Low Sodium Cabbage Soup Recipe

This comforting tender Low Sodium Cabbage Soup Recipe is made with fresh vegetables, no-salt-added tomatoes, and ready in 45 minutes. The rich tomato broth softly bubbles on the stove while the cabbage slowly cooks down until perfectly soft. I love making a large batch of this on chilly afternoons.

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Why This Classic Works

Most traditional cabbage soups rely heavily on salt or high-sodium bouillon cubes for flavor. I realized that by using low-sodium broth and doubling up on fresh garlic and dried herbs, you get all the depth without the excessive sodium.

The surprise is how much natural flavor a splash of lemon juice adds at the end. It completely wakes up the vegetables and makes the soup taste incredibly fresh.

Low Sodium Cabbage Soup Recipe Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 small head green cabbage, chopped
• 1 (14.5 ounce) can no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper

How To Make Low Sodium Cabbage Soup Recipe

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery, cooking for 5 minutes until soft.
2. Cook the garlic: Stir in the minced garlic and cook for 1 minute until fragrant, making sure it does not burn.
3. Simmer the soup: Add the cabbage, diced tomatoes, vegetable broth, oregano, thyme, and black pepper, bringing the mixture to a gentle boil.
4. Finish and serve: Reduce the heat to low, cover, and simmer for 25 minutes until the cabbage is tender, then stir in the lemon juice before serving.

Recipe Tips

• Use fresh herbs: If you have fresh thyme or oregano, use double the amount for a brighter flavor profile.
• Chop evenly: Cut your carrots and celery into uniform sizes so they cook at the exact same rate as the cabbage.
• Add an acid: Do not skip the lemon juice at the end because acid mimics the flavor-enhancing effects of salt.
• Build the base: Let the onions get a slight golden color before adding the broth to create a deeper foundational flavor.

What To Serve With Cabbage Soup

A slice of crusty, low-sodium sourdough bread is ideal for soaking up the rich tomato broth. You can also serve this alongside a crisp green salad topped with a simple oil and vinegar dressing.

How To Store

Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days or freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

• Can I use red cabbage instead of green? Yes, you can use red cabbage. However, it will turn the broth a dark purple color and may take slightly longer to become fully tender.
• How do I add more flavor without salt? Add a pinch of red pepper flakes for heat or a splash of apple cider vinegar. Extra garlic or a bay leaf while simmering also helps build flavor.
• Is this soup suitable for freezing? This soup freezes exceptionally well. The cabbage softens slightly more upon reheating, but the flavor often improves after sitting.

Nutrition

• Calories: 95
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 120mg
• Total Carbohydrate: 18g
• Protein: 3g

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