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Cabbage Soup
This easy cabbage soup recipe is filling, comforting, and healthy, with carrots, tomatoes, onion, white beans, and tender cabbage. Delish!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 to 6
Calories: 143 kcal
Course:
Main Course , Soup , Dinner
Cuisine:
American
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium carrots peeled and small diced
- 1 medium yellow onion diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups vegetable broth divided
- 1 14.5-ounce can fire roasted diced tomatoes in their juices
- 1 15.5-ounce can white beans, rinsed and drained such as cannellini or Great Northern
- 1 very small or 1/2 large green cabbage about 1 pound, chopped
- 1 bay leaf
- ½ teaspoon dried rosemary
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- fresh parsley for serving
Instructions
- In a Dutch oven or similar large, deep pot, heat the oil over medium. Add the carrots, onion, salt, and pepper. Cook, stirring occasionally, until the onions soften, turn translucent, and take on some color, about 7 to 9 minutes.
- Add the smoked paprika, cumin, nutmeg, and garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.
- Add enough of the broth to cover the bottom of the pot. With a wooden spoon, scrape along the bottom to remove any stuck on bits. Add the remaining broth, diced tomatoes, beans, cabbage, bay leaf, rosemary, vinegar, and honey. Stir everything together, then bring to a boil.
- Reduce the heat, cover the pot, and let simmer until the cabbage is very tender, about 25 minutes. Discard the bay leaf. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of fresh parsley.
Cup of Yum
Notes
- TO STORE: Refrigerate cabbage soup in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
- TO FREEZE: You can freeze cabbage soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 6)
Calories
143kcal
(7%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Potassium
438mg
(13%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
7719IU
(154%)
Vitamin C
61mg
(68%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 143
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 143kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 438mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 7719IU | 154% |
| Vitamin C | 61mg | 68% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.