cabbage soup recipe

Ground beef, cabbage, vegetables and tomatoes, this is the perfect soup to clean out your fridge! And it's super easy to make.

Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)

90% beef

salt

onion

celery

carrot

28 oz can diced or crushed tomatoes

green cabbage

beef stock (canned* or homemade)

bay leaves

Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.

When browned, add the onion, celery and carrots and saute 4 to 5 minutes.

Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.

Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.

Instant Pot:

Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.

Stove top:

This easy cabbage soup recipe is hearty, healthy, easy to make, and tastes fantastic. Before adding to the soup, taste your ham to see how salty it is. Depending on the salt level, you may not need to add any additional salt to the soup. Taste and adjust the seasoning of the soup a few times during cooking.

Ham and Cabbage Soup

olive oil

onion (1 medium)

carrot (4 medium)

garlic (3 cloves)

rosemary rosemary

black pepper

red pepper flakes

cabbage (1 1/2 pounds)

tomatoes

Salt,

lemon

I drive an awful lot with my job, and on the way home I usually think about what I’m going to cook for my wife and myself for dinner. I stopped in front of the grocery store in our little small town tonight and bought everything in this recipe, just as written. I had to call my wife on her way home to ask her to pick up a lemon, I forgot that. She came home, we had dinner, and I moved this recipe to the front of my recipe binder with a huge star on it. It’s a little more than amazing, this is Michelin Star worthy. Thank you very much! Very impressive.

Think this is the best coleslaw I've ever had.  Thank you!

this is wonderful soup! I was a little surprised by the addition of rosemary since I have never thought that cabbage and rosemary would work well together. I was wrong, it was perfect.  Did not use the lemon as the soup was delicious on it's own. thanks for a great recipe.

I really meant to follow this recipe religiously but the pantry was bare of tomatoes! I did find a jar of marinara sauce which I used...sorry. Then, I had to adjust the herbs...just reduced the amounts a bit. The end result was awesome!  Will definitely make this again using the canned tomatoes.  Thank you so much!

This was a tasty recipe. Followed to a tee except added 1 tbsp minced parsley before serving. I will keep as one of my favorites!

The whole family LOVED this soup!! It made 3 full meals and the kids took it for lunch, too!

As a Nutritionist, I appreciate this recipe with all healthy ingredients. It is really a healthy and delicious food with full of nutrients. Thank you so much for sharing this recipe, I will try at home.

I made this yesterday.  I left out the lemons at the end because this was so delicious while it was cooking that I didn't think it needed anything else.  The smell alone will make you hungry.  Had a piece of old-fashioned corn bread to go with it and OMG, what a meal!

Cabbage Soup from Delish.com is vegetarian without your realizing. 

Vegetable Cabbage Soup

onion,

carrots, chopped

celery,

chili powder

Kosher salt

white beans, drained and rinsed

garlic,

thyme leaves

c. low-sodium chicken (or vegetable) broth

water

head cabbage, chopped

tbsp. parsley,

I came across this recipe when I found myself with a head of cabbage which needed to be used that day. We are in shelter at home status in Los Angeles. I left out the beans and added potato, kale, and red cabbage (in addition to the green). My husband and I are loving this soup! He's requested it several times. It's a great meal when you are trying to limit your meat eating. It's super filling and satisfying. I've made it twice now and I know this will become a staple in our household for years and years. Thank you!

Loaded with flavor for a vegetarian soup! I’ve never used thyme and chili powder together, but the blending of flavors is wonderful! This will be a favorite....it was that first review that convinced me to try it- thanks, GreenHmer! And thank you, Lauren!

It’s amazing doubled the recipe and roasted the cabbage before starting the soup such a great taste and perfect  during the colder days. It’s a real keeper

I just made this soup using your recipe and I love it! So much flavor! This soup is all kinds of good. My husband is from South Carolina and he usually will not eat anything that doesn't include meat. He loves this soup! I left the beans out and kept it strictly veggie....and I do not regret it. This soup will be a regular in this household.  Thank you so much for this recipe.

We love this soup - and it's so healthy! Once we didn't have tomatoes, so we subbed 1/2 cup of salsa. It's so much better this way. For even more flavor, we also add 4 strips of cooked bacon. Makes the soup flavors complex and delicious.

I had a half head of canbage that I didn't want to lose. I used a can of stewed tomatoes & a few snap peas, chopped. Other than that & a bit of white pepper, I  followed the recipe.  It was really very good & we sure enjoyed our soup. Thanks

Verrry tasty!  Used cooked rice in place of the beans and near the end of the simmer added a small zucchini sliced into 1/2" rounds then cross-quartered. Did not have fire-roasted, diced tomatoes - plain diced worked just fine!

This is a great simple soup recipe, even my vegetable hating son liked it. I added some leftover ham to it; it was yummy!

My son comes over for dinner every Sunday (lucky me!).  Not an easy one for compliments, after one spoonful he said " this is good."  Same with my husband (who said, several hours after dinner, how good this soup was). I made it exactly like the recipe except I left out the thyme and forgot the parsley. I would definitely recommend this and I sure will make it again.

