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Yields:
6 - 8 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
It’s not cabbage soup’s fault it doesn’t win popularity contests. Let’s be honest—the name alone isn’t exactly exciting. But don’t judge this cozy bowl too quickly. This soup is hearty, flavorful, and wholesome, with a richness that might just change the way you feel about cabbage altogether. It’s budget-friendly, simple to prepare, and perfect for chilly evenings when you need something warm and satisfying. Make a big batch ahead of time and enjoy easy lunches throughout the week. Pair it with a loaf of homemade no-knead bread or pull-apart garlic bread, serve it with a green salad, and you have a complete meal that everyone will love!
What’s in cabbage soup?
Along with cabbage and beans, this soup is loaded with flavorful vegetables like onions, carrots, and garlic. Similar to minestrone, it’s easy to customize—swap in whatever you have on hand, such as celery, potatoes, bell peppers, spinach, or even kale.
What do you serve with cabbage soup?
You can't go wrong with dunking a big hunk of crusty Italian bread or a gooey grilled cheese sandwich into a big bowl of cabbage soup. Or have the best of both worlds with Ree's cheesy garlic bread!
Can you add meat to cabbage soup?
This recipe is vegetarian, but you can please the meat lovers in your family by using chicken broth instead of vegetable broth and by adding whatever cooked meat you like. Stir in shredded rotisserie chicken at the end of cooking, or cook 1 pound of ground beef or Italian sausage in a medium skillet while the soup simmers, stirring until browned and crumbly, about 8 minutes. Season the meat with salt to taste, then stir it into the finished soup.
How long does leftover cabbage soup keep?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Gently reheat on the stove or microwave in individual portions when you're ready to serve.
Can you freeze cabbage soup?
Definitely. This is a great soup to freeze since it isn't cream-based. Once the soup has cooled, transfer it to an airtight container and place it in the freezer. It'll stay good for up to 3 months! When you're ready for more, let the soup thaw in the fridge overnight, then reheat it in a pot on the stove.
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Ingredients
- 3 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground fennel seeds (optional)
- 1 small (2-lb.) head green cabbage, chopped
- 4 garlic cloves, chopped
- 4 cups vegetable broth
- 2 (15-oz.) cans diced tomatoes, undrained
- 2 bay leaves
- 2 (15-oz.) cans white beans, drained and rinsed
- Chopped parsley, for serving
Directions
- Step 1In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and garlic to the pot and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
- Step 2Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
- Step 3Serve in soup bowls topped with parsley.
Tip: This hearty soup can be stored in the refrigerator up to four days and frozen for up to three months.
