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
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
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.
Oh yum! I made this with with the chicken and ham bone broth I had and it is the best cabbage soup ever! Just the right amount of spice and so buttery and savory. LOVE IT!
Hi, I made this soup this morning and it is delicious. My fire roasted tomatoes were a nightmare. Too much burned pieces floating that looked awful. I spent an hour fishing them out.
I would prefer to cook this in a slow cooker, how long do you recommend?
Hi Corrie, I haven’t tried this in a slow cooker, so I’m not sure.
This was a wonderful soup. I used up my extra carrots, cabbage and potatoes with it, Would make again.
This was an awesome and filling soup. I did not have any potatoes, so I used extra carrots. Without the incorporation of the beans, this soup would not be filling. However, I like that this soup gives you plenty of veggies and a bit of beans for added protein. The flavor was excellent too! This will definitely be one of my go-to soup recipes. And next time I make it, I will be sure to incorporate the potatoes!
I added a pound of mild sausage cooked and it was amazing!
Hello, just wondering if this can be made in an instant pot? If so how long do you recommend pressure cooking? Also wondering if I can sub sweet potatoes for the Yukon potatoes?
Hi Olivia, it would probably work but I’m not sure of the specifics since I haven’t tried it myself. Yes, I think sweet potatoes would be great.
I made it in an instant pot, subbed rutabaga for the potatoes, and cooked it for 10 minutes. It was delicious! I’m sure sweet potato would work as well.
Wow! I am not a cabbage fan, but I got a head of cabbage in my Misfits Market box and decided I’d make soup. I found your recipe and it looked good. I admit I was still skeptical, but you have made a believer out of me! This recipe is definitely going in my regular soup rotation. Thanks a million!
I can’t find fire roasted diced tomatoes in my country. What can I use it for substitute? Thanks!
Hi Shadow, you can use regular canned diced tomatoes instead.
Thank you! I was going to ask if sundried tomatoes would work… Or roasting my own cherry tomatoes (though this would be extra work I’d like to avoid!)
Hi Michelle, if you roast cherry tomatoes so that they’re still juicy (not totally shriveled up) that might work – you’ll need to get the amount of water content that’s 2 cans worth, so just keep that in mind as you swap.
Good and easy recipe, but I found it a bit bland, so I added oregano and basil. Great with a slice or two of buttered bread. YUM!
This was delicious!! It’s similar to another soup that I have made with cabbage and beans but this is better. I followed recipe except used fresh thyme and added a leek. Will definitely put this one in the rotation. So simple yet full of flavor!
This is an excellent soup! You can change it up with less cabbage, more potato’s & navy beans., luv the broth. Definitely will make again.
Cabbage soup was great! Would send my picture, but I do not Instagram, etc.
I made this soup for St Patrick’s Day and added 2 teaspoons of caraway seeds and it definitely added a great flavor to soup. My husband ate 2 bowls of it and loved it!
Made this tonight, so delicious, thank you! Slainte!
Love this soup. Filling and satisfying.
Made this tonight for St. Patrick’s Day dinner tomorrow! Comes together quickly and has great flavors!
What about a purple cabbage?
a great way to treat cabbage, which as typcally made is not my favorite, but really like the flavors here and even the white beans, thank you
I like cabbage I’m sure I’ll be making this very soon
This looks delicious! What would be a good meat to add? And how much?
Crumbled Italian sausage would be a yummy addition! I would probably brown 8 to 16 oz. according to your preference, drain and set aside while cooking the veggies, and then add the cooked sausage back in with the liquids/beans. Ground beef would also work!