This cabbage soup recipe is deeply flavorful, thanks to aromatic vegetables and fire-roasted tomatoes. Serve it with good bread for a simple and nutritious meal.
This cabbage soup recipe does the impossible: it uses a whole head of cabbage in one go! Almost every time I buy a cabbage, I cut it for weeks, adding a little to a coleslaw, 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, it melted into the soup with the vegetables and aromatic herbs. I didn’t want it to go away – I was making cabbage soup, after all – so I added some. Before I knew it, every last ounce of my cabbage was in the jar!
If you are on the cabbage fence, 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. Overall, the soup is deeply flavorful and heartwarming. It’s healthy, nourishing and soup (sorry!) easy to do. I think you will love it.
Cabbage soup recipe ingredients
Here’s what you’ll need to make this easy cabbage soup:
- Cabbage, of course! You will need a little collard greens for this recipe, about 1 pound.
- Onion, carrots and celery – This classic trio fills the soup with an aromatic flavor.
- Garlic and dried thyme – They add even more depth to the soup.
- Potatoes – They make the soup pleasant and plentiful.
- White beans – I often use small white beans in this recipe, but other white beans, like cannellini beans, would work here too.
- Grilled Diced Tomatoes – Together with the vegetable broth, they create the tasty and muddy base of the soup.
- white wine vinegar – For tang.
- Extra virgin olive oil – It adds wealth.
- And salt and pepper – To bring out all the flavors!
Find the full recipe with the measurements below.
Suggested Cabbage Soup Servings
When you’re ready to eat, pour the cabbage soup into bowls and garnish each with a pinch of fresh parsley. Enjoy the soup on its own, with crispy bread to sip on the savory broth, or serve it with a sandwich or salad for a bigger meal. I love it with a classic grilled cheese or this sweet potato salad.
Leftover cabbage soup will keep in the refrigerator for up to 4 days and will also freeze well. Let it cool completely before transferring it to airtight containers and storing it in the freezer. Frozen cabbage soup will keep for up to 3 months.
More Favorite Soup Recipes
If you like this soup, then try one of these delicious soup recipes:
Preparation time: 15 minutes
Cooking time: 35 minutes
- 2 soup spoons extra virgin olive oil
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 2 soup spoons white wine vinegar
- 2 (14.5 ounces) cans of fire-roasted diced tomatoes
- 4 cups vegetables soup
- 1 (15.5 ounces) can white beans, cooked, drained and rinsed
- 4 cloves of garlic, grated
- 2 Yukon Gold Potatoes, diced
- 1 little green cabbage, about 1 pound (9 cups chopped)
- 1 teaspoon dried thyme
- ¾ teaspoon sea salt
- Freshly ground black pepper
- Fresh parsley, For garnish
Heat the oil in a large saucepan over medium heat. Add the carrots, onion, celery, salt and several pieces of fresh pepper and cook, stirring occasionally, for 8 minutes.
Add the vinegar, stir, 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.