Cabbage Soup

This cabbage soup recipe is deeply flavorful, thanks to aromatic veggies and fire-roasted tomatoes. Pair it with good bread for a simple, nourishing meal.

Cabbage soup

This cabbage soup recipe does the impossible: it uses an entire head of cabbage in one go! Nearly every time I buy a cabbage, I whittle away at it for weeks, adding some to a slaw, some to a bowl, more to a taco, and so on. So the first time I made this cabbage soup recipe, I was shocked. I started by adding half of my cabbage. As it wilted down, it melted into the soup with the aromatic veggies and herbs. I didn’t want it to disappear – I was making cabbage soup, after all – so I added more. Before I knew it, every last ounce of my cabbage was in the pot!

If you’re on the fence about cabbage, don’t despair. All that cabbage doesn’t overwhelm the soup at all. Instead, it adds a slight sweetness, which balances perfectly with a touch of tangy white wine vinegar. As a whole, the soup is deeply flavorful and comforting. It’s healthy, nourishing, and soup-er (sorry!) simple to make. I think you’re going to love it.

Cabbage soup recipe ingredients

Cabbage Soup Recipe Ingredients

Here’s what you’ll need to make this easy cabbage soup:

  • Cabbage, of course! You’ll need one small green cabbage for this recipe, about 1 pound.
  • Onion, carrots, and celery – This classic trio fills the soup with aromatic flavor.
  • Garlic and dried thyme – They add even more depth to the soup.
  • Potatoes – They make the soup nice and hearty.
  • White beans – For plant-based protein! I often use little navy beans in this recipe, but other white beans, such as cannellini beans, would work here too. Chickpeas would also be great.
  • Diced fire-roasted tomatoes – Along with vegetable broth, they create the soup’s brothy, flavorful base.
  • White wine vinegar – For tang.
  • Extra-virgin olive oil – It adds richness.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Pot of soup with potatoes and vegetables in tomato broth

Cabbage Soup Serving Suggestions

When you’re ready to eat, ladle the cabbage soup into bowls, and garnish each one with a sprinkle of fresh parsley. Enjoy the soup on its own, with good crusty bread for sopping up the flavorful broth, or pair it with a sandwich or salad for a larger meal. I love it with a classic grilled cheese or this sweet potato salad.

How to Store and Reheat

Store leftover soup in an airtight container in the fridge for up to 4 days. It’s easy to reheat in the microwave or on the stovetop.

Can you freeze cabbage soup?

Yes! Cabbage soup also freezes well. Allow it to cool to room temperature. Then, transfer it to freezer-safe containers and store it in the freezer.

Frozen cabbage soup will keep for up to 3 months. Allow it to thaw overnight in the fridge before reheating on the stove or in the microwave.

Cabbage soup recipe

More Favorite Soup Recipes

If you love this soup, try one of these delicious soup recipes next:

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Cabbage Soup

rate this recipe:
4.99 from 336 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 6
This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.

Ingredients

Instructions

  • Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.
  • Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
  • Season to taste, garnish with fresh parsley, and serve.

254 comments

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Rate this recipe (after making it)




  1. Angela
    03.21.2024

    Can we do this in the crock pot?

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Angela, I think it would work, but we haven’t tried it, so I’m not sure what the time/temp would be.

  2. LIZ
    03.17.2024

    4 stars
    Really liked this recipe and pretty much followed it to the letter. However, the recipe calls for far too much cabbage, which means it needs additional vegetable stock. I also needed to spice it up a bit, so I took another reader’s advise and added some sauerkraut which perked it up a bit. It’s really good and my family liked it a lot.

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Liz, I’m so glad you enjoyed the soup! Love the idea of adding sauerkraut.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.