Quick Facts — Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot simmer • Diet: Vegan, GF, DF
Introduction
Vegetable soup lovers, meet your new fall staple: a clean, tomato-herb broth packed with cabbage, carrots, and celery that tastes far richer than it looks. This bowl is light enough for a reset yet warming and satisfying, with tender vegetables swimming in a savory, gently spiced broth. The texture is brothy with soft cabbage ribbons and carrot coins that still hold their shape. Great for meal prep, budget cooking, and anyone who wants flavorful comfort that reheats beautifully all week.
Want more ideas? Start with our Vegetable Soups collection.
Why You’ll Love It
- Weeknight-easy: one pot, 45 minutes, straightforward steps
- Flexible: pantry-friendly and endlessly swappable
- Balanced flavor: tomatoes + herbs + lemon finish
- Great leftovers: even better the next day
- More to try: Our time-saving soups make weeknights simple.
Vegetable Cabbage Soup (Detox-Friendly)
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Prepare and keep all chopped vegetables nearby.
- Add onion, carrots, and celery. Cook for 6–8 minutes until softened and fragrant.
- Stir in garlic, thyme, oregano, and smoked paprika. Cook for 30–60 seconds.
- Pour in diced tomatoes with juices and vegetable broth. Scrape the bottom of the pot to release any stuck bits.
- Stir in chopped cabbage and green beans. Bring to a gentle simmer.
- Partially cover and simmer for 20–25 minutes until cabbage is tender.
- Remove the bay leaf. Season with salt, pepper, and lemon juice. Taste and adjust.
- Stir in chopped parsley. Let soup rest off heat for 2 minutes before serving.
Nutrition
Notes
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Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 ribs celery, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2–1 tsp smoked paprika
- 1 bay leaf
- 1 (28-oz) can diced tomatoes
- 6 cups low-sodium vegetable broth
- 1/2 medium green cabbage, chopped (6–7 cups)
- 1 cup green beans (fresh or frozen)
- 1 tsp fine sea salt (plus more to taste)
- 1/2 tsp black pepper
- 1–2 tbsp lemon juice
- 2 tbsp chopped parsley
What each ingredient does:
Oil: helps caramelize aromatics. Onion/carrots/celery: savory-sweet base. Garlic: aromatic lift. Thyme/oregano: herb backbone. Paprika: smoky depth. Bay: roundness. Tomatoes: acidity and body. Broth: umami canvas. Cabbage: bulk and fiber. Green beans: color and tender snap. Salt/pepper: balance. Lemon/parsley: brightness and freshness.
Pro tip: Low-sodium broth gives you control—season at the end after the lemon.
Substitutions & Swaps
- Aromatics: use fennel bulb for subtle sweetness or leeks for a gentler onion profile.
- Vegetables: zucchini, mushrooms, or diced potato all play nicely; add spinach in the last minute for greens.
- Protein add-ins: chickpeas, cannellini, or tofu cubes.
- Grains/pasta: stir cooked quinoa or small pasta into bowls (keeps leftovers from going starchy).
- Dietary: already vegan/GF; for oil-free, start with a splash of broth and add 1 tsp olive oil at the end for mouthfeel.
- Speed: prechopped mirepoix and bagged shredded cabbage reduce prep to minutes.
Equipment Notes
Use a 5–6 qt pot or Dutch oven with a lid; the lid helps bring it to a simmer faster and prevents evaporation. A sharp chef’s knife speeds safe, even chopping. A microplane for garlic allows quick blooming and more even flavor.
Step-by-Step
- Warm pot & prep: Heat oil over medium. Keep all chopped veg within reach.
- Sauté base: Add onion, carrots, celery; cook 6–8 minutes until glossy and slightly sweet.
- Bloom aromatics: Stir in garlic, thyme, oregano, and smoked paprika; cook 30–60 seconds until fragrant.
- Build broth: Add tomatoes with juices and vegetable broth; scrape up any browned bits.
