Quick Facts — Time: 45 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot simmer • Diet: Vegan, GF, DF

Introduction

Vegetable soup that actually satisfies is the goal on chilly nights, and this Cabbage Soup Detox version nails it. You get a light yet hearty tomato-herb broth loaded with cabbage, carrots, and celery that tastes like comfort, not compromise. The texture is brothy with tender vegetables that keep their bite, and the flavor is bright from tomatoes and herbs with a clean finish. It’s perfect if you want something weeknight-easy, family-friendly, and gentle on the budget and calories. If you meal prep, this soup reheats like a champ, so a single pot can fuel several cozy lunches.

Building a cozy fall rotation? Browse more Vegetable Soup recipes to keep dinner effortless.

Why You’ll Love It

• Weeknight-easy: minimal chopping, clear timing, one pot
• Flexible: swap in pantry veggies or beans without fuss
• Balanced flavor: savory base, gentle heat, lemony lift
• Great leftovers: reheats beautifully for 3–4 days

Easy Vegetable Soup Cabbage Soup Detox (One-Pot, 45 Minutes)

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• Author: Lily
• Total Time: 45 minutes
• Yield: 6 servings

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Description

A light yet hearty tomato-herb cabbage soup with carrots, celery, and green beans. It’s weeknight-easy, budget-friendly, vegan, and naturally gluten- and dairy-free. The broth is bright and savory with a lemony finish, and the veggies stay tender-crisp. Great for meal prep and reheats beautifully for 3–4 days.

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Ingredients

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 3 medium carrots, sliced into coins

• 3 ribs celery, sliced

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp smoked paprika (optional but recommended)

• 1 bay leaf

• 1 (28-oz) can diced tomatoes with juices

• 6 cups low-sodium vegetable broth

• 6–7 cups chopped green cabbage (about 1/2 medium head)

• 1 cup cut green beans (fresh or frozen)

• 1 tsp fine sea salt, plus more to taste

• 1/2 tsp black pepper

• 1–2 tbsp lemon juice, to finish

• 2 tbsp chopped fresh parsley, for finish

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Instructions

1. Heat a heavy 5–6 qt pot over medium. Add olive oil, onion, carrots, and celery; cook 6–8 minutes until onions are translucent and carrots begin to soften.

2. Stir in garlic, thyme, oregano, smoked paprika, and bay leaf; cook 30–60 seconds until fragrant.

3. Add diced tomatoes with juices and vegetable broth; scrape up any browned bits.

4. Stir in cabbage and green beans; bring to a gentle boil.

5. Reduce heat to medium-low, partially cover, and simmer 20–25 minutes until cabbage is tender but not mushy.

6. Remove bay leaf. Season with salt and pepper; stir in lemon juice.

7. Ladle into bowls, top with parsley, and rest 2 minutes before serving.

Notes

• Use low-sodium stock so you can season perfectly at the end.

• Swaps: zucchini or bell pepper for green beans; add potatoes for a heartier bowl; stir cooked rice/pasta into bowls to keep leftovers brothy.

• Protein add-ins: cannellini, chickpeas, or cooked lentils.

• Make-ahead: chopped veg keep 2 days; soup keeps 3–4 days in the fridge or 3 months frozen.

• To lighten: use 1 tbsp oil and +1 cup broth. To make creamy: blend 1 cup of soup and stir back in, or swirl 1/4 cup unsweetened dairy-free yogurt off heat.

• Troubleshooting: too salty—add water/broth + lemon; too bland—add salt + lemon + pinch smoked paprika; too watery—simmer uncovered 5–10 minutes.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: soup recipes
• Method: One-pot simmer
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into coins
• 3 ribs celery, sliced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika (optional but recommended)
• 1 bay leaf
• 1 (28-oz) can diced tomatoes with juices
• 6 cups low-sodium vegetable broth
• 6–7 cups chopped green cabbage (about 1/2 medium head)
• 1 cup cut green beans (fresh or frozen)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper
• 1–2 tbsp lemon juice, to finish
• 2 tbsp chopped fresh parsley, for finish

What each ingredient does:
Olive oil: carries flavor & softens aromatics. Onion/carrots/celery: savory base and sweetness. Garlic: aromatic backbone. Thyme/oregano: herbal warmth. Smoked paprika: depth without heat. Bay leaf: roundness. Diced tomatoes: acidity and body. Vegetable broth: savory foundation. Cabbage: volume, fiber, and tenderness. Green beans: color and snap. Salt/pepper: balance. Lemon juice: bright finish. Parsley: fresh lift.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: use leeks or shallots for onion; add a grated carrot for extra sweetness.
• Veggies: swap green beans for zucchini, bell pepper, or frozen mixed veg; add diced potato for a heartier bowl.
• Protein: add cannellini or chickpeas; for extra fiber, add cooked lentils.
• Starch: stir in cooked rice or small pasta in the bowls to keep leftovers brothy.
• Diet swaps: all ingredients are vegan/GF; for low-oil, dry-sweat onions with a splash of broth.
• Budget/time savers: use frozen mirepoix and frozen green beans; canned beans for quick protein.

