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Chunky Cabbage and Carrot Soup

This hearty, delicious and easy-to-make Chunky Cabbage and Carrot Soup is not only good for you, but it’s also good for the soul! Those sweet carrots, chunky bites of savory cabbage and the tang from the tomatoes all make for a bowl of meal-time wonderfulness! Bonus: It’s ready to eat in just about 30 minutes.

Chunky cabbage and carrot soup in a bowl with a piece of bread

Why this Recipe Works:

  • This recipe is great because it makes a huge batch!
  • Loaded with vitamins and minerals, this soup is perfect for when you want a nourishing meal or when you’re not feeling your best.
  • This soup is a great side dish and pairs well with sandwiches and salads.
  • This soup tastes even better the next day, and the cabbage tastes sweeter the longer it cooks!

The Health Benefits of Cabbage:

  • Cabbage is packed with Vitamin C, which can help with your immune system and your heart.
  • Cabbage is a cruciferous vegetable, and eating veggies in this family may help reduce cancer risk.
  • Cabbage is also rich in antioxidants.

Looking for other soup recipes? Then you have to try my Easy Super Greens Soup, my No-Chop Chunky Vegetable Soup, my Butternut Squash Soup, and my Vegan Pumpkin Chili!

How to Make Chunky Cabbage and Carrot Soup:

1. In a large stock pot, heat the oil over medium-high heat for about 30 seconds. Then, add the chopped onion and carrots and sauté until the onions are translucent; about 5 minutes.

Chopped up carrots and onions in a pot

2. Next, stir in the cabbage, canned diced tomato, water, garlic powder, salt, and pepper.

3. Bring this mixture to a boil, then, reduce the heat to low and simmer uncovered for 25 minutes.

All soup ingredients in a pot

4. Stir in the chopped fresh parsley when there are 15 minutes remaining.

Soup in a pot with pile of parsley on top

Soup in a pot with parsley mixed in

If you so desire, treat yourself to a bowl as soon as it’s done!

Ladle the remaining soup into large mason jars…. (or Tupperware!)

Cabbage and carrot soup in two mason jars on a table Cabbage and carrot soup in two mason jars on a table next to flowers

And then place that leftover soup in the fridge for next time!

I hope you LOVE this soup as much as we do!

Top Tips for Making Chunky Cabbage and Carrot Soup:

  • I prefer using green cabbage, but you can always try using another type if you’d like.
  • The leftover soup will taste even better the next day…. and the day after and the day after.
  • This soup can even be frozen and stored.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Chunky Cabbage and Carrot Soup

Chunky Cabbage and Carrot Soup

This soup is filled with sweet carrots, chunky bites of savory cabbage has a tangy tomato taste that makes for a bowl of meal-time wonderfulness!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: gluten-free, plant based, vegan
Keyword: Chunky Cabbage and Carrot Soup
Prep Time: 8 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Servings: 7 bowls

Ingredients

  • 1/2 Tb. Olive Oil or Canola Oil preferably organic canola oil to avoid GMO's
  • 2 cups Baby Carrots sliced into 1/4 inch thick coins
  • 1 medium Yellow Onion chopped
  • 5 cups about 1/3 of a head roughly chopped Green Cabbage
  • 1 15 oz. can No Salt Added Diced Tomatoes, juices and all
  • 1 1/2 tsp. Salt
  • 5 cups Water
  • 1 1/2 tsp. Powdered or Granulated Garlic
  • 1/8 tsp. Ground Black Pepper
  • 1/4 cup packed Fresh Parsley, chopped

Instructions

  • In a large stock pot, heat the oil over medium-high heat for about 30 seconds. Then, add the chopped onion and carrots and sauté until the onions are translucent; about 5 minutes.
  • Next, stir in the cabbage, canned diced tomato, water, garlic powder, salt, and pepper.
  • Bring this mixture to a boil, then, reduce the heat to low and simmer uncovered for 25 minutes.
  • Stir in the chopped fresh parsley when there are 15 minutes remaining.
  • If you so desire, treat yourself to a bowl as soon as it's done!

Notes

  • I prefer using green cabbage, but you can always try using another type if you'd like.
  • The leftover soup will taste even better the next day.... and the day after and the day after.
  • This soup can even be frozen and stored.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

 

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