time.” Once cooled, store it in airtight containers. It’ll keep in the fridge for up to 4 days (if it lasts that long). Want to freeze it? No problem. Portion it out into freezer-safe containers, and it’ll stay good for up to 3 months. When reheating, go low and slow on the stovetop—it’s worth the extra patience.
Want To Save This Recipe?
Variations and Substitutions:
- Vegetarian Version: Swap the chicken broth for more vegetable broth. Easy peasy.
- Protein Boost: Add shredded chicken, beans, or even ground turkey for a heartier soup.
- Spice Things Up: A pinch of red pepper flakes or cayenne will give it some heat.
- Low-Carb Option: Skip the carrots and opt for sugar-free ketchup to keep it keto-friendly.
What to Serve with Cabbage Soup?
- Crusty Bread: Dunking is non-negotiable. A baguette or sourdough works beautifully.
- Simple Side Salad: Something crisp and fresh balances the soup’s richness.
- Grilled Cheese: Because who doesn’t want a gooey sandwich with their soup?
- Wine Pairing: Try a light Pinot Noir or a Sauvignon Blanc—fancy, but not too fancy.
Frequently Asked Questions:
Can I use a slow cooker for this recipe?
A: Absolutely! Throw everything in and cook it on low for 6–8 hours. You’ll come home to soup nirvana.
How do I freeze leftovers?
A: Let the soup cool completely, portion it into containers, and freeze. It’s perfect for those “I don’t feel like cooking” days.
Can I make it spicier?
A: Totally! Add Tabasco, cayenne, or red pepper flakes to give it a kick. This soup loves a little heat.
So, there you have it—comfort in a bowl, made with love and a whole lot of veggies. This Cabbage Soup Recipe is a keeper, whether you’re feeding a crowd or just meal-prepping for the week. If you try it (and you really should), let me know how it turns out. Or better yet, tell me how you made it your own. I’d love to hear from you!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cabbage Soup Recipe
Ingredients
- ½ medium head cabbage chopped
- 4 large carrots cubed
- 1 sweet onion minced
- 4 stalks celery cubed
- ¾ cup ketchup
- 1 ½ cups tomato-vegetable juice cocktail
- 3 cups vegetable broth
- 1 14.5-ounce can chicken broth
- 1 14.5-ounce can peeled and diced tomatoes
- Water to fill cans after use
Instructions
Prepare the Pot
- Place the chopped cabbage into a large 8-quart soup pot, ensuring enough space for all the ingredients to be combined.
Microwave Vegetables
- Dice the carrots and place them in a microwave-safe dish with 2 tablespoons of water. Microwave on high for 6 minutes. Repeat this process for the celery, microwaving it for 4 minutes.
Combine Ingredients
- Add the microwaved carrots and celery to the pot along with the minced onion. Stir in the ketchup, tomato-vegetable juice cocktail, vegetable broth, chicken broth, and diced tomatoes. Refill the empty broth and tomato cans with water and add to the pot for additional liquid.
Initial Boil
- Cover the pot and bring the mixture to a boil over high heat. Allow it to boil for approximately 30 minutes, stirring occasionally to ensure the ingredients are well mixed.
Simmer the Soup
- Reduce the heat to low and let the soup simmer gently for 2 to 3 hours. Stir occasionally to prevent any sticking or uneven cooking.
Serve and Season
- Ladle the soup into bowls and serve with slices of crusty French baguette. Provide salt, black pepper, and Tabasco sauce at the table for seasoning to individual taste preferences.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