Equipment Notes

A heavy-bottomed 5–6 qt pot or Dutch oven gives steady simmering and prevents scorching. A wooden spoon helps release fond. A ladle and heat-safe measuring cup make it easy to portion for storage. If doubling, a 7–8 qt pot provides headroom to avoid spillovers. Lining isn’t needed; just preheat the pot so the aromatics sweat, not steam.

Step-by-Step

1. Preheat & prep (2 min): Set a heavy pot over medium heat; gather all ingredients. Mise en place keeps the cook calm.
2. Sweat aromatics (6–8 min): Add olive oil, onion, carrots, and celery. Cook until onions look translucent and edges of carrots begin to soften. This builds sweetness.
3. Bloom flavor (1 min): Stir in garlic, thyme, oregano, smoked paprika, and bay leaf. Cook 30–60 seconds until fragrant. Blooming spices wakes them up.
4. Add tomatoes & broth (1 min): Pour in diced tomatoes with juices and vegetable broth; scrape the bottom to release flavor bits.
5. Cabbage & beans (1 min): Stir in chopped cabbage and green beans; bring to a gentle boil.
6. Simmer (20–25 min): Reduce heat to medium-low, partially cover, and simmer until cabbage is tender but not mushy. Visual cue: cabbage turns translucent with flexible edges.
7. Season & brighten (1–2 min): Remove bay leaf. Add salt, pepper, and lemon juice. Taste; adjust salt/acid to pop the flavors.
8. Finish (serve): Ladle into bowls, sprinkle parsley, and rest 2 minutes to settle.

Doneness cues: Veggies fork-tender, broth bright red-orange, steam rising steadily, and cabbage edges soft yet intact.

Make-Ahead, Storage & Reheating

Make-ahead: Chop onion, carrots, celery, and cabbage up to 2 days ahead; refrigerate in airtight containers.
Fridge: Keeps 3–4 days; flavors deepen by day two.
Freeze: Up to 3 months. Cool completely, portion, and leave headspace for expansion. Reheat gently from thaw; add fresh parsley and lemon after warming.
Reheat: Simmer on low with a splash of broth or water to revive body; avoid vigorous boiling.

How to Lighten / Make It Creamy

Lighten further: Use just 1 tbsp oil and add an extra cup of broth; pack in additional cabbage or zucchini for volume.
Make it creamy: Blend 1 cup of the soup (mostly veggies) and stir back in, or swirl 1/4 cup unsweetened dairy-free yogurt off heat. Temper yogurt with a little hot broth first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: Garlic croutons or toasted pumpkin seeds.
Fresh: Parsley, dill, or sliced scallions.
Tang/Heat: Extra lemon, a splash of vinegar, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with crusty bread, brown rice, or quinoa. Simple salads (arugula with lemon and olive oil) keep things bright. For drinks, sparkling water with citrus or a light herbal tea complements the clean broth.

Scaling the Recipe

To double, use an 8 qt pot and extend simmer by 5–8 minutes to heat through evenly. To halve, keep spice amounts proportional but don’t skimp on lemon at the end. Cool large batches quickly by spreading in shallow containers before refrigerating.

Nutrition & Dietary Notes

A bowl offers fiber from cabbage and beans (if added) and is naturally gluten- and dairy-free. Allergens are minimal; verify broth labels if needed. Balance your plate by adding a whole-grain side for longer satiety.

Troubleshooting

Too salty? Add a splash of water or broth and a squeeze of lemon.
Too bland? Add 1/4 tsp salt, another squeeze of lemon, and a pinch of smoked paprika.
Too watery? Simmer uncovered 5–10 minutes to reduce or blend a small portion and stir back.
Overcooked veg? Add a handful of fresh chopped cabbage or herbs at the end and a drizzle of olive oil.

FAQs

Can I use frozen or precut ingredients? Yes—frozen mirepoix and green beans work great and cut prep.
Best protein swaps? Cannellini, chickpeas, or cooked lentils.
How do I keep it from drying out? Keep the pot partially covered and add broth if needed during simmer.
Dairy-free/gluten-free? It already is; just verify broth.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen, then reheat gently.

Variations

Lemony Herb: Add zest of 1 lemon and extra dill with the parsley.
Spicy Chipotle: Stir in 1 tsp chipotle in adobo and balance with 1 tsp maple or honey alternative.
Creamy Parmesan-Style: Blend a portion and finish with a dusting of dairy-free Parmesan-style cheese.

Chef Notes / Test Kitchen Tips

Salt in stages—after simmering and again after lemon—so the brightness doesn’t hide seasoning needs. Keep the simmer gentle; a hard boil can shred cabbage and muddy the broth. The sweet spot for doneness lands between 22–28 minutes after it reaches a simmer.

Conclusion

On busy nights, this vegetable soup riff delivers warmth, comfort, and clean flavors from a single pot. It keeps 3–4 days, making lunches effortless. If it hits the spot, rate it, leave a note with your favorite swap, and save it to cook again next week.

For more bowls like this, explore quick soup recipes for busy nights.