Cabbage Soup Recipe
This easy cabbage soup is a nourishing, one-pot wonder packed with silky cabbage, hearty potatoes, creamy white beans, and a flavorful tomato broth. Naturally vegan and gluten-free.
Ingredients
For the Flavor Base
- 2 tablespoons extra-virgin olive oil
- 2 carrots chopped
- 1 medium yellow onion diced
- 1 celery rib diced
- 0.75 teaspoon sea salt
- freshly ground black pepper several grinds
For the Body of the Soup
- 4 garlic cloves finely grated
- 2 Yukon Gold potatoes diced
- 1 head green cabbage about 9 cups chopped
- 1 can white beans 15.5 oz can, drained and rinsed
- 2 cans fire-roasted diced tomatoes 14.5 oz each, with juices
- 4 cups vegetable broth
- 1 teaspoon dried thyme
For the Bright Finish
- 2 tablespoons white wine vinegar
- fresh parsley chopped, for garnish
Instructions
- Place a large soup pot over medium heat. Add olive oil and let it warm. Add carrots, onion, celery, salt, and pepper. Sauté for about 8 minutes until softened.
- Pour in white wine vinegar and stir to deglaze the pan and enhance the flavor of the vegetables.
- Add fire-roasted tomatoes with their juices, vegetable broth, drained white beans, garlic, potatoes, chopped cabbage, and thyme. Stir well to combine.
- Cover with a lid, reduce heat, and let simmer for 20–30 minutes until the cabbage is tender and the potatoes are soft.
- Uncover, taste, and adjust salt and pepper as needed. The soup should taste savory, sweet, and slightly tangy.
- Ladle soup into bowls and garnish with chopped parsley. Serve hot with crusty bread or a light side.
Notes
Use Yukon Gold potatoes for the best texture. Don’t skip the vinegar — it brightens the soup. This recipe freezes well and tastes even better the next day!
Nutrition Facts (Per Serving)
- Calories: 190
- Total Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 510mg
- Total Carbohydrates: 29g
- Dietary Fiber: 7g
- Sugars: 6g
- Protein: 7g
- Vitamin C: 55 percent DV
- Vitamin A: 90 percent DV
- Iron: 15 percent DV
- Calcium: 8 percent DV