If you’re looking for a light, nutrient-packed soup to warm you up, then this is the recipe for you. Cabbage soup is one of my go-tos when I'm looking for a warm and cozy weeknight dinner. Flavorful, good for you, and simple to make, it's the soup that satisfies no matter the occasion or time of year. While I love this basic recipe, it’s also completely customizable: Switch up the veggies as you please or bulk it up with some protein. Read on below for everything you need to know to make this quick dinner the best it can be.
What People Are Saying:
"This was my first time ever making this soup and it was a hit…It’s simple, healthy, and so flavorful." - BlueCone
"What's not to like about a soup that is healthy and delicious!!! Easy to make….Definitely adding this recipe to my list of favorites. Thank you!" - OliveLocomotive
Our first step is to work on our flavor base, or mirepoix. That means sautéing the onion, carrots, and celery with seasonings until the veggies are softened (the onion should appear translucent). Don't rush this step, but feel free to amp up the seasonings if you prefer. Medium heat is the way to go, as you're not looking to brown the veggies.
Drain and rinse the beans under running water, then add them to the pot along with the garlic and thyme. Cook, stirring occasionally (don't be too aggressive with the beans), just until the garlic is fragrant.
Now for the liquid: Add the broth and 2 c. water, stir to combine, and bring to a simmer.
Now let's turn this soup into a cabbage soup. Your cabbage should be cored (too tough for soup) and cut into roughly 1" pieces—no need to be exact. Stir the cabbage as well as the fire-roasted tomatoes into the pot and return the soup to a simmer. Cook, stirring occasionally, until the cabbage is wilted and tender; about 6 minutes is all it takes.
Remove from the pot from the heat and stir in the parsley and red pepper flakes. Now taste the soup and add more salt and pepper as needed.
Soup's on! Divide the soup among bowl and top with parsley and a pinch of red pepper flakes. You can also add a squeeze of lemon juice to give your soup a kick of brightness.
Full list of ingredients and directions can be found in the recipe below.
Let the soup cool completely before transferring to an airtight container. Store for 3 to 5 days in the fridge, or freeze for up to 2 months.
extra-virgin olive oil
large yellow onion, finely chopped
carrots, finely chopped
stalks celery, finely chopped
chili powder
Kosher salt
Freshly ground black pepper
(15-oz.) can white beans, drained, rinsed
cloves garlic, finely chopped
fresh thyme leaves
low-sodium vegetable or chicken broth
large head cabbage, chopped
(15-oz.) can chopped fire-roasted tomatoes
chopped fresh parsley, plus more for serving
Pinch of crushed red pepper flakes
There’s no shortage of great sides for this cabbage soup. Serve it alongside French bread, sweet potato salad, cabbage wrapped brats (for even more cabbage love), or even some garlic mashed potatoes to make this meal a comfort food dream.
Let us know how it went in the comments below!
Approved by the 
Jump to recipe
