Easy Dutch Oven Cabbage Vegetable Soup Recipe

There’s nothing quite like a steaming bowl of homemade cabbage vegetable soup to warm your soul on a chilly day. As someone who’s been perfecting this recipe for years, I can tell you that using a Dutch oven makes all the difference in developing those deep, complex flavors that make this soup absolutely irresistible.

Why You’ll Love This Recipe

I’ve spent countless hours in my kitchen perfecting this soup, and I’m excited to share why it’s become one of my family’s most requested meals:

• Budget-friendly ingredients that are available year-round
• One-pot cooking means minimal cleanup
• Naturally healthy and packed with vegetables
• Perfect for meal prep and freezer-friendly
• Customizable to your taste preferences
• Ready in just over an hour

Essential Equipment

• 6-quart Dutch oven (enameled cast iron preferred)
• Sharp chef’s knife
• Large cutting board
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle for serving

Ingredients

For 8-10 generous servings:

Base Vegetables

• 1 medium head green cabbage (about 2-3 pounds), chopped
• 2 large onions, diced
• 4 medium carrots, sliced
• 4 celery stalks, chopped
• 4 garlic cloves, minced

Additional Vegetables

• 2 medium potatoes, cubed
• 2 medium zucchini, diced
• 2 cups green beans, trimmed and cut
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce

Aromatics and Seasonings

• 2 bay leaves
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons paprika
• 1 teaspoon black pepper
• Salt to taste

Liquid Base

• 8 cups vegetable broth (homemade preferred)
• 2 cups filtered water
• 2 tablespoons olive oil

Detailed Instructions

Step 1: Preparation (15 minutes)

I always start by getting all my mise en place ready:

1. Wash and chop all vegetables
2. Measure out spices and herbs
3. Open cans and have them ready
4. Have broth and water measured and standing by

Step 2: Building the Base (15 minutes)

1. Heat olive oil in your Dutch oven over medium heat until it shimmers
2. Add diced onions and cook until translucent (5-7 minutes)
3. Stir in garlic and cook until fragrant (30 seconds)
4. Add carrots and celery, cooking for another 5 minutes
5. Season with salt and pepper

Step 3: Adding Vegetables (10 minutes)

1. Add chopped cabbage in batches, allowing it to wilt slightly
2. Stir in potatoes and green beans
3. Add diced tomatoes and tomato sauce
4. Pour in vegetable broth and water

Step 4: Seasonings and Simmering (45 minutes)

1. Add all herbs and spices
2. Bring to a boil, then reduce heat to maintain a gentle simmer
3. Cover and cook for 30 minutes
4. Add zucchini
5. Continue cooking for 15 more minutes or until all vegetables are tender

Pro Tips From My Kitchen

After making this soup hundreds of times, I’ve discovered these game-changing tips:

1. Cut vegetables in similar sizes for even cooking
2. Don’t skip the initial sautéing of onions – it builds essential flavor
3. Add salt in layers rather than all at once
4. Let the soup rest for 15 minutes before serving
5. Store herbs stems in the freezer to add to broths

Nutritional Information

Per serving (approximately 2 cups):

Storage and Meal Prep

I love making a big batch of this soup because it stores beautifully:

• Refrigerator: Up to 5 days in airtight containers
• Freezer: Up to 3 months in freezer-safe containers
• Thawing: Overnight in refrigerator
• Reheating: Gentle heat on stovetop or microwave

Serving Suggestions

I like to serve this soup with:

• Fresh crusty whole grain bread
• A dollop of Greek yogurt
• Freshly chopped herbs
• Grated Parmesan cheese
• Lemon wedges for brightness
• Hot sauce for heat lovers

Variations

Over the years, I’ve created several delicious variations:

Mediterranean Style

• Add white beans
• Include fresh spinach
• Top with pesto
• Finish with extra virgin olive oil

Asian Inspired

• Use bok choy instead of green cabbage
• Add ginger and lemongrass
• Include rice noodles
• Finish with sesame oil

Hearty Winter Version

• Add sweet potatoes
• Include kale
• Use butternut squash
• Top with pumpkin seeds

Frequently Asked Questions

Q: Can I make this soup in a regular pot instead of a Dutch oven?
While you can use a regular large pot, I find that a Dutch oven provides better heat distribution and helps develop deeper flavors. The heavy bottom also prevents scorching.

Q: How can I make this soup more filling?
I often add beans, lentils, or quinoa to make it more substantial. Just remember to adjust the liquid accordingly.

Q: Can I use red cabbage instead of green?
Yes, but keep in mind that red cabbage will change the color of your soup to a purple hue. The taste will be similar but slightly more robust.

Q: Why did my potatoes get mushy?
This usually happens if they’re cut too small or cooked too long. I recommend cutting them into 1-inch cubes and adding them at the right stage of cooking.

Q: How can I reduce the sodium content?
I suggest using low-sodium broth, reducing added salt, and adding more herbs and spices for flavor. You can always add salt to individual portions.

Q: Can I add meat to this recipe?
Absolutely! I sometimes add cooked chicken, turkey, or beef. Add it near the end of cooking to prevent overcooking.

Troubleshooting Common Issues

I’ve encountered these issues in my years of making this soup, and here’s how I solve them:

Soup Too Thick

• Add hot broth or water in 1/2 cup increments
• Adjust seasonings after thinning

Soup Too Thin

• Simmer uncovered to reduce
• Add more vegetables
• Create a cornstarch slurry if needed

Vegetables Not Tender

• Continue cooking in 5-minute increments
• Check potato and carrot pieces size
• Ensure consistent size cuts

Bland Flavor

• Add more herbs and spices
• Increase salt gradually
• Add a splash of vinegar or lemon juice
• Consider adding nutritional yeast

Recipe Success Tips

1. Quality Ingredients Matter

• Fresh, crisp vegetables
• Good quality broth
• Fresh herbs when possible

1. Technique Tips

• Don’t rush the sautéing process
• Maintain a gentle simmer
• Taste and adjust seasonings frequently

1. Time Management

• Prep all ingredients before starting
• Use weekend meal prep to your advantage
• Make double batches for freezing

I hope you enjoy making this soup as much as I do. It’s become a staple in my kitchen, and I’m constantly amazed at how such simple ingredients can create something so delicious and comforting. Remember, cooking is about experimenting and making the recipe your own, so don’t be afraid to adjust it to your taste preferences.