Vegetable Cabbage Soup with Tomato Juice is a simple, vegetable-packed soup made with cabbage, carrots, onions, tomatoes, green beans, bell peppers, celery, tomato juice, and broth. It has a light tomato-forward broth, plenty of tender vegetables, and the kind of straightforward flavor I like when I want a big pot of soup without a lot of prep.
This version uses beef broth in the original recipe, so I do not describe it as vegetarian. If I want a vegetarian batch, I use vegetable broth instead and check the onion soup mix label as well. That small swap keeps the same basic cooking method while changing the broth base.
Why I Like This Cabbage Soup
This is the vegetable-focused cabbage soup on RecipesNeed. It does not rely on ground beef, kielbasa, or sausage for the main body of the soup. Instead, the cabbage cooks down with carrots, onions, green beans, peppers, celery, and tomatoes in a generous amount of tomato juice.
I also like that the recipe makes a substantial pot. Cabbage starts out bulky, but it softens and shrinks as it simmers, so the final soup still feels balanced rather than being all cabbage. The carrots and green beans keep some texture while the celery, peppers, and onions flavor the broth.
The tomato juice is what gives this version its identity. It creates a brighter, thinner broth than a soup made with tomato sauce or a heavy tomato puree. The result is easy to ladle, reheats well, and works nicely with bread or a simple sandwich.
Ingredient Notes
Cabbage: One large head gives the soup plenty of body. I chop it into fairly even pieces so it softens at a similar rate instead of leaving some pieces firm while others are overcooked.
Tomato juice: Two quarts form most of the broth. Because tomato juice brands vary in saltiness, I wait until the soup has simmered before deciding whether it needs additional salt.
Whole peeled tomatoes: These add larger pieces of tomato and a little more texture. I break them up with a spoon as the soup cooks if the pieces are especially large.
Green beans and peppers: They make this feel more like a complete vegetable soup rather than cabbage cooked in tomato broth. Drain the canned green beans before adding them.
Dry onion soup mix: This is a convenient seasoning shortcut, but it can be salty. That is another reason I taste at the end instead of seasoning heavily at the beginning.
Beef broth: The original recipe uses one can. Vegetable broth is the easiest substitution if you want to make the soup without beef-based broth.
How I Keep the Vegetables from Turning Mushy
The main thing is to cut the vegetables into similar-size pieces and simmer rather than aggressively boil the soup. A hard boil can break down the cabbage and tomatoes before the firmer carrots are ready.
I bring the pot up to a simmer, then lower the heat and cook until the cabbage and carrots are tender. I still want the vegetables to have some shape when the soup is served. If you prefer very soft cabbage, simply let the pot go a little longer.
Ingredients
- 5 carrots, chopped
- 3 onions, chopped
- 2 (16-ounce) cans whole peeled tomatoes, with liquid
- 1 large head cabbage, chopped
- 1 (1-ounce) envelope dry onion soup mix
- 1 (15-ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 10 stalks celery, chopped
- 1 (14-ounce) can beef broth
- Water, as needed to cover the vegetables
How To Make Vegetable Cabbage Soup
- Place the carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large soup pot.
- Add the onion soup mix, tomato juice, and beef broth.
- Add enough water to cover the vegetables if needed.
- Bring the soup to a simmer and cook until the vegetables and cabbage are tender.
- Taste and adjust the seasoning before serving.
Easy Variations
If I want a vegetarian version, I replace the beef broth with vegetable broth and use a vegetarian onion soup mix. You can also add zucchini near the end of cooking, stir in spinach just before serving, or add a can of rinsed beans if you want the soup to feel more substantial.
If the tomato flavor tastes sharper than you prefer, a little extra broth or water can soften it. I would make that adjustment gradually so the soup does not become watery.
Storage and Reheating
Store cooled soup in an airtight container in the refrigerator for 3 to 4 days. Like many vegetable soups, the flavor settles and becomes a little more blended after a night in the refrigerator.
Reheat it gently on the stovetop over medium-low heat or warm individual bowls in the microwave. If the broth has reduced during storage, stir in a small splash of water or broth.
You can also freeze the soup. Keep in mind that cabbage and some of the other vegetables will be softer after thawing, but the soup still reheats well for an easy lunch or dinner.
Frequently Asked Questions
Is this cabbage soup vegetarian?
Not as originally written because the recipe uses beef broth. To make it vegetarian, use vegetable broth and make sure the onion soup mix you choose does not contain meat-based ingredients.
Can I make cabbage soup ahead?
Yes. This is a good make-ahead soup because it stores and reheats well. I would stop cooking once the vegetables are tender so they do not become overly soft when reheated.
Can I use fresh green beans?
Yes. Fresh green beans need more cooking time than the drained canned beans in the original recipe, so add them early with the carrots and cabbage.
More Cabbage and Soup Recipes
For a heartier beef version, try the Ground Beef Cabbage Soup. You can also try Easy Homemade Vegetable Soup or browse more easy soup recipes.
