Let’s be honest, cabbage doesn’t always get the spotlight it deserves. It’s often a supporting actor, a crunchy bit in a slaw or a taco. But this soup? It changes everything.

It transforms an entire head of humble cabbage into the star of a deeply flavorful, nourishing, and incredibly satisfying meal. It’s the kind of recipe that makes you see an everyday vegetable in a brilliant, delicious new light.

Why This Soup Will Surprise You

If you’re imagining a bland, watery broth, prepare for a wonderful shock. This soup is anything but boring. The magic starts with a foundation of aromatic vegetables.

Then, fire-roasted tomatoes and a splash of white wine vinegar build a brothy base that’s both tangy and rich. It’s a symphony of comfort in a bowl, and it just might become your new favorite.

Ingredients Needed for the Recipe

Gathering these simple, wholesome ingredients is the first step toward a fantastic pot of soup. Each one plays a crucial role in building the final, incredible flavor.

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

The Hearty Magic of Beans and Potatoes

This soup manages to feel light yet completely substantial, and that’s no accident. The diced potatoes soften and break down just a little, naturally thickening the broth and making it heartier.

Meanwhile, the white beans add a wonderful creaminess and a boost of plant-based protein. They make the soup a truly complete meal that will keep you full and happy for hours.

How to make Cabbage Soup?

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Building Your Flavor Foundation

Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper.

Let these aromatics cook, stirring occasionally, for about 8 minutes. You’re not looking for color, just for them to soften and become fragrant—this is where your soup’s soul begins.

The Grand Assembly

Pour in the white wine vinegar; it will sizzle and lift any tasty bits from the bottom of the pot. Now, add everything else: the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme.

Don’t worry if the pot seems overly full of cabbage. It wilts down dramatically, melting into the soup and becoming tender and sweet.

The Simmering Transformation

Cover the pot and let the soup simmer gently for 20 to 30 minutes. This quiet bubbling is where the alchemy happens.

The potatoes will become fork-tender, and the cabbage will soften perfectly, absorbing all the surrounding flavors. Your kitchen will smell absolutely amazing.

The Final Touch

Taste the soup! This is the most important step. Does it need another pinch of salt or a crack of pepper?

Ladle it into bowls, garnish with a generous sprinkle of fresh parsley for a burst of color and freshness, and serve it immediately.

Tips

For the very best flavor, use fire-roasted tomatoes if you can find them. They add a subtle smokiness that elevates the entire pot.

Don’t rush the initial step of cooking your carrots, onion, and celery. Letting them sweat and soften properly builds a critical depth of flavor.

If you have a rind of Parmesan cheese in your fridge, toss it into the pot while the soup simmers. It will add an incredible, savory umami richness.

Is Cabbage Soup Good For You?

Absolutely, and in so many ways! Cabbage is a nutritional powerhouse, packed with vitamins C and K, and full of gut-friendly fiber. This supports healthy digestion and keeps you feeling full.

This soup is also loaded with other vegetables, making it a fantastic way to get a wide variety of nutrients in one delicious bowl. It’s a true celebration of plant-based goodness.

How to Store and Reheat Your Masterpiece

This soup stores beautifully, making it a fantastic option for meal prep. Allow it to cool completely before transferring it to airtight containers.

It will keep in the refrigerator for up to 4 days. Reheat it gently on the stovetop or in the microwave until piping hot. The flavors often meld and become even better the next day.

Can I Freeze This Soup?

Yes, this cabbage soup freezes exceptionally well—a real lifesaver for future busy nights. Let the soup cool to room temperature first.

Then, portion it into freezer-safe bags or containers, leaving a little space for expansion. It will keep its quality for up to 3 months. Thaw overnight in the fridge before reheating.

The Perfect Pairings

A thick, crusty slice of bread is non-negotiable for dipping into that glorious broth. A simple, crisp green salad with a tangy vinaigrette also makes a wonderful side.

For a truly comforting experience, pair it with a classic grilled cheese sandwich. The creamy, melted cheese alongside the savory, brothy soup is a match made in heaven.

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Print Recipe

Cabbage Soup Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American Courses: Soup Recipe Keys: F fall recipe H healthy V vegan option V vegetable soup

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Estimated Cost: $ 6.50 Calories: 220

Best Season: Fall, Winter

Description

This Hearty Cabbage Soup is a deeply flavorful, nourishing, and simple one-pot meal that makes the most of a whole head of cabbage. Packed with aromatic vegetables, fire-roasted tomatoes, white beans, and tender potatoes, it's a comforting, healthy soup that's perfect for meal prep. The slight sweetness of the cabbage is perfectly balanced by a tangy splash of white wine vinegar.

Ingredients

Servings

• 2 tablespoons extra-virgin olive oil
• 2 carrots (chopped)
• 1 medium yellow onion (diced)
• 1 celery rib (diced)
• ¾ teaspoon sea salt (plus more to taste)
• freshly ground black pepper (to taste)
• 2 tablespoons white wine vinegar
• 2 (14.5-ounce) cans fire-roasted diced tomatoes (with juice)
• 4 cups vegetable broth
• 1 (15.5-ounce) can cooked white beans (drained and rinsed (e.g., navy or cannellini))
• 4 garlic cloves (grated or minced)
• 2 Yukon Gold potatoes (diced (about 2 cups))
• 1 small green cabbage (about 1 pound, chopped (approx. 9 cups))
• 1 teaspoon dried thyme

For Serving

• fresh parsley (chopped, for garnish)
• crusty bread (for dipping)

Instructions

1. Sauté Aromatics

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, onion, and celery, along with ¾ teaspoon of salt and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes, or until the vegetables begin to soften.
   Mark as complete

2. Add Acid and Simmer

   Stir in the white wine vinegar. Add the fire-roasted diced tomatoes (with their juice), vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme. Stir well to combine.
   Mark as complete

3. Cook Until Tender

   Bring the mixture to a simmer. Cover the pot and cook for 20-30 minutes, stirring occasionally, until the potatoes and cabbage are completely tender.
   Mark as complete

4. Season and Serve

   Taste the soup and adjust the seasoning, adding more salt, pepper, or a splash of vinegar if desired. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread on the side.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 1gg5%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 780mgmg33%

Potassium 1100mgmg32%

Total Carbohydrate 30gg10%

Dietary Fiber 8gg32%

Sugars 7gg

Protein 8gg16%

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Calcium 120mg mg

Iron 3.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cabbage tip: Don't be afraid to add the whole head! The cabbage wilts down significantly as it cooks, creating a flavorful and hearty base.
• Flavor boost: For an extra layer of umami, add a Parmesan rind to the pot while it simmers. Remove it before serving.
• Bean variations: Cannellini, navy, or great northern beans work perfectly. Chickpeas are also a great, slightly heartier option.
• Potato note: Yukon Gold potatoes hold their shape well and add a buttery flavor. Russets will break down more, making the soup creamier.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time.
• Freezing: This soup freezes exceptionally well. Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Keywords: cabbage soup, easy cabbage soup, healthy soup, vegetarian soup, one pot meal, hearty soup, meal prep soup, winter soup