Hearty Cabbage Soup Recipe

BySarah
Jump to Recipe· 4.6 from 18 reviews

There’s something so cozy about a warming bowl of soup on a chilly day, right? This Hearty Cabbage Soup Recipe is one of those gems that feels like a warm hug from the inside out. It’s packed with comforting veggies, satisfying white beans, and just the right balance of tangy and savory flavors. Whether you’re trying to eat clean or just craving something hearty and nourishing, this soup has got your back—and your taste buds. I’ve made it countless times to fuel busy weeknights and always find it hits the spot perfectly. Ready to make it together?

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Why This Recipe Works

  • Perfectly Balanced Flavors: The combination of fire-roasted tomatoes and white wine vinegar gives the soup a rich, tangy depth without overpowering the fresh veggies.
  • Hearty & Nourishing: White beans and Yukon Gold potatoes add substance and creaminess, making this more than just a light broth—it’s a satisfying meal.
  • Simple, Whole Ingredients: No fancy extras here, just honest vegetables and pantry staples that create a comforting, wholesome dish.
  • Easy to Customize: Whether you want to add spice, more protein, or skip ingredients, this soup adjusts beautifully to your preferences.
Hearty Cabbage Soup, healthy cabbage soup recipe, nourishing vegetable soup, easy cabbage and bean soup, comforting soup for cold days - The image shows a black pot filled with a colorful vegetable soup on a white marbled surface. The soup has several layers visible: a red-orange broth with pieces of light yellow potatoes, orange carrot slices, white and green cabbage chunks, small white beans with black spots, and red tomato pieces mixed throughout. There are fresh green leafy herbs in a separate white bowl nearby, and some fresh green herbs are also placed next to the pot. The pot has a lid resting on the side. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All these ingredients come together like a well-rehearsed band—they each have a role, but they harmonize perfectly to create a cozy, filling soup. Plus, I love how accessible everything is; you probably already have most of these in your pantry or fridge.

Hearty Cabbage Soup, healthy cabbage soup recipe, nourishing vegetable soup, easy cabbage and bean soup, comforting soup for cold days - Flat lay of a small white ceramic bowl of extra-virgin olive oil, two fresh whole carrots with bright orange skin, one medium yellow onion with smooth golden-brown outer layers, a single crisp celery rib with leafy top, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl of white wine vinegar, a handful of fire-roasted diced tomatoes showing charred edges and vibrant red color, a simple pile of white beans with a smooth creamy texture, four peeled garlic cloves with creamy white skin, two Yukon Gold potatoes with light golden yellow skin and clean diced pieces, a small fresh green cabbage cut into large leafy wedges, a small white ceramic bowl with dried thyme leaves, and a few sprigs of fresh green parsley arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Extra-virgin olive oil: Adds a subtle fruity richness and helps nicely sauté the aromatics.
  • Carrots: Bring a natural sweetness that balances the acidity of the tomatoes.
  • Yellow onion: Creates a savory base flavor and melds wonderfully with garlic.
  • Celery: Adds a subtle crunch and depth, classic in soups for that extra layer of flavor.
  • Sea salt: Enhances all the flavors without making the soup taste salty.
  • Black pepper: Gives a gentle heat and complexity.
  • White wine vinegar: Brightens the whole soup, cutting through the richness for balance.
  • Fire-roasted diced tomatoes: Smoky and tangy, they bring character and color to the soup.
  • Vegetable broth: The flavorful liquid base that ties everything together.
  • Cooked white beans: Provide creamy texture and hearty protein to make the soup filling.
  • Garlic cloves: Just the right zing to lift the whole profile.
  • Yukon Gold potatoes: Hold their shape while adding soft, comforting body.
  • Green cabbage: The star veggie here, it adds earthiness and a delightful texture.
  • Dried thyme: Herbal and fragrant, tying the flavors together with a mild woodsy note.
  • Fresh parsley (for garnish): A bright, fresh finish that’s as pretty as it is tasty.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This hearty cabbage soup recipe is a fantastic starting point, but let me tell you—I’ve played around with it quite a bit. The best part? You can totally make it your own. Feel free to add in your favorite veggies or swap out the beans for some cooked chicken if you want extra protein.

