Lucy M. My mother used to say that cabbage soup was what you made when you needed to think clearly. I didn’t understand until I started cooking it myself. There’s something about chopping the vegetables slowly, watching the colors shift in the pot as everything softens together. Red cabbage turns the broth almost purple. Carrots glow orange. It’s mesmerizing in a way that clears your head. I make it now when mornings feel tangled, and by the time it’s ready, things seem simpler somehow.
The best batches happen when I’m not following anything written down. A handful of this, more of that. Sometimes I add beans, sometimes just let the vegetables speak for themselves. The cabbage becomes so tender it nearly dissolves, while keeping enough shape to know it’s there. I’ve learned that patience matters more than heat. A gentle simmer lets everything meld without forcing it. The kitchen fills with a smell that’s neither fancy nor plain, just right.
This soup has become my answer to several problems at once. Too many vegetables going soft. A friend stopping by unexpectedly. A day when cooking feels like the only thing I want to do. I ladle it into bowls and people relax. There’s something in vibrant cabbage soup that just settles you down.
Health Benefits of Cabbage Soup
Cabbage soup is nutrient-dense and supports wellness. Cabbage contains vitamin C, boosting immunity and skin health. The soup is low-calorie yet high-fiber, aiding digestion. Cruciferous vegetables contain sulforaphane, offering anti-inflammatory and antioxidant benefits. Regular consumption reduces inflammation and supports heart health. The soup is hydrating and filling.
Cabbage soup supports weight management by keeping you satisfied longer without excess calories. High water content and fiber prevent overeating. Cabbage compounds may regulate blood sugar levels and support liver detoxification. It provides potassium for heart health and healthy blood pressure. Making homemade cabbage soup lets you control sodium and maximize nutritional benefits.
Why You’ll Love this cabbage soup
Because you’re basically getting a vegetable garden in a bowl without having to actually, you know, garden. I mean, think about it—you’re loading up on carrots, celery, bell peppers, and cabbage all at once. Your body’s getting serious nutrition here, and honestly, that feels pretty good.
The best part? This soup tastes like comfort but doesn’t make you feel guilty afterward. It’s hearty enough to be genuinely filling, yet light enough that you won’t need a nap afterward. Plus, the flavor’s surprisingly rich for something so healthy. The Mexican-style tomatoes add this nice kick, and the V8 juice brings everything together beautifully.
You’ll love how forgiving this recipe is too. Chop things unevenly? Nobody cares. The soup doesn’t judge.
What Ingredients are in cabbage soup?
This cabbage soup recipe brings together a medley of fresh vegetables and pantry staples to create a nutritious, flavorful dish. The combination of raw vegetables—chopped and simmered together—transforms into a comforting bowl of soup that’s packed with vitamins and minerals. Each ingredient plays an important role in building the soup’s depth of flavor and satisfying texture, from the crisp vegetables to the savory broth base.
Ingredients:
- 1 head cabbage
- 1 large yellow onion
- 2 green bell peppers
- 1 bunch celery
- 5-6 large carrots, peeled
- 1 (7 ounce) can mushrooms
- 1-1 7/8 ounce vegetable soup mix
- 1 (46 fluid ounce) can low-sodium V8 juice
- 1 (14 ounce) can Mexican-style tomatoes
- 1 tablespoon extra virgin olive oil
When gathering your ingredients, feel free to adjust the vegetable quantities based on your preferences and what’s available in your kitchen. If you prefer a brothier soup, add extra V8 juice or vegetable broth. The vegetable soup mix serves as a convenient seasoning blend, but you can substitute it with individual herbs and spices like bay leaves, thyme, and garlic powder if desired. Using low-sodium versions of the canned ingredients allows you to control the salt content and adjust it to your taste.
How to Make this cabbage soup
- Begin by preparing your vegetables, as this soup relies on fresh, properly chopped ingredients for the best texture and flavor. Chop 1 head of cabbage into bite-sized pieces, dice 1 large yellow onion, and cut 2 green bell peppers into chunks.
- Slice 1 bunch of celery and peel and chop 5-6 large carrots into rounds or sticks. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat, then add the onion, bell peppers, and celery. Sauté these aromatic vegetables for about 5 minutes until they begin to soften and release their flavors into the oil.
- Add the chopped cabbage and carrots to the pot, stirring well to combine with the sautéed vegetables. Pour in 1 (46 fluid ounce) can of low-sodium V8 juice and 1 (14 ounce) can of Mexican-style tomatoes, including their liquid.