This was our veggie-packed quarantine dinner tonight. No celery, so I added ground fennel seed. No tomato. Added cubes of lean pork, sub paprika for Chile powder, toss in some Mushroom Ultimate and no fresh thyme and parsley, so ground herbs it was. I topped with a packet of cheese from the pizza place, he added his red chili flakes. 

My mom never taught me how to cook cabbage and this was so easy and swapping ingredients was a snap! Great framework for using odds and ends from the fridge and pantry. Definitely using this recipe again.

This was my first time ever making this soup and it was a hit.  My family loves to eat so I always double the ingredients when following a recipe and we all loved how tasty and healthy this soup was! It’s simple, healthy, and so flavorful. I ended up adding more spice than the recipe calls for to add more flavor.

We paid for a CSA share for the past 16 weeks, getting a new bag of seasonal veggies from a local farm each week. While the veggies switched up over the course of the summer and fall, we’ve had A LOT of cabbage recently, and there’s only so much curtado/sauerkraut/fried cabbage/cabbage rolls we can make. This recipe was great for using up the cabbage and some other veggies too. It seems to work well for an end of the week fridge clear out.

The first time we used chicken broth, cubbed mini red potatoes instead of beans, diced canned tomatoes, 3-4 drops of liquid smoke to make up for the lack of fire-roasting, and leftover shredded chicken. We used dried thyme, and there was no parsley in our bag that week, so it was omitted. We found we needed to double the broth when using the potatoes. It was excellent.

The second time we still used regular diced canned tomatoes + liquid smoke, and the cubbed mini red potatoes + doubled up broth, and the same situation for the herbs and spices. However, we used veggie broth, added in one small cubbed rutabaga, 5 chopped red kale leaves, and the leftover chopped leaves from a bunch of celery. We also added a few ladles of garlic-peperoncini pasta water, which added some extra flavour, and made the broth silky. It was still great, however the rutabaga takes the longest to cook, and probably needs to go in with the onions at the start of the recipe instead of with the garlic (and potatoes). 

Next time we’ll try a tsp of bacon grease.

I’ve been trying to get my family to eat more cabbage. Tried this recipe and the family loved it. I added some curry powder with the rest of the spices and it turned out delicious. Will definitely be making this soup more often. Thanks for a great vegetable soup loved it

Great base recipe with so much potential to branch off and make your own.  Very healthy as well.  Been 5 star but did not see need to water down with 2c water the nutrient dense soup so added 2c health bone broth to 4c sea vegetable stock.  Also had 4 small beets needing to be used so subbed for the potatoes which didn’t have on hand and added green onions, Fresh fennel bulb, fresh rosemary oregano and extra chili powder and a fresh jalapeño.  Thanks for the base recipe so easily adapted to what’s on Ha d and taste preferences.

https://streaming.hearstdigitalstudios.com/5c77150d-b168-42a7-855a-33ad7f09b9d6/video_rover_16x9_1080p_hd_1539714944_32810.mp4

Cabbage Soup Is Good For The Soul.

My grandmother Ruth often made this Cabbage Soup.It's nothing fancy, but the flavor transports me back to my childhood.&nbsp;

Cabbage Soup Recipe

pork

green cabbage (cored and very thinly sliced)

sauerkraut (rinsed)

chicken broth

Black pepper and sea salt

Heat a large soup pot over medium-high heat.

Add the salt pork strips to the pot and fry on each side until the meat begins to brown, a 4-5 minutes. Then flip and repeat for another 4-5 minutes.

Add the cabbage, sauerkraut, and chicken broth.

Stir until the ingredients are well-combined.

Bring the mixture to a boil, then reduce to a simmer, stirring occasionally.

Simmer for about 30 minutes or until the cabbage is tender. You can fish out the salt pork and chop it up, putting it back into the soup, or if you’re not into that, you can discard it.

Adjust the seasonings to your liking and serve hot.

Classic Cabbage Soup Recipe

onion, chopped

celery, chopped

vegetable broth

tomato juice

cabbage,

dry thyme

Heat olive oil in large stock pot. Once hot, throw in the onions, celery, and carrots. Saute until onions are translucent, but not brown.

Add in the garlic and cook for a couple more minutes.

Add the chicken broth, vegetable broth, stewed tomatoes, salt, pepper, thyme, and cabbage. Bring everything up to a simmer.

Add tomato juice. Simmer everything on low heat for 45 minutes, stirring occasionally.

Spicy sausage, tender white beans, fresh cabbage, hearty broth, and plenty of Mexican spices come together in this delicious cabbage soup recipe.

Mexican White Bean and Cabbage Soup

sausage

taco seasoning

green cabbage,

white beans, drained

kosher salt, adjust to taste

cumin

cilantro

In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with Mexican spices as it cooks.

Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.

Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly&nbsp;tender. Taste and adjust salt as desired.

Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired. Enjoy!

With loads of vegetables and chicken, it’s much better for you than fast food or canned soups. And, it doesn’t take long to get it on the table. You only need about 15 minutes to get it ready to cook and then it cooks for less than an hour. I served this cabbage roll soup with these ham and cheese pockets and had a soup and sandwich type thing going on and my family loved it.

