Hearty Cabbage Veggie Soup

Name: Hearty Cabbage Veggie Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-10
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 large yellow onion diced or two small; 2 carrots diced; 2 stalks celery diced; 1/2 large head cabbage chopped; 1 tsp. chili powder; 1 tsp pink himalayan salt; 1/8 tsp smoked salt; Ground black pepper; 3 cloves garlic finely diced; 1/4 tsp dried thyme or 1 tsp. fresh thyme leaves; 6 cups low-sodium vegetable or chicken broth; 1 roasted red pepper in a jar chopped; 1 15-oz. can white kidney beans, drained and rinsed; 1 15-oz. can diced tomatoes; 3 frozen cubes parsley defrosted (can micowave for 10 seconds on high); 2 tsp sriracha sauce

by Birdz of a Feather

8-10 servings

35 min

Our hearty cabbage soup recipe takes the everyday cabbage and transforms it into a hearty, nutrient-rich meal that’s as comforting as it is delicious.

Perfect for chilly evenings or when you’re craving something light yet satisfying, this soup brings together fresh vegetables, wholesome ingredients, and a whole lot of flavour. Who says simple can’t be sensational? Trust us—this isn’t just soup; it’s a hug in a bowl.

Before getting busy with the knife work, defrost the parsley cubes. We rarely buy fresh these days because it just goes to waste. Ten seconds in the microwave is all it needs.

Then dice all the vegetables.

You only need half a cabbage. Chop it into bite sized pieces.

Roasted red pepper added flavour.

Once all ingredients are prepped, it’s time to cook!

First, soften the onion, carrot and celery. Also add the spices.

Stir occasionally. We like an Olive Wood Spatula for this.

Add broth. If you prefer, you can also use a really fast homemake broth for this recipe; check out stock up on chicken soup with a pressure cooker.

Don’t leave out the sriracha; it’s a necessary flavour builder!

Cook at least 20 minutes or until the cabbage is al dente (unless you want it totally soft and limp).

The beans and defrosted parsley get stirred in during the last 5 minutes.

Serve

We love to throw leftovers into the bowl first before we serve. Leftover pasta and chicken are a perfect accompaniment to a soup like this!

We also like to garnish it with microgreens and avocado (not shown) and serve it with our jalapeno cornbread.

It really is like a hug in a bowl and so satisfying.

This a delicious hearty soup that will see you through winter, but like our green goddess dressing recipe and oven baked chicken legs, this cabbage soup recipe will keep you eating healthy so you can indulge for Christmas!

And when you’re ready to indulge, check out our ice cream sandwich recipe!

Get your cook on at Birdz of a Feather and subscribe! You can also follow us on Pinterest, Facebook, YouTube and Instagram.

Fall Into Fabulous

One of the things I love most about blogging is connecting with other makers. And this Fall we’ve created something truly inspiring together: 16 digital goodies from top creators — planners, recipes, colouring books & more — including our Beginner Crochet e-Book!

Grab it now — the bundle is only available for a limited time at this price: use the coupon code FALLFUN to get it for $9.99!

As always, every dollar of our commission goes straight to Alzheimer’s research, so treat yourself knowing that you’re making a real difference! Let’s make this Fall fabulous and full of hope. 💜

Hearty Cabbage Veggie Soup

You can do it! Saved to your recipes

Recipe details

Yield 8-10 servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

2 Tbsp. extra-virgin olive oil
1 large yellow onion diced or two small
2 carrots diced
2 stalks celery diced
1/2 large head cabbage chopped
1 tsp. chili powder
1 tsp pink himalayan salt
1/8 tsp smoked salt
Ground black pepper
3 cloves garlic finely diced
1/4 tsp dried thyme or 1 tsp. fresh thyme leaves
6 cups low-sodium vegetable or chicken broth
1 roasted red pepper in a jar chopped
1 15-oz. can white kidney beans, drained and rinsed
1 15-oz. can diced tomatoes
3 frozen cubes parsley defrosted (can micowave for 10 seconds on high)
2 tsp sriracha sauce

Instructions

In a large pot over medium heat, heat oil. And onions, carrots, celery and chilli powder. Cook, stirring often, until vegetables are soft, about 10 minutes. Stir in garlic, thyme, two salts and pepper cook stirring occasionally for about 30 seconds. Add broth and bring to simmer. Stir in cabbage, tomatoes, red pepper and sriracha, stirring occasionally until cabbage is wilted, about 20 minutes. Add beans and parsley during last 5 minutes of cooking.
Serve with left over cooked pasta, chicken, micro green and diced avocado if desired.

Top recipes