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.
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!
What a phenomenal recipe! Would it be ok to eat the entire pot instead of leaving leftovers to eat the next day?! I didn’t want to tweak your recipe but it’s hard for Greeks to not include a pinch of Oregano! Thanks a bunch!
I’m so glad you enjoyed it!
The recipe looks delicious, and I’m planning to try it. Is it possible to freeze the leftovers?
Yep! The leftovers freeze well.
This was so good. I used homemade chicken stock and regular diced tomatoes but aside from that pretty much stuck to the recipe. Seasoned to my liking and was very happy with it. Served with garlic pretzel knots.
I found this recipe yesterday while browsing for cabbage soup. I had left over cabbage and potato’s from making a corned beef, and added your other ingredients except for the beans… I added a pound of italian sausage, and substituted a cup of chicken broth and vegetable juice for the broth. The wife and I both loved it!
Hi James, I’m so happy to hear!
YUM! Sauteed the (minced) garlic with the aromatics after they’d softened, I’d accidentally pulled a 2 cup container of home-made marinara from the freezer, so subbed that for one can of the tomatoes, and used one can of regular chopped tomatoes. Used one red and one yukon gold potato (skins on) as I had a lone red that needed a home. Used part Better Than Bullion chicken base(also needed a home) and part BTB veggie. The marinara was already seasoned, but I did add some dried thyme to the pot. Think I used a wee bit less cabbage, since the pot was so full. Snuck in a sploosh of dry marsala in place of the vinegar. Will definitely riff from this recipe again! It’s making the house smell mighty purty! 🙂
Hi Karen, I’m so glad you loved the soup! Thanks for sharing your variation. 🙂
I only have light red kidney beans or pinto beans..could I substitute for canaleni or white beans?
Hi Vicky, The light red kidney beans would be a good sub!
such a great and forgiving recipe! I didn’t have many of the required ingredients (had to skip celery and beans, and only had canned tomatoes instead of fire-roasted ones) and it still came out fantastic! since I didn’t have the fire-roasted tomatoes’ properties helping me out I added some balsamic vinegar and a bit of lemon juice and that made the recipe even more delicious. I’m so happy I made a huge batch. absolutely loved this, can’t wait to make it again (and I say this while still having leftovers!!)
This humble-seeming soup was so incredibly flavorful and delicious! Also, easy and gets better the longer it sits. So so good.
Hi Jen, I’m so glad you loved it!
change out the 2 tbs white wine vinegar to lemon juice. very bright and delicious.
I’m so glad you enjoyed it!
I wonder if this would taste fine with different beans? I really don’t like any type of white beans. Maybe a red or kidney? I’ll have to try it. It looks great though and I’ve been craving stewed cabbage!
Hi Jessica, yes, I think it would be fine with either of those or with chickpeas.
I made this tonight and while it was simmering I began to read the comments and I read somewhere someone added Polish kielbasa and I immediately ran to the store to get some andouille sausage because I like spicy. It was a great addition. This is the second time I’m making cabbage soup. I use another recipe I found on IG and I couldn’t locate it, but this one turned out just as good. I’ve started a new weight loss journey and I’m hoping to put this in rotation. My boyfriend asked to grab some more for lunch tomorrow before I froze the leftovers.
I roasted all my veggies, including Romanesco cauliflower, corn, okra, onions and half a cabbage under the broiler for extra oomph before adding to simmering stock. My tomatoes came from farmers’ market leftovers I’d frozen. I’ve been reducing my calories and this soup is a WONDERFUL way to eat and feel full with a very and nutritious low caloric impact.
I’m so glad you loved it!
I couldn’t believe it!! This is an amazing soup/stew and I would make it again and again. The flavor was spot on even though I left out the thyme…will be adding that tonight for the leftovers! So wonderful!
Hi Marina, I’m so glad you loved it!
I made this yesterday. It came out so flavorful. I added a bit more salt at the end. Next time I’m going to leave out the potatoes and put 2 cans of beans instead. You won’t be disappointed!!!
Hi Sally, I’m glad you enjoyed it!
Just made a double quantity. It’s absolutely delicious – I will make it again for sure.
I’m so glad you loved it!
Love, love love this cabbage soup!
Hello. Thank you for your recipe. I made it the other night and my husband and I loved it. I also added some polish kielbasa that I pan fried first. It’s a keeper and I will definitely make it again. Sincerely, Ginny W.
It says season to taste (: