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Overhead close-up of a pot of hearty cabbage soup with potatoes, beans, and carrots.

Cabbage Soup Recipe

A hearty and flavorful soup made with green cabbage, white beans, and a variety of vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine vegetarian
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 2 Yukon Gold potatoes diced
  • 2 tablespoons white wine vinegar
  • 2 carrots chopped
  • 2 tablespoons extra-virgin olive oil
  • 4 cups vegetable broth
  • 1 small green cabbage chopped (about 9 cups)
  • ¾ teaspoon sea salt
  • 1 medium yellow onion diced
  • Fresh parsley for garnish
  • 1 celery rib diced
  • 1 teaspoon dried thyme
  • Freshly ground black pepper
  • 4 garlic cloves grated
  • 2 14.5-ounce cans fire-roasted diced tomatoes
  • 1 15.5-ounce can cooked white beans, drained and rinsed

Instructions
 

  • Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  • Add the carrots, onion, celery, salt, and a few grinds of black pepper, cooking until softened, about 8 minutes.
  • Pour in the white wine vinegar, stirring to deglaze the pot.
  • Add the fire-roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes until tender.
  • Adjust seasoning to taste, garnish with fresh parsley, and serve warm.

Notes

Customize the soup with your choice of vegetables or spices for added flavor.
Keyword cabbage