Cabbage Soup

5 from 3 votes

The best cabbage soup is hearty, comforting, and packed with carrots, onion, celery, tomatoes, and potatoes. This quick and easy recipe will become a winter favorite.

Prep Time5

Cook Time35

Total Time40

Course: Main, Soup

Cuisine: American

Diet: Vegan, Vegetarian

Freezer friendly: 3 Months

Shelf life: 4 Days

Servings:

Author: Samira

Equipment

Vegetable chopper optional

Ingredients

1 lb green cabbage 1 small (7 cups chopped)
30 oz crushed tomatoes 2 x 15 oz cans
15 oz white beans 1 x 15 oz can, drained and rinsed
4 cups vegetable broth or chicken broth
2 carrots medium-sized (1 cup chopped)
2 potatoes small (1 cup chopped)
2 stalks celery small (1 cup chopped)
1 onion medium-sized (1 cup chopped)
4 cloves garlic (2 Tbsp chopped)
2 Tbsp olive oil
1 Tbsp fresh thyme chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp black pepper
1/2 lemon optional
fresh parsley optional, to garnish

US Customary - Metric

Instructions

Dice the onion, carrots, celery, and potatoes. Chop the cabbage. Mince or grate the garlic. Drain and rinse the canned beans.
In a large, heavy-bottom pot, heat the olive oil over medium heat.
Add the onions, celery, carrots, salt, and black pepper. Sauté them, stirring occasionally, for 5-10 minutes or until softened.
Stir in the garlic and thyme and cook for 1 minute until fragrant.
Pour the crushed tomatoes and vegetable broth. Stir in the potatoes and cabbage. Simmer, covered, for about 20 minutes.
Add the beans and simmer, covered, for another 5-10 minutes.
After a few minutes, check that the potatoes are cooked through (they should be soft and easy to squish with a fork). Cook longer if needed.
Remove the cabbage soup from the heat and add lemon juice and fresh parsley if wanted. Then serve and enjoy!

Video

Notes

To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop or in the microwave.

Nutrition