There’s something so satisfying about a bowl that warms you from the inside out, and this Hearty Vegetable Cabbage Soup Recipe definitely hits that spot. It brings together fresh veggies and rich flavors in a way that's both comforting and satisfying, perfect for any season.

A bowl filled with a colorful vegetable soup that has five main layers of ingredients: the bottom layer is a thick deep red broth, above it there are cut pieces of orange carrot slices and chunky pale yellow potato cubes, next there are dark red kidney beans scattered around, then a mix of light green celery pieces and light brown mushroom slices, topped with a sprinkle of finely chopped fresh green herbs. The bowl is white with a thin brown rim and sits on a white marbled surface with parts of a striped cloth at the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Vegetable Cabbage Soup Recipe
Top Tip
How to Serve Hearty Vegetable Cabbage Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Vegetable Cabbage Soup Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Hearty Vegetable Cabbage Soup Recipe — it’s a kitchen staple for me when I want something wholesome, easy, and bursting with flavor. Every time I make it, my whole family feels warm, happy, and recharged. Here’s why you’ll adore it too.

Rich, layered flavors: This isn’t your average plain soup — the blend of fire-roasted tomatoes, herbs, and Worcestershire sauce adds a delightful depth.
Loaded with wholesome veggies: Carrots, celery, green beans, cabbage, and potatoes create a hearty, nutritious bowl that leaves you full and satisfied.
Flexible and forgiving: You can swap or add ingredients to match what you have on hand or your personal tastes — no strict rules here!
Easy prep and quick to cook: You’ll have this ready in about 40 minutes, making it a perfect weekday dinner or cozy weekend treat.

A close-up view of a white bowl filled with chunky vegetable soup, held by a woman's hand on the right edge. The soup has many layers of vegetables visible: bright orange carrot slices, dark red kidney beans, green beans, and pale pieces of cabbage, all in a rich, reddish-brown broth. Fresh green herbs are sprinkled generously on top and throughout the soup. The bowl is on a white marbled surface with hints of other dishes blurred in the background, creating a cozy and fresh look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Hearty Vegetable Cabbage Soup Recipe plays its part — fresh and canned vegetables combine with herbs and broth to create a comforting, filling dish. When I shop for this soup, I love picking vibrant, fresh produce and opting for quality broth to boost flavor.

Flat lay of extra virgin olive oil in a small white ceramic bowl, one small whole onion with unbroken skin, three medium fresh carrots with green tops removed, four fresh celery stalks trimmed, several peeled garlic cloves, a small pile of trimmed fresh green beans, two medium peeled Yukon gold potatoes cut into cubes, one small white ceramic bowl filled with fire roasted diced tomatoes with juices, one small white ceramic bowl of drained kidney beans, one small white ceramic bowl of smooth tomato sauce, one small white ceramic bowl of low sodium chicken broth, a few fresh sprigs of dried basil, parsley, oregano, thyme, a single bay leaf, several wide slices of fresh green cabbage, and a small white ceramic bowl with a lemon wedge, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: The base for sautéing vegetables, it adds a subtle richness and helps release flavors.
Onion: Provides essential sweetness and depth when softened at the start.
Carrots: Their natural sweetness balances the acidity of tomatoes.
Celery: Adds crunchy texture and a savory note that grounds the soup.
Garlic: Just a few cloves punch up the aroma and taste beautifully.
Fresh green beans: Offer a lovely fresh bite — I recommend trimming and cutting them evenly for uniform cooking.
Yukon gold potatoes: Creamy interiors soften nicely without falling apart, making the soup extra hearty.
Fire roasted diced tomatoes: Bring smoky sweetness and acidity that brighten the broth.
Kidney beans: Protein-packed and filling, they make this soup a balanced meal.
Tomato sauce: Enhances body and richness in the broth.
Low sodium chicken broth: (or vegetable broth) — controls salt levels and adds moisture without overpowering flavors.
Worcestershire sauce: A secret weapon for a subtle tangy umami kick.
Dried herbs (basil, parsley, oregano, thyme): Each herb adds classic Italian warmth and fresh aroma.
Salt, sugar, pepper, bay leaf: Basics for seasoning that elevate the entire pot without fuss.
Green cabbage: The star vegetable — it wilts into tender, flavorful ribbons that soak up the broth beautifully.
Lemon juice splash: Finishes with a fresh brightness that balances the soup’s richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found that this Hearty Vegetable Cabbage Soup Recipe is a fantastic canvas—you can truly make it your own. I enjoy adding a pinch of red pepper flakes for a subtle heat, but you might prefer it mellow or try swapping in whatever veggies you love or have on hand.

