This cozy low-calorie cabbage soup is the kind of big, brothy pot I keep coming back to: tender cabbage, sweet carrots, and tomatoes simmered until the whole thing tastes like it cooked all afternoon. One generous bowl comes in at right around 90 calories, and it’s still brothy, tangy from a little lemon and apple cider vinegar, and genuinely filling. It all comes together in about 35 minutes in one pot. I make a big batch on Sunday and eat it straight through the week. It fits right in with my other healthy soups.
Quick facts: about 35 minutes start to finish, one pot, and roughly 12 everyday ingredients. It keeps in the fridge for up to 5 days and freezes for 3 months, so it is built for meal prep.
Table of Contents
Why You’ll Love This Low-Calorie Cabbage Soup
This soup is all about simple ingredients, bold flavor, and easy cooking, with no complicated steps or specialty items required.
- Quick and easy: It comes together in about 35 minutes with everyday vegetables, no special skills needed.
- Light but filling: A big pot of cabbage, tomatoes, and broth that satisfies without sitting heavy.
- Bright, not bland: Lemon juice and apple cider vinegar wake the whole pot up. That little hit of acid is the difference between flat and craveable.
- Made for meal prep: It makes a large batch that reheats beautifully. You will hope to have leftovers, because day two is even better.
- Endlessly flexible: Easy to customize with herbs, spices, beans, or whatever vegetables you need to use up.
What You Need for Vegetable Cabbage Soup
Here is what goes into the pot, and why each one earns its place. The exact amounts are in the recipe card below.
- Green cabbage: the star. It softens into silky, sweet ribbons as it simmers and shrinks down to almost nothing. Savoy works too, and red cabbage is fine if you don’t mind a purple-tinted broth.
- Carrots: natural sweetness and a little body. Slice them into rounds so they stay tender, not mushy.
- Bell peppers: sweetness and color. Any color works; red and yellow are sweeter, green is a touch more savory.
- Celery: the quiet backbone of the broth, part of the classic aromatic base with onion and carrot.
- Yellow onion: the savory foundation. Sweet or white onion both work.
- Garlic: depth and warmth. I always reach for fresh cloves over the jarred stuff. It just has more punch.
- Diced tomatoes and tomato paste: the tomatoes give the broth its body and gentle tang, and the paste deepens it with a little richness.
- Low-sodium vegetable broth: the base, so you control the salt yourself. Chicken broth works if you are not keeping it vegetarian.
- Lemon juice and apple cider vinegar: stirred in at the end for brightness. Don’t skip the acid. It’s just a must, and it’s what keeps the soup from tasting flat.
- Olive oil: just enough to soften the aromatics and carry the flavor.
- Oregano and basil: a simple Italian-leaning herb backbone. Dried is what I reach for here.
- Red pepper flakes: optional warmth. A pinch wakes everything up without making the soup spicy.
- Salt, pepper, and fresh parsley: season to taste, with parsley on top for a fresh, green finish.
How to Make Cabbage Soup on the Stovetop
This recipe moves quickly once the pot is hot, so I like to have everything chopped and ready before I start. Mise en place is the difference between a relaxed cook and a scramble at the stove.
Prep the vegetables. Chop the cabbage into bite-sized pieces (it shrinks a lot as it cooks, so don’t worry if it looks like a mountain), dice the onion and bell peppers, slice the carrots and celery, and mince the garlic.
Soften the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat, then add the onion, carrots, and celery. Cook for about 5 to 7 minutes, until the onion turns soft and translucent. Add the garlic and cook just until fragrant, about 30 seconds, so it doesn’t scorch and turn bitter.
Add the cabbage and peppers. Stir in the bell peppers and cabbage. Cook for 4 to 5 minutes, stirring now and then, just until the cabbage starts to wilt. It will look like way too much at first, then collapse down into the pot.
Build the broth. Pour in the broth, diced tomatoes with their juice, and tomato paste. Add the oregano, basil, and red pepper flakes if you want a little heat. Stir well and bring everything up to a gentle boil.
Simmer until tender. Lower the heat, cover, and simmer for 20 to 25 minutes, until the vegetables are tender and the broth tastes like the flavors have settled in together. Simmer just until tender. Cook it much longer and the cabbage turns mushy and starts to smell sulfurous.
Finish and serve. In the last few minutes, stir in the lemon juice and apple cider vinegar. Taste, then season with salt and pepper. Serve warm, topped with fresh parsley.
Easy Ways to Change Up the Flavor
A few easy swaps take this soup in a completely different direction, and none of them add real work. I treat the base as a blank canvas and change it depending on what I’m craving or what needs using up in the crisper drawer.
- Spice it differently: A tablespoon of curry powder or a teaspoon of ground cumin sends the flavor in a warmer, earthier direction. Italian seasoning keeps it classic.
- Add protein: Stir in shredded cooked chicken, browned lean ground beef or ground turkey, or a can of rinsed white beans for a heartier bowl.
- Pile in more vegetables: Zucchini, green beans, or spinach are great in the last 5 minutes of cooking for more color and texture.
