Dinner

Cabbage Soup with Vegetables and Fresh Basil Recipe

Byanna orden November 30, 2025November 30, 2025

Introduction

This hearty cabbage soup is a flavorful and comforting dish perfect for any season. Packed with fresh vegetables and aromatic herbs, it comes together easily in just over half an hour. Enjoy a warm bowl that’s both nourishing and satisfying.

A white bowl filled with clear orange broth and many colorful vegetables. The bottom layer is the broth, clear and light orange. On top, mixed chopped vegetables including bright green beans, light green zucchini slices, orange carrot cubes, shredded white cabbage, and small green herb leaves scattered all over. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, next to a black and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups nonfat low-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste
2 cloves garlic, minced
2 cups chopped cabbage
½ yellow onion, chopped
1 cup chopped carrot
1 cup green beans, chopped
½ cup chopped zucchini
1 cup diced tomato
1 tablespoon fresh basil, chopped
Optional garnish: chopped chives or thyme

Instructions

Step 1: Lightly coat a large pot with olive oil spray to prevent sticking and enhance flavor.
Step 2: Over medium-high heat, sauté the chopped onions, carrots, and minced garlic for about 5 minutes, until onions are translucent and carrots start to soften.
Step 3: Add the beef broth, tomato paste, diced tomatoes, chopped cabbage, green beans, and dried oregano to the pot. Season with salt and pepper, stirring well to combine.
Step 4: Lower the heat to a gentle simmer and cook uncovered for 10 minutes to let the vegetables soften and flavors meld.
Step 5: Stir in the chopped zucchini and continue simmering for another 10 minutes until all vegetables are tender to your liking.
Step 6: Remove from heat and stir in the fresh chopped basil. Serve hot, garnished with chopped chives or thyme if desired.

Tips & Variations

Use vegetable broth for a vegetarian version of this soup without sacrificing flavor.
Adding a pinch of red pepper flakes can give the soup a subtle spicy kick.
For extra protein, stir in cooked beans or shredded cooked chicken before serving.
Fresh herbs like parsley or cilantro can be swapped in for basil depending on your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken in the fridge; add a splash of broth or water when reheating to loosen the consistency.

How to Serve

A white bowl filled with vegetable soup showing a clear, reddish broth as the base layer. Within the broth, there are bright orange carrot slices and light green zucchini chunks scattered throughout the middle layer. On top, sliced cabbage pieces and chopped herbs add a mix of light and dark green colors. Three whole green beans rest along the edge of the bowl, creating a curved green border. A silver spoon is partially immersed in the soup on the right side of the bowl. The bowl sits on a white marbled surface with a fresh green basil leaf placed near the top right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this soup?

Yes, frozen vegetables can be used if fresh are unavailable. Just note that cooking times may vary slightly, so adjust simmering time until vegetables are tender.