Cabbage soup with V8 juice is a classic, wholesome dish loved for its simplicity, vibrant flavors, and nourishing qualities. The addition of V8 juice provides a rich, tomato-based backbone and a medley of vegetable flavors that complement the cabbage perfectly. This recipe is perfect for a light meal or as a hearty starter, and it comes together with minimal prep and pantry-friendly ingredients.
Ingredients
- 1 medium head green cabbage (about 2 lbs), cored and chopped
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (46 oz) bottle V8 vegetable juice (regular or low sodium)
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 bay leaves
- Juice of 1/2 lemon (about 1 tablespoon), for brightening at the end
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prep the vegetables: Core and chop the cabbage, dice the onion, slice the carrots and celery, and dice the bell pepper. Mince the garlic.
- Sauté aromatics: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and vegetables begin to soften.
- Add garlic and bell pepper: Stir in the minced garlic and diced bell pepper. Cook for 1-2 minutes, just until fragrant.
- Add cabbage: Add the chopped cabbage to the pot, stirring to combine. Sauté for 3-4 minutes. The cabbage will reduce in volume as it cooks.
- Pour in liquids: Add the V8 juice, vegetable broth, and the can of diced tomatoes (with their juice). Stir well to combine.
- Season the soup: Add the dried basil, oregano, thyme, smoked paprika (if using), black pepper, salt, red pepper flakes (if using), and bay leaves. Stir to distribute the seasonings.
- Simmer: Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the cabbage and vegetables are tender but not mushy.
- Finish and taste: Remove the bay leaves. Stir in the lemon juice, taste, and adjust salt and pepper as needed.
- Serve: Ladle hot soup into bowls. Garnish with fresh parsley if desired. Serve with crusty bread or as a light entree.
Tips
- Substitutions: You can use Savoy or Napa cabbage for a milder flavor. Feel free to swap in other vegetables like zucchini, green beans, or spinach near the end of cooking for extra color and nutrients.
- Broth options: Chicken broth adds a richer flavor, but vegetable broth keeps the soup vegetarian or vegan. For even more depth, use homemade stock if you have it.
- Salt content: If you use regular (not low sodium) V8 and broth, taste before adding more salt. The soup can become salty quickly.
- Batch cooking and freezing: This soup freezes well. Let it cool completely before transferring to airtight containers, leaving some space for expansion. For best texture, thaw overnight in the fridge before reheating.
Serving Suggestions
- Serve with a thick slice of whole grain or sourdough bread for a satisfying meal.
- Top each bowl with a sprinkle of grated Parmesan or a dollop of Greek yogurt for added richness.
- Pair with a simple green salad dressed with a tangy vinaigrette.
- Add a handful of cooked white beans or shredded rotisserie chicken to each bowl for extra protein.
- Offer hot sauce or extra red pepper flakes on the side for those who like more heat.
Variations
- Spicy Cabbage Soup: Use spicy V8 juice and increase the red pepper flakes for a kick.
- Hearty Vegetable Soup: Add diced potatoes, sweet potatoes, or butternut squash with the cabbage for a heartier texture and flavor.
- Protein Boost: Stir in cooked lentils, cannellini beans, or chickpeas during the last 10 minutes of simmering.
- Meaty Version: Brown 1/2 pound of lean ground turkey, beef, or sausage with the onions before adding the other vegetables for a non-vegetarian option.
- Herb Swap: Try adding fresh dill, thyme, or marjoram near the end of cooking for a different herbal note.
Storage and Reheating
Let the cabbage soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors often deepen and improve after a day in the fridge. For longer storage, freeze individual portions for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen. Warm on the stovetop over medium-low heat, stirring occasionally, until heated through (about 10-15 minutes). You can also microwave individual servings on high for 2-3 minutes, stirring halfway through. If the soup thickens after chilling, add a splash of water or broth to restore the desired consistency.
Frequently Asked Questions
- Can I use red cabbage instead of green cabbage?
- Yes, red cabbage can be used in place of green cabbage. It will give the soup a vibrant purple hue and a slightly earthier flavor. The texture is similar, though red cabbage can sometimes take a few extra minutes to soften. The taste pairs well with the tomato and vegetable flavors of the V8 juice.
- Is this soup suitable for a vegetarian or vegan diet?
- Absolutely. This recipe, as written, is vegetarian and can be made vegan by ensuring your V8 juice and broth are vegan-friendly. If you add cheese or yogurt as a topping, opt for dairy-free alternatives to keep it vegan.
- Can I make this soup in a slow cooker?
- Yes, you can prepare cabbage soup with V8 juice in a slow cooker. Sauté the aromatics (onion, carrot, celery, garlic) in a skillet first, then add all ingredients except the lemon juice to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender. Stir in the lemon juice at the end before serving.
- What does V8 juice add to the soup?
- V8 juice is a blend of tomato and various vegetable juices (such as carrot, celery, beet, parsley, lettuce, watercress, and spinach). It provides a rich, savory, and slightly tangy base, enhancing the soup’s depth of flavor and making it more robust than using plain tomato juice or broth alone. It also adds vitamins and minerals from its vegetable blend.
- How can I make the soup less acidic?
- If you find the soup too tangy or acidic, stir in a pinch of sugar or a splash of cream (or unsweetened non-dairy milk for vegan) at the end of cooking. This will help balance the acidity from the tomatoes and V8 juice. You can also add a diced potato to the soup, which absorbs some of the acidity as it cooks.
- Can I double this recipe for a crowd?
- Yes, this recipe doubles easily. Use a very large stockpot or divide between two pots. Increase all ingredients proportionally, and allow for a slightly longer simmer time if your pot is very full. Stir occasionally to ensure even cooking.