Cabbage Soup

Print Recipe
No ratings yet

Cabbage Soup

Prep Time20 mins
Cook Time45 mins
Course: Soup
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Main Protein: Vegetarian
Cooking Method: Stovetop
Servings: 4
Calories: 115kcal


  • 1/2 onion diced
  • 2 clove garlic minced
  • 8 cups chicken broth or vegetable broth
  • 1 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. pepper
  • 1/2 head cabbage* chopped in about 1 1/2" chunks
  • 3-4 cups carrot peeled and sliced
  • 2 stalk celery thinly sliced
  • 14 1/2 oz. stewed tomatoes canned
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Chop the vegetables.
  • Place the vegetables and other ingredients into a large resealable freezer bag or silicone bag.
  • Remove excess air, seal, and freeze.

Cooking instructions:

  • Thaw.
  • Place bag contents in a large stovetop pot. Heat over medium until it comes to a low boil.
  • Turn down to low and simmer for 30 minutes.


Pro tip: to use up the whole head of cabbage, simply double the recipe and separate into two large freezer bags or into single serving containers
Serve this soup on its own, with crackers, or with dinner rolls. 


Calories: 115kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2650mg | Potassium: 645mg | Fiber: 6g | Sugar: 15g | Vitamin A: 11516IU | Vitamin C: 55mg | Calcium: 122mg | Iron: 3mg