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Cabbage soup is shown on the counter next to a head of cabbage.
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5 from 2 votes

Cabbage Soup with Vegetables Recipe

Make an easy weeknight meal of this Cabbage Soup with Vegetables, a classic recipe that’s every bit as quick as it is comforting. Green cabbage is simmered in a flavorful broth with white beans, potatoes, and loads of other vegetables, then finally served up with a sprinkle of fresh parsley.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 2 Tbsp. oil
  • 1 small sweet onion diced
  • 3 medium carrots cut into ½-inch slices
  • 3 stalks celery finely chopped
  • 4 cloves garlic finely minced
  • 8 oz. can diced tomatoes canned
  • 8 oz. tomato sauce canned
  • 6 cups vegetable broth regular sodium
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. thyme dried
  • ½ tsp. oregano dried
  • ½ tsp. paprika
  • 2 tsp. salt
  • ½ tsp. black pepper
  • 15 oz. can white beans cannellini, Northern, or navy, rinsed and drained
  • ¾ lb. Yukon gold potatoes cut into ½-inch cubes
  • 1 small head cabbage cut into 1-inch pieces, about 8-10 cups

Instructions

  • Add 2 tablespoons of oil to a dutch oven or large pot, over medium heat. Sauté onion, carrots, and celery for 3-4 minutes. Add garlic and continue sautéing for an additional minute.
  • Pour in the diced tomatoes, tomato sauce, broth, Worcestershire sauce, thyme, oregano, paprika, salt, and pepper. Stir until well combined.
  • Rinse and thoroughly drain the beans, rinse and cut the potatoes into ½-inch cubes, and prepare the cabbage by coring it and then cutting it into 1-inch pieces.
  • Add these ingredients to the pot and stir until everything is well incorporated. It’s OK if the cabbage is not completely submerged, it will shrink down once it starts cooking.
  • Bring the soup to a boil and then reduce heat to medium. Cover the pot with a lid and simmer for 20-25 minutes, or until the vegetables are tender.
  • Serve immediately with a sprinkle of fresh parsley and enjoy!

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: Except for the garlic and potatoes, the vegetables can all be washed and chopped in advance, up to 2-3 days ahead. Garlic should be minced or pressed fresh, and potatoes should be cut at most 1 day ahead, and stored submerged in a bowl of cold water in the fridge.
  • To Store: This dish will keep in an airtight container in the fridge for up to 4-5 days.
  • To Freeze: Cabbage soup can be kept frozen in an airtight container for up to 3 months. However it is recommended to remove any chunks of potato in the soup prior to freezing, because their texture can turn unpleasant across the process of freezing and reheating.
  • To Reheat: To avoid overcooking the vegetables during reheating, it is recommended to let the soup - if frozen - thaw in the fridge at least 1 day in advance. From the fridge, it can be reheated by serving in the microwave, or in bulk over medium heat on the stovetop until warmed through.