Healthy Cabbage Soup is made with fresh cabbage, hearty vegetables, flavorful broth, and simple seasonings for a light yet satisfying meal that’s packed with wholesome ingredients. This easy soup is naturally loaded with vegetables, comes together with minimal prep, and includes both Instant Pot and stovetop cooking instructions.
I love making this soup when I want something warm, comforting, and full of fresh vegetables. It’s perfect for meal prep because it reheats beautifully, and it’s one of those simple recipes I can enjoy for lunch or dinner all week long. 🥬🥕🍲
Why I Love This Soup
Ingredient Notes
- Cabbage: A small head of green cabbage is the star of this soup. Chop it into large bite-sized pieces so it holds its texture while cooking.
- Onion: One onion adds a savory, homemade flavor and creates the base of the soup.
- Carrots: Fresh carrots add natural sweetness and a pop of color.
- Celery: Celery gives the soup extra flavor and pairs perfectly with the cabbage and carrots.
- Chopped Tomatoes: A 28-ounce jar of chopped tomatoes adds richness and helps create a flavorful broth.
- Garlic: Fresh garlic adds the best flavor. I always recommend using fresh cloves instead of jarred garlic when possible.
- Chicken Broth: Low-sodium chicken broth lets you control the salt while adding plenty of flavor. I usually use Better Than Bouillon mixed with water.
- Apple Cider Vinegar: Apple cider vinegar brightens the soup and adds a slight tang that balances the vegetables perfectly.
- Lemon Juice: A little fresh lemon juice added at the end helps brighten all the flavors and gives the soup a fresh finish.
Be sure to check out the full recipe and ingredient list below
How To Make Healthy Cabbage Soup
Instant Pot:
- Add the onion, cabbage, carrots, celery, chopped tomatoes, garlic, apple cider vinegar, lemon juice, and chicken broth to the Instant Pot.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 15 minutes.
- Carefully perform a quick release once the cooking time is complete. Stir the soup well, taste, and season with salt and black pepper if needed. Serve hot.
Stovetop:
- Add the onion, cabbage, carrots, celery, chopped tomatoes, garlic, apple cider vinegar, lemon juice, and chicken broth to a large Dutch oven or soup pot.
- Bring the soup to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 30–40 minutes, or until the vegetables are tender.
- Taste and season with salt and black pepper as needed. Serve hot.
Both cooking methods produce delicious results. I usually make this soup in the Instant Pot when I’m short on time, but the stovetop version is just as easy and lets the vegetables simmer together for even more flavor.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I chop the cabbage into large bite-sized pieces so it stays tender without becoming mushy.
- I use low-sodium chicken broth so I can season the soup to my taste at the end.
- I always use fresh garlic because it gives the soup the best flavor.
- If I’m making the stovetop version, I let the soup simmer a little longer to give the vegetables even more flavor.
- This soup tastes even better the next day after the flavors have had time to come together.
- I like serving it with a squeeze of fresh lemon juice just before eating for an extra burst of freshness.
- If I want to add more protein, I sometimes stir in cooked shredded chicken or lean ground turkey. 🥬🥕🍲
Frequently Asked Questions
What To Serve With Cabbage Soup
Instant Pot Detox and Weightloss Cabbage Soup
This Healthy Cabbage Soup is a hearty vegetable soup made with fresh cabbage, carrots, celery, onions, tomatoes, garlic, and a flavorful broth. It's an easy, wholesome recipe that's packed with fresh ingredients and can be made in either the Instant Pot or on the stovetop, making it perfect for meal prep, lunches, or cozy family dinners.
Ingredients
- 1 onion
- 1 small head cabbage chopped in large pieces
- 3 chopped carrots
- 3 chopped stalks celery
- 28 oz jar chopped tomatoes
- 4 cloves garlic
- 3 tbsp Apple cider vinegar
- 1 tbsp lemon juice
- 3 cups chicken broth low sodium
Instructions
- Add the onion, cabbage, carrots, celery, chopped tomatoes, garlic, apple cider vinegar, lemon juice, and chicken broth to the Instant Pot.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure (Manual) for 15 minutes.
