Cabbage Soup Recipe

This Cabbage Soup is a healthy and hearty recipe, which is made with green cabbage and white beans. It’s a great healthy meal, ready in about 35 minutes.

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Cabbage Soup Ingredients

3 Tbsp. olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground fennel seeds (optional)
1 small (2-lb.) head green cabbage, chopped
4 garlic cloves, chopped
4 cups vegetable broth
2 (15-oz.) cans diced tomatoes, undrained
2 bay leaves
2 (15-oz.) cans white beans, drained and rinsed
Chopped parsley, for serving

How To Make Cabbage Soup

Sauté the base vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and optional fennel seeds. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are slightly softened.
Wilt the cabbage: Add the chopped cabbage and garlic to the pot. Stir to combine and continue to cook, stirring occasionally, for about 5 minutes until the cabbage has wilted slightly.
Simmer the soup: Add the vegetable broth, undrained diced tomatoes, and bay leaves. Bring the mixture to a simmer, then cover and cook for about 15 minutes, until the cabbage is tender.
Add beans and serve: Stir in the drained and rinsed white beans and let the soup simmer, uncovered, for 5 more minutes. Remove the bay leaves before serving in bowls topped with fresh parsley.

Recipe Tips

How to add more flavor? For a deeper, more savory flavor, you can add a tablespoon of tomato paste with the garlic or a splash of balsamic vinegar at the end of cooking.
Can I add meat to this soup? Yes, this soup is a great base for meat. You can brown 1 pound of ground beef or Italian sausage at the beginning, remove it from the pot, and add it back in with the beans.
Can I use a different kind of cabbage? Absolutely. Savoy cabbage or Napa cabbage would also be delicious in this soup.
Is this soup good for meal prep? This is an excellent meal prep recipe. The flavors continue to meld and it often tastes even better the next day.

What To Serve With Cabbage Soup

This hearty soup is a wonderful meal on its own, but it’s even better with a simple side.

A slice of crusty, rustic bread with butter
A simple grilled cheese sandwich
Saltine or oyster crackers
A dollop of sour cream or plain yogurt

How To Store Cabbage Soup

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Cabbage Soup Nutrition Facts

Serving Size: 1 bowl (approx. 2 cups)
Calories: 180 kcal
Fat: 6g
Carbohydrates: 28g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is cabbage soup good for weight loss?

Cabbage soup is very low in calories and high in fiber and vegetables, making it a very filling and nutritious option that can be part of a healthy weight management plan.

Can I make this in a slow cooker?

Yes. You can add all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender. For best flavor, it’s still recommended to sauté the onion and carrots first.

Why is my cabbage soup bland?

This soup relies on simple flavors. Be sure to season it properly with salt and pepper at the beginning and taste it again at the end. A fresh squeeze of lemon juice or a sprinkle of Parmesan cheese before serving can also brighten up the flavors.

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Recipe by MarryCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

A simple, hearty, and healthy one-pot soup packed with tender cabbage, vegetables, and white beans in a savory tomato broth.

Ingredients

3 Tbsp. olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced
1 small head green cabbage, chopped
4 garlic cloves, chopped
4 cups vegetable broth
2 (15-oz.) cans diced tomatoes
2 bay leaves
2 (15-oz.) cans white beans, rinsed
Seasonings: 1 tsp salt, 1/2 tsp pepper, 1/2 tsp ground fennel (optional)
Parsley, for serving

Directions

In a large pot, sauté onion and carrots in olive oil with salt, pepper, and fennel until soft.
Add cabbage and garlic and cook for 5 minutes until the cabbage wilts.
Stir in the broth, tomatoes, and bay leaves. Bring to a simmer, cover, and cook for 15 minutes.
Add the white beans and simmer uncovered for 5 more minutes.
Remove bay leaves before serving.
Garnish with fresh parsley.

Notes

Don’t overcook the cabbage; you want it to be tender but still have a slight bite.
The optional ground fennel seed adds a lovely, subtle anise flavor that complements the cabbage beautifully.
This soup tastes even better the next day as the flavors have more time to meld together.
For easy cleanup, this entire recipe comes together in just one pot.