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.
Julia says
Ok, this was really good. I had been feeling under the weather and this soup brought me back to life! So cozy, yummy, nutrient-rich, perfect for colder days. Will definitely make throughout the winter.
Nisha Melvani, RDN says
So glad you enjoyed this cozy soup. Thank you.
Charlotte says
Is there a way to make this in my Instant Pot? Thank you!
Nisha Melvani, RDN says
You absolutely can! Turn on Sauté mode and heat the olive oil. Add the onion, carrots, and celery, and sauté for 3–4 minutes until softened.
Stir in the garlic, oregano, cumin, paprika, and cayenne, cooking for 30 seconds until fragrant. Add the tomato paste and cook for another minute, stirring to coat the vegetables. Pour in the vegetable broth, diced tomatoes, and red lentils. Stir to combine, scraping up any bits from the bottom. Add the shredded cabbage, but do not stir (to avoid a burn warning). Seal the lid and set to Pressure Cook (Manual) for 10 minutes. Allow 10 minutes natural release, then quick release any remaining pressure. Stir in the lemon zest and juice, and season with salt and pepper to taste. Garnish with chopped parsley before serving.
Carol Palombo says
To die for! Far beyond my expectations of it being a really good soup. For me, it was like a stew with the 6c of liquid, more like a heavy soup with 8c. The lemon....crowning glory; I used entire lemon/zest.
When adding the lemon I began to think of Za'atar...wonder what that would taste like. Might try it in a cup of this soup, just for kicks.
Tomorrow, when I have more time, I'll make cornbread muffins to eat with it.
Love every recipe of yours that I'd ever made...
Nisha Melvani, RDN says
Za'atar would be great in this! Thank you.
Nadine says
Best soup ever! My carnivorous partner enjoys it as well. Instead of adding the cumin alone, I add garam masala five minutes before serving and it’s so good!
Nisha Melvani, RDN says
Yours sounds delicious! So glad you are enjoying this soup.
Dina Anthony says
I made this soup and it was delicious and easy to make. I will do one thing differently however next time. I used the 'shred' side of the disc on my food processor to shred the cabbage as directed by the recipe. The processor ended up pulverizing the cabbage. When I put the cabbage in the soup it did not look very nice. I think I should have used the 'slice' side of the disc instead. Anyways to save the soup I used my immersion blender to make it creamy. It tasted good that way but I really want to have the soup the way you show it in the photo. Next time!
Nisha Melvani, RDN says
Thanks for the slicing tips! Glad you enjoyed it. Thank you.
Elenia says
My sister and I loved this soup! Mil gracias 💗
Nisha Melvani, RDN says
¡Me alegro mucho! Gracias.
Laur says
Excellent soup! Tasty and simple.
Nisha Melvani, RDN says
So glad you enjoyed my cabbage soup. Thank you.
Kim Mandujano says
This is fantastic! One of my favorite recipes from your longevity cookbook😋
Nisha Melvani, RDN says
So happy to hear! Thank you.
Casey Dillahay says
Oh my, I don't think I have ever been so excited for leftovers! I made this last night for dinner, couldn't stop sneaking bites of it as I put leftovers away, and I'm still thinking about it this morning! Thank you for a healthy yummy recipe!
Nisha Melvani, RDN says
Awww makes me so happy to read this! Thank you letting me know you enjoyed this cabbage recipe.
Kelly says
My husband and I both loved this soup! It’s so flavorful and an easy way to eat more cabbage.
Nisha Melvani, RDN says
Truly so happy to hear you both enjoyed this way of eating cabbage! Thank you.
Shantae Brown says
Hi , looking to make this recipe as part of my weekly meal prep. What is considered a serving size if this recipe is for 4 people ? Thank you !
Nisha Melvani, RDN says
Hi! It is one-fourth of the total amount.
Demi Griffioen says
Would green lentils work?
Nisha Melvani, RDN says
Yes!
Marta says
Delicious 😋
Nisha Melvani, RDN says
Thank you so much!
Amanda says
Absolutely, mouth wateringly DELISHOUS! Made countless times and devoured by all. So nourishing good for you too! It's cooking as I type. I could only find Baresa chopped tomatoes with peppers and chilli from lidl but they work. I was slowly looking for a lentil soup recipe before on stumbled on this and so glad I did. Thank you for sharing your recipe. This will forever be cooked now. Much love.
Nisha Melvani, RDN says
Much love back! Thank you for taking the tome to leave a comment. So glad you are enjoying this nourishing soup.
Kim says
This is so yummy!! I am a cabbage lover & this did not disappoint!! Unfortunately, I forgot the lentils & tomato paste, but it's still really good & flavorful!! I did add fresh ginger, it gave it a nice zing. Thank you for sharing your delicious, recipes!!! 😋 🤤
Nisha Melvani, RDN says
Ginger is a great addition! Thanks for sharing. The lentils add a good amount of protein!
Paris says
About how many cups would you say the shredded cabbage should come out to as originally written?
I’ll be shredding an entire large cabbage to use for different purposes and would love to use the amount you initially intended as written 🙂
Nisha Melvani, RDN says
Hi! About 5 cups!
Denise Camille Puttre says
Delicious - even my son loved it. Did not have fire roasted tomatoes so added some red pepper flakes to the mirepoix - next time will try using half smoked and half sweet paprika - lemon and parsley is a must. Thanks for another great recipe.
Nisha Melvani, RDN says
Thank you for sharing your substitutions. Sounds delicious.
LJ says
I made this recipe tonight, and it was delicious! I’ve never considered myself a cabbage fan (Mom boiled it plain) but I love the crunch it added to the soup. I didn’t have any cayenne and used regular diced tomatoes I had in the pantry. I added some Garam Masala spice at the end and that gave it just the right amount of heat to give it the flavor profile I wanted. I had a quite large cabbage and used half of it. I already had everything on hand except the cabbage…definitely “cooking for peanuts!”
Nisha Melvani, RDN says
Yay glad you enjoyed cabbage this way! Love the addition of garam masala. Thank you for sharing.
Christine says
This was sensational! I had brown lentils already cooked in the fridge, along with a 1/2 red cabbage left over needing a purpose…so those were my 2 switches. I especially love the tang the lemon adds at the end to the soup. I topped it with a little of your sour cream and I then went for seconds 🙂
Nisha Melvani, RDN says
Love the substitutions! So happy you enjoyed this cabbage soup. Thank you.
Denise Camille Puttre says
Will give this a try - cabbage sizes vary widely - especially at Farm Stands. Can you five estimates of the weight of some of the ingredients in your recipes? Tx
Nisha Melvani, RDN says
Will try! Though they are pretty forgiving!
Niloufer Gazdar says
It was a healthy tasty soup. After tasting it, I did adda bit of spice. The lentils were cooked, but I would have preferred to whisk lentils before adding the cabbage.
Nisha Melvani, RDN says
Glad you enjoyed it. Thank you.
Deborah says
Lentils really spike blood sugar if I leave them out will it effect the flavor of the soup? I am not diabetic but a cancer patient and must keep carbs low.
Nisha Melvani, RDN says
You can omit them, but lentils are a very healthy food. They are a relatively low glycemic food and packed with fiber.