Healthy shredded cabbage and potato soup is an easy, comforting recipe that cooks in just 30 minutes. Made with a handful of nutritious ingredients, the base of this easy vegetable soup is made with onions, celery, garlic, cabbage, potatoes, crushed tomatoes, and broth. It’s a simple, low-calorie recipe that is perfect for a healthy diet.
I know how much you all enjoy simple vegetable soup recipes like my broccoli stem soup and my 15-minute bok choy soup, so I couldn’t wait to share this healthy shredded cabbage and potato soup with you! It goes without saying that the star of the show is cabbage; a vegetable that is high in nutrients and fiber but low in calories which is how the cabbage soup diet became so popular.
But as you may know, I’m not a big fan of dieting! Instead, I encourage you to focus on real whole foods as close to their natural state as possible, most of the time. And finding lots of delicious ways to sneak more vegetables into your healthy diet (like making a big pot of cabbage soup) is an easy way to do it.
Health Benefits of Cabbage
Cabbage is a cruciferous vegetable that is in the same family as broccoli and cauliflower have a ton of health benefits, is budget-friendly, and happens to be absolutely delicious! Which reminds me, if you’ve never tried making cabbage steaks before, add that to your ‘must-try’ list as well – SO good!!
Cabbage is a nutritious vegetable that is low in calories and high in fiber, vitamins, minerals, and antioxidants. Here are some of the potential health benefits of consuming cabbage:
- Loaded with nutrients: cabbage is an anti-inflammatory vegetable that is rich in Vitamin C (a great immune booster), high in fiber, and loaded with potassium, magnesium, and other nutrients.
- Rich in antioxidants: Antioxidants are little compounds that help to prevent damage to cells throughout the body. The more antioxidants in your healthy diet, the better!
- Helps with weight loss: while weight loss is a result of multiple daily habits practiced consistently over time, including low-calorie, high-nutrient foods (like cabbage!), can really help to support your weight loss efforts.
- Supports heart health: cabbage contains high levels of potassium and fiber, both of which are essential for maintaining a healthy heart. Potassium can help lower blood pressure, while fiber can help reduce cholesterol levels. #win-win
- Great for digestion: Cabbage is high in fiber and water! This helps keep you feeling full while supporting digestion and regularity.
How To Make Healthy Cabbage & Potato Soup
I think you will be pleasantly surprised at how easy it is to make this soup! Here’s all you need to do:
- Heat olive oil in a heavy pot over medium-high heat and add in the onions and celery. Cook until the onions are beginning to look translucent and the veggies are tender.
- Stir in spices before adding in the crushed tomatoes (diced tomatoes would work as well!).
- Add the cabbage, salt, pepper, broth, and water. Stir well, and bring to a boil before reducing to a simmer for 10-15 minutes.
- Stir in the potatoes, and simmer for another 15 minutes or until the potatoes and cabbage are tender.
- Serve and enjoy topped with fresh Parmesan cheese and a sprinkle of black pepper. If you like your cabbage soup spicy, try adding a sprinkle of red pepper flakes.
healthy cooking tip: I love to use bone broth for this recipe as it is rich in nutrients and high in protein. If you prefer a vegetarian cabbage soup, swap the bone broth for veggie broth. When in a pinch, you can use all water in place of the broth.
How To Store and Reheat Cabbage Potato Soup
- To store leftovers: Allow your soup to come to room temperature. Then transfer into an airtight container and store in the fridge for up to 5 days.
- How to freeze: Transfer the cooled soup into a freezer-safe container and place it in the freezer. It will last stored in the freezer for up to 3 months.
- How to reheat: You can reheat your soup on the stovetop or in the microwave! Simply transfer the soup to a pot (or a microwave-safe bowl) and heat until warm.
flavor tip! This is a super flexible recipe – you can add extra veggies, change up the spices, or mix in your favorite proteins. My family loves when I add sausage or ground pork – but plant-based proteins like beans or crumbled tofu would also be delicious.
Watch my Shredded Cabbage & Potato Soup Recipe Video Below!
If you are a visual learner (like me!), watch the step-by-step recipe video below.
Healthy Shredded Cabbage & Potato Soup
- 1 tablespoon extra virgin olive oil
- 1 onion, diced, (about 2 cups)
- 2 stalks celery, thinly sliced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 -15 ounce can crushed tomatoes
- 2 cups chicken bone broth
- 5 cups water
- 1 medium cabbage, thinly sliced (10-12 cups)
- 1 pound baby potatoes, cut into bite sized pieces
- Salt and pepper to taste
- Parmesan cheese to serve
- Heat olive oil in a heavy pot over medium high heat. Once the oil is hot, add in the onions and celery. Give it a pinch of salt and saut for 5 minutes or until the onions are beginning to look translucent.
- Stir in coriander, smoked paprika, and oregano before adding in the crushed tomatoes. Stir well and cook for 2 minutes.
- Add the cabbage, salt, pepper, broth, and water. Stir well, turn up the heat, and bring to a boil. Then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Add in potatoes, and simmer for another 15 minutes or until the potatoes and cabbage are tender. Adjust seasonings as desired.
- Ladle into your favorite bowl and serve with a hearty sprinkle of Parmesan cheese and a sprinkle of black pepper. Enjoy.
I make something very similar, but throw in a handful of black beans or any other veggies in the fridge…Love this soup!
We just had cabbage and pork chops cooked in stock this weekend and it turned out great. Prepared right, stocks add many nutrients and minerals to your dish that plain water cannot. Ham stock would seem to pair well with this dish.
I made this tonight and it was so good! My addition was shredded pork (about 3 cups) that had been in the crock pot from a shoulder blade roast all day. I replaced a few diced turnips for the potatoes since we’re low carbing, and garnished with cilantro and parm cheese before serving. The broth turned out wonderful. Thank you for such a great winter soup recipe! I will definitely make this again!
So glad to hear it. I love the addition of the pork, sounds delicious.
I just finish making this soup and I have to say it is amazing. Thank you so much.
This is the best soup! Just made it and I know this will be a repeat through this winter. I’ve been a subscriber on you tube for about a year. Your videos are Excellent!
Love it! I was able to use the leftover cabbage and potatoes I had.
I have half head of cabbage and some brown beans left over. I will have to add sausage if my husband is to help eat this. I plan on making this tonight. Hard to rate prior but you’ve been around awhile and I have tried other recipes from your site so high marks are deserved.
Dani Spies says
Enjoy it, Charlotte! Sausage works perfectly with this recipe.
I made this and it was great! However, I do roast all vegs and then add to soup. I like the crunchy-ness.
Angela Chan says
I made this. Loved it! I changed out the white potatoes for sweet potatoes. I also added some grass-fed beef chopped up into bite-size pieces. We love garlic so I added that as well.
This soup was such a disappointment. I had to simmer a lot longer to soften potatoes and increased the salt and spices, but the taste was still flat. Cabbage gave my husband and I terrible gas and upset stomachs. Ugh!