Cabbage Soup

This cabbage soup recipe is deeply flavorful, thanks to aromatic veggies and fire-roasted tomatoes. Pair it with good bread for a simple, nourishing meal.

Cabbage soup

This cabbage soup recipe does the impossible: it uses an entire head of cabbage in one go! Nearly every time I buy a cabbage, I whittle away at it for weeks, adding some to a slaw, some to a bowl, more to a taco, and so on. So the first time I made this cabbage soup recipe, I was shocked. I started by adding half of my cabbage. As it wilted down, it melted into the soup with the aromatic veggies and herbs. I didn’t want it to disappear – I was making cabbage soup, after all – so I added more. Before I knew it, every last ounce of my cabbage was in the pot!

If you’re on the fence about cabbage, don’t despair. All that cabbage doesn’t overwhelm the soup at all. Instead, it adds a slight sweetness, which balances perfectly with a touch of tangy white wine vinegar. As a whole, the soup is deeply flavorful and comforting. It’s healthy, nourishing, and soup-er (sorry!) simple to make. I think you’re going to love it.

Cabbage soup recipe ingredients

Cabbage Soup Recipe Ingredients

Here’s what you’ll need to make this easy cabbage soup:

  • Cabbage, of course! You’ll need one small green cabbage for this recipe, about 1 pound.
  • Onion, carrots, and celery – This classic trio fills the soup with aromatic flavor.
  • Garlic and dried thyme – They add even more depth to the soup.
  • Potatoes – They make the soup nice and hearty.
  • White beans – I often use little navy beans in this recipe, but other white beans, such as cannellini beans, would work here too.
  • Diced fire-roasted tomatoes – Along with vegetable broth, they create the soup’s brothy, flavorful base.
  • White wine vinegar – For tang.
  • Extra-virgin olive oil – It adds richness.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Pot of soup with potatoes and vegetables in tomato broth

Cabbage Soup Serving Suggestions

When you’re ready to eat, ladle the cabbage soup into bowls, and garnish each one with a sprinkle of fresh parsley. Enjoy the soup on its own, with good crusty bread for sopping up the flavorful broth, or pair it with a sandwich or salad for a larger meal. I love it with a classic grilled cheese or this Sweet Potato Salad.

Leftover cabbage soup will keep in the fridge for up to 4 days, and it also freezes well. Allow it to cool completely before transferring it to airtight containers and storing it in the freezer. Frozen cabbage soup will keep for up to 3 months.

Cabbage soup recipe

More Favorite Soup Recipes

If you love this soup, try one of these delicious soup recipes next:

Cabbage Soup

rate this recipe:
5 from 94 votes
Prep Time: 15 mins
Cook Time: 35 mins
Serves 6
This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 carrots, chopped
  • 1 medium yellow onion, diced
  • 1 celery rib, diced
  • 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 garlic cloves, grated
  • 2 Yukon gold potatoes, diced
  • 1 small green cabbage, about 1 pound (9 cups chopped)
  • 1 teaspoon dried thyme
  • ¾ teaspoon sea salt
  • Freshly ground black pepper
  • Fresh parsley, for garnish

Instructions

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

110 comments

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Rate this recipe (after making it)




  1. Karen S
    12.01.2022

    5 stars
    FABULOUS! I didn’t get 9 cups from a pound of cabbage, either. But solid-to-liquid ratio was perfect. Since my broth and beans were low-sodium, I added a bit more salt at the end. And some Aleppo pepper and Ras El Hanut to spice it up and “deepen” the flavor. I love your style, and have bought your books for several friends. THANK YOU for sharing!

    • Phoebe Moore (L&L Recipe Developer)
      12.02.2022

      Hi Karen, I’m so glad you loved the soup!

  2. Shannon
    12.01.2022

    5 stars
    I made this with my ham bone from Thanksgiving. The family loves it. I will definitely make it again. Very tasty, tons of flavor, but still light.

    • Phoebe Moore (L&L Recipe Developer)
      12.02.2022

      Hi Shannon, I’m so glad you loved it!

  3. Michelle
    11.21.2022

    5 stars
    This will be a great soup to lighten up after Thanksgiving. Thank you! I’m definitely making this.

    • Jeanine Donofrio
      11.22.2022

      I hope you enjoy it!

  4. Lisa
    11.20.2022

    Great quick cold night soup! Very full flavored. I used a lot of things in my fridge that needed to be used.
    I halved the recipe because there are just 2 of us and I only had 1 potato! I also didn’t have beans, so I cooked some quinoa (1/2c) while the soup was simmering and added to the soup at the end. Also tossed in a cubed hamburger party from the night before. It was great!

    • Jeanine Donofrio
      11.22.2022

      Hi Lisa, I’m so glad the soup was so customizable for you!

  5. Karen Fleisch
    11.14.2022

    This is the perfect winter soup.I used the beef broth with red wine and it takes it a new level.

    • Phoebe Moore (L&L Recipe Developer)
      11.18.2022

      So glad you love the recipe!

    • Lisa
      11.20.2022

      I did too! Didn’t have the veggie broth and had a partial bottle of red wine open. Worked wonderfully.

  6. Cheryl
    11.10.2022

    One pound of cabbage does not give 9 cups!
    Which should I use?

    • Phoebe Moore (L&L Recipe Developer)
      11.11.2022

      Hi Cheryl, So sorry you had a different result! Cup measurements for veggies can vary based on how large the pieces are/how tightly you pack the cups. If you have a scale, I’d recommend using the pound. I hope this helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.