- Carefully perform a quick release once the cooking time is complete. Stir the soup well, taste, and season with salt and black pepper if needed. Serve hot.
- Add the onion, cabbage, carrots, celery, chopped tomatoes, garlic, apple cider vinegar, lemon juice, and chicken broth to a large Dutch oven or soup pot.
- Bring the soup to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 30–40 minutes, or until the vegetables are tender.
- Taste and season with salt and black pepper as needed. Serve hot.
Instant Pot:
Stovetop:
Notes
For the best texture, chop the cabbage into large bite-sized pieces so it stays tender without becoming mushy. I prefer using low-sodium chicken broth so I can adjust the seasoning to my taste, but vegetable broth works just as well. This soup tastes even better the next day as the flavors continue to develop, making it a great meal prep recipe. It also freezes beautifully, so don't hesitate to make a double batch for easy meals later. If you like a little extra brightness, add a squeeze of fresh lemon juice just before serving. 🥬🥕🍲
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Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 56Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 505mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 3g
Can you use a slow cooker
DELICIOUS! Added some lean ground meat to mine! Thank you for sharing!
@Becka Jean,
Did you brown your meat first or did you just add all ingredients into the instapot?
I have prepared the soup tonight! I added some chicken strip. Since I don’t like soup I made it a purée. Love it! Thank you for sharing!
How many servings does the recipe make?
I got about 6 – 7 servings
Can you tell me what makes the carb count so high in this recipe? Thank you!?
What are the calories and carb count ect. On this meal I can’t find the info??
Carrots have a naturally high amount of carbs.
what time ratio would I use for a crockpot?
This has amazing flavor!!!! Thank you for a quick healthy recipe!
I made this and it was incredible.
I got 7 portions out of it.
Just how I remember my mother’s tasting!
Will adding chicken breast defeat the purpose
I just made this soup… & I must say it’s very good & full of flavor there where some adjustments I made.. I didn’t add carrots because I don’t like them… I also added fired roasted tomotes. Parsley & black pepper.. white beans 2 cans… I also added fit & active chicken broth… I will be making it again thanks
Just made this for lunch. It was very good. I had to make it stovetop because I only have a. 3 qt mini instant pot. I added just a few bites of smoked turkey sausage to appease my husband. Next time I’ll cut back just a little on the lemon juice and vinegar. It was really yummy and I have leftovers.
Very tasty recipe! I put a little twist on it
Browned some lean ground chicken with garlic before hand.
Substituted one of the cans of broth for one can of condensed tomato soup w/ a cup of water.
Turned out awesome
can u please tell me how to place my manual on high pressure for 15 min thank u
@sherrell snobelen,
I made it last night. Had some today for lunch very good. Thanks for sharing this recipe
I am in shock! I have tried to like this soup for years. It always tasted strong and unpleasant. This soup is amazingly good. It has a sweet flavor that is so surprising! This is a keeper for sure.
Can you use fresh tomatoes vs the ones from a jar?
Yes
I made it last night. Had some today for lunch very good. Thanks for sharing this recipe
What is the serving size?
Made this and it turned ooh excellent I will be making it again
Is one serving = to 1 cup?
Can the leftover soup be frozen to eat later? And if so, how would you recommend reheating it?
Just trying it
Is this recipe ok for kidneys operating on 50%
I would as the doctor.
This is such a great recipe! I loved the soup!!
This is my go to cabbage soup recipe. I’ve made it countless times and finally added it to my analog recipe book. Thank you! I use veggie broth and 2 tbsp each of ACV and lemon juice and it’s perfection to my taste buds.
My idea of cabbage soup changed completely with the recipe that I found out recently. Even I could convince my little ones to finish a bowl each. The soup was truly admirable.