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Add these healthy soup recipes to your regular rotation! Each one is loaded with veggies and works as the main meal.

Healthy soup recipes
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Looking for healthy soup recipes to add to your meal rotation? We’ve got ’em! Our criteria for healthy: a soup that’s loaded with vegetables and nutrients, and can work as the main dish in meal. Because there are lots of soups that claim to be “healthy” but are simple purees that don’t fill you up.

Each one of these recipes are tried and tested and fan favorites of our family! They work as a meal with a few fresh and simple sides (instead of having to load up on grilled cheese to feel full). We’ve listed the prep time here so you can choose what you have time for, then click over to get the recipe. Ready to get cooking?

And now….our top healthy soup recipes!

More soup ideas

There are so many soup recipes to try, outside of these healthy soup recipes! Here are a few collections of soups by topic:

Healthy side dishes for soup

What to pair with these healthy soup recipes to make it a meal? Here are some of our favorites sides for soups:

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Cabbage soup

20 Healthy Soup Recipes

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.


  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion, small diced
  • 2 medium carrots, small diced
  • 2 celery ribs, small diced
  • 4 garlic cloves, minced
  • 2 teaspoons each garlic powder and dried basil
  • 1 teaspoon each dried oregano and dried thyme
  • 1/2 medium green cabbage, shredded (6 to 7 cups)
  • 15-ounce can white beans 
  • 28-ounce can crushed fire roasted tomatoes* (or best quality crushed tomatoes)
  • 1 quart vegetable broth
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon sugar
  • Chopped Italian parsley, for garnish


  1. In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender and the vegetables have released their juices.
  2. Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth, salt, and sugar. Bring to a simmer and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsley.


*Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, add an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Anonymous says:

    What happens if you use wild rice blend instead of wild rice?

    1. Alex Overhiser says:

      The cook time is usually a lot shorter!

  2. Emily Craig says:

    Hey! Thank you for the great recipes. I can’t find wild rice in NZ ~ do you have a substitute option?

  3. Angela Lucero says:

    What kind of white beans do you use?

    1. Alex Overhiser says:

      We use navy or cannelini.

  4. Rebecca Bush says:

    This looked yummy! I couldn’t tell if you added pre cooked rice or not?! What did you recommend? :) Love your recipes!

    1. Alex Overhiser says:

      Hi! We simmer the wild rice in the soup.

  5. Dawn Green says:

    I made this soup toďay and it’s delicious and easy to make.
    Shall be having it for lunch tomorrow (might share it with my mum).
    And freeze some too.

  6. Sonja Overhiser says:

    Let us know if you have any questions!