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.

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:

Cabbage Soup

rate this recipe:
4.96 from 108 votes
Prep Time: 15 mins
Cook Time: 35 mins
Serves 6
This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.


  • 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


  • 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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Rate this recipe (after making it)

  1. Nicole

    At what point do you add water to the soup? It doesn’t say anything about adding water?

    • Jeanine Donofrio

      Hi Nicole, there’s 4 cups of broth in the soup, not water.

  2. Jen

    Can I use red cabbage? I keep getting it from my csa

  3. Kristin

    I am doing Keto. I’m going to turn the recipe into a Keto soup. I’ll let you know how it turns out.

  4. Terry

    Is there a calorie count for this recipe?

    • Jeanine Donofrio

      Hi Terry, I’m sorry, we don’t calculate nutritional info, but you can plug the ingredients into a site like my fitness pal.

  5. Patricia Brennan

    Can you.make this in a slow cooker? If so, what would the steps be, especially with adding the cabbage?

    • Jeanine Donofrio

      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.

      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!

  6. Carrie Edwards

    Looks very delicious. Thanks for sharing.

    Clean Eatz’s mission is to help be the first step you take to living a healthy lifestyle. Please consult with an associate in your store for help with any dietary restrictions. Prices and availability may vary by location.

  7. Susan

    Can I substitute savoy cabbage for regular cabbage?

  8. Terri

    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!

    • Jeanine Donofrio

      Hi Terri, I’m hope you enjoy the soup!

  9. Donna

    4 stars
    Only had a sweet potato so I used that and finished it off with a little balsamic vinegar.

    Thanks for another great recipe

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Jesse

    5 stars
    This was delicious! Especially leftovers the next day.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  11. Nancy Lavoie

    5 stars
    I made the cabbage soup recipe this morning since I had an abundance of red and green shredded cabbage in my refrigerator. I must say it was delicious. I left out the oil and made the recipe as stated. I’m eating it now for breakfast. I couldn’t put it down after tasting it. So good. Thank you for the recipe.

    • Jeanine Donofrio

      I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.