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Cabbage Soup with Vegetables Recipe
5 from 6 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 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 265 kcal
Course: Side Dish, Main Course, Soup, Lunch, Others
Cuisine: Vegetarian, Vegan, gluten-free

Ingredients

  • 2 tablespoons neutral cooking oil generic cooking oil
  • 1 sweet onion diced, small
  • 3 carrot cut into ½-inch slices, medium
  • 3 celery finely chopped, stalks
  • 4 cloves garlic finely minced
  • 8 ounces diced tomatoes canned
  • 8 ounces tomato sauce canned
  • 6 cups vegetable broth regular sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme dried
  • ½ teaspoon oregano dried
  • ½ teaspoon paprika
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 15 ounces White beans cannellini, Northern, or navy, rinsed and drained, canned
  • ¾ pound potato cut into ½-inch cubes, Yukon gold variety
  • 1 cabbage cut into 1-inch pieces, about 8-10 cups, small head

Instructions

    Cup of Yum
  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!

Notes

  • 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.
  • This dish will keep in an airtight container in the fridge for up to 4-5 days.
  • 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 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.
  • DIY: Use fresh beans and tomatoes for the most flavor.
  • Thick: Use additional tomato sauce for a thicker soup.
  • 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.
  • Storage: This dish will keep in an airtight container in the fridge for up to 4-5 days.
  • Freezing: 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.
  • Reheating: 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.

Nutrition Information

Calories 265kcal (13%) Carbohydrates 48g (16%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Trans Fat 0.02g (1%) Sodium 1915mg (80%) Potassium 1230mg (26%) Fiber 11g (44%) Sugar 13g (26%) Vitamin A 6296IU (126%) Vitamin C 79mg (88%) Calcium 178mg (18%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 265

% Daily Value*

Calories 265kcal 13%
Carbohydrates 48g 16%
Protein 10g 20%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Sodium 1915mg 80%
Potassium 1230mg 26%
Fiber 11g 44%
Sugar 13g 26%
Vitamin A 6296IU 126%
Vitamin C 79mg 88%
Calcium 178mg 18%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.