  • Spice it up: I like adding a pinch of crushed red pepper flakes when I want a little kick—turns the cozy vibe into something with a bit more edge.
  • Make it vegan: The original is already veggie perfect, but just double-check your broth to keep it fully plant-based.
  • Seasonal swaps: Sometimes I toss in chopped kale instead of cabbage or sweet potatoes instead of Yukon Golds for a seasonal twist.
  • Chunk it up: If you’re craving more texture, try adding chopped mushrooms or bell peppers early on for extra layers.

Step-by-Step: How I Make Hearty Cabbage Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Heat those 2 tablespoons of olive oil in a large pot over medium heat. Toss in the chopped carrots, diced onion, and celery, then sprinkle in sea salt and fresh black pepper. Stir occasionally for about 8 minutes—you’re aiming for the veggies to soften and the onions to become translucent but not brown. This step really unlocks all those savory flavors and is the foundation of your soup, so don’t rush it!

Step 2: Vinegar and Tomatoes Bring the Soup to Life

After your veggies have softened, pour in 2 tablespoons of white wine vinegar and give it a good stir. This little acidic boost brightens everything up. Next, add the two cans of fire-roasted diced tomatoes with all their smoky juice. The colors start to deepen here, and it smells amazing already!

Step 3: Add the Heartiness — Broth, Beans, and Potatoes

Time to build your soup’s body. Pour in the 4 cups vegetable broth, then add the rinsed white beans, diced Yukon Gold potatoes, and grated garlic. Give everything a gentle stir to combine. These ingredients make your soup filling and perfect for meal prep or those days when you want a bowl that holds you over.

Step 4: Don’t Forget the Star—Cabbage!

Chop about 9 cups of green cabbage, then add it to the pot along with the teaspoon of dried thyme. Cover and let everything simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender but not mushy. You’ll want to keep an eye on it to avoid overcooking, which can turn the cabbage soggy rather than pleasantly soft.

Step 5: Final Seasoning and Garnish

Before serving, taste your soup and adjust for salt and pepper if needed. I like to sprinkle fresh parsley on top—it adds such a lovely pop of color and a fresh herbaceous note that lifts the whole dish.

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Pro Tips for Making Hearty Cabbage Soup Recipe

  • Don’t Skip the Vinegar: It might seem small, but that touch of acidity transforms the soup from “just okay” to extraordinary.
  • Use Yukon Gold Potatoes: Their creamy texture holds up well during simmering and adds richness without fluffiness.
  • Gentle Simmering: Keep your simmer gentle to avoid cabbage turning into mush—it should be tender with a bit of bite.
  • Prep Ahead Veggies: I sometimes chop carrots, celery, and cabbage ahead and keep them ready in the fridge—it speeds up the cooking process dramatically.

How to Serve Hearty Cabbage Soup Recipe

Hearty Cabbage Soup, healthy cabbage soup recipe, nourishing vegetable soup, easy cabbage and bean soup, comforting soup for cold days - The image shows a close-up view of a large black pot filled with colorful vegetable soup. Inside the soup, there are visible layers of pale yellow potato chunks, white beans with black spots, small bright orange carrot slices, light green cabbage pieces, red tomato chunks, and bits of green herbs sprinkled on top. A copper ladle with a wooden handle is scooping some soup from the pot, showing a mix of all the ingredients in its bowl. Next to the pot, there is a white plate also holding some soup. The pot is placed on a white marbled surface with some fresh green parsley on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually go with a sprinkle of fresh parsley because its bright, fresh flavor pairs so nicely with the earthy soup. Sometimes I toss on a few chili flakes or a dash of grated Parmesan for extra flavor layers, depending on my mood. And if you’re feeling fancy, a drizzle of good-quality olive oil on top is always a winner.

Side Dishes

This soup stands strong on its own, but I love pairing it with crusty bread to scoop up every last drop. A warm, buttered baguette or garlic bread works beautifully. For something lighter, a crisp green salad with a tangy vinaigrette balances the hearty textures wonderfully.

