Lindsay’s Spicy Cabbage Soup Recipe

By November 4, 2019Uncategorized

Spicy Cabbage Soup

Servings: 6-8

Serving Size: 2 cups


  • 2 tablespoons of olive oil
  • 1 medium yellow onion (2 cups chopped)
  • 2 carrots (1 ½ cups chopped)
  • 2 celery (1 cup chopped)
  • 4 large garlic cloves
  • 1 jalapeno, diced 
  • ½ head of a small green cabbage, shredded (about 3 cups)
  • 2 tablespoons of chili powder
  • 2 teaspoons of cumin
  • 2 teaspoons of paprika 
  • 1 teaspoon of oregano (dried)
  • 1 28 oz can of fire roasted diced tomatoes
  • 8 cups of water
  • 2 cans (15 oz each) Garbanzo Beans (drained)
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 bay leaves


  1. Sauté the onion, carrots, celery and garlic in olive oil until tender (about 5 minutes)
  2. Add jalapeño and cabbage.  Sauté 1-2 minutes more.
  3. Add spices and tomatoes. Mix ingredients until combined.
  4. Add the water,  garbanzo beans, salt/pepper and bay leaves. Bring to boil.  Cover soup and let simmer for 20 minutes. 
  5. Remove bay leaves. Serve hot.

Lindsay is a Dietitian and she created this soup as a lighter and meatless version of chicken tortilla soup.  Replacing chicken with garbanzo beans and tortillas with green cabbage makes for a healthy and delicious meal. You could also switch out the garbanzo beans for black beans.  This recipe makes a large pot of soup, so it is great for a crowd or you can freeze it for later.

Jenny Jones

Author Jenny Jones

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