Quick Cabbage Soup

ingredients  1x2x3x

  • ▢2 teaspoons olive oil
  • ▢½ onion diced
  • ▢6 cups cabbage
  • ▢14 ounces diced tomatoes with juice
  • ▢6 cups beef broth or chicken broth
  • ▢1 carrot shredded
  • ▢1 tablespoon tomato paste
  • ▢1 tablespoon parsley fresh
  • ▢1 teaspoon Italian seasoning
  • ▢1 bay leaf


  • Cook onion in olive oil until tender, 3-4 minutes.
  • While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
  • While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
  • Discard bay leaf, season with salt & pepper to taste and serve.


Leftover soup can be stored in the fridge for up to 4 days. 

Freeze cooled soup in individual portions for up to 2 months. 

Reheat in the microwave or in a pot on the stovetop. 

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