Dinner

Hearty Cabbage Soup with Vegetables and Fresh Herbs Recipe

Bylilan Sage February 6, 2026February 6, 2026

Introduction

This hearty cabbage soup is a comforting and nutritious option perfect for any season. Packed with fresh vegetables and fragrant herbs, it’s a light yet satisfying meal that’s easy to prepare.

A white bowl filled with clear broth soup layered with bright green long beans, orange carrot cubes, light green zucchini pieces, and pale cabbage strips, all floating together. On top, a small fresh green basil leaf and sprigs of thyme add contrast. A silver spoon rests inside the bowl on the right side, partially submerged with some soup and vegetables. The bowl sits on a white marbled surface with a grey and white striped cloth near the bottom left corner and part of another white bowl with soup visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups nonfat low-sodium beef broth
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups chopped cabbage
½ yellow onion, chopped
1 cup chopped carrot
1 cup green beans
½ cup chopped zucchini
1 cup diced tomato
1 tablespoon fresh basil, chopped
½ teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Spray a large pot with olive oil spray and heat over medium-high.
Step 2: Sauté the onions, carrots, and garlic for about 5 minutes until the onions become translucent and the carrots soften.
Step 3: Add the beef broth, tomato paste, diced tomatoes, cabbage, green beans, chopped basil, oregano, salt, and pepper. Stir well to combine all ingredients.
Step 4: Reduce the heat to a simmer and cook for 10 minutes until the vegetables are tender to your liking.
Step 5: Add the chopped zucchini and continue to simmer for another 10 minutes.
Step 6: Serve the soup hot, optionally garnished with chopped chives or thyme for added flavor. Enjoy!

Tips & Variations

For a vegetarian version, substitute beef broth with vegetable broth.
Adding a pinch of red pepper flakes can give the soup a subtle spicy kick.
Feel free to swap green beans with peas or add other seasonal vegetables.
Fresh herbs like thyme or parsley work well if basil is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat until hot, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl is filled with a clear red broth soup that has many colorful vegetables in it. The soup has three main layers visible from the top: bright green beans and green zucchini pieces, white cabbage shreds, and small orange carrot cubes mixed in the red broth. Fresh green herbs sit on the left side of the bowl, adding a bright green touch. A silver spoon rests on the bowl’s right edge, partially in the soup. The bowl is placed on a surface with a white marbled texture, next to a grey and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used, but add them during the simmering steps to ensure they cook through properly without becoming mushy.

Is this soup suitable for a low-sodium diet?

Using low-sodium broth helps control salt content, but be sure to taste and adjust salt as needed. You can also skip adding extra salt and rely more on herbs and spices for flavor.