Treat yourself to this comforting Cabbage Soup, chock full of green cabbage, fresh veggies, white beans, and a seasoned broth. It’s a vibrant 30-minute meal that’s good for you!
Clean out the rest of the vegetables in your fridge by throwing them into a pot of this Roasted Vegetable Soup, this Vegan Minestrone Soup, or this Creamy Vegetable Soup.
I don’t eat cabbage soup to lose weight. I eat it because it’s genuinely one of the most comforting, satisfying soups around!
My Cabbage Soup Recipe simmers green cabbage, a medley of fresh vegetables, and white beans in a well-seasoned broth. It’s incredibly simple (just one pot in 30 minutes!) and gives me my daily dose of veggies in a vibrant comfort food. Plus, it’s ultra-flexible, meaning I can mix and match the ingredients with what’s already in my fridge.
On cold days, I’ll wrap myself up in a blanket, sit down with a big bowl, and soak up each drop with a slice of my crusty Dutch Oven Bread. The leftover half head of cabbage never goes to waste, either. I love slicing it up to make my amazingly tender Cabbage Steaks! Or a batch of Coleslaw.
Why you’ll love this vegan cabbage soup
- Easy one-pot recipe – Honestly, the hardest part about making cabbage soup is chopping up all the veggies. The rest just gets thrown in the pot!
- Budget-friendly – Cabbage is one of the most affordable veggies out there, and this soup is full of it. Everything else you need might already be in your kitchen.
- Filling & comforting – As it simmers, the soup fills your kitchen with warm and savory aromas that feel like a big hug.
How to make cabbage soup
Find the complete recipe with measurements in the recipe card below.
Start by sauteeing the onion in a large soup pot until translucent. Stir in the garlic.
Add the carrots, celery, cabbage, diced tomatoes, white beans, seasonings, and vegetable broth to the pot.
Heat the soup to a boil, then lower the heat. Let it simmer until the veggies are tender.
At the end, stir in the lemon juice and parsley, then adjust the seasonings to taste.
Ladle the soup into bowls and serve while it’s still hot. Enjoy!
Frequently asked questions
Stick with green cabbage. It has a mild flavor and becomes tender and buttery in the soup. Napa cabbage is a great second choice.
Toss in a few Yukon Gold or red potatoes if you’d like. They’ll make the soup nice and creamy!
And since this recipe is so flexible, you could easily swap the white beans for canned chickpeas or cooked lentils; add sliced vegan Italian sausages for more protein; bulk it up with cooked macaroni; or add any other chopped veggies you like, such as zucchini, green beans, peas, or corn kernels.
Sauté the onion and garlic on the stovetop as usual, then transfer them, along with the carrots, celery, cabbage, tomatoes, white beans, herbs, spices, and vegetable broth, to a slow cooker. Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours. Stir in the lemon juice and parsley before serving.
Wait for the soup to cool, then transfer it to an airtight container and refrigerate for up to 5 days. I always set aside an extra serving or two because this soup is perfect for lunch.
Yes, it freezes really well! Transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or on the stove before serving.
Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion diced small
- 4 cloves garlic minced
- 1 cup peeled and diced carrots about 1 large carrot
- 1 cup diced celery about 2-3 ribs
- 1/2 head of green cabbage chopped, about 9 cups
- 14 ounce can diced tomatoes
- 15 ounce can white beans drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes
- 6 cups vegetable broth
- 3 tablespoons fresh lemon juice
- 2-3 tablespoons fresh chopped parsley
- 1/2 teaspoon salt or to taste
- fresh ground black pepper to taste
Instructions
- In a large soup pot, sauté the onion in the olive oil for 5 minutes over medium heat, until translucent. Add the garlic and cook for 1 more minute, until fragrant.
- Add the carrots, celery, cabbage, diced tomatoes, white beans, basil, oregano, smoked paprika, red chili flakes and vegetable broth. Turn the heat to high, stir and bring to a boil.
- Once boiling, lower the heat to medium and simmer for about 15 minutes, until the vegetables are softened.
- Stir in the lemon juice and parsley, then add salt and pepper, to taste. Serve immediately, or let the soup cool before transferring it to a large container and store in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Notes
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May add a few small-medium Yukon Gold or red potatoes, chopped, if desired.
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Could use chickpeas, great northern beans, cannellini beans, or even lentils. Sliced vegan Italian sausages would work as well. Simply cook them with the onion.
This is SO good! We had a rainy, windy day yesterday and it was just screaming for soup! I think the smoked paprika makes the flavor really stand out. We had some sourdough bread to go along with it. A delicious, cozy meal
Hi Ann. What a perfect combo, sourdough bread and soup on a windy, rainy day! I’m thrilled you enjoyed the soup recipe! Thanks for taking time to share your terrific review and comments! I appreciate you and wish you happy cooking!