- Stir in 1 (7 ounce) can of mushrooms with their liquid and sprinkle in 1-1 7/8 ounce vegetable soup mix to season the entire pot. Bring the mixture to a boil, then reduce the heat to low and allow the soup to simmer for 25-30 minutes, or until all the vegetables are tender and the flavors have melded together.
- Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or herbs to suit your preference. If you prefer a brothier consistency, add additional V8 juice or vegetable broth. Ladle the hot cabbage soup into bowls and serve immediately.
- This recipe yields approximately 8-10 servings and can be stored in the refrigerator for several days or frozen for later enjoyment.
Vibrant Cabbage Soup Recipe
Ingredients
Method
- Begin by preparing your vegetables, as this soup relies on fresh, properly chopped ingredients for the best texture and flavor. Chop 1 head of cabbage into bite-sized pieces, dice 1 large yellow onion, and cut 2 green bell peppers into chunks.
- Slice 1 bunch of celery and peel and chop 5-6 large carrots into rounds or sticks. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat, then add the onion, bell peppers, and celery. Sauté these aromatic vegetables for about 5 minutes until they begin to soften and release their flavors into the oil.
- Add the chopped cabbage and carrots to the pot, stirring well to combine with the sautéed vegetables. Pour in 1 (46 fluid ounce) can of low-sodium V8 juice and 1 (14 ounce) can of Mexican-style tomatoes, including their liquid.
- Stir in 1 (7 ounce) can of mushrooms with their liquid and sprinkle in 1-1 7/8 ounce vegetable soup mix to season the entire pot. Bring the mixture to a boil, then reduce the heat to low and allow the soup to simmer for 25-30 minutes, or until all the vegetables are tender and the flavors have melded together.
- Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or herbs to suit your preference. If you prefer a brothier consistency, add additional V8 juice or vegetable broth. Ladle the hot cabbage soup into bowls and serve immediately.
- This recipe yields approximately 8-10 servings and can be stored in the refrigerator for several days or frozen for later enjoyment.
Notes
Health Benefits of Cabbage Soup
Cabbage soup is nutrient-dense and supports wellness. Cabbage contains vitamin C, boosting immunity and skin health. The soup is low-calorie yet high-fiber, aiding digestion. Cruciferous vegetables contain sulforaphane, offering anti-inflammatory and antioxidant benefits. Regular consumption reduces inflammation and supports heart health. The soup is hydrating and filling. Cabbage soup supports weight management by keeping you satisfied longer without excess calories. High water content and fiber prevent overeating. Cabbage compounds may regulate blood sugar levels and support liver detoxification. It provides potassium for heart health and healthy blood pressure. Making homemade cabbage soup lets you control sodium and maximize nutritional benefits.cabbage soup Substitutions and Variations
Now that you’ve mastered the basic recipe, you’ll probably want to make it your own, and honestly, that’s where cabbage soup gets really fun. I’d swap the V8 juice for chicken or vegetable broth if I wanted something lighter.
Don’t have Mexican-style tomatoes? Regular canned tomatoes work just fine. The mushrooms aren’t sacred either—try adding zucchini, green beans, or spinach instead. I might throw in diced potatoes for extra heartiness, or swap the bell peppers for red ones if that’s what I’ve got.
The vegetable soup mix is flexible too. You could use dried herbs like oregano and basil instead. Really, this soup’s forgiving nature means I can adapt it based on what’s in my fridge.
What to Serve with cabbage soup
Cabbage soup’s humble nature means it pairs beautifully with tons of sides, and that’s honestly half the fun of serving it. I’d suggest crusty bread for soaking up that V8 and vegetable goodness, or maybe some cornbread if you’re feeling fancy.
A simple green salad with vinaigrette cuts through the richness nicely. Grilled cheese sandwiches work too, though that’s basically comfort food stacking on comfort food. For lighter options, I’d go with whole grain crackers or a small portion of brown rice mixed right in.
Want something heartier? Add some lean ground turkey or beans to bulk it up. The soup’s mild vegetable flavor means it won’t clash with whatever you choose, really.
Final Thoughts
If you’re looking for a soup that doesn’t demand much fussing around but delivers serious comfort, this cabbage soup’s honestly got your back. I’d say it’s one of those rare recipes where minimal effort equals maximum satisfaction. The beauty here lies in its simplicity—chop, toss, simmer, done. No fancy techniques or obscure ingredients required.
What makes this soup special is its versatility. Want it heartier? Add beans or grains. Prefer it lighter? Dial back the V8 juice. The cabbage-forward base adapts to whatever direction you’re heading.
I find myself returning to this recipe repeatedly because it just works. It’s affordable, nutritious, and genuinely delicious. Whether you’re meal-prepping or feeding unexpected guests, this cabbage soup handles the job without breaking a sweat.