Variation: I sometimes toss in cooked Italian sausage when I want some extra protein and richness—turns it into a heartier meal that everyone loves.
Make it vegan: Simply swap chicken broth for vegetable broth, and skip the Worcestershire sauce or use a vegan version for that umami boost.
Add grains: Stir in cooked rice, barley, or small pasta shapes at the end to stretch the soup and make it more filling.
Seasonal switch-ups: Use whatever fresh vegetables are in season—zucchini, kale, or bell peppers work beautifully.

Step-by-Step: How I Make Hearty Vegetable Cabbage Soup Recipe

Step 1: Sauté the Aromatics

Start by warming your extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Toss in the chopped onion, sliced carrots, and celery. I like to stir this often, cooking for about 5 to 7 minutes until the onions turn soft and translucent—this is key for building that mellow, natural sweetness essential to the soup’s base. Then, add minced garlic and give it just 30 seconds to release its aroma without burning.

Step 2: Build the Broth and Vegetables

Next, pour in the fire roasted diced tomatoes with their juices, tomato sauce, kidney beans, green beans, and diced potatoes. Pour the chicken broth (or vegetable broth) over the top, then sprinkle in all your dried herbs, Worcestershire sauce, bay leaf, salt, pepper, and a pinch of sugar to balance acidity. Bring the whole pot to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender. This simmer is when all those gorgeous flavors meld together beautifully.

Step 3: Add the Cabbage and Finish

Now stir in the sliced green cabbage. Cover and simmer just a few more minutes—enough for the cabbage to soften and wilt but still hold a bit of texture. Right before serving, add a splash of fresh lemon juice; this brightens the flavors and cuts some of the richness. Taste and adjust seasoning—sometimes I add a touch more salt or a crack of black pepper at this stage to perfectly suit my palate.

Top Tip

From making this hearty soup countless times, I’ve picked up some tips that really make a difference in the final dish. Paying attention to these small details will help you nail it on your first try.

Don’t rush the sauté: Taking the time to soften the onion, carrots, and celery adds layers of flavor you won’t get otherwise.
Uniform chopping: Cut your vegetables into similar sizes so everything cooks evenly—especially the potatoes and green beans.
Simmer, don’t boil: Keep the heat low once the soup comes to a boil to prevent toughening the veggies and to develop a smoother broth.
Season gradually: Add salt in stages and taste frequently—this way you avoid oversalting and get just the right balance.

How to Serve Hearty Vegetable Cabbage Soup Recipe

Vegetable Cabbage Soup - Serving Suggestion

Garnishes

For me, a sprinkle of freshly chopped parsley or a few shavings of Parmesan cheese take this cabbage soup to another level. Sometimes, I add a swirl of good quality olive oil or a dollop of sour cream to add a creamy finish. If you like a bit of heat, crushed red pepper flakes work wonders too!

Side Dishes

This soup is wonderful with crusty bread for dunking, a side salad with vinaigrette for some extra greens, or even garlic toast to complement the robust flavors. I often serve it alongside a grilled cheese sandwich for an ultra-comforting combo.

Creative Ways to Present

For special occasions or cozy family dinners, I like serving the soup in hollowed-out mini pumpkins or sourdough bread bowls. It adds an eye-catching rustic charm and intensifies the warmth of the meal. Plus, who can resist eating their soup out of edible “bowls”?

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge and the soup stays fresh and flavorful for up to 4 days. Just give it a good stir before reheating, as the cabbage tends to settle a bit.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving some headspace as the soup expands. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove.

Reheating

I recommend warming the soup slowly over medium-low heat to keep the vegetables tender and prevent splitting the potatoes. Add a splash of broth if it seems too thick, and refresh the flavors with a squeeze of lemon juice or a pinch of salt if needed.

Frequently Asked Questions:

Can I make this Hearty Vegetable Cabbage Soup Recipe vegan?

Absolutely! Just swap the chicken broth for vegetable broth and use a vegan Worcestershire sauce or replace it with soy sauce for that deep umami flavor. The soup is delicious without any animal products.

How long does this soup keep in the fridge?

Stored in an airtight container, this soup stays fresh for up to 4 days in the refrigerator. Make sure to cool it completely before refrigerating to maintain quality.

Can I add meat to this soup?

Definitely! While this Hearty Vegetable Cabbage Soup Recipe shines as a vegetarian option, you can enhance it with cooked meats like Italian sausage, shredded chicken, or even corned beef for a more substantial meal.

What can I serve with this cabbage soup?

This soup pairs wonderfully with crusty bread, garlic toast, or a simple side salad. For a heartier meal, serve it with a grilled cheese sandwich or even over cooked grains for a filling option.

Final Thoughts

This Hearty Vegetable Cabbage Soup Recipe has been my go-to for cozy nights and quick comfort food that also feels nourishing. It’s easy, adaptable, and always feels like a warm hug in a bowl. I hope you’ll give it a try and maybe customize it a bit to make it truly your own—it’s the kind of recipe that grows on you and your kitchen traditions.