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.
The soup is pretty good. My only critique is to sauté the garlic with the mirepoix (carrot, celery, and onion) instead of adding it with the other vegetables.
Hi Aurora, so glad you enjoyed the soup!
I love making this. I only add 1/2 russet potato. I add caraway seeds, brown sugar, vinegar, paprika, San Marzano tomatoes mashed, 1/2 c uncooked rice and a little extra water or stock. I slice the onions to match the cabbage. Added cooked chopped beef and sausage. I put everything in this soup! Comes out great every time! Tried it with fresh dill and sour cream, beets!
Hi MJ, I’m so glad you love the recipe!
Second time in 2 weeks making it! Added cauliflower left out beans. Still so yummy. Looking for nutritional value?
Hey! There’s a website you can use for free to figure out nutritional value. Just enter in ingredients and servings and it’ll generate an estimate.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hey! There’s a website you can use for free to get nutrition values. Just enter ingredients and servings and it’ll generate nutritional estimates.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made this minus the potatoes and sea salt. I also used the fire roasted salsa style diced tomatoes – Kroger brand and bone broth. This soup is so flavorful! Delicious!!!
Making this now, with a few variations. I didn’t see the nutritional information, is that available?
Mandy
Oh, also, do you think red cabbage could work here? Thanks again 🙂
Does the quantity for the beans refer to the weight of the can instead of the net weight of the beans? So we’re not adding 15 ounces of beans? I’m asking because I would like to prepare the beans myself prior to making this recipe. Thanks a lot in advance!
the quantity of the beans is the volume of the can that the beans were stored in. cnn says that “one 15-ounce can of beans, once drained, yields about 9 ounces (or 255 grams) of beans. Because dried beans double in weight when cooked, you’ll need the halve the amount you use in recipes with canned beans. So 4.5 ounces (or 128 grams) of dried beans should be equivalent to one can; 9 ounces (or 225 grams) of dried beans to two cans and so on.”
Thank you!
This soup is very tasty! It has a bit of a smokey flavor, which was a pleasant surprise (I guess from the fire roasted tomatoes). I might even add smoked paprika next time. I like that the potatoes and beans give it some heartiness (I used russet potatoes and navy beans, as that’s what I had on hand. It makes a lot so I’m freezing some for later. Thank you for this recipe!
Cabbage was on sale a couple of weeks ago. We usually buy the pre cut packaged Cole slaw for a salad or steam it and add butter, salt and pepper. Now I had a whole head I needed to figure out what to do with before it was no good.
I this recipe appealed to me because it used the whole head, was simple and looked like it couldn’t come out bad, since it’s all good ingredients.
It came together fast and easy, other than chopping the cabbage. It makes a big pile of chopped cabbage.
We followed the recipe exactly, except we added a little water and a third can of tomatoes, (not fire roasted, just what was on hand) to make it soupier. And another can of beans, pinto, but I think more white beans would have been better), to make it beanier.
It came out great! We put some sour cream on top. Or with buttered toast. I’ve had two bowls this morning.
Next time we’ll use more potatoes and just the fire roasted tomatoes.
We’ll be checking out your other recipes, too.
Hi John, I’m so glad you loved the soup! I hope you find some other recipes you like too.
Hello, I go to your site often for the best recipes!
Many sites are able to list calorie count. Would it be possible for you to start doing this? It would really be helpful!!
Thank you!