Cabbage Vegetable Soup (Instant Pot or Stovetop)

Whether you want to increase your vegetable intake or reset your system, try this delicious Cabbage Vegetable Detox Soup. Make it easily in the Instant Pot or Stovetop. This soup is high in fiber and flavor, but low in calories and fat.

Cabbage vegetable soup makes a delicious, nourishing dinner with little effort. It’s made with only a few simple ingredients and comes together in a snap. Cabbage, onion, carrot, celery, and tomatoes are simmered together until tender for a soup everyone will love.

Cabbage soup is a perfect catch-all for leftover ingredients. You can throw in tofu, chicken, beef, or sausage for some filling protein or add in your favorite veggies.

You can make this detox cabbage soup in the Instant Pot or on the stovetop. The process is very similar for each method. All the ingredients except the lemon and parsley go into the pot and cook together until flavorful and tender. Dinner just got easy!

Why You Need This Recipe

• It’s healthy and nourishing! Cabbage is packed full of fiber, vitamins, and micronutrients for a healthy body and gut. This recipe is also very budget-friendly!
• Cabbage vegetable soup is a delicious way to eat your vegetables.
• It’s easy to make – prep the veggies ahead of time to make it even easier.
• Make it on the stovetop or in the electric pressure cooker. I’ve included instructions for both methods.

Key Ingredients

Green cabbage – Look for cabbage that is heavy for its size with no signs of bruising. You can eat the core, but it has a tough texture so I prefer to discard it. You can also use purple cabbage or red cabbage in this recipe.

Onion & garlic – Aromatics add dimension and depth of flavor to this soup! Onion and garlic go a long way in terms of flavor, and they’re affordable.

Carrots & celery – Carrots and celery are such a comforting combo but you can add any veggies you like. Green beans, potatoes, corn, or bell peppers all work great. Just be sure to cut the potatoes into small bite sized chunks so they cook all the way through.

Chopped tomatoes – No need to use fresh tomatoes! Canned tomatoes are pre-diced plus we want to use the sweet, acidic juice for the base of this soup.

Broth – Broth adds a ton of flavor in just one ingredient. I like to stock up on it when it goes on sale. This way if I’m ever in the mood to make soup, I already have the most important ingredient. Use vegetable broth to make this recipe vegan or use chicken broth to add protein for non-vegan diets.

Lemon – A squeeze of lemon finishes the soup for a bright and flavorful punch.

Recipe Steps

Step One

In the base of an instant pot, combine all the ingredients except for the lemon juice and parsley.

Step Two

Lock on the lid and set the time to 4 minutes at high pressure. Once the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.

Step Three

Remove the lid and stir in the lemon juice.

Step Four

Enjoy topped with chopped parsley!

Recipe Tips & Substitutions

• STOVETOP DIRECTIONS: In a large stockpot over high heat, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are tender. Stir in the lemon juice and parsley and serve hot.
• You can easily double this recipe to make more servings.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 2 months.
• The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 5 minutes of natural pressure release.
• For protein, add already cooked chicken, sausage, or white beans to this soup.
• If you want to bulk up the soup and make it more filling, you can stir in precooked pasta at the end.

Recipe FAQs

More Healthy Soup Recipes You Might Like

• Lentil Turkey Soup
• Chicken Noodle Soup – Panera Copycat
• Vegan Potato Leek Soup (Instant Pot or Stovetop)
• Instant Pot Leftover Turkey Soup with Vegetables
• Instant Pot Chicken Rice Soup with Lemon

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Cabbage Vegetable Soup (Instant Pot or Stovetop)

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Whether you want to increase your vegetable intake or reset your system, try this delicious Cabbage Vegetable Soup. Make it easily in the Instant Pot or Stovetop. This soup is high in fiber and flavor, but low in calories and fat.

• Total Time: 35 minutes
• Yield: 3 1x

Ingredients

Units USM Scale 1x2x3x

• 1 green cabbage, roughly chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 14.5–ounce can chopped tomatoes, with the juices
• 3 cups reduced sodium chicken broth (use vegetable broth for vegan and vegetarian diets)
• 1 lemon, juiced
• 2 tablespoons chopped flat-leaf parsley, for topping

Instructions

1. In the base of an Instant Pot, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth. See the notes for stovetop directions.
2. Lock on the lid and set the time to 4 minutes at high pressure. When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.
3. Remove the lid and stir in the lemon juice.
4. Serve hot, with a topping of chopped parsley.

Equipment

Instant Pot

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Notes

1. STOVETOP DIRECTIONS: In a large stockpot over high heat, combine the cabbage, onion, garlic, carrots, celery, chopped tomatoes, and broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are tender. Stir in the lemon juice and parsley and serve hot.
2. You can easily double this recipe to make more servings.
3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 2 months.
4. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 5 minutes of natural pressure release.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main dish
• Method: Stovetop
• Cuisine: Healthy
• Diet: Gluten Free

Keywords: cabbage soup with tomatoes, old fashioned cabbage soup, detox cabbage soup

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