This quick and easy cabbage soup with rice is a comforting, flavorful meal that’s perfect for busy weeknights. A savory tomato-based broth simmers with tender rice, plenty of vegetables, and hearty chunks of fresh cabbage. Serve with a piece of crusty bread for a satisfying dinner the whole family will enjoy.
If you like cooking with cabbage, try cabbage rolls or fried cabbage for other easy options.
This recipe uses simple pantry ingredients and only about 15 minutes of prep time. The combination of soft cabbage, vegetables, and rice in a rich tomato broth is filling without being heavy — ideal for cold evenings or when you crave something nourishing and homemade.
Our family loves this soup; it’s become a regular at our table. It’s mild enough for kids yet full of comforting flavor. The rice gives the soup body while the vegetables add color, texture, and nutrition.
Why we love this cabbage soup
Budget-friendly. Inexpensive ingredients make it an economical option for families or meal planning.
Satisfying and nourishing. A tomato-forward broth with rice and lots of vegetables delivers hearty, comforting flavor.
One-pot meal. You only need one pot for cooking, which keeps cleanup simple.
Recipe ingredients
Below are the ingredients you’ll need. Exact measurements are in the recipe card further down the page.
- Green cabbage – About 4 cups chopped fresh cabbage works well.
- Long grain rice – White rice cooks quickly; brown rice can be used but will need more time. Leftover cooked rice is also fine.
- Olive oil – For sautéeing. Avocado or vegetable oil are good substitutes.
- Vegetables – Yellow onion, garlic, carrots, celery, and bell pepper. Use what you have on hand if needed.
- Seasonings – Salt, pepper, dried oregano, chili powder, and a bay leaf.
- Tomato paste – Adds depth and body to the broth.
- Canned diced tomatoes – Undrained. Fresh diced tomatoes can be used in season.
- Vegetable broth – Low-sodium broth is recommended so you can control the final salt level; chicken broth is a suitable alternative.
How to make cabbage soup
This is an easy, step-by-step soup to prepare and yields a flavorful, homey dish.
Prep the rice. Cook rice according to package directions and set aside.
Sauté the vegetables. Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the diced onion and a pinch of salt; cook 1 minute. Stir in garlic, carrots, celery, bell pepper, cabbage, and the remaining oil; cook, stirring frequently.
Build flavor. Season with salt, pepper, oregano, and chili powder. Add the bay leaf and stir in the tomato paste, cooking 8–10 minutes until the vegetables are tender and the paste deepens in color.
Add liquids. Stir in the diced tomatoes and cook 2 minutes, then add the vegetable broth. Bring to a boil, reduce heat to medium, and simmer for 10 minutes to let the flavors meld.
Finish. Remove from heat, discard the bay leaf, and gently fold in the cooked rice just before serving so it doesn’t soak up too much liquid.
Recipe tips
- Cook rice separately. Adding rice at the end prevents the soup from turning into a stew as the rice won’t continue absorbing liquid.
- Stir while cooking. Keep the vegetables moving so they cook evenly and don’t burn.
- Simmer gently. Let the soup simmer the full time to deepen flavors rather than turning up the heat.
- Remove the bay leaf. Remember to take it out before serving.
Variations
- Add protein. Stir in cooked shredded chicken or turkey a few minutes before adding the rice. For a meatier version, brown ground beef in the pot first.
- Use different vegetables. Add zucchini, broccoli, mushrooms, or beans such as cannellini or kidney to use up produce from the fridge.
- Try other starches. Substitute cooked pasta (orzo), barley, or quinoa. You can also sauté diced potatoes with the other vegetables for a heartier texture.
Serving suggestions
Serve this cabbage soup with a slice of crusty bread for dipping. A grilled cheese or a hearty sandwich makes a delicious accompaniment. If you want a lighter side, pair the soup with a simple salad.
How to store & reheat leftovers
To store. Cool the soup to room temperature, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw in the fridge before reheating.
To reheat. Warm leftovers on the stovetop over medium-low heat, stirring occasionally. Microwave single servings in 30-second intervals, stirring between intervals, until heated through.
More cabbage recipes to try
- Cabbage Cucumber Salad
- Grilled Cabbage Steaks
- Corned Beef and Cabbage
- Coleslaw
Cabbage Soup with Rice
Ingredients
- ½ cup long grain rice
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- pinch of salt
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 2 bell peppers, diced
- 4 cups chopped fresh cabbage
- salt and freshly ground black pepper, to taste
- 1½ teaspoons dried oregano
- 1 teaspoon chili powder, or to taste
- 1 bay leaf
- 3 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes, undrained
- 6 cups vegetable broth
Instructions
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Cook the rice. Prepare rice according to package directions and set aside.
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Sauté the vegetables. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add onion and salt; cook 1 minute. Stir in garlic, carrots, celery, peppers, cabbage, and remaining oil; cook 1 minute, stirring frequently.
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Season. Add salt, pepper, oregano, chili powder, bay leaf, and tomato paste.
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Cook the veggies. Continue cooking 8–10 minutes until the vegetables are tender. Stir in diced tomatoes and cook 2 more minutes.
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Make the soup. Add vegetable broth, bring to a boil, then reduce heat and simmer 10 minutes.
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Finish. Remove from heat, discard bay leaf, and stir in the cooked rice just before serving.
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Serve. Ladle into bowls and enjoy.
Notes
Nutrition
Calories: 176kcal |
Carbohydrates: 30g |
Protein: 3g |
Fat: 5g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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