Cabbage Soup

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.

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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:

  • 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!

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Cabbage Soup

rate this recipe:#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg *{fill:#343434}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg *{fill:url(#wprm-recipe-user-rating-0-33)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg *{fill:url(#wprm-recipe-user-rating-0-50)}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg *{fill:url(#wprm-recipe-user-rating-0-66)}linearGradient#wprm-recipe-user-rating-0-33 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-50 stop{stop-color:#343434}linearGradient#wprm-recipe-user-rating-0-66 stop{stop-color:#343434}4.96 from 223 votesPrep Time: 15 minutes minsCook Time: 35 minutes minsServes 6
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Print RecipeThis 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

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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.

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  1. Julia
    08.29.2023

    4 stars
    Fun to make a soup with cabbage! I didn’t have the right kind of vinegar so I used apple cider vinegar. Didn’t have celery so skipped it. Will be eating the rest of the week, thanks for the recipe!

    Reply ↓

  2. Terri from Love%20and%20lemons
    08.12.2023

    1 star
    This soup is extremely bland. Followed recipe explicitly.

    Reply ↓

    • Kelsey
      09.28.2023

      It says season to taste (:

      Reply ↓

  3. Jackie
    08.12.2023

    4 stars
    made a double batch as I had a very large cabbage. It was too thick so I had to add extra broth and decided to add extra tomato as well – had passata on hand after the fire roasted cans were used and it turned out well. I wanted more “umami” flavour so added tamari, maggi, and a bit of soy sauce, and also a huge amount of dill, plus some paprika and hot sauce. The base recipe is good, you just need to tweak the seasoning, spice and thickness to your tastes. It’s more like a stew, so if you want it to be more of a soup you’ll need to thin it with more broth.

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