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 – 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.
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.
More Favorite Soup Recipes
If you love this soup, try one of these delicious soup recipes next:
- Many-Veggie Vegetable Soup
- Tortellini Soup
- Cauliflower Soup
- Best Lentil Soup
- Creamy Asparagus Soup
- Tomato Basil Soup
- Butternut Squash Soup
- Or any of these 30 Best Soup Recipes!
Cabbage Soup
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.
This was SO good! Do you by any chance have the calorie count on this?
Hi Marilyn, we don’t calculate nutrition info for our recipes, so the best way to get it is by using an online calculator like MyFitnessPal. I’m so glad you loved the soup!
This was great! I rarely leave comments on recipes but this was so easy and delicious as a base – and accommodating of variation. I doubled the carrots/celery and sauté time (also sautéd the garlic with aromatics) and added some chopped and pan fried smoked sausage bc I didn’t have any beans, and let it simmer for about 2 hours on low. So good! Picky 6 yo ate it up (everything was chopped pretty small and similarly sized except the cabbage).
Whoops meant to leave 5 stars!
I’m so glad you loved it!
This is so oddly delicious?! I didn’t have any fire roasted tomatoes so I used some blended tomatoes I had puréed in the freezer, a bunch more carrots and celery, didn’t have beans so subbed barley. I had it for lunch and dinner!
I’m so glad you loved the soup!
I have never had cabbage soup . I followed your recipe and cooked some bacon to add when it was finished. I love this , thank you for the recipe I will be making this often.
Hi Tim, so glad you loved the soup!
I laughed when i saw your email about using the whole head of cabbage because that is exactly what i noticed about this recipe when i made it for the first time a couple weeks ago. i made it again yesterday!
i wanted to share that i used garlic base (better than bouillon) because i was out of my regular veggie base, and WOW what a winning combination.
this soup is easily one of my new favorites. and its a makes enough to share with friends, which is really the best feeling.
Amazing! Totally agree that sharing soup with friends is the best 🙂
Used 1/4 of a purple onion, which is all I had. Used black beans and added pepper flakes. This recipe is so good!!! It would also be good with some sausage or a little chicken added at the end. Either way, Thank you!
Hi Molly, I’m so glad you loved the soup!
Thank you for this wonderful recipe. Followed recipe but subbed reg tomatoes for fire roasted because that’s what I had. It was so flavorful and I will be making this often.
Hi Christy, I’m so glad you loved it!
Does this need the cans of diced tomatoes or can they be replaced with something else? I don’t enjoy tomatoes and cooked tomatoes tend to give me heartburn so would love to ommit or replace with something else.
Hi Mari, we developed and tested this recipe with the tomatoes, so I can’t say for sure what it would be like without them. Still, here are a few suggestions: You could replace the canned tomatoes with chopped fresh tomatoes. Or you could omit tomatoes entirely and add another 2-4 cups of broth, depending on your desired consistency. In that case, you might want to add a Parmesan rind or an extra splash of vinegar to deepen the soup’s flavor. Hope this helps!
I like to use Better Than Bullion Vegetable in soups. Adds some color and alot of flavor.
Delicious! Made some substitutes as I didn’t have some original ingredients one hand. Used red wine vinegar instead of white and used red kidney beans instead of white beans. Used regular canned tomatoes and omitted potatoes.
I also added 2 tsp of turmeric, 2 bay leafs and 1/4 tsp of cayenne pepper for some heat.
It was delicious!
I’m so glad you loved the soup! Those tweaks sound delicious.
can i use napa cabbage i like it better
yep!
This soup recipe taste Fabulous !
I made it all vegan used impossible burger, two cans of fire, roasted tomatoes a cup of good marinara sauce, and used Napa cabbage fabulous I would give it a five star
I’m so glad you loved it!
It sounds delicious and like it would be the perfect meal on a chilly day. I am also curious about the optional seasonings you mentioned in the recipe. I think adding some paprika or cumin might make it even more flavorful. I can’t wait to taste the finished product! My family loves soups, so I’m sure they’ll be thrilled when I serve this one up.