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A bowl of low calorie vegetable soup with cabbage, broccoli, cauliflower and bell peppers.

Recipe for Cabbage Vegetable Soup

This healthy cabbage vegetable soup is loaded with fresh vegetables and herby flavor in a light, savory broth. Easy to make, low calorie and perfect for meal prep.
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Print Recipe
Author Kori Butler
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 12 servings
Calories 57 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 2 cups onion (chopped)
  • 2 medium celery stalks (sliced)
  • 2 carrots (peeled and sliced)
  • 2 cloves garlic (minced)
  • 2 cups green cabbage (thinly shredded)
  • 2 cups zucchini (diced)
  • 2 cups baby spinach (or a baby spinach and kale mix)
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 cups red and yellow bell peppers (diced)
  • 1 tablespoon fresh thyme or dill (or a mix of both)
  • 2 bay leaves
  • ½ teaspoon sea salt or kosher salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper (adjust to taste)
  • 48 to 64 ounces vegetable broth (enough to just cover the vegetables)
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons green onions or chives (chopped)
  • 2 tablespoons lemon juice

Instructions
 

  • Heat the olive oil in a large soup pot over medium-high heat. Add the onion, celery and carrots and sauté until tender, about 6 to 7 minutes. Add the garlic and sauté for 2 minutes.
  • Add the cabbage, zucchini, spinach, broccoli, cauliflower, bell peppers, thyme or dill, bay leaves, salt, pepper and enough vegetable broth to just cover the vegetables.
  • Cover and bring to a boil. Reduce the heat to low and gently simmer for 30 minutes, until the vegetables are tender.
  • Remove the bay leaves. Stir in the parsley, green onions and lemon juice, then adjust the seasoning to taste.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Cut the vegetables into similar sizes so they cook evenly. Short on time? Skip the sauté and add everything except the parsley, green onions and lemon juice at once. You lose a little flavor but save time. Always finish with the fresh herbs and lemon juice.
VARIATIONS: Add a can of diced tomatoes and skip the lemon juice for a richer broth. Mix and match vegetables, like mushrooms, green beans or frozen peas. Swap the spinach for kale or Swiss chard, add red pepper flakes for heat, or stir in drained beans or lentils for a heartier, plant-based meal.
MAKE IT FLEX: Stir in shredded rotisserie chicken at the end, or add diced raw chicken with the broth and simmer until it reaches 165°F.
MEAL PREP: Keeps in the fridge for up to 5 days. It is not a good candidate for freezing because the vegetables turn soft and watery.
SERVING SUGGESTIONS: Garnish with extra fresh herbs and a little parmesan. Serve with crusty bread or a side salad for a light lunch.

Nutrition

Serving: 1cupCalories: 57kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 579mgPotassium: 341mgFiber: 3gSugar: 5gVitamin A: 3433IUVitamin C: 68mgCalcium: 41mgIron: 1mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.

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