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.

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

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 – For plant-based protein! I often use little navy beans in this recipe, but other white beans, such as cannellini beans, would work here too. Chickpeas would also be great.
• 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.

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.

More Favorite Soup Recipes

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

• Vegetable Soup
• Tortellini Soup
• Cauliflower Soup
• Best Lentil Soup
• Creamy Asparagus Soup
• Tomato Basil Soup
• Butternut Squash Soup
• Or any of these 35 Best Soup Recipes!

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Cabbage Soup

rate this recipe:

4.99 from 400 votes

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Serves 6

Save Recipe Print Recipe

This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.

Equipment

• Le Creuset Dutch Oven (I like using my Staub for making soup)

Ingredients

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

Cook ModePrevent your screen from going dark

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.