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.
May I add smoked ham hocks to this recipe?
Very good! I used a mix of champagne/balsamic vinegar. Used dried Rancho Gordo Marcella beans that were soaked in chicken broth brine, then used the brine to cook the beans through. Drained the beans saved the stock for the recipe, added beans in as called for during the assembly.
This one will definitely repeat.
Sounds amazing! So glad you loved it.
Best soup ever. Thank you for such a great tasting soup. Only change I made was used red wine vinegar instead of white. White has to much tang for me.
This soup goes into rotation. Love it!
I’m so glad you loved the soup!
Do you have the Nutritional Infor for it? I know it serves 6, but how many calories per serving? I am on a special Dr.’s diet!
Hi Donna, unfortunately, we don’t calculate nutrition facts for our recipes. To get an estimate of the nutrition facts for this recipe, I recommend using an online nutrition calculator like myfitnesspal.
This is delicious! I added parm cheese when serving. Lots of leftovers! It seems the veggies soak up the broth in my leftovers but it’s still great! More like a stew now. Thank you for sharing!
Hi Danielle, I’m so glad you loved it!
Yum! Second batch + still impressed! 💕
Hi Jessica, I’m so glad you love the recipe!
Best cabbage soup I’ve had. Maybe because there is alot more veggies in there with th cabbage. I put some shredded swiss on top. Yummy
I’m so glad you loved it!
Can I substitue apple cider vinigat for white wine vinigar?
Yep, apple cider vinegar would work great here.
Made this tonight, healthy and nurturing on a cold night. Can you freeze the leftovers?
Hi Laura, yes, this soup freezes perfectly!
I added a can of corn and a small amount of Italian seasoning. It was delicious. Served with a dash of hot sauce and a loaf of French bread, it makes a very nice meal.
So glad you enjoyed the soup!
Hmm! Thank you for the idea 😁
Easy. delicious, nutritious and happy to have the white beans instead of ham or chicken. You really feel like you have done something positive for your health after eating a bowl. JUST what the doctor ordered!
Hi Pam, I’m so glad you love the soup!
What is the nutritional info for the cabbage soup?
FABULOUS! I didn’t get 9 cups from a pound of cabbage, either. But solid-to-liquid ratio was perfect. Since my broth and beans were low-sodium, I added a bit more salt at the end. And some Aleppo pepper and Ras El Hanut to spice it up and “deepen” the flavor. I love your style, and have bought your books for several friends. THANK YOU for sharing!
Hi Karen, I’m so glad you loved the soup!
I made this with my ham bone from Thanksgiving. The family loves it. I will definitely make it again. Very tasty, tons of flavor, but still light.
Hi Shannon, I’m so glad you loved it!
This will be a great soup to lighten up after Thanksgiving. Thank you! I’m definitely making this.
I hope you enjoy it!
Great quick cold night soup! Very full flavored. I used a lot of things in my fridge that needed to be used.
I halved the recipe because there are just 2 of us and I only had 1 potato! I also didn’t have beans, so I cooked some quinoa (1/2c) while the soup was simmering and added to the soup at the end. Also tossed in a cubed hamburger party from the night before. It was great!
Hi Lisa, I’m so glad the soup was so customizable for you!
This is the perfect winter soup.I used the beef broth with red wine and it takes it a new level.
So glad you love the recipe!
I did too! Didn’t have the veggie broth and had a partial bottle of red wine open. Worked wonderfully.
Awesome!
One pound of cabbage does not give 9 cups!
Which should I use?
Hi Cheryl, So sorry you had a different result! Cup measurements for veggies can vary based on how large the pieces are/how tightly you pack the cups. If you have a scale, I’d recommend using the pound. I hope this helps!