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A bowl filled with hearty cabbage and white bean soup, garnished with fresh herbs, and accompanied by a piece of crusty bread.

Best Hearty Cabbage Soup

This hearty cabbage soup is rich, savory, and loaded with bold flavors, thanks to fire-roasted tomatoes and tender veggies. I love how easy it is to make, perfect for batch cooking, and it stores well for later meals. When the weather cools, it’s my go-to for a cozy lunch or dinner. Plus, it’s budget-friendly and great for feeding a crowd.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: Cabbage Soup
Servings: 12
Calories: 101kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 101kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 343mg | Potassium: 461mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2886IU | Vitamin C: 42mg | Calcium: 48mg | Iron: 1mg
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