Simple Cabbage Soup Recipe!

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It’s soup season!

And that means time to do the cabbage soup diet….just kidding! Although I did have a former pilates client who would do the cabbage soup diet before any event and she would drop like 5-10 pounds every time. But no, I’m here for it for the vegetables :)

I was introduced to cabbage soup the summer before my junior year in college when I had finally HAD IT with working out for hours and seeing NO RESULTS in my body. I was about 25-30 pounds heavier than I am not (well ok so now I’m pregnant but I was still not feeling so good). And surprise surprise…it was no wonder, I would work out for hours but then come home and eat mini marshmallows out of the bag because I was so hungry and evidently had never heard of making a smoothie back then (this was 2001).

It just so happened my mom was doing WEIGHT WATCHERS at the time, and it was BEFORE they had apps and all, but they did have a BOOKLET with recipes, and one such recipe was this ZERO POINT cabbage soup! So my mom had been making it for herself and I started to crowd in on her meals, why? Because if I ate cabbage soup, it was ZERO POINTS which meant I could use all of MY POINTS to eat toast, or cereal or ice cream! Not even kidding you. But it did still work :)

And cabbage soup became a family tradition, it’s never exactly the same, nor is this recipe I made this week the exact same one way I always make it, I just wanted to document at least ONE VERSION for you. My sisters and I love eating cabbage soup, my mom still makes it and brings it to me in mason jars! That’s what happened this week, she brought me TWO jars and those lasted TWO meals for me ALONE so then it was gone and I wanted more, and I found a green cabbage in my fridge and so I made this batch up!

I hope you love this recipe, it’s very simple and you can swap in and out most veggies!


  • 3/4 head green cabbage (or use purple/red)

  • 1 large portabella mushroom (or sub any sliced mushrooms)

  • 3 bell peppers (red/yellow/orange)

  • 1/2 large leek, finely sliced

  • 4-5 small tomatoes

  • 5 carrots, chopped

  • 2 spoonfuls mushroom soup base

  • Mushroom broth (low sodium, I use Pacific Foods)

  • Garlic powder

  • Dried parsley

  • Onion salt

  • Pink himalayan salt

  • Fresh cilantro or parsley

  • Avocado oil


  1. Wash all veggies very well, I use a veggie scrub brush for the carrots instead of peeling them. NOTES: for mushroom, use a wet paper towel to clean; cut carrots into half and then half again lengthwise so they cook faster

  2. Cut the top portion off the leek and then rinse very very well because they can have dirt stuck in them, or soak if it makes you feel better! Then slice into thin rounds about half of the center portion

  3. Heat a large dutch oven or large stock pot/pan on the stove at medium/medium low heat, spray with avocado oil.

  4. Once heated, add the leeks and carrots first then keep layering in the cabbage, tomatoes, mushroom and peppers. Season each layer you add with parsley, onion salt, salt, garlic powder and a light spray with avocado oil, stirring as you keep adding.

  5. Once all veggies are in, add the two spoonfuls of the mushroom soup base and let saute for 5-10 more minutes so that the veggies start to soften

  6. Then, add about half the carton of the mushroom stock, bring to a boil, once boiling, turn down to a simmer and cover with the lid and cook for about 20 minutes

  7. Right before serving, add a BIG handful of chopped fresh organic cilantro, parsley or both


You can of course add cooked chicken or any other protein to this, but I love it just as it is, classic cabbage soup. If you want to add a plant based protein, I’d just add 1/2 - 1 cup of quinoa or lentils with the veggie stock and let it cook with all the veggies, you may need more water or stock if you do this though.

I love serving this with toasted vegan lentil bread with vegan butter or avocado on top!

Because there are so many veggies in here, it IS very filling from all the fiber. So you likely won’t need much else with this! To warm up, just add more mushroom broth and it gets even better the next day!

Please make this recipe and tag me on your Insta stories! I LOVE to see you guys making my recipes! Tag me @jodi.bullock, make sure you are following me on Instagram here and use the hashtag: #foodrebeleats

Happy fall!