Easy and flavorful, Best Cabbage Soup will leave you feeling full for hours. This satisfying recipe is low in calories, rich in plant-based protein, and ready in just 30 minutes. Vegan and gluten-free.
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This cabbage soup is loaded with nutrients to keep you healthy throughout the fall and winter. Plus, it's packed with umami flavors and tastes amazing. I guarantee, you'll keep going back for more. You won't believe you are eating cabbage!
This was inspired by my protein-rich White Bean Soup with Quinoa on this site, as well as this pantry-friendly Curried Butternut Squash Red Lentil Soup.
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👩🏼🌾 Ingredients
- Green cabbage is packed with fiber so it leaves you feeling full for hours. It's also rich in vitamins C and K, as well as phytonutrients, which are believed to slow the aging process and reduce the risk of certain diseases. Eating more cabbage is an easy and budget-friendly way to get a healthy dose of nutrients.
- Fire roasted tomatoes are a more flavorful option than regular canned diced tomatoes. The tomatoes are charred over a flame before they are diced and canned. Often, you can actually see the blackened flecks on the tomatoes.
- Red lentils cook quickly and are light in texture. One cup adds 18 grams protein to this cabbage soup recipe.
See recipe card for quantities.
🍅 Substitutions
- Cabbage - use green or white cabbage for this soup
- Fire roasted tomatoes - use regular canned diced tomatoes instead as needed
- Red lentils - Substitute with green or brown lentils as desired, but you will need to increase the cooking time and add more vegetable broth. Or you can omit the lentils entirely and use less broth.
For more quick and easy soup recipes, visit my Vegan Soups & Stews page on this site. See this Creamy Chickpea Soup recipe that cooks in just 20 minutes, or my protein-rich comforting Pasta Fazool (Pasta e Fagioli).
📖 Instructions
Step 1. Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until just tender. Add the garlic, oregano, cumin, paprika, and cayenne. Cook for 1 minute more.
Step 2. Add the tomato paste and cook for another minute, stirring constantly. Mix in the vegetable broth, diced tomatoes, and red lentils.
Step 3. Add the cabbage in batches, pressing each batch down to submerge it in the liquid. Bring to a boil before reducing the heat. Simmer covered for 20 minutes, stirring occasionally.
Step 4. Add lemon zest and juice. Season with salt and pepper to taste. Garnish with parsley for serving.
💡 Expert Tips
- The shredded cabbage seems like a lot initially, but it shrinks significantly upon cooking. Add it in batches and allow each batch to wilt slightly before adding the next one. Use a large saucepan so the ingredients fit comfortably.
- Add vegetable broth as needed throughout the cooking process. You will need a maximum of two (32-ounce) cartons. Use low sodium broth for a healthier cabbage soup.
- Storage: Refrigerate leftover Best Cabbage Soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to three months.
🙋🏽♀️ Recipe FAQs
The Cabbage Soup Diet is a one-week weight loss diet that promises to help you lose up to 10 pounds (4.5 kg). It is often used to jump-start a long-term diet plan. It was one of the original "soup diets" that became popular in the 1980s.
The cabbage soup diet promises quick weight loss, but it is not a sustainable option. Any weight lost is likely to be gained back. Plus, cutting food groups can lead to severe nutrient imbalances.
Use one half cup chopped jarred roasted red peppers instead. Dice and add them to the soup instead of the tomato paste. Use extra vegetable broth in place of the canned diced tomatoes.
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Best Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion small dice
- 3 medium carrots small dice
- 3 ribs celery small dice
- 3 cloves garlic minced
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Pinch of cayenne (optional)
- 2 tablespoons tomato paste
- 6 cups vegetable broth (preferably low sodium)
- 1 (14-ounce) can diced fire roasted tomatoes or regular diced tomatoes
- 1 cup dried red lentils rinsed
- 1 small green cabbage shredded
- ½ lemon zest and juice plus more as needed
- Salt and freshly ground black pepper to taste
- ⅓ cup chopped parsley for garnish
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Instructions
- Make the mirepoix: Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for about 5 minutes, or until just tender.
- Cook aromatics: Add the garlic, oregano, cumin, paprika, and cayenne. Cook for 1 minute more.
- Add liquid and lentils: Add the tomato paste and cook for another minute, stirring constantly. Mix in the vegetable broth, diced tomatoes, and red lentils.
- Add cabbage: Mix in the cabbage in batches, pressing each batch down to submerge it in the liquid.
- Simmer: Bring to a boil before reducing the heat. Simmer covered for 20 minutes, stirring occasionally.
- Season and garnish: Add the lemon zest and juice. Season with salt and pepper to taste. Garnish with parsley for serving.
Notes
- The shredded cabbage seems like a lot initially, but it shrinks significantly upon cooking. Add it in batches and allow each batch to wilt slightly before adding the next one. Use a large saucepan so the ingredients fit comfortably.
- Add vegetable broth as needed throughout the cooking process. You will need a maximum of two (32-ounce) cartons. Use low sodium broth for a healthier cabbage soup.