This Cabbage Roll Soup Is As Tasty As It Is Healthy

(500 g) of minced chicken

vegetable oil

white onion, chopped;

garlic cloves,

white cabbage, shredded

carrot,

water (or chicken/vegetable broth)

tomato sauce

rice

sugar

Scallions

Place large soup pot over medium heat and...

Place large soup pot over medium heat and add vegetable oil. Fry minced chicken for 2-3 minutes, seasoning with salt and pepper.

Add all the listed vegetables to the minced...

Add all the listed vegetables to the minced chicken and continue cooking for 5 minutes more. Season with more salt, pepper, sugar and minced garlic.

Add rice, water and tomato sauce. Bring soup...

Add rice, water and tomato sauce. Bring soup to simmer and cook covered for 25 minutes.

Adjust seasoning to taste and serve sprinkled with...

Adjust seasoning to taste and serve sprinkled with freshly sliced scallions.

This cabbage soup recipe is a cozy and healthy blend of cabbage, veggies, and herbs for an easy, low-carb meal!

BEST Cabbage Soup

onion (diced)

carrot (diced)

celery (diced)

garlic

oregano

basil

cabbage (chopped)

vegetable broth (depending how thick or brothy you'd like it)

lemon juice

parsley

black pepper (to taste)

Cook

Heat the oil in a large pot over medium-high heat, and add the diced onions, carrot, and celery. Cook for 4-5 minutes.

Stir

Add the minced garlic and spices and stir for another minute.

Add the cabbage and let it sweat for 5 minutes, stirring frequently.

Simmer

Pour in the vegetable broth and diced tomatoes and let it simmer uncovered for 10 minutes, or until the vegetables are softened to your liking.

Garnish and Serve

Remove the cabbage soup from the heat and add the lemon juice, parsley, and cracked black pepper. Give it another stir, then serve.

Cabbage soup is about as healthy as they come! All you need to do is simmer a bunch of sliced cabbage with mirepoix vegetables, diced tomatoes, vegetable broth, and herbs for an easy and delicious, low calorie meal.

Because cabbage is low in calories, the "cabbage soup diet" has been known to help shed a few pounds. But you know I'm not a fan of detox diets and quick fixes. Your body still needs more nutrients from other foods. So just enjoy this soup for the vegetarian goodness that it offers.

Want to make this cabbage soup recipe a complete meal and "beef it up"? Check out all the ideas I have on the blog post below!

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► TIMESTAMPS:
00:00 Intro
00:30 Chop mirepoix vegetables
01:55 Slice cabbage
03:14 Chop parsley
03:32 Add the ingredients to a pot on the stove and simmer
05:31 Serve it up
05:59 Taste test

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CABBAGE SOUP | super easy, vegetarian soup for a healthy diet

Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread

Cabbage soup

smoked pancetta

Savoy cabbage

sweet smoked paprika

tbsp finely chopped rosemary

x 400 grams can chopped tomatoes

vegetable stock

chickpeas

(or vegetarian alternative), to serve (optional)

bread (optional)

Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you&#39;re using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.

Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.

Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.

This Cabbage Soup is healthy and full of flavor! Cabbage, veggies, beans and a delicious combination of seasonings make this cabbage soup the best. It&#39;s one of our favorite vegetarian soup recipes, perfect for lunch or dinner.

Cabbage Soup

carrots

garlic (minced)

green cabbage (or 1 small cabbage)

thyme

½ teaspoon smoked paprika

salt (or

black pepper (or

can white beans (or chickpeas, rinsed and drained)

lemon juice (or

Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Once hot, add the onion, celery and carrots and cook, stirring occasionally, for 6 minutes.

Meanwhile, wash, dry, and core the cabbage. Slice the cabbage into pieces that are approximately ½ inch by 2 inches.

Add the garlic, cabbage, dried thyme, cumin, smoked paprika, salt and pepper to the pot. Cook, stirring often, for 3 minutes.

Add the diced tomatoes, vegetable broth and white beans. Stir. Increase the heat to medium-high and bring the soup to a boil. Then reduce the heat to a low simmer, cover the pot, and cook for 20-25 minutes, or until the vegetables are tender.

Turn off the heat and stir in the lemon juice. Taste and season with additional salt and pepper, if needed. Serve.

https://embed.mediavine.com/videos/tns2x9gse7dkja1kkflh

In this delicious Cabbage Soup recipe, a few simple seasonings and lots of healthy vegetables come together to make a soup that's incredibly flavorful and nutritious.

This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.

carrots (chopped)

celery rib (diced)

white wine vinegar

Yukon gold potatoes (diced)

green cabbage (about 1 pound (9 cups chopped))

sea salt

parsley (for garnish)

Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.

Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.

Season to taste, garnish with fresh parsley, and serve.

The best cabbage soup recipe is an old recipe, which I learned in my youth from my grandmother. Is a nourishing soup with pork meat, full of flavours typical of the Transylvanian area.

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