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Chunky Cabbage and Carrot Soup

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4.63 from 8 votes

This hearty and easy-to-make Chunky Cabbage and Carrot Soup is not only good for you, but it’s also deliciously addicting and crave-worthy! Those sweet carrots, chunky bites of savory cabbage and the tang from the tomatoes all make for a bowl of meal-time wonderfulness.

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

Why this Recipe Works:

  • This soup is deliciously comforting and satisfying. Definitely one of my favorites.
  • I especially love this recipe because it makes a big batch!
  • Loaded with vitamins and minerals, this soup is perfect for when you want a nourishing, good-for-you meal.
  • This soup is a great side dish and pairs well with sandwiches and salads.

The Health Benefits of Cabbage:

  • Cabbage is packed with Vitamin C, which can help boost your immune system and critical to the formation of collagen, a structural protein that supports the skin and internal organs.
  • It is a cruciferous vegetable, and eating veggies in this family may help reduce cancer risk due to it’s high antioxidant content.

Looking for other soup recipes? Then you have to try my:

Easy Super Greens Soup

No-Chop Chunky Vegetable Soup

Butternut Squash Soup

Vegan Pumpkin Chili

How to Make Chunky Cabbage and Carrot Soup:

1. In a large stock pot, heat about 3 Tb. of water over medium-high heat for about 30 seconds. Then, add the chopped onion and carrots and sauté until the onions are translucent; about 2-5 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. Stir in the chopped fresh parsley when there are 10-15 minutes remaining.

All soup ingredients in a pot

 

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 storage containers!)

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 you’re in the mood for a big bowl of deliciousness.  It will keep for about two weeks.

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

Top Tips for Making Chunky Cabbage and Carrot Soup:

  • For an extra level of flavor (and nutrients), add a half cup of chopped celery to the mix.
  • The leftover soup will taste even better the next day…. and the day after and the day after.
  • This soup keeps for about two weeks in the fridge.

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, and has a tangy tomato taste that all makes for a bowl of meal-time wonderfulness!
4.63 from 8 votes
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

  • 2 c. baby carrots sliced into 1/4 inch thick coins
  • 1 medium yellow onion chopped
  • 5 c. about 1/3 of a head roughly chopped green cabbage
  • 1 15 oz. can no salt added diced tomatoes, juices and all
  • 5 1/2 c. water (1,303 ml)
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. salt plus more to taste
  • 1/8 tsp. ground black pepper plus more to taste
  • 1/4 c. packed, fresh parsley, roughly chopped

Instructions

  • In a large stock pot, add the chopped onion and carrots, and cook over medium-high heat 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!

Video

Notes

  • For an extra level of flavor (and nutrients), add a half cup of chopped celery to the mix.
  • The leftover soup will taste even better the next day.... and the day after and the day after.
  • This soup keeps for about two weeks in the fridge.
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

 

 

 

 

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Comments

Rebecca

5 stars
This is actually very good. I did use chicken stock since we are not vegetarian or vegan. It was absolutely delicious, even my husband who is a meat and potatoes military man enjoyed it. Ive made it three times and making it again tonight. Thank you for sharing!

Reply

Audrey Dunham

I’m so happy you and your husband like it, Rebecca! It’s truly one of my favorites Thanks for taking the time to comment!

Reply

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