Cabbage Vegetable Soup (Instant Pot or Stovetop)

Name: Cabbage Vegetable Soup (Instant Pot or Stovetop)
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Yield: 3
Cuisine: Healthy
Ingredients: 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

by Carrie Forrest, MPH in Nutrition | Jan 1, 2022

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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.

Cabbage vegetable soup makes a delicious, nourishing dinner with little effort. It’s made with only nine 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!

Contents hide

1 Why You Need This Recipe

2 Key Ingredients

3 Recipe Steps

4 Recipe Tips & Substitutions

5 FAQs

6 Other Healthy Soup Recipes You Might Like

7 Cabbage Vegetable Soup (Instant Pot or Stovetop)

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.
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!

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.

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.

FAQs

Is cabbage healthy for you?

Yes, cabbage is low in calories but high in nutrients. It’s packed with Vitamins K and C which are necessary for healthy bones, growth, and development. It’s also full of insoluble fiber which is essential for gut health. You can feel good about eating cabbage!

How do I reheat cabbage soup?

You can reheat the soup in a pot on the stovetop or in the microwave. If you decide to freeze the soup, pull the soup out one day ahead and place it in the fridge. This will make it easier to reheat since it won’t be frozen solid.

Other Healthy Soup Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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