If you’re looking for a light and nutrient-packed soup to warm you up, then this is the recipe for you. Cabbage soup is one of our go-to’s when we’re 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 we love this basic recipe, it’s also completely customizable: Switch up the veggies and protein as you please based on what you have on hand. Here’s everything you need to know to make this quick dinner the best it can be:
All about the cabbage:
Cabbage is a powerhouse. It’s packed with vitamins C and K, contains loads of fiber, and is also an inflammatory wonder (especially red cabbage, which BTW will impart a beautiful hue to the finished soup).
How to make the best cabbage soup:
— Sauté the veggies.Before adding the cabbage, you're going to cook down your onion, carrots, celery with seasoning until the veggies are softened. Don't rush this step, but feel free to amp up the seasonings if you prefer.
— The beans. We love to add a can of white beans to this soup, but feel free to leave them out if you prefer.
— Use a variety of cabbage. ANY kind of cabbage variety works here, including green, red, savoy, napa, and bok choy. Go for any of these, or even mix them up!
— Top your bowls. We prefer to top our finished bowls with a sprinkle of fresh 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 before serving.
Cabbage soup variations:
— Add in some protein. Leftover pulled pork, shredded chicken, or braised beef would be delicious protein boosts in this soup. Add it in during the last few minutes of cooking, just to warm it up.
—Make it vegan. If you’re looking for a fully vegan recipe, simply use vegetable broth instead of chicken.
— Switch it up. Love this cabbage-packed soup, but looking for a little something different? Try our cabbage roll soup, which adds in all of the favorite flavors from the classic quick and easy dinner.
Serving ideas:
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.
Storing cabbage soup:
To store this soup, let it cool entirely before storing it in an airtight container for 3 to 5 days in the fridge. Alternatively, you can freeze it for up to 2 months.
Made this? Let us know how it went in the comments below!
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 186
Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
large yellow onion, finely chopped
- 2
carrots, finely chopped
- 2
stalks celery, finely chopped
- 1/2 tsp.
chili powder
Kosher salt
Freshly ground black pepper
- 1
(15-oz.) can white beans, drained, rinsed
- 2
cloves garlic, finely chopped
- 1 tsp.
fresh thyme leaves
- 4 c.
low-sodium chicken or vegetablebroth
- 1/2
large head cabbage, chopped
- 1
(15-oz.) can chopped fire-roasted tomatoes
- 2 Tbsp.
chopped fresh parsley, plus more for serving
Pinch of crushedred pepper flakes
Directions
- Step1In a large pot or Dutch oven over medium heat, heat oil. Add onion, carrots, celery, and chili powder; season with salt and black pepper. Cook, stirring often, until vegetables are softened, about 8 minutes. Stir in beans, garlic, and thyme and cook, stirring occasionally, until garlic is fragrant, about 1 minute.
- Step2Add broth and 2 cups water and bring to a simmer. Stir in cabbage and tomatoes and simmer, stirring occasionally, until cabbage is wilted, about 6 minutes.
- Step3Remove from heat and stir in parsley and red pepper; season with salt and black pepper.
- Step4Divide soup among bowls. Top with more parsley.
