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Cabbage soup is shown on the counter next to a head of cabbage.
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 Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings


  • 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


  1. 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.
  2. Pour in the diced tomatoes, tomato sauce, broth, Worcestershire sauce, thyme, oregano, paprika, salt, and pepper. Stir until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with a sprinkle of fresh parsley and enjoy!

Recipe Video

Recipe 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.