Creative Ways to Present

For special occasions, I like serving this soup in rustic bread bowls—that way you get a bit of edible charm with every bite. You can also make it a colorful spread by offering bowls of garnishes on the side—think sour cream, sliced green onions, or even some crunchy tortilla strips for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage soup in airtight containers in the fridge, and it usually lasts me about 3 to 4 days. The flavors actually deepen overnight, so leftovers can be even better than the first day.

Freezing

Freezing works wonderfully with this hearty cabbage soup recipe. Just cool it completely, then portion it into freezer-safe containers or bags. When I freeze it, I like to leave out the fresh parsley garnish and add it fresh after reheating for brightness.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If it’s too thick after refrigeration or freezing, add a splash of broth or water to loosen it back up. I avoid microwaving for long stretches to keep the veggies from turning mushy.

FAQs

  1. Can I make this Hearty Cabbage Soup Recipe in a slow cooker?

    Absolutely! Start by sautéing the veggies on the stovetop, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes and cabbage are tender. Just add the vinegar towards the end to keep its brightness.

  2. Can I use a different type of cabbage?

    Yes! Savoy or Napa cabbage work well too and offer a slightly different texture. Just keep an eye on cooking time since some cabbages are more delicate and cook faster than green cabbage.

  3. Is this soup suitable for meal prepping?

    Definitely! It stores beautifully and tastes even better the next day. Portion it into individual containers for easy grab-and-go meals throughout the week.

  4. What can I substitute for white beans?

    Great question! Cannellini or navy beans are perfect substitutes. If you’re avoiding beans, cooked lentils or chickpeas could work, too, just adjust the cooking time as needed.

Final Thoughts

This Hearty Cabbage Soup Recipe has been my go-to comfort food for so many seasons. It’s easy to make, budget-friendly, and endlessly adaptable to what you have on hand or your mood. I hope you find as much warmth and satisfaction in this bowl as I do—don’t hesitate to make it your own and share it with people you love. Trust me, once you’ve tried it, it’ll become a staple in your soup rotation.

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Hearty Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 18 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A hearty and wholesome cabbage soup packed with nutritious vegetables, white beans, and flavorful herbs. This comforting dish is perfect for a light yet filling meal and easy to prepare on the stovetop.

Ingredients

Vegetables

  • 2 carrots, chopped
  • 1 medium yellow onion, diced
  • 1 celery rib, diced
  • 4 garlic cloves, grated
  • 2 Yukon Gold potatoes, diced
  • 1 small green cabbage, about 1 pound (9 cups chopped)

Liquids & Canned Goods

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 (15.5-ounce) can cooked white beans, drained and rinsed
  • 2 tablespoons white wine vinegar

Oils & Seasonings

  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • Fresh parsley, for garnish

Instructions

  1. Heat the oil: Heat the extra-virgin olive oil in a large pot over medium heat.
  2. Sauté vegetables: Add the chopped carrots, diced onion, diced celery, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables soften.
  3. Add vinegar and tomatoes: Stir in the white wine vinegar, then add the fire-roasted diced tomatoes along with their juices.
  4. Add broth and beans: Pour in the vegetable broth and add the drained and rinsed white beans.
  5. Add remaining ingredients: Stir in the grated garlic, diced potatoes, chopped cabbage, and dried thyme.
  6. Simmer soup: Cover the pot and let the soup simmer gently for 30 minutes until the potatoes and cabbage are tender.
  7. Season and garnish: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot.

Notes

  • Use fire-roasted tomatoes for added smoky flavor, but regular diced tomatoes work as well.
  • To make the soup heartier, add cooked sausage or shredded chicken if not vegetarian.
  • For a creamier texture, mash some of the beans before adding to the soup.
  • The soup keeps well refrigerated for up to 4 days and freezes nicely.
  • Customize seasoning with other herbs like bay leaf or rosemary if desired.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 540 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Protein: 7 g
  • Cholesterol: 0 mg

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