Cabbage Soup with Carrots and Tomatoes

Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Servings: 6
Cabbage Soup with Carrots and Tomatoes

Forget the cabbage soup diet, you'll love this incredibly delicious vegetable soup filled with healthy ingredients!


  • 6 cups chopped cabbage (½ head)
  • 4 carrots
  • 1 28oz. can diced tomatoes
  • 1 yellow onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 4 ribs celery
  • 1 green bell pepper
  • 1 8oz. can tomato sauce
  • 1/2 lb. frozen green beans
  • 1/4 cup chopped parsley
  • 1/2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp freshly cracked black pepper
  • 6 cups vegetable broth
  • 1 tsp salt
  • 1 tbsp lemon juice


Recipe instructions Cabbage Soup with Carrots and Tomatoes

  1. Step 1

    Chop the onion and garlic into small pieces. Add them to a large pot with olive oil and cook over medium heat until the onion becomes soft.

  2. Step 2

    While the onion and garlic are cooking, cut the carrots into thin pieces, chop the celery, and dice the bell pepper. Add these vegetables to the pot and continue cooking. As you cook, measure the rest of the ingredients.

  3. Step 3

    Add the chopped tomatoes (with juice), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper. Stir and cook while you chop the cabbage into 1-inch pieces. Add the cabbage to the pot and pour in the vegetable broth. Stir to combine everything.

  4. Step 4

    Put a lid on the pot and set the heat to medium-high. Wait for the soup to boil. Once it starts boiling, lower the heat to medium-low and let it simmer while stirring occasionally for around 40 minutes or until the cabbage reaches your preferred tenderness.

  5. Step 5

    Then, add salt gradually, starting with ½ tsp and adjusting it to your taste. Finalize the soup by adding lemon juice and stirring the mixture. Serve the soup while hot with crusty bread to dip.

Nutrition Facts

Calories: 133
Fat: 3 g
Carbs: 26 g
Protein: 4 g