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.
Why this Recipe Works
- This soup is deliciously comforting and satisfying. Definitely one of my favorites for fall and winter.
- I especially love this recipe because it makes a big batch! It prepares enough soup for 7-8 generous bowls, and is easy to double or triple.
- You only need a handful of pantry staple ingredients plus a few readily available fresh veggies to make this easy recipe.
- Loaded with vitamins and minerals, this vegan soup is as nourishing and oh-so good for you as it is tasty to enjoy.
- This soup can be enjoyed on it’s own or as an appetizer for any meal!
The Health Benefits of Cabbage
Cabbage is packed with Vitamin C, which can help boost your immune system and is 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 its high antioxidant content. (Gotta love it!)
How to Make Chunky Cabbage and Carrot Soup
- In a large stock pot, heat about 3 Tbsp. of water over medium-high heat for about 30 seconds. Then, add the chopped onion and carrots and sauté until the onions are translucent. This will take about 2-5 minutes.
- Next, stir in the cabbage, canned diced tomatoes, remaining 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 10-15 minutes remaining.
- Lastly, add salt and pepper to taste.
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. Leftovers will keep in the fridge for about two weeks.
Looking For More Healthy Soup or Stew Recipes? Then You Have To Try My:
- Easy Vegan Super Greens Soup
- Coconut Curry Vegetables With Forbidden Rice
- No-Chop Chunky Vegetable Soup
- 15-Minute Vegan Pumpkin Chili
Top Tips for Making Chunky Cabbage and Carrot Soup
- For an extra level of flavor (and nutrients), add a half cup of chopped celery in addition to the onions and carrots in step 1.
- Add more protein and fiber to the dish by stirring in rinsed and drained canned chickpeas along with the canned tomatoes.
- The leftover soup will taste even better the next day…. and the day after and the day after! I like to make a large batch over the weekend or beginning of the week and enjoy for quick dinners and hearty lunches throughout the week.
Frequently Asked Questions
It will keep well for about two weeks in the refrigerator.
For a super hearty and comforting dinner serve with slices of warm and crusty bread or vegan cornbread muffins (with gluten free option!). Or pair with a fresh green garden salad or Caesar salad to keep the meal on the lighter side.
Yes and yes! As-is this recipe yields 7-8 servings. Feel free to halve the ingredients to make a smaller batch of 3-4 servings. Simply double (or triple!) the ingredients to prepare as many servings as you need.
I hope you LOVE this soup as much as we do!
Chunky Cabbage and Carrot Soup
Ingredients
- 5 1/2 c. + 3 Tbsp. water, divided (1,348 ml)
- 2 c. peeled and chopped carrots (I slice mine into 1/4-inch 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
- 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, heat 3 Tbsp. of water over medium-high heat for about 30 seconds. 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, remaining 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 10-15 minutes remaining.
- Add salt and pepper to taste. If you so desire, treat yourself to a bowl as soon as it's done!
- Store leftovers in the fridge in large mason jars or other air-tight storage containers.
Video
Notes
- For an extra level of flavor (and nutrients), add a half cup of chopped celery to the mix. This can be added along with the onions and carrots.
- Add more protein and fiber to the dish by stirring in rinsed and drained canned chickpeas along with the canned tomatoes.
- 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.
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!
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!
I was kidding. This soup was amazing! I served it to my Momma who is vegan and she loved it. This was an inside joke because my kid thought it was only 3 tbsp of water 🤣 thank God I made them re read the recipe. 10 stars
So happy you all enjoyed the recipe! 🙂
As a vegetarian, I love to make soup, especially when it is cold in the Chicagoland area…I used more cabbage because I had some to use up. It was delicious. I added a 5.5 ounce can of tomato juice to make a more tomato flavored broth…yum…I did add the celery, too as suggested.
Fantastic! So happy you loved the recipe, Debbi!
I cooked the onions with a 1/4 tbs of minced garlic in a tbs of virgin olive oil. I used chicken broth instead of water and threw in whatever fresh vegetables in the frig that may be appraching the past due date..
Four stars for getting me going
Thanks for this, Ray! Glad you enjoyed the recipe.