When the weather turns chilly or you’re looking for a hearty, no-fuss dinner, homemade cabbage soup is exactly what your kitchen needs. This simple, budget-friendly soup comes together in less than an hour and fills your home with the most wonderful aroma.
I love making a big pot of this on a Sunday afternoon so I have easy meals ready to grab all week long. It’s the kind of comfort food that tastes even better the next day, and honestly, it’s so satisfying that you’ll find yourself reaching for it again and again.
Ingredients You'll Need
This recipe uses everyday pantry staples and fresh vegetables you can find at any grocery store. The beauty of this soup is that it’s forgiving, you can adjust the seasonings and even swap in vegetables based on what you have available.
- Cabbage: The star of the show, it becomes tender and slightly sweet after simmering, and gives the soup its hearty, filling texture.
- Carrots, celery, and onion: These aromatic vegetables form the flavor foundation and add natural sweetness and depth to every spoonful.
- V8 juice and canned tomatoes: Together they create a rich, tangy broth that’s the backbone of this soup’s wonderful taste.
- Beef broth and onion soup mix: These add savory umami flavors that make the soup taste like it simmered for hours, even though it doesn’t.
- Bay leaves and dried basil: Just a touch of these herbs brings warmth and a subtle earthiness without overpowering the fresh vegetables.
How I Make Homemade Cabbage Soup
Making this soup is straightforward, just chop, combine, simmer, and taste.
Step 1: Prep all your vegetables
Chop your carrots, onion, green beans, bell pepper, celery, and cabbage into bite-sized pieces. Aim for roughly the same size so everything cooks evenly and you get consistent bites in every bowl.
Step 2: Add everything to the pot
Place all your chopped vegetables into a large pot. Pour in the V8 juice, beef broth, canned tomatoes with their liquid, dry onion soup mix, bay leaves, and dried basil. Add enough water to just cover the vegetables.
Step 3: Bring to a boil
Turn the heat to high and let the soup come to a rolling boil. You’ll see the vegetables start to soften and the broth become fragrant, this usually takes about 5 to 8 minutes.
Step 4: Simmer until tender
Reduce the heat to medium-low and let the soup simmer gently for 25 minutes. The cabbage will become soft and tender, and all the flavors will meld together beautifully.
Step 5: Taste and adjust seasoning
After simmering, give the soup a good taste. Add more salt and pepper if needed, remember that the broth will have reduced slightly, so flavors are more concentrated. Remove the bay leaves before serving.
Storing and Reheating
Store
Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
Freeze
Freeze in individual portions using freezer bags or containers for up to 3 months, just leave a little headspace since it expands slightly.
Reheat
Thaw overnight in the fridge if frozen, then warm gently on the stove over medium heat, stirring occasionally. You can also reheat from frozen on the stove, just allow extra time.
For more on safe storage, see the USDA food-safety guidance for storing leftovers.
Angela's Best Tips
- Always taste your soup after it’s done simmering before adding all your salt, the broth concentrates as it cooks, and you don’t want it ending up too salty.
- Chop your vegetables roughly the same size so they cook at the same rate and you get nice, even pieces in each bowl.
- If you don’t have V8 juice on hand, swap it for tomato juice or just use more water and add a tablespoon or two of tomato paste for depth.
- Make this soup on Sunday and portion it into containers for grab-and-go lunches throughout the week.
- Don’t skip removing the bay leaves before serving, they’re wonderful for flavor but not pleasant to bite into.
Why This One's a Keeper
- Ready in under 45 minutes from start to finish, perfect for busy weeknights
- Makes a huge batch that keeps beautifully in the fridge for days
- Packed with fresh vegetables and naturally low in calories
- Budget-friendly ingredients you probably already have on hand
- Endlessly customizable, add your own veggies or proteins to make it yours
What Goes With It
- Serve in a cozy mug with a slice of crusty bread on the side for dunking.
- Top with a dollop of sour cream and fresh herbs like parsley or dill.
- Pair with a simple green salad and crackers for a light, complete meal.
- Sprinkle with shredded cheddar cheese and crispy bacon bits for extra richness.
- More Soup Recipes to round out the menu
Equipment You'll Need
- Large pot
- Cutting board
- Chef’s knife
- Wooden spoon
More Easy Recipes
Homemade Cabbage Soup
Ingredients
Equipment
Method
- Prep your veggies
- Chop the cabbage
- Place all the veggies inside a large pot
- Pour in the V8 juice, beef broth, and add the whole tomatoes, dry onion soup mix, bay leaves, dried basil, salt, pepper, and enough water to cover the veggies.
- Bring everything to a boil, lower the heat and simmer for 25 mins. Check the seasoning and add more salt if needed.