- Make it creamy: Blend 1 to 2 cups of the finished soup and stir it back into the pot for a thicker, richer consistency.
- Save prep time: Pre-chopped vegetables from the store get this on the stove even faster on a busy day.
How to Serve This Brothy Soup
This soup is easy to work into everyday meals and can be enjoyed a few different ways, depending on what you’re craving.
- Simple lunch: Enjoy a bowl with a small side salad dressed lightly with lemon and olive oil.
- Heartier option: Stir in cooked brown rice, quinoa, or another grain for extra texture.
- With protein: Serve alongside grilled chicken, fish, or beans if you want a more filling plate.
- On its own: It also works as a warm, comforting meal all by itself.
- With crusty bread: A slice of toasted bread on the side is so good for soaking up the brothy base.
Common Mistakes to Avoid
A pot of cabbage soup is genuinely hard to ruin, but a handful of small things make the difference between a flat, watery bowl and one you actually want seconds of.
- Overcooking the cabbage: Cook it too long and the soup turns mushy and can smell sulfurous. Simmer just until the vegetables are tender, about 20 to 25 minutes.
- Skipping the acid: Lemon juice and vinegar balance the whole pot. Without them, the soup tastes flat and a little dull.
- Using salty broth: High-sodium broth can take over the vegetables. Low-sodium lets you control the seasoning yourself.
- Under-seasoning: A big pot of vegetables needs a confident hand with salt and pepper at the end. Taste, then adjust until it tastes bright and savory.
How to Store and Meal Prep This Soup
This soup stores well and is easy to prepare ahead of time, which is half of why I make it so often.
- Refrigerator: Let the soup cool completely, then store it in airtight containers in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop or in the microwave until heated through. Stir before serving.
The flavor often gets better after a day or two as the ingredients have time to meld. You will hope to have leftovers.
How Many Calories Are in a Bowl
A big bowl of this cabbage soup comes in at roughly 85 to 100 calories, depending on how you make it. It’s mostly cabbage, vegetables, and broth, so the calorie count stays low while the bowl is still a generous, satisfying size. Most of the volume is water and fiber from the vegetables, which is why a full bowl goes a long way. Three things move the number the most: the broth you choose, how much olive oil you add, and any extras like grains or beans. The nutrition figures in the recipe card are a calculated estimate, so use them as a ballpark rather than an exact count.
Frequently Asked Questions
How many calories are in a bowl of this cabbage soup?
A generous bowl runs about 85 to 100 calories. It is mostly cabbage, vegetables, and broth, so the count stays low. The biggest changes come from your broth, the amount of olive oil, and add-ins like beans or grains. The nutrition listed is a calculated estimate.
Can I make this soup ahead of time?
Yes. This soup stores well and often tastes even better the next day. Keep it in an airtight container in the refrigerator for up to 5 days, or freeze portions for longer storage.
Can I use red cabbage instead of green?
Absolutely. Red cabbage works just as well and will give the soup a deep purple color. The flavor stays mild and slightly sweet.
How can I add more flavor without changing the base recipe?
Try adding bay leaves, thyme, rosemary, smoked paprika, or a splash of balsamic vinegar. Fresh herbs stirred in just before serving also make a big difference.
Is this recipe vegetarian or vegan?
Yes. When prepared with vegetable broth, the soup is fully plant-based. You can also add beans or lentils if you want extra texture.
Can I customize the vegetables?
Definitely. Zucchini, green beans, spinach, or kale all work well. Add tender greens near the end of cooking so they don’t overcook.
More Cozy Soups to Try
This is one of those pots I always have a reason to make: easy, flexible, and somehow better every day it sits in the fridge. If you make it, pin it to save for later and leave a comment to tell me how you served yours.
Low-Calorie Cabbage Soup
Equipment
- Large soup pot or Dutch oven
- chef’s knife
- Cutting board
- wooden spoon
- Measuring cups and spoons
Ingredients
- 1 medium head green cabbage, chopped
- 3 large carrots, sliced
- 2 bell peppers, diced
- 2 celery stalks, thinly sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (14.5 oz) diced tomatoes with juice
- 8 cups low-sodium vegetable broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash and chop all the vegetables before you start, because this soup moves fast once the pot is hot. Chop the cabbage into bite-sized pieces (it shrinks a lot as it cooks), dice the onion and bell peppers, slice the carrots and celery, and mince the garlic.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes, until the onion is soft and translucent. Add the garlic and cook for about 30 seconds, just until fragrant, so it doesn’t scorch.
- Stir in the bell peppers and cabbage. Cook for 4 to 5 minutes, stirring occasionally, until the cabbage starts to wilt and shrink down. It will look like a lot at first, then collapse into the pot.
- Pour in the vegetable broth, diced tomatoes with their juice, and tomato paste. Add the oregano, basil, and red pepper flakes if using. Stir well and bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the vegetables are tender and the flavors have come together. In the last few minutes, stir in the lemon juice and apple cider vinegar.
- Taste and season with salt and pepper. Serve warm, garnished with fresh parsley. The flavor is even better the next day, so save any leftovers.
