Light Vegetable Cabbage Soup (Printable)

Light, comforting cabbage soup loaded with fresh vegetables. Budget-friendly, vegan, and perfect for meal prep.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), cored and chopped
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes
08 - 1 small zucchini, diced (optional)

→ Broth & Seasonings

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon chili flakes (optional)
16 - Juice of 1/2 lemon (optional)
17 - Fresh parsley, chopped, for garnish

# Step-by-Step:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until slightly softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add bell pepper, zucchini if using, and cabbage. Sauté for 3-4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if desired.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until all vegetables are tender.
06 - Adjust seasoning to taste. Stir in lemon juice if desired.
07 - Ladle into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all afternoon.
  • The ingredient list is forgiving—use what you have, skip what you don't, and it still works beautifully.
  • Leftovers actually taste better the next day, which means one cooking session feeds you for days.
02 -
  • If you add salt too early, it concentrates as the soup reduces, and you'll end up with something too salty to fix—wait until the end to season properly.
  • The lemon juice isn't just optional flavor; it's the thing that makes a good soup taste bright and alive, so even half a lemon makes a real difference.
03 -
  • Chop all your vegetables first and line them up before you start cooking—this five minutes of prep work at the beginning makes the whole process feel meditative and organized.
  • Taste the soup as it simmers and adjust seasonings gradually; a little salt goes a long way, and you can always add more, but balance matters in something this simple.
Go Back