- Storage: Refrigerate leftover Best Cabbage Soup in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to three months.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Forrest Mcbryde says
This has got to be the healthiest soup in the world! And it is so delicious! This is my absolute favorite soup recipe!
Nisha Melvani, RDN says
It really might be:))) So glad you enjoyed it. Thank you.
Jill says
Just made this soup for the 3rd time! Always a winner and freezes wonderfully!
Nisha Melvani, RDN says
So happy to hear! Thank you for leaving a comment.
Shannon says
Omg so good! The first bite I was like “meh” but the flavor builds and now I can’t get enough 🙂
Nisha Melvani, RDN says
So happy to hear it ended up tasty! Thank you.
Jessica says
I love this so much! Very simple ingredients by filling and tasty.
Nisha Melvani, RDN says
I'm thrilled you enjoyed this recipe. I love cabbage! Thank you.
An says
Very Tasty! Fire roasted tomatoes are not a thing in my nook of the world, I used smoked paprika instead.
Beautifull website.
Nisha Melvani, RDN says
Good substitute! Thank you for sharing.
Patti Garland says
I made this for lunch today, and it turned out really well.
Nisha Melvani, RDN says
Thank you.
Beverly says
Excellent
Nisha Melvani, RDN says
Thank you so much.
Gwen says
This was so delicious and satisfying and it comes together pretty quickly! I like how the lentils make the broth just a little bit thicker. My husband and I felt so good after eating this.
Nisha Melvani, RDN says
It's a fave so happy you both enjoyed it.
Rachel says
This looks delicious! How much is a serving size? For this recipe and other recipes? I love what you put out there and am just trying to stick to the correct portions but am not sure how to best do that for your different recipie. Would love your thoughts and help with this— thank you!
Nisha Melvani, RDN says
I typically eat slowly and to mostly full but not quite, focusing on fiber-rich foods over counting calories. But I understand that knowing the calories is very helpful. For this recipe, one-fourth of the soup is one serving and 332 kcals.
Brianna says
Are you able to cook this in a slow cooker or is it best to cook on the stove?
Can’t wait to try it!
Nisha Melvani, RDN says
Slow cooker works too!
Valorie Conners says
I cook for my elderly parents who would rather eat cookies for dinner. Getting them to eat healthy is a challenge. They loved it, so did I!
Thank you, will defiantly be going in the soup rotation.
Nisha Melvani, RDN says
This makes me so happy! Thank you for sharing!
Donna Dixon says
I made this cabbage soup this morning and it is delicious! I love cabbage in any form, so knowing that this soup is so healthy is awesome! TY!
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Caroline says
Fantastic recipe. It was really tasty. My kids don't like cabbage much but they really loved this soup. Thank you for sharing
Nisha Melvani, RDN says
I am so happy to read this! Glad they got in some extra protein from the lentils too!
Shilpi says
Hi, I made the soup today, and it turned out great. I ended up cooking it longer than suggested, but the veggies were still crunchy, and the soup was flavorful.
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you for commenting.
Barbara Burton says
Can I use a bag of shredded cabbage instead of a small cabbage. How much is a small cabbage in terms of cups? Thank you.
Nisha Melvani, RDN says
Yes absolutely. About 3 to 4 cups. Personal preference. I'd say as much as possible but where it still tastes good!
Nora says
This recipe should have more 5 star reviews. It was delicious. I made a couple of minor tweaks based off what I had in my kitchen and it was fantastic. I can’t wait to make it again. Thank you for sharing it with us!
Nisha Melvani, RDN says
Thank you so much for leaving a comment. Glad you enjoyed it!
Lindsey says
Love how simple but delicious this recipe is. It was filling but not too heavy. Will be adding this to the regular rotation! I found this recipe on Pinterest and am excited to try some of your other recipes!
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Karen Lippman says
This was a delicious and hearty cabbage soup recipe. I loved the addition of the lentils for protein. I didn’t have the fire roasted tomatoes but it was great with regular diced. The lemon really adds a special something! Thank you. This really was fabulous and my whole family loved it
Nisha Melvani, RDN says
So happy to hear that everyone enjoyed it. Thank you.
Leslie Ann Drager says
This has to be one of the best cabbage soups I've ever made. The addition of the red lentils....genius. I have actually had this for breakfast every day this week. lol. I have made a number of your other recipes over the last few months and have yet to find one that isn't absolutely delicious.
Nisha Melvani, RDN says
Awww truly so happy to read this. Thank you.
Amy says
A wonderfully filling soup with lots of flavor! I think it’s one of those soups that you can throw in left over veggies from your fridge. I added broccoli stems left from another meal. If you love cabbage, you will love this soup!
Nisha Melvani, RDN says
Thank you! Yes, adding leftover veggies ois s great idea! Especially broccoli stems!
Mimi says
I love this soup! Amazing!Thank You sooooo much for recipe!🙏🏻❤️
Nisha Melvani, RDN says
So happy to hear that:) Thank you for letting me know. Have a great weekend.
Kelly says
Love love love
Nisha Melvani, RDN says
Awww thank you so much.
Iris says
Looks great! Can you substitute Napa cabbage or purple cabbage?
Nisha Melvani, RDN says
Yes you can!