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 16 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.

12 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

  1. Jess
    03.14.2021

    This looks delicious! What would be a good meat to add? And how much?

    • Kim K.
      03.18.2021

      Crumbled Italian sausage would be a yummy addition! I would probably brown 8 to 16 oz. according to your preference, drain and set aside while cooking the veggies, and then add the cooked sausage back in with the liquids/beans. Ground beef would also work!

  2. ShirleyCavazos
    03.15.2021

    5 stars
    I like cabbage I’m sure I’ll be making this very soon

  3. Sabrina from newkitchenlife.com
    03.15.2021

    a great way to treat cabbage, which as typcally made is not my favorite, but really like the flavors here and even the white beans, thank you

  4. Annette
    03.16.2021

    What about a purple cabbage?

  5. Sara F
    03.16.2021

    5 stars
    Made this tonight for St. Patrick’s Day dinner tomorrow! Comes together quickly and has great flavors!

  6. nancy
    03.17.2021

    5 stars
    Love this soup. Filling and satisfying.

  7. Julie Lebowitz
    03.17.2021

    5 stars
    Made this tonight, so delicious, thank you! Slainte!

  8. Jodi Betz
    03.17.2021

    5 stars
    I made this soup for St Patrick’s Day and added 2 teaspoons of caraway seeds and it definitely added a great flavor to soup. My husband ate 2 bowls of it and loved it!

  9. B
    03.19.2021

    5 stars
    Cabbage soup was great! Would send my picture, but I do not Instagram, etc.

  10. SC
    03.20.2021

    This is an excellent soup! You can change it up with less cabbage, more potato’s & navy beans., luv the broth. Definitely will make again.

  11. Sharon
    03.23.2021

    This was delicious!! It’s similar to another soup that I have made with cabbage and beans but this is better. I followed recipe except used fresh thyme and added a leek. Will definitely put this one in the rotation. So simple yet full of flavor!

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.