Cabbage Soup Recipe
This hearty cabbage soup is a celebration of simple ingredients coming together for a healthy, comforting, and deeply flavorful meal. Enjoy cabbage soup with a slice of crusty bread for a satisfying and cozy experience.
Brimming with vegetables, beans, and aromatic herbs, this cabbage soup nourishes the body while delighting the palate. Perfect for a quick weeknight dinner or a weekend meal prep favorite.
Key Ingredients for a Flavorful Cabbage Soup
- Green cabbage – The star of the show, lending its sweet, earthy flavor and satisfying texture.
- Yukon Gold potatoes – Add heartiness and a creamy bite that makes the soup extra filling.
- White beans – Deliver plant-based protein and a tender, creamy contrast to the crunchy vegetables.
- Fire-roasted diced tomatoes – Bring depth and a subtle smokiness that elevates the broth.
- Carrots, onion, and celery – The classic mirepoix base builds a rich, savory foundation.
- Vegetable broth – Ties everything together with a light, flavorful background.
- White wine vinegar – Brightens the soup and enhances the natural sweetness of the vegetables.
- Garlic and dried thyme – Infuse aromatic, savory notes throughout the dish.
- Extra-virgin olive oil – Adds a silky finish and enhances the soup’s richness.
How to Make Cabbage Soup: Quick and Easy Overview
Start by sautéing carrots, onion, and celery in olive oil until they soften and their flavors begin to deepen. A splash of white wine vinegar deglazes the pot, lifting all those delicious caramelized bits.
Next, stir in the fire-roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme. Cover the pot and let the soup simmer gently until the potatoes are fork-tender and the cabbage is silky.
Finish by seasoning to taste and garnishing with fresh parsley before ladling into bowls. It’s that simple to create a nourishing, soul-warming soup!
Tips and Tricks for the Best Cabbage Soup
For the richest flavor, don’t rush the sautéing step — allowing the vegetables to lightly caramelize adds amazing depth. If you love spice, a pinch of red pepper flakes can bring a subtle heat that balances the sweetness of the cabbage beautifully.
Feel free to swap in different beans like chickpeas or kidney beans, or even toss in a handful of chopped spinach at the end for extra greens. A squeeze of lemon just before serving can add a vibrant pop, too!
Storing and Reheating Your Cabbage Soup
Cabbage soup stores beautifully and often tastes even better the next day as the flavors meld. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup in individual portions for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through, adding a splash of broth if needed to loosen it up.
Cabbage Soup Recipe
Ingredients
- 2 Yukon Gold potatoes diced
- 2 tablespoons white wine vinegar
- 2 carrots chopped
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable broth
- 1 small green cabbage approximately 1 pound, chopped (about 9 cups)
- ¾ teaspoon sea salt
- 1 medium yellow onion diced
- Fresh parsley for garnish
- 1 celery rib diced
- 1 teaspoon dried thyme
- Freshly ground black pepper
- 4 garlic cloves grated
- 2 14.5-ounce cans fire-roasted diced tomatoes
- 1 15.5-ounce can cooked white beans, drained and rinsed
Instructions
- Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Introduce the carrots, onion, celery, salt, and a few grinds of black pepper, cooking them with occasional stirring for about 8 minutes until softened. Pour in the white wine vinegar, stirring to deglaze the pot, then incorporate the fire-roasted tomatoes, vegetable broth, white beans, garlic, diced potatoes, chopped cabbage, and dried thyme. Cover the pot and allow the soup to simmer gently for 20 to 30 minutes, until the potatoes and cabbage are tender. Adjust seasoning to taste, adorn with fresh parsley, and serve warm.