Cabbage Soup Recipe

This Cabbage Soup is a comforting bowl of wholesome goodness, perfect for busy days or cozy evenings. With a prep time of just 15 minutes, it’s a breeze to throw together, letting you focus on savoring the rich, savory flavors. Tender cabbage, hearty vegetables, and a fragrant broth come together in under an hour, creating a dish that’s both nourishing and satisfying.

The soup’s texture is a delightful balance of soft cabbage and slightly crisp veggies, while the broth is infused with warm, aromatic spices. Each spoonful offers a burst of umami and a hint of sweetness, making it a versatile meal that’s as comforting as it is healthy. Whether you’re craving something light or hearty, this recipe delivers in just 50 minutes.

What You’ll Need for Cabbage Soup?

• 2 tablespoons extra-virgin olive oil
• 2 carrots, chopped (peeled for smoother texture)
• 1 medium yellow onion, diced
• 1 celery rib, diced
• ¾ teaspoon sea salt
• Freshly ground black pepper (to taste)
• 2 tablespoons white wine vinegar (substitute apple cider vinegar if needed)
• 2 (14.5-ounce) cans fire-roasted diced tomatoes (regular diced tomatoes work too)
• 4 cups vegetable broth (low-sodium recommended)
• 1 (15.5-ounce) can cooked white beans, drained and rinsed (cannellini or navy beans)
• 4 garlic cloves, grated (or minced)
• 2 Yukon Gold potatoes, diced (peeled or unpeeled, your choice)
• 1 small green cabbage, about 1 pound (9 cups chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Fresh parsley, for garnish (optional but adds a fresh touch)

How to Make Cabbage Soup?

1. Heat the oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the veggies: Add the carrots, onion, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes or until the vegetables soften.
3. Add the vinegar: Stir in the white wine vinegar to deglaze the pot.
4. Combine everything: Add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Stir well to combine.
5. Simmer: Cover the pot and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender. Stir occasionally to prevent sticking.
6. Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.

Perfect Pairings: Serving Suggestions

This hearty cabbage soup pairs beautifully with a slice of crusty sourdough bread or a warm dinner roll for dipping. For a more filling meal, serve it alongside a simple green salad with a tangy vinaigrette. If you’re feeling indulgent, a sprinkle of grated Parmesan or a dollop of sour cream on top adds a creamy finish.

Make It Last: Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth or water if needed to thin it out. This soup also freezes well—portion it into freezer-safe containers and enjoy within 3 months for a quick, comforting meal.

Mix It Up: Recipe Variations

Feel free to customize this soup to suit your taste! Swap the white beans for chickpeas or kidney beans, or add a handful of kale or spinach for extra greens. For a smoky twist, toss in a diced smoked sausage or a pinch of smoked paprika. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.

Time-Saving Tricks for Busy Cooks

To save time, chop your veggies the night before and store them in the fridge. You can also use pre-shredded cabbage or frozen diced potatoes to cut down on prep. If you’re in a rush, skip the sautéing step and simply add all the ingredients to the pot at once—it’ll still taste delicious!

Essential Equipment for Soup Success

A large, heavy-bottomed pot is key for even cooking and preventing burns. A sharp chef’s knife and cutting board will make chopping veggies a breeze. Don’t forget a sturdy wooden spoon for stirring and a ladle for serving. If you’re grating garlic, a microplane works wonders for quick, fine grating.

Cabbage Soup

Amy

This Cabbage Soup is a comforting bowl of wholesome goodness, perfect for busy days or cozy evenings. With a prep time of just 15 minutes, it’s a breeze to throw together, letting you focus on savoring the rich, savory flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6

Ingredients

  

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• 2 tablespoons extra-virgin olive oil
• 2 carrots, chopped
• 1 medium yellow onion, diced
• 1 rib celery, diced
• ¾ teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons white wine vinegar
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 (15.5-ounce) can cooked white beans, drained and rinsed
• 4 cloves garlic, grated
• 2 Yukon Gold potatoes, diced
• 1 small green cabbage, about 1 pound (9 cups chopped)
• 1 teaspoon dried thyme
• Fresh parsley, for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
• Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
• Season to taste, garnish with fresh parsley, and serve.

Keyword cabbage, healthy, Low-calorie, soup, vegetarian

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