Comforting Light Cabbage Soup (Printable)

Light, veggie-packed cabbage soup that's budget-friendly, vegan, and perfect for healthy meal prep in under an hour.

# Components:

→ 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 - 1 can (14 oz) 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

# Steps:

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 to 4 minutes, stirring occasionally.
04 - Pour in diced tomatoes and vegetable broth. Add thyme, oregano, black pepper, salt, and chili flakes if using.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 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 and tastes even better the next day when flavors have had time to get cozy with each other.
  • Your wallet and your body will thank you—this is the kind of meal that costs almost nothing but feels like self-care in a spoon.
  • No fancy techniques required, just honest chopping and a willingness to let the vegetables do their thing.
02 -
  • Don't rush the simmering—those 25 to 30 minutes are when the magic happens, when everything softens and the flavors deepen instead of staying separate.
  • Taste it on the second day before deciding it needs more salt; overnight, the vegetables give up their own subtle sweetness and the soup becomes more itself.
03 -
  • Keep your broth low sodium so you stay in control—you can always add salt, but you can't take it out once it's gone.
  • The lemon juice is optional only in the way that butter on bread is optional; technically you can skip it, but your soup will be better with it.
Go Back