Go Back

Super Easy Cabbage Soup

This soup is the perfect example of how a few humble ingredients—cabbage, onions, carrots, and a few pantry staples—can come together to create a flavorful and filling meal that’s both healthy and budget-friendly. Whether you’re looking for a light lunch, a cozy dinner, or a dish to make in bulk for meal prep, this cabbage soup fits the bill.
Print Recipe Pin Recipe
Course: Appetizer, Side Dish, Soup, Vegan
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 2 quarts water
  • 4 teaspoons chicken bouillon
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/2 head cabbage cored and coarsely chopped
  • 1 14.5 oz can Italian-style stewed tomatoes, drained and diced

Method
 

Sauté the aromatics:
  1. In a large stockpot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
Build the broth:
  1. Stir in the water, chicken bouillon, salt, and black pepper. Bring the mixture to a gentle boil.
Cook the cabbage:
  1. Add the chopped cabbage to the boiling broth. Reduce the heat to a simmer and cook until the cabbage begins to wilt, about 10 minutes.
Add the tomatoes:
  1. Stir in the drained, diced stewed tomatoes. Bring the soup back to a boil, then reduce to a simmer again.
Simmer to perfection:
  1. Let the soup simmer for 15 to 30 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded. Taste and adjust seasoning as needed before serving.
  2. Enjoy!