This hearty vegetable soup with cabbage and sweet potatoes is a warm, nourishing bowl of comfort that fits perfectly into a busy midweek routine. Made in one pot with simple vegetables and pantry staples, it delivers rich flavor, satisfying texture, and a cozy homemade feel without demanding much time or effort.
Why You’ll Love This Recipe
• It is a true one-pot meal, which means minimal cleanup and less time in the kitchen
• The combination of sweet potatoes, cabbage, and carrots creates a naturally comforting balance of sweetness and savory depth
• It is budget-friendly and relies on everyday vegetables you can easily find year-round
• The recipe is flexible and forgiving, making it ideal for beginner cooks
• Leftovers taste even better the next day as the flavors continue to develop
• It is filling without being heavy, perfect for lunch or dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 medium carrots, sliced into half-moons
1 stalk celery, diced
1 medium sweet potato (about 225 g / 8 oz), peeled and cut into 1.5 cm cubes
½ medium green cabbage (about 4 cups / 300 g), thinly sliced
1 can diced tomatoes (425 g / 15 oz), with juices
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt, or to taste
2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir frequently to prevent burning.
Add the carrots and celery. Sauté for about 5 minutes, allowing them to soften slightly and absorb the aromatics.
Stir in the cubed sweet potato, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, black pepper, and salt. Mix well to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, or until the sweet potatoes are tender when pierced with a fork.
Add the sliced cabbage and stir it into the soup. Simmer uncovered for an additional 5 to 10 minutes, until the cabbage is tender but still slightly textured.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
You can add cooked beans such as chickpeas or white beans for extra protein and heartiness.
Swap sweet potatoes with butternut squash or pumpkin for a slightly different sweetness.
Add leafy greens like spinach or kale during the last few minutes of cooking.
Include a pinch of smoked paprika or chili flakes for gentle warmth.
Blend a portion of the soup and mix it back in for a creamier texture without dairy.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a small splash of vegetable broth or water if the soup has thickened.
For freezing, portion cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I freeze this vegetable soup?
Yes, this soup freezes very well. Allow it to cool completely, then store it in freezer-safe containers for up to three months.
How long does this soup last in the refrigerator?
It will keep fresh for up to four days when stored in an airtight container in the fridge.
Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day, making it ideal for meal prep.
Can I add protein to this soup?
Yes, you can add cooked lentils, chickpeas, or white beans to increase protein while keeping it plant-based.
What can I serve with this soup?
It pairs well with crusty bread, warm rolls, or a simple green salad.
Can I make this soup spicy?
You can add red pepper flakes, cayenne, or a pinch of chili powder to adjust the heat level.
Is this soup suitable for meal prep?
Yes, it stores and reheats well, making it a great option for weekly meal planning.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of chopped fresh tomatoes, though canned tomatoes provide a richer base.
How can I thicken the soup?
Mash some of the sweet potatoes directly in the pot or blend a portion of the soup and stir it back in.
Can I use red cabbage instead of green?
Yes, red cabbage works well and adds a deeper color, though the flavor will be slightly earthier.
Conclusion
Hearty Vegetable Soup with Cabbage & Sweet Potatoes is a simple, comforting dish that proves wholesome food does not have to be complicated. With nourishing vegetables, balanced flavors, and easy preparation, it is the kind of recipe you will return to again and again when you need warmth, ease, and a satisfying homemade meal.
This Hearty Vegetable Soup with Cabbage & Sweet Potatoes is a warm, nourishing one-pot meal made with simple vegetables and pantry staples. Full of flavor and satisfying texture, it’s ideal for busy nights or meal prep and gets even better the next day.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 medium carrots, sliced into half-moons
1 stalk celery, diced
1 medium sweet potato (about 225g / 8 oz), peeled and cubed
1/2 medium green cabbage (about 4 cups / 300g), thinly sliced
1 can diced tomatoes (425g / 15 oz), with juices
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt, or to taste
2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
Add garlic and cook for 30 seconds, stirring constantly.
Stir in carrots and celery. Cook for 5 minutes, stirring occasionally.
Add sweet potato, diced tomatoes with juices, vegetable broth, thyme, oregano, pepper, and salt. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until sweet potatoes are fork-tender.
Add sliced cabbage and stir. Simmer uncovered for 5–10 minutes until cabbage is tender but still has texture.
Taste and adjust seasoning. Serve hot with fresh parsley if desired.
Notes
Add white beans or chickpeas for extra protein.
Swap sweet potatoes with butternut squash or pumpkin.
Add spinach or kale near the end for extra greens.
Stir in a pinch of smoked paprika or chili flakes for warmth.
Blend part of the soup for a thicker texture without dairy.
