Cabbage Soup


September 27, 2017

Let’s pretend one morning you wake up miles from civilization. You somehow find yourself in a tiny cabin in the middle of a snowy wilderness. There’s a fire burning and a big pot of soup that is magically always full. That sounds great, except it’s this soup right here.

Sure, it tastes good.

Sure, it’s easy to make, but…



You couldn’t eat enough of this soup. If you sat and ate this soup all day and all night, you could just barely keep up with your minimum caloric requirements. Eventually you’d realize, you have to risk your life to walk out of the woods to find some hummus or avocado.


This is an amazing dish. This is a soup you can cook and have for dinner, and calorically, you can’t eat too much of it.

  • Yields: 8 Servings


2 medium sweet onions, diced (like Vidalia, Walla Walla etc. They have light coloured skin and a slightly flattened top and bottom)

5 cloves of garlic, minced

10 oz./283 g package of mushrooms, sliced

2 tsp fresh thyme (or 1 tsp dried)

6 large stalks of celery, leaves removed and sliced

4 large carrots, peeled and sliced

1 lb/454 g (1/2 head) of green cabbage, shredded or cut with mandolin

28 oz/793 g (or 2 16oz cans) fire roasted diced tomatoes (I use Muir Glen Organics)

10 cups/2.5 qtss/2.3 L fresh vegetable broth (my recipes are here) or low sodium packaged vegetable broth

Pepper to taste


1Saute onions, garlic and mushrooms in 2-3 cups of vegetable broth for 5-6 minutes until the onions are tender. (Mushrooms take longer to cook than the rest of the veggies, so we’re cooking them first.)

2Add the rest of the vegetables, the thyme, the canned tomatoes, and the vegetable broth.

3Cook the vegetables over medium heat for 30-40 minutes or low heat for 1.5-2 hours until the vegetables are tender.

4Season to taste with pepper. Add a little cayenne or chili pepper if you like the soup spicy. If you like your soup a little thinner you can add a little more vegetable broth or water if desired. But don’t add too much or you will dilute the flavor.


Additional Tips:

This soup is almost like a cabbage stew because it’s so full of vegetables.  You can add a little more broth if you like really watery soups. (But this is already so low calorie you don’t really need to water it down if you’re looking for a diet-friendly meal.)

You don't really need to add any salt to the soup, especially if you make homemade broth that is naturally sweet from the sweet onions, carrots and thyme and the fire roasted tomatoes have enough salt in them already.

This is a great recipe that you can use for a soup base and just change out some of the veggies for different ones for variety. You can also experiment with different salt free seasoning blends. Just make sure you always add a little, let it cook for a few minutes and taste test before adding more, so you don’t end up with an over seasoned soup!


6 Reviews


April 13, 2018

DELICIOUS and very versatile! It’s a cold evening here and this is absolutely perfect. YUM 😀


March 26, 2018

Great recipe! Easy and delicious. Not a big mushroom lover, so I cut that portion in half. No sweet onions in the house, so used yellow onions instead. Added a bit of kosher salt, fresh cracked pepper, and a scoop of vegan “Better than Boullion” since I didn’t have enough vegetable stock on hand. This is perfect for a Winter’s day…or a Spring day that feels like Winter (I’m looking at you, Minnesota). Thanks for sharing!


March 25, 2018

Wonderful… Simple… A keeper!

I did add a squeeze of lemon juice at the end to brighten it up a bit.

Ginger Baker

March 24, 2018

This soup was wonderful! No kidding. It smelled great while cooking but tasted even better. I will definitely be checking out more of your recipes.

Will Robinson

March 23, 2018

This is one of the best soups I have ever had.

Jeffrey Morgan

March 23, 2018

I made this for me and my boys, and they loved it! I also told them your “Cabin in the woods” story as we prepared it and they thought it was a magical recipe… a magical cabbage soup recipe, lol. For them I added slices of bread and a little cooked spam on the side so they would get the calories they need, but for me it was my dinner AND my late night snack… and I still have a pitcher of it left (don’t judge, I didn’t have a large enough bowl with a lid.

BTW, salt to taste does NOT mean much salt, be careful… a friend told me it’s easy to over salt and then have to give it a transfusion.


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