- Add bulk: Stir in cabbage and green beans; bring to a steady simmer.
- Gentle simmer: Partially cover and cook 20–25 minutes until cabbage is translucent and fork-tender.
- Season smart: Remove bay leaf; add salt, pepper, and lemon juice. Taste and adjust—if dull, add a pinch of salt and a few drops more lemon.
- Finish & rest: Off heat, fold in parsley; let rest 2 minutes so flavors meld.
Doneness cues: Edges of cabbage soft, broth vibrant red-orange, carrots tender but not falling apart.
Make-Ahead, Storage & Reheating
Make-ahead: Chop veg up to 48 hours ahead; store onions separate from cabbage to keep odors clean.
Store: Refrigerate 3–4 days. The flavor deepens; expect the cabbage to soften slightly.
Freeze: Up to 3 months; skip adding delicate greens until reheating.
Reheat: Low and slow on the stovetop with a splash of broth or water; brighten with lemon and parsley again.
How to Lighten / Make It Creamy
Lighter: Reduce oil to 1 tbsp and add an extra cup of broth. Boost vegetables like zucchini or cauliflower for body with minimal calories.
Creamier: Blend 1–2 cups of the soup and stir back in or whisk in 1/3 cup unsweetened coconut milk off heat for a silky finish; temper to avoid separation.
Toppings, Garnishes & Finishes
Add garlic croutons or toasted seeds for crunch; parsley, dill, or scallions for freshness; lemon zest or a dash of vinegar for tang; chili flakes or chili oil for heat. A quick swirl of olive oil right before serving adds sheen and roundness.
Sides & Pairings
Serve with warm bread, steamed rice, or buttered (DF) polenta. A simple chopped salad with cucumbers and tomatoes keeps things crisp. Pair with sparkling water plus lemon or a light, fruity kombucha.
Scaling the Recipe
Double everything in a larger pot and extend the simmer slightly so the center heats through. If halving, keep lemon generous—acidity scales differently than salt and boosts perception of saltiness without overdoing sodium.
Nutrition & Dietary Notes
This soup is naturally vegan and gluten-free with a good dose of fiber from cabbage and vegetables. Watch sodium by choosing low-sodium broth and seasoning at the end. Add beans or a grain to make it a more complete meal.
Troubleshooting
Flat flavor? Add 1/4 tsp salt and a few drops of lemon; herbs wake up as acidity rises.
Broth too thin? Reduce uncovered 5–10 minutes or blend a ladleful and return.
Veg too soft? Shorten the simmer next time and cut larger pieces; finish with fresh parsley for texture contrast.
Too acidic? A pinch of sugar or a splash of broth balances sharpness.
FAQs
Can I use frozen veggies? Yes—add frozen green beans or mixed vegetables directly to the simmering pot.
Best veg swaps? Zucchini, mushrooms, bell peppers, or diced potato.
How do I keep leftovers brothy? Add any grains or pasta to individual bowls, not the pot.
Is it dairy-free and gluten-free? Yes, naturally—confirm broth labels.
How long does it keep? 3–4 days in the fridge; up to 3 months frozen.
Variations
Lemony Herb: Finish with extra lemon zest and a handful of dill and parsley.
Spicy Chipotle: Stir in 1 tsp chipotle in adobo and a squeeze of lime.
Creamy Parmesan-Style: Blend some soup and finish with a spoon of dairy-free Parmesan-style cheese.
Chef Notes / Test Kitchen Tips
Keep the heat moderate; a rolling boil can break veggies down and cloud the broth. Add lemon only after simmering so the citrus stays bright. Taste after you add acid—often it reveals whether you truly need more salt.
Conclusion
This vegetable soup keeps dinners calm, cozy, and affordable while giving you a bowl that tastes like you fussed. It stores well for easy lunches all week. If it helped your week feel easier, save the recipe, leave a rating, and share your favorite variation so others can try it too.
