Healthy and affordable, this rustic Cabbage Soup is simply delicious. Add some crusty bread and you’ll have a hearty meal.

Savory vegetable soup with shredded cabbage in white bowls, fresh bread, and butter on a wooden board.

Back in the early ’90s, cabbage soup was all the rage. You could hardly open up a women’s magazine without encountering a feature about the wonders of this miraculous soup. Not because it was so incredibly delicious, but because it could help you lose up to ten pounds in a single week. All you had to do was make a big pot and eat it at every meal. You were also allowed a few other healthy foods, such as fruits or vegetables. Did it work? Yes, but it was absolute punishment. After the third day of eating this wretched soup, just the thought of another bowl was enough to make you want to skip a meal.

Up until recently, when someone mentioned cabbage soup, I was immediately reminded of the horrors of that wilted, colorless sludge. Therefore, I decided to remedy that with this recipe for a hearty and vibrant soup that’s full of savory goodness and a far cry from any form of punishment or restriction. Made with healthy vegetables such as carrots and kale, it’s a nutritional superstar that’s fully plant-based and totally satisfying. The addition of chopped tomatoes and oregano adds zesty notes, while the butter beans boost the fiber and protein content.

Plus, this soup is totally versatile. Feel free to use up any veggies lurking at the back of your fridge or replace the beans with another source of protein. With some fresh bread, you’ve got the perfect meal. I should also point out that although it can be hard to get your kids to eat their veggies, this cabbage soup will make them happy to oblige. That alone should say enough!

Delicious variations

This cabbage soup recipe can be tweaked to your heart’s content. Here are some delicious ideas to get you started:

Add a different protein: As it stands, this is a vegan dish, but you can add some meat if desired. Chop up some thick-cut bacon or put that leftover roast chicken or beef to good use. Of course, you can also vary the beans. Great options include cannellini beans, pinto beans, and chickpeas. You can even use a mix of beans!
Amp up the flavor with fresh herbs: I used dried oregano, but fresh tarragon, sage, or rosemary will impart beautiful earthy flavors to this soup.
Use different vegetables: You really can use whatever veggies you have on hand for this dish. Shallots, mushrooms, zucchini, bell peppers, leeks, spinach, or broccoli work well, too. Just be sure to cut them into equal pieces so all of the ingredients cook evenly.
Add a hint of spice: Love some heat? Consider stirring in some chili paste or fresh jalapeños. For a more subtle warmth, try chipotle paste or smoked paprika powder.

Fresh vegetable ingredients for cooking, including carrots, cabbage, celery, potatoes, onion, garlic, and canned tomatoes.

How do I store leftovers?

Let the soup cool before you pour it into an airtight container. If you plan to eat it within 4 days, you can store it in the fridge. Otherwise, freeze the soup in freezer-safe containers and enjoy it within 3 months.

When reheating, let your frozen soup defrost in the refrigerator overnight and then place it in a pan on the stove. Stir frequently as it warms over a medium heat. Alternatively, you can place it in the microwave for 2-3 minutes.

Savory cabbage soup with vegetables in a white bowl, fresh ingredients on baking tray, cozy home-cooked meal.

Serving suggestions

This cabbage soup (like any other soup) practically begs for a nice chunk of bread for dipping. Try it with our savory Garlic Bread (which can easily be made vegan with plant-based butter) or bake up a rustic loaf of tangy Sourdough Bread. It goes quite well with our spicy Bread Dipping Oil!

Creamy vegan sauerkraut soup with fresh vegetables in a white bowl.

Cabbage Soup

Paola Westbeek

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 38

Total Time 53

Course Soup

Cuisine American

Servings

Calories 144 kcal

Ingredients

2 tablespoons olive oil
1 onion diced
2 cloves garlic crushed
1 rib celery chopped
2 carrots peeled and chopped
2 medium potatoes peeled and diced
3 cups green cabbage thinly sliced
1 can chopped tomatoes (15 ounces)
4 cups vegetable stock
1 teaspoon dried oregano
Salt and pepper to taste
1 can butter beans (16 ounces) drained and rinsed
1 cup kale chopped

Instructions

Heat a large pot over medium to high heat and add in the olive oil, onion, garlic, and celery. Sauté for 2-3 minutes.
Add the carrots, potatoes, cabbage, chopped tomatoes, vegetable stock, oregano, and salt and pepper. Stir, cover, and bring to a boil. Turn the heat down and simmer for 30 minutes.
Stir in the beans and kale. Cook for an additional 5 minutes. Taste, adjust the seasoning if necessary, and serve.