Hearty Cabbage Soup Recipe
If you’re craving a warm, satisfying bowl that’s both nourishing and delicious, you’re going to love this Hearty Cabbage Soup Recipe. It’s the kind of comfort food that fills the kitchen with amazing aromas and sticks with you in the best way possible — simple ingredients, a burst of flavor, and enough heartiness to keep you cozy through any chilly day. Trust me, once you try my take on this classic, it’ll become your go-to soup for weeknight dinners or meal prepping!
Why This Recipe Works
- Simple Ingredients: Uses everyday veggies that easily come together to create deep, layered flavors.
- Balanced Acidity: White wine vinegar and fire-roasted tomatoes bring brightness that keeps the soup from tasting flat.
- Hearty & Filling: Potatoes and white beans add texture and make this soup a complete, satisfying meal.
- Homemade Comfort: Slow simmering melds the flavors perfectly while preserving nutrients and that fresh, wholesome vibe.
Ingredients & Why They Work
One of the reasons this Hearty Cabbage Soup Recipe is foolproof is because every ingredient plays a role. I always grab fresh veggies and combine them with pantry staples to create a soup that’s both comforting and nutritious. Here’s a quick breakdown to help you shop smart and pick the best produce.
- Extra-virgin olive oil: Adds a silky base for sautéing and infuses a subtle fruity richness without overpowering the soup.
- Carrots: Naturally sweet, they mellow out the acidity and add body to the broth.
- Yellow onion: Classic flavor builder — caramelizes just enough to deepen the soup’s savory notes.
- Celery rib: Brings a fresh, aromatic crunch that balances the softness of other veggies.
- Sea salt & black pepper: Simple, but essential for enhancing and layering flavors throughout cooking.
- White wine vinegar: My secret weapon for brightening the soup with a clean tang — don’t skip this!
- Fire-roasted diced tomatoes: The charred flavor adds smoky depth that’s way better than regular canned tomatoes.
- Vegetable broth: Keeps the soup light yet savory — homemade or good-quality store-bought both work well.
- Cooked white beans: Protein-rich and creamy, they turn this soup into a hearty, meatless meal.
- Garlic cloves: Freshly grated keeps the soup bright and punchy instead of bitter or overpowering.
- Yukon Gold potatoes: Their waxy texture holds up well, thickening the broth without turning mushy.
- Green cabbage: The star ingredient — it wilts perfectly, adding bulk and earthiness.
- Dried thyme: Earthy herbal notes that tie everything together beautifully.
- Fresh parsley: Garnishing with parsley adds a pop of freshness and color right before serving.
Make It Your Way
One of my favorite things about this Hearty Cabbage Soup Recipe is that it’s a total playground for your tastes. I like to tweak it with whatever veggies I have on hand or add a bit more kick when the mood strikes. You should totally feel free to experiment and make it your own — that’s part of the fun!
- Variation: Sometimes, I swap out white beans for cooked lentils — it boosts protein and gives the soup a slightly earthier taste that I love for fall evenings.
- Spicy Twist: I add a pinch of red pepper flakes here and there for warmth, especially on colder days when I want a little extra heat.
- Seasonal Swaps: Throw in some chopped kale or spinach last minute for an extra green punch and some added nutrients.
- Make it Vegan: This recipe is naturally vegan, but just be sure your vegetable broth is too, and you’re good to go.
Step-by-Step: How I Make Hearty Cabbage Soup Recipe
Step 1: Sauté Veggies to Build Flavor
Start by heating your olive oil in a large heavy pot over medium heat. Add the chopped carrots, diced onion, celery, a good pinch of sea salt, and several grinds of black pepper. Stir occasionally as these soften for about 8 minutes. This step releases their natural sweetness and forms the delicious flavor base your soup needs. If they start to stick, just turn the heat down a tad and add a splash of broth or water to loosen things up.
Step 2: Add Acidity and Tomatoes for Depth
Once your veggies are softened and fragrant, stir in the white wine vinegar – it wakes up the pot with a fresh tang. Then add the fire-roasted diced tomatoes and vegetable broth. I keep the diced tomatoes with their smoky flavor because it adds such a lovely, mild char that lifts the whole soup.
Step 3: Toss in Beans, Potatoes, Cabbage & Herbs
Next, add the drained white beans, grated garlic, diced Yukon Gold potatoes, chopped cabbage, and dried thyme. These components transform the soup into a complete, nourishing meal. Give everything a good stir and bring the pot to a simmer.
Step 4: Let It Simmer to Perfection
Cover your pot and let the soup simmer gently for 20 to 30 minutes. You want the potatoes and cabbage to become tender but not mushy — I usually check after 20 minutes, and then every 5 minutes after until it’s just right. This slow cooking melds all those flavors together beautifully, thickening the broth and deepening the taste.
Step 5: Season, Garnish, and Serve Happy
Taste and adjust the seasoning with salt and pepper as needed. I like to add a sprinkle of fresh parsley right before serving — it brightens each spoonful and adds a lovely color contrast. Grab your favorite bowl, ladle the soup in, and enjoy the warm hug of this hearty cabbage soup.
