Collard Greens Cabbage Soup Recipe

Comfort food doesn’t always need to be heavy—sometimes, it’s a bowl of hearty, soul-soothing soup that warms you from the inside out while still being wholesome and nourishing. Collard Greens Cabbage Soup is a beautiful medley of earthy greens, vibrant vegetables, and fragrant spices simmered into a nutrient-rich broth.

This southern-inspired dish combines two powerhouse greens—collard greens and cabbage—to create a detoxifying, fiber-filled soup that is perfect for both weeknight dinners and make-ahead meal preps. This soup is a delightful celebration of rustic flavors and clean eating.

Why I Love This Recipe:

I love this Collard Greens Cabbage Soup because it embodies everything good about home cooking—simplicity, nourishment, and comfort. It feels like a warm hug in a bowl, especially on chilly days. It’s also budget-friendly, extremely versatile, and ideal for meal prep.

The mix of cabbage and collard greens creates a hearty texture and robust flavor without requiring any cream or meat. It’s a wholesome vegetarian (and vegan) delight that doesn’t skimp on taste!

Why It’s a Must-Try Dish:

This soup is a must-try because it’s the ultimate combination of health, flavor, and comfort. Collard greens and cabbage are nutrient powerhouses, packed with vitamins, minerals, and fiber that make this dish as nourishing as it is delicious.

Slow-simmered together, they create a savory, slightly sweet, and earthy base that feels hearty without being heavy. What sets this soup apart is its versatility—you can enjoy it as a light, cleansing meal or make it heartier by adding beans, lentils, or even a bit of smoked meat for extra depth.

Preparation Time and Cooking Time:

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Calories:

• Servings: 6
• Calories per serving: Approx. 140–160 kcal

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small head of green cabbage, chopped (about 4 cups)
• 1 bunch collard greens, stemmed and chopped (about 4 cups)
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups vegetable broth (or chicken broth)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar (optional, for brightness)

Directions

Step 1: Sauté the Aromatics

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat.
2. Add chopped onions, and cook for about 3–4 minutes until translucent.
3. Stir in the garlic, carrots, and celery. Sauté for another 4–5 minutes until the vegetables begin to soften.

Step 2: Add Greens and Tomatoes

4. Add the chopped cabbage and collard greens to the pot. Cook for 3–5 minutes, stirring occasionally, until they begin to wilt down.
5. Pour in the diced tomatoes with their juices and stir to combine.

Step 3: Build the Flavor

6. Add the vegetable broth to the pot.
7. Stir in the smoked paprika, thyme, crushed red pepper flakes (if using), salt, and black pepper.
8. Bring the mixture to a boil over high heat.

Step 4: Simmer and Cook

9. Once boiling, reduce heat to low and cover the pot.
10. Let the soup simmer gently for about 25–30 minutes, or until all the vegetables are tender and the flavors have melded beautifully.

Step 5: Final Touch

11. Stir in the apple cider vinegar just before serving to brighten the flavor (optional but recommended).
12. Taste and adjust seasoning if needed.

Tips and Variations:

Tips:

• Wash the collard greens thoroughly to remove grit.
• Chop the greens into smaller pieces to help them cook evenly.
• If you like a spicier soup, add a diced jalapeño or more crushed red pepper.
• Add the vinegar at the end of cooking—it helps brighten the flavors and balance the earthiness of the greens.

Variations:

• Meaty version: Add cooked and crumbled Italian sausage, shredded chicken, or diced smoked ham.
• Bean boost: Add a can of cannellini beans or kidney beans for extra protein and fiber.
• Tomato base: Add 1 tablespoon of tomato paste with the diced tomatoes for a richer, more robust broth.
• Grain option: Stir in cooked brown rice, quinoa, or barley to make it more filling.

Serving Suggestions:

• Serve with a slice of crusty whole grain bread or cornbread.
• Top with a dollop of Greek yogurt or sour cream for a creamy contrast.
• Add freshly grated Parmesan or nutritional yeast for extra flavor.
• Pair it with a grilled cheese or panini for a satisfying lunch.

Conclusion:

Collard Greens Cabbage Soup is the kind of dish that proves comfort food can be both delicious and nourishing. It’s a timeless recipe that can be customized to suit any diet, whether you’re plant-based, paleo, or just hungry for something hearty. With its rich flavors, satisfying texture, and nourishing ingredients, it’s no wonder this soup is a staple in many kitchens. Make a big batch, freeze the leftovers, and enjoy wellness in every bowl.

Frequently Asked Questions (FAQ):

Q1: Can I use frozen collard greens or cabbage?
Yes! Frozen collard greens work well in this recipe. Just be sure to thaw and drain them before adding to avoid excess moisture. Frozen shredded cabbage can also be used.

Q2: How long does this soup last in the fridge?
It lasts for up to 5 days in an airtight container. The flavors get even better over time!

Q3: Can I freeze this soup?
Absolutely. This soup freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be stored frozen for up to 3 months.

Q4: What if I don’t like collard greens?
You can substitute with kale, mustard greens, or Swiss chard. They all work well and have their own unique flavor profiles.

Q5: Is this soup gluten-free?
Yes! This soup is naturally gluten-free. Just make sure the broth you use is certified gluten-free.

Q6: Can I make it in a slow cooker?
Yes. Just sauté the aromatics first, then add all ingredients to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.