Paleo Cabbage Soup is a robust, flavorful yet healthy paleo, vegan soup just chock full of vegetables – just a tad spicy. Great as a side or as a main dish.
Paleo Cabbage Soup is a great soup for a light, healthy main dish or a side with a sandwich or maybe a steak. I happened to have a giant head of cabbage and a big bag of sugar snap peas that were ideal for this. That head of cabbage is so big I could get six more batches of this soup out of it. For the carrots/yams I used Trader Joe’s Sweet Potato Ribbons (12 oz)- no peeling, no chopping, you just dump them in. Easy! You don’t need to stick to these exact vegetables – this is one of those soups that’s good for using up these vegetables in your fridge. The broth and seasonings are the primary flavor.
I used medium hot Big Jim chiles – I would only use mild or medium chiles in this soup. Too much heat would overpower the basic flavor of the soup, but it’s nice to have a little heat here. Paleo Cabbage Soup uses chiles as an accent here.
I also made this in my 6-qt Cuisinart Multicooker. That meant I could sautee the onions right in the cooker. This recipe requires at least a 6-qt pot or bigger. This soup filled it up almost to the brim. I now have a giant batch of soup that I’ll be eating for about the next 4 days. You can’t really overdose on this. Low fat, low calorie, nutritious. Enjoy!
- 1 tbsp olive oil
- 2 cups chopped onion (about 1 large)
- 5 cloves garlic, minced
- 4 stalks celery
- 2 cups chopped carrots or yams
- 1 cup diced green bell pepper (about 1 large)
- 2 cups green beans, sugar snap peas, or peas
- 28 oz can diced tomatoes
- 8 oz can tomato sauce
- 6 cups chopped green cabbage (about ½ head)
- 3 cans vegetable broth
- 1 cup chopped parsley
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ cup diced mild or medium green chiles
- Salt & pepper to taste
- 2 tbsp lemon juice
- Saute onion in olive oil in a skillet or large pot until soft and transparent, about 3-4 minutes. Add garlic and saute another 2 minutes until it starts getting soft. Place in large pot or slow cooker (6 qt+).
- Add carrots/yams, celery, bell pepper, and green beans/peas along with diced tomatoes and tomato sauce, Stir to mix well. If using a slow cooker, set it to high; if using a pot on stove, set it to medium heat.
- Add cabbage, vegetable broth, parsley, paprika, oregano, fresh ground pepper, and thyme. Stir well and let simmer for 2-3 hours on medium low heat or if using slow cooker, keep it on high.
- Add green chiles, salt & pepper to taste, and cook another half hour. Add lemon juice to taste.
- If desired, serve topped with shredded cheese.
Paleo Cabbage Soup is a great soup for a light, healthy main dish or a side with a sandwich or maybe a steak. I happened to have a giant head of cabbage and a big bag of sugar snap peas that were ideal for this. That head of cabbage is so big I could get six more batches of this soup out of it. For the carrots/yams I used Trader Joe's Sweet Potato Ribbons (12 oz)- no peeling, no chopping, you just dump them in. Easy! You don't need to stick to these exact vegetables - this is one of those soups that's good for using up these vegetables in your fridge. The broth and seasonings are the primary flavor.
I used medium hot Big Jim chiles - I would only use mild or medium chiles in this soup. Too much heat would overpower the basic flavor of the soup, but it's nice to have a little heat here. Paleo Cabbage Soup uses chiles as an accent here.
I also made this in my 6-qt Cuisinart Multicooker. That meant I could sautee the onions right in the cooker. This recipe requires at least a 6-qt pot or bigger. This soup filled it up almost to the brim. I now have a giant batch of soup that I'll be eating for about the next 4 days. You can't really overdose on this. Low fat, low calorie, nutritious. Enjoy!
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