Cabbage Soup

4.88 from 24 votes

This cabbage soup is healthy, comforting and loaded with flavor! It's packed with veggies and comes together quickly for a nourishing meal that's perfect for cold days.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Equipment

Dutch oven

Ingredients

1 Tablespoon olive oil
½ large yellow onion chopped, about 1 cup
3 large carrots peeled and chopped, about 1 ½ cups
2 stalks celery chopped, about 1 cup
3 cloves garlic minced
1 teaspoon dried thyme
¼ teaspoon cinnamon optional
1 bay leaf
½ teaspoon salt plus more to taste
½ teaspoon ground black pepper plus more to taste
2 Tablespoons apple cider vinegar divided
4 cups low sodium vegetable broth
⅓ cup unsweetened applesauce
1 28 oz can diced tomatoes
1 small green cabbage about 1 pound, chopped into 1 ½ inch chunks
fresh parsley for garnish

Instructions

In a large soup pot or Dutch oven, heat oil over medium heat. Add the onion, carrots and celery, stirring occasionally until veggies have softened and are fragrant, about 7 minutes.
Stir in garlic, thyme, cinnamon (if using), bay leaf, salt and pepper and cook for 1-2 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
Add vegetable broth, applesauce, canned tomatoes and cabbage and bring to a boil. Cover, reduce heat and simmer for about 30 minutes, or until cabbage is thoroughly cooked and tender.
Remove from heat, remove bay leaf and stir in the remaining apple cider vinegar. Taste and season with additional salt, pepper, if needed. Serve warm topped with fresh parsley.

Notes

Storage: You can keep this soup in the fridge for 5–7 days in an airtight container or freeze it for up to 3 months. When ready to reheat, warm it on the stovetop or in the microwave until heated through.
Substitutions: If you don't have apple cider vinegar to deglaze your pot, you can use white vinegar or lemon juice instead.

Nutrition