This flavorful twist on classic cabbage soup is perfect for those who want a healthier dish without compromising on taste. With the right blend of herbs, spices, and optional extras, this soup can be customized to your liking!

Why You’ll Love This Recipe

• Versatile: Keep it light or load it up with extras like ham, beans, or corn.
• Healthy & Hearty: Packed with vegetables and low in calories.
• Customizable Heat: Adjust the red pepper flakes to suit your spice level.

Ingredients

Soup Base:
• 3 Tbsp olive oil
• 2 medium onions, coarsely chopped
• 4–5 stalks celery, sliced
• 3–4 medium carrots, sliced or coarsely chopped
• 1 medium bell pepper, diced
• 4 cloves garlic, minced
• 3 quarts homemade or low-sodium chicken stock
• 1 head cabbage, cored and coarsely chopped
• 2 cans petite or regular diced tomatoes with juice (14.5 oz each)
• 1 can V-8 juice (11.5 oz; optional)

Seasonings:
• 2 Tbsp dried basil
• 3 Tbsp dried chives
• 2 Tbsp Italian seasoning
• 1 Tbsp oregano
• 2 tsp ground marjoram
• 1 tsp red pepper flakes (or more to taste)
• Salt, to taste
• 2 tsp fresh cracked black pepper (or more to taste)

Directions

Sauté the Vegetables:
• Heat olive oil in a large stockpot over medium heat.
• Add onions, celery, bell pepper, carrots, and garlic. Cook for about 5 minutes or until onions are transparent.
Build the Base:
• Stir in chicken stock, dried seasonings, salt, and black pepper.
• Bring the mixture to a boil.
Add the Cabbage:
• Stir in the chopped cabbage and simmer for about 10 minutes until the cabbage begins to wilt.
Incorporate Tomatoes:
• Add the diced tomatoes (with juice) and optional V-8 juice.
• Return to a boil, then reduce the heat and simmer for 15–30 minutes, stirring often.
Adjust and Serve:
• Taste the soup and adjust seasonings as needed, especially the red pepper flakes, salt, and pepper.
• Serve hot with crusty bread, crackers, or as is for a low-calorie meal.

Tips for Success

1. Add Protein (Optional): For a heartier soup, stir in diced ham, crumbled bacon, or white beans.
2. Enhance the Flavor: If not dieting, add a splash of tomato sauce or even a handful of shredded cheese for richness.
3. Texture Tip: Chop the vegetables to your preferred size for a chunkier or smoother consistency.

Serving Suggestions

• As a Light Meal: Serve with a side salad or whole-grain bread.
• Make It a Meal: Add cooked sausage or grilled chicken for a complete dish.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Enjoy this Cabbage Soup With Attitude—a comforting, flavorful, and healthy addition to your recipe collection!

Cabbage Soup With Attitude

Here's my version of (diet) Cabbage Soup. It doesn't add more calories but adds a lot more flavor. If you don't need the diet version, add even more flavor with diced ham, crumbled bacon, white beans, corn, tomato sauce, or other ingredients you like with cabbage. I love it and hope you will, too!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 13

Course Main Course, Soup

Cuisine American

Servings 7

Ingredients

3 Tbsp olive oil
2 md onions coarsely chopped
4-5 stalk celery sliced
3-4 md carrots sliced or coarsely chopped
1 md bell pepper diced
4 clove garlic minced
3 qt homemade or low-sodium chicken stock
2 Tbsp dried basil
3 Tbsp dried chives
2 Tbsp Italian seasoning
1 Tbsp oregano
2 tsp ground marjoram
1 tsp red pepper flakes or more to taste
salt to taste
2 tsp fresh cracked black pepper or more to taste
1 head cabbage cored and coarsely chopped
2 can petite or regular diced tomatoes with juice 14.5 oz each
1 can V-8 juice 11.5 oz; optional

Instructions

In a large stockpot, heat olive oil over medium heat. Stir in onion, celery, bell pepper, carrots, and garlic. Cook until onion is transparent, about 5 minutes.
Stir in chicken stock, dried seasonings, salt, and pepper.
Bring to a boil. Then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes and optional V-8 juice. Return to a boil. Then simmer for 15 to 30 minutes; stirring often.
Taste and adjust seasonings as needed. NOTES: I like a little bit of heat, so I add 2 tsp of red pepper flakes. And I like the taste of Italian seasoning with the cabbage (go figure!) so I add 3 Tbsp to suit my taste. You can always start sparingly, taste, and adjust seasonings as desired.