Best Hearty Cabbage Soup
Add Preferred SourceThis hearty Cabbage Soup is packed with bold flavors that will have you coming back for more. It’s not just any cabbage soup—it’s rich, savory, and full of hearty vegetables that make each bite satisfying. The fire-roasted tomatoes bring a subtle smokiness, while the soft potatoes and tender cabbage create the perfect texture.
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This is one of my favorite soups; it’s packed with flavor, easy to cook, and perfect for batch cooking, as it stores really well. When the colder months come along, it makes a great lunch or dinner. You can add in your favorite veggies and play around with flavors. It’s budget-friendly and is perfect for serving a crowd.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cabbage Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Just follow my easy instructions and you’ll see how simple this recipe is to make.
Sauté the veggies
Start by heating your pot over medium-high heat, then add the olive oil. Once the oil is nice and hot, toss in the garlic, carrots, onion, and celery.
Let everything cook for about 5 minutes, stirring occasionally, until the vegetables soften and smell amazing.
Add tomatoes, broth, and vegetables
Now, pour in the fire-roasted tomatoes and vegetable broth. Add the diced potatoes, cabbage, and thyme. Give everything a good stir, then bring the soup to a simmer.
Simmer until tender
Let the soup simmer away for around 60 minutes. This will give the cabbage time to soften and all the flavors to come together beautifully. Stir every now and then to make sure it’s cooking evenly.
Add beans and season
When the cabbage is tender, stir in the white beans. Season the soup generously with salt and pepper to taste. Let it cook for a few more minutes to heat the beans through.
Serve and enjoy
Serve your hearty cabbage soup in bowls, garnish with fresh thyme, and don’t forget some toasted bread on the side for dipping. It’s perfect comfort food!
Recipe Notes and Expert Tips
Here are some of my top tips to make your soup delicious each time.
- Perfect Texture: Cut the cabbage into large pieces. It will shrink as it cooks, but the bigger size helps keep the texture hearty.
- Tomato Flavor Boost: Fire-roasted tomatoes bring a smoky depth that takes the flavor to the next level.
- Thyme Substitute: If fresh thyme isn’t handy, swap it for ½ teaspoon dried thyme. But if you can, go for fresh – it really makes a difference!
- Customize Your Veggies: Feel free to throw in some extra veggies like zucchini or bell peppers to switch things up.
- Creamy Option: For a creamy twist, blend a portion of the soup before adding the beans. This adds a nice richness without any dairy.
- Extra Protein: Want more protein? Add an extra can of beans or some lentils to make it even heartier.
How to Store Leftover Cabbage Soup
You can store any leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes really well for up to 3 months. Just add a little vegetable broth when reheating if it thickens too much in storage.
What to Serve With Cabbage Soup
Storing leftover cabbage soup is easy, and it tastes even better the next day as the flavors have time to meld.
- Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. When reheating, simply warm it up on the stove over medium heat or in the microwave. You may want to add a splash of vegetable broth or water to adjust the consistency, as it can thicken slightly in the fridge.
- Freezer: Cabbage soup freezes really well, making it a perfect meal prep option. After cooling, store it in freezer-safe containers or portion it into zip-top freezer bags. It can be stored in the freezer for up to 3 months. To save space, lay the bags flat until they freeze, then stack them.
- Reheating from frozen: When you’re ready to enjoy the soup, thaw it overnight in the fridge, or you can defrost it in the microwave. Reheat on the stove over medium heat, stirring occasionally. Again, if the soup is thicker than you’d like, just add a bit of vegetable broth to thin it out.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 3 small carrots chopped
- 1 yellow onion diced
- 2 celery ribs diced
- 1 can fire-roasted diced tomatoes around 14.5-ounce
- 4 cups vegetable broth
- 4 Yukon Gold potatoes diced
- 1 small green cabbage head chopped into big pieces
- 1 teaspoon fresh thyme
- 1 can cooked white beans drained and rinsed, (15.5-ounce)
- Salt and pepper
- Fresh thyme for garnish
- Toasted bread
Instructions
- Heat a large heavy pot or Dutch oven over medium-high heat. Add the olive oil and, once heated, toss in the garlic, carrots, onion, and celery. Stir occasionally and cook for about 5 minutes until the vegetables start to soften.4 garlic cloves, 3 small carrots, 1 yellow onion, 2 celery ribs, 2 tablespoons extra-virgin olive oil
- Next, add the fire-roasted diced tomatoes, vegetable broth, diced potatoes, chopped cabbage, and thyme. Stir everything together and bring the soup to a simmer. Allow it to cook for about 60 minutes, stirring occasionally, until the cabbage is soft and the flavors have melded.1 can fire-roasted diced tomatoes, 4 cups vegetable broth, 4 Yukon Gold potatoes, 1 small green cabbage head, 1 teaspoon fresh thyme
- Once the cabbage is tender, stir in the drained and rinsed white beans. Season the soup with salt and pepper to taste, and let it simmer for a few more minutes to ensure the beans are heated through.1 can cooked white beans, Salt and pepper
- Serve the soup hot, garnished with fresh thyme, and pair it with toasted bread for dipping.Fresh thyme, Toasted bread
Notes
- Perfect Texture: Cut the cabbage into large pieces. It will shrink as it cooks, but the bigger size helps keep the texture hearty.
- Tomato Flavor Boost: Fire-roasted tomatoes bring a smoky depth that takes the flavor to the next level.
- Thyme Substitute: If fresh thyme isn’t handy, swap it for ½ teaspoon dried thyme. But if you can, go for fresh – it really makes a difference!
- Customize Your Veggies: Feel free to throw in some extra veggies like zucchini or bell peppers to switch things up.
- Creamy Option: For a creamy twist, blend a portion of the soup before adding the beans. This adds a nice richness without any dairy.
- Extra Protein: Want more protein? Add an extra can of beans or some lentils to make it even heartier.
