Easy Cabbage Soup

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.

Confession: I love cabbage. It’s really not the most popular of vegetables, but it makes incredibly satisfying dishes dressed up as sauteed cabbage or coleslaw. One of my other favorite ways is to eat it is my easy cabbage soup recipe!

Here it makes a hearty, satisfying soup, packed with veggies that swim in a savory-spiced broth of fire roasted tomatoes. I love how it tastes zesty and satisfying but is made with all healthy ingredients.

5 Star Reader Review

“Soooo yummy! And easy! Will definitely make again. My 12 year old just ate a huge bowl! Thank you for all your fabulous recipes!” -Heidi

Ingredients You’ll Need

This cabbage soup recipe is hearty and healthy, featuring white beans, loads of veggies, and a super flavorful broth. It’s a great way to use up green cabbage, and makes a warm bowl for cozying up to during soup season.

While I’m 100% passionate about cabbage soup, I don’t recommend it as part of the cabbage soup diet: a fat diet that encourages unsustainable weight loss. I like to eat this cabbage soup simply because it’s delicious and nutrient-packed! Here’s what you’ll need for this cabbage soup recipe:

• Butter or olive oil
• Yellow onion
• Carrots
• Celery
• Garlic
• Green cabbage
• Canned white beans
• Fire roasted tomatoes
• Vegetable broth
• Sugar
• Salt

Tip: Use Fire Roasted Tomatoes

The best way to pack flavor into the broth of this cabbage soup recipe? Fire roasted tomatoes make the best flavor. This type of tomato is roasted over an open flame before canning, which makes a sweet and smoky flavor right out of the can.

Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, you can mimic the flavor by adding an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

The Best Way to Cut Cabbage

The one part of this cabbage soup recipe that requires a little technique? Shredding the cabbage! A large head of cabbage can be tricky to cut into thin shreds. But we’ve got a trick that makes quick work of it. Here’s how to cut cabbage:

1. Slice off the root: Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them. With a large chef’s knife, slice off the root of the cabbage.
2. Quarter it: Slice the cabbage in half through the stem. Then cut it into quarters.
3. Slice out the root: Remove the root by cutting it out with two diagonal slices.
4. Slice crosswise: Thinly slice the cabbage in the short direction, using a circular motion with the knife.

What To Serve With Cabbage Soup

This cabbage soup recipe is a hearty soup that can work as a meal in itself. However, you’ll probably want to pair it with a salad or sandwich for a filling meal. Here are some ideas for what to serve with cabbage soup:

• Grilled cheese like Gourmet Grilled Cheese or Grilled Cheese in the Oven
• Salad like Arugula Salad, Watercress Salad, Goat Cheese Salad, Brussels Sprout Salad or Pear Salad
• Crackers and cheese like smoked gouda or Havarti
• Toast with goat cheese
• Muffins like Classic Cornbread Muffins or Popovers

Storing Leftovers

This cabbage soup is great as leftovers! It saves for up to 4 days refrigerated, or you can freeze it for up to 3 months. A reader contacted me about freezing this soup and said it worked beautifully!

Dietary Notes

This cabbage soup recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Easy Cabbage Soup

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4.9 from 7 reviews

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium yellow onion, small diced
• 2 medium carrots, small diced
• 2 celery ribs, small diced
• 4 garlic cloves, minced
• 2 teaspoons each garlic powder and dried basil
• 1 teaspoon each dried oregano and dried thyme
• 1/2 medium green cabbage, shredded (6 to 7 cups)
• 15-ounce can white beans 
• 28-ounce can crushed fire roasted tomatoes* (or best quality crushed tomatoes)
• 1 quart vegetable broth
• 1 ¼ teaspoons kosher salt
• ½ teaspoon sugar
• Chopped Italian parsley, for garnish

Instructions

1. In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender and the vegetables have released their juices.
2. Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth, salt, and sugar. Bring to a simmer and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsley. Store leftovers 3 to 4 days refrigerated or up to 3 months frozen.

Notes

*Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, add an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

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More Cabbage Recipes To Try

Got a big head of green cabbage and not sure what to do with it? Cabbage is a healthy cruciferous vegetable that’s very versatile for using in the kitchen. Here are a few cabbage recipes to try:

• Go for Sauteed Cabbage or Boiled Cabbage
• Opt for Steamed Cabbage
• Make a fresh Cabbage Salad, or add creamy dressing for our Best Coleslaw Recipe
• Fire up the grill for Grilled Cabbage Wedges
• Learn How to Make Sauerkraut

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