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.
How to Store and Reheat
Store leftover soup in an airtight container in the fridge for up to 4 days. It’s easy to reheat in the microwave or on the stovetop.
Can you freeze cabbage soup?
Yes! Cabbage soup also freezes well. Allow it to cool to room temperature. Then, transfer it to freezer-safe containers and store it in the freezer.
Frozen cabbage soup will keep for up to 3 months. Allow it to thaw overnight in the fridge before reheating on the stove or in the microwave.
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!
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 is the perfect winter soup.I used the beef broth with red wine and it takes it a new level.
So glad you love the recipe!
I did too! Didn’t have the veggie broth and had a partial bottle of red wine open. Worked wonderfully.
Awesome!
One pound of cabbage does not give 9 cups!
Which should I use?
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!
This soup is absolutely outstanding.
Thank you so much!
Hi Sandy, I’m so glad you love it!
I enjoyed this and can’t wait to make again! I’ll play around with using different spices next time I make it. The vinegar and thyme adds the extra flavor I sometimes feel like vegetarian soups can lack. I top each bowl with some grated parmesan and a few extra splashes of white wine vinegar. I’ve been eating a bowl in the mornings. Great way to start the day!
I’m so glad you enjoyed it!
Made the cabbage soup It is delicious.
Curious if you’re able to freeze what’s left. We made a huge batch
Yep, this soup freezes really well! So glad you’re enjoying it.
This was a yummy recipe! I substituted turnips instead of potatoes, used fresh thyme (because I had it on hand) and added a couple of bay leaves while cooking.
Sounds delicious! I’m so glad you enjoyed the soup.
I have become a big fan of you! First the vegan broccoli soup, now this. Both amazing!
I’m so glad you’ve loved both recipes!
This recipe looks delicious, can’t wait to try it out! I happen to have a lot of Napa cabbage on hand and I’m trying to figure out how to use it up. Do you think it would work in this recipe?
Hi Anna, yep, I think it would be great here.
Loved this but had to make adjustments. Didn’t have fresh garlic or celery. Used garlic powder 😬, added some red/yellow/orange peppers, beef broth, kidney bean (all I had) and some red pepper flakes. Added turkey sausage crumbles and Parmesan cheese at end. I’m on high protein diet. Was utterly delicious!
Only have a Vidalia onion.will it work.
yep!
I don’t have white wine vinegar only distilled
Does it make a difference
Or should I just leave it out
Hi Filomena, I would leave it out unless you have another type of vinegar (balsamic would be good, just use a little less). I think plain distilled vinegar might be too strong.
At what point do you add water to the soup? It doesn’t say anything about adding water?
Hi Nicole, there’s 4 cups of broth in the soup, not water.
Can I use red cabbage? I keep getting it from my csa
I am doing Keto. I’m going to turn the recipe into a Keto soup. I’ll let you know how it turns out.
Is there a calorie count for this recipe?
Hi Terry, I’m sorry, we don’t calculate nutritional info, but you can plug the ingredients into a site like my fitness pal.
Can you.make this in a slow cooker? If so, what would the steps be, especially with adding the cabbage?
Hi Patricia, I haven’t made this recipe in a slow cooker. I think it would work, I would do it in a similar way that we’ve done this Instant Pot Lentil Soup. https://www.loveandlemons.com/instant-pot-lentil-soup/
Step 1: use the saute function for the carrots, onion, celery. Step 2: add the vinegar, tomatoes, broth, beans, garlic, potatoes, cabbage, thyme, and then set the slow cooker for 30 to 45 minutes (depending on your slow cooker) or until the cabbage is tender.
Hope that helps!
Looks very delicious. Thanks for sharing.
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Can I substitute savoy cabbage for regular cabbage?
yep!
On my way to the grocery store, I was so glad I checked my email and saw this recipe before going grocery shopping. This soup will be perfect for this week! I already know it will be delicious!
Hi Terri, I’m hope you enjoy the soup!
Delicious.
Only had a sweet potato so I used that and finished it off with a little balsamic vinegar.
Thanks for another great recipe
I’m so glad you loved it!