Tips from My Kitchen
- Don’t Skip the Vinegar: It might seem minor, but that splash really elevates the whole soup’s brightness — I always add it before the broth to bloom the flavor.
- Stir Occasionally: Giving it a gentle stir now and then prevents sticking and helps the flavors combine evenly without breaking up the potatoes.
- Prep Ingredients Uniformly: Cutting the potatoes into small, even chunks ensures they cook through nicely without turning to mush.
- Adjust Salt Gradually: Soup concentrates as it simmers, so start with less salt and add more at the end to avoid over-seasoning.
How to Serve Hearty Cabbage Soup Recipe
Garnishes
I almost always go with fresh chopped parsley sprinkled on top because it adds a fresh finish and just a touch of color that makes the soup look extra inviting. Sometimes, if I’m feeling indulgent, a dollop of sour cream or a sprinkle of grated Parmesan can add a nice creamy punch that pairs wonderfully with the cabbage and beans.
Side Dishes
This soup shines on its own, but if you want to round out the meal, crusty bread or a warm baguette slice is my favorite. For lighter sides, try a simple green salad or roasted Brussels sprouts to keep things balanced.
Creative Ways to Present
For special occasions, I serve this hearty cabbage soup in rustic mugs or mini cast-iron skillets to bring a cozy, farmhouse vibe to the table. Pairing it with a colorful patterned napkin and a handful of fresh herbs on the side makes it feel extra thoughtful and festive.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes even better the next day once the flavors have had more time to meld. I store it in airtight containers in the fridge for up to 4 days. Just be sure to cool it completely before refrigerating to maintain freshness.
Freezing
This recipe freezes beautifully — I portion the soup into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.
Reheating
I reheat my leftover hearty cabbage soup over low to medium heat, stirring occasionally until warmed through. Adding a splash of broth or water if the soup has thickened helps keep that perfect, spoonable texture.
FAQs
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Can I use other types of cabbage in this Hearty Cabbage Soup Recipe?
Absolutely! While green cabbage is traditional and what I usually use, you can swap in savoy or Napa cabbage for a milder flavor and more tender texture. Just adjust the cooking time slightly since different cabbages soften at varying rates.
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Is this soup suitable for meal prepping?
Yes, this soup is fantastic for meal prep. It keeps well in the fridge and freezes nicely too. I often make a big batch on Sundays, then enjoy leftovers for lunches or quick dinners during the week.
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Can I add meat to this Hearty Cabbage Soup Recipe?
Of course! While this version is vegetarian, you can add cooked sausage, ground beef, or shredded chicken early in the process if you prefer. Brown the meat first and then proceed with the recipe steps for added flavor and heartiness.
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How do I make the soup spicier if I want more heat?
Easy! Just toss in a pinch or two of red pepper flakes during the sauté step or add a dash of hot sauce when serving. I find it balances nicely with the tang from the vinegar and sweet from the veggies.
Final Thoughts
This Hearty Cabbage Soup Recipe has a special place in my heart — it’s the kind of recipe I turn to when I want something wholesome that doesn’t require hours in the kitchen. I hope it brings you the same cozy satisfaction it does for me. Once you make it, I’d bet you keep coming back, season after season. So, grab your pot and give it a try — your future self will definitely thank you for having this bowl of comfort in your repertoire!
Print
Hearty Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and healthy cabbage soup packed with vegetables, beans, and flavorful herbs, perfect for a comforting meal that is both nutritious and easy to prepare.
Ingredients
Vegetables & Aromatics
- 2 carrots, chopped
- 1 medium yellow onion, diced
- 1 celery rib, diced
- 4 garlic cloves, grated
- 2 Yukon Gold potatoes, diced
- 1 small green cabbage, about 1 pound (9 cups chopped)
Liquids & Seasonings
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons white wine vinegar
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15.5-ounce) can cooked white beans, drained and rinsed
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat the oil: In a large pot, warm 2 tablespoons of extra-virgin olive oil over medium heat.
- Sauté vegetables: Add chopped carrots, diced onion, and celery rib to the pot along with ¾ teaspoon sea salt and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
- Add vinegar and tomatoes: Stir in 2 tablespoons of white wine vinegar, then add two cans of fire-roasted diced tomatoes to the pot.
- Combine remaining ingredients: Pour in 4 cups of vegetable broth, add drained and rinsed white beans, grated garlic cloves, diced potatoes, chopped cabbage, and 1 teaspoon of dried thyme.
- Simmer the soup: Cover the pot and let the soup simmer for 30 minutes, or until potatoes and cabbage are tender and flavors meld together.
- Season and garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes while sautéing the vegetables.
- You can substitute white beans with cannellini or great northern beans.
- If preferred, add cooked chicken or sausage to increase protein content.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- To make this soup gluten free, ensure vegetable broth is labeled gluten free.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
