Healthy & Delicious Vegetable Soup with Cabbage (Instant Pot or Slow Cooker)

This healthy & delicious vegetable soup with cabbage can be made in an Instant Pot or slow cooker and is the best vegetable soup I’ve ever had!

My friend Cindy recently shared Grandma Grace’s vegetable soup recipe with me, and I made it that same week. It makes a huge amount of healthy, yummy vegetable soup that is perfect for someone looking for a non-meat soup option.

Grandma Grace’s Vegetable Soup Recipe

My dear friend Cindy shared this recipe with me years ago. Grandma Grace was her “grandmother-in-law” whose soup was loved by all. Cindy noted on the recipe that she texted to me “she added cabbage to stretch the soup as she lived during the Depression.”  I think the cabbage adds huge flavor, and it also gives the soup a hearty density that I love. We had friends ask once if the soup had meat in it, and I think it was because the cabbage makes it so savory.

My Version of Grandma Grace’s Vegetable Soup

In the recipe box, I share Grandma Grace’s vegetable soup recipe with a few tweaks and options. I add a few seasonings, substitute V8 for tomato juice, and offer an easy option for the potatoes. I also use my Instant Pot to make the soup, which is a quicker way but just as delicious as using the slow cooker.

Steam potatoes before adding them to the soup.

Whether you cut fresh potatoes or use Simply Potatoes diced, it is important to steam them to “just tender” before adding them to the soup; otherwise, they will be hard and ruin the soup. Cindy said happened to her once when making this soup, and I’ve had this happen to me with other soups. Potatoes are too hard to add raw to most any soup (as are carrots). You can steam the potatoes on the stovetop or microwave. I use Ziploc Steam & Fresh bags to make it super easy to microwave them.

How to make vegetable soup in the slow cooker.

To make Grandma Grace’s vegetable soup in the slow cooker, simply follow the recipe and place all prepared ingredients in a slow cooker. Cook on low for 7-8 hours or high 5-6 hours. 

How to make vegetable soup in the Instant Pot (video).

Vegetable soup is super easy in the Instant Pot. Once all vegetables are prepared per the recipe (onions sauteed & potatoes steamed), place all the ingredients in the Instant Pot. Cook on high pressure for 25 minutes. Allow the pressure to slow-release, and don’t hurry to open the Instant Pot. The soup is fine (and better) if it sits in the pot for a few hours. The Instant Pot keeps the soup warm, and the flavors meld all the more. Below is a video of me making the soup.


The soup is so comforting and yummy! I served it with this pimento cheese cornbread, and we had enough for several meals. My husband took it to work two days in a row; he loved it!!

Isn’t it fun sharing recipes that have been passed down from generation to generation? Even though Grandma Grace is in Heaven, her memory lives on through the food that she lovingly prepared for her family.

I’d love to hear from you if you try this soup or if you have a vegetable soup recipe that you’d like to share! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Grandma Grace Vegetable Soup

Grandma Grace's Vegetable Soup

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Grandma Grace's healthy & yummy vegetable soup.


  • 1 large (28-oz) can diced tomatoes (do not drain)
  • 1 can lima beans, drained
  • 1 can green beans
  • 1/2 large onion, diced
  • 1 can whole kernel corn, drained
  • 6-8 red potatoes, diced*
  • 1/2 cabbage, chopped
  • 1-quart chicken broth or stock
  • 1 chicken bouillon cube (optional but adds flavor)
  • 1 1/2 cup tomato juice or V8
  • 2 tablespoons garlic, minced
  • 2 tablespoons extra virgin olive oil
  • kosher salt & ground pepper to taste


  1. Heat EVOO in a skillet over medium heat; saute onion. Add garlic to the skillet the last half of the saute (so it won't burn).
  2. Add cabbage to skillet; saute for 2-3 minutes until tender.
  3. Steam potatoes for 4-5 minutes until slightly tender.
  4. Crumble bouillon cube in 1 cup of the chicken broth; heat to dissolve.
  5. Add all ingredients to a slow cooker and cook 4 hours on high or 6-7 hours on low.
  6. Serve with cornbread; top with hot sauce for an extra kick.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 256Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 543mgCarbohydrates 50gFiber 6gSugar 7gProtein 8g

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  1. Cindy, I did add some pepper and a few extra favorite seasonings (I love things spicy). The soup was fantastic, and I love that it was a recipe from Lonnie’s grandmother. Thank you for sharing and for keeping me savvy:-)

  2. Jamie-my husband always adds a hefty dose of pepper to his cooked soup. You could easily increase the pepper to 1 tsp go pepper as you make it. It’s not to spicy! Mamaw Grace would have loved to known others were enjoying her “cooking!”

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