Cabbage Soup

This cabbage soup recipe is deeply flavorful, thanks to aromatic veggies and fire-roasted tomatoes. Pair it with good bread for a simple, nourishing meal.

Cabbage soup

This cabbage soup recipe does the impossible: it uses an entire head of cabbage in one go! Nearly every time I buy a cabbage, I whittle away at it for weeks, adding some to a slaw, some to a bowl, more to a taco, and so on. So the first time I made this cabbage soup recipe, I was shocked. I started by adding half of my cabbage. As it wilted down, it melted into the soup with the aromatic veggies and herbs. I didn’t want it to disappear – I was making cabbage soup, after all – so I added more. Before I knew it, every last ounce of my cabbage was in the pot!

If you’re on the fence about cabbage, don’t despair. All that cabbage doesn’t overwhelm the soup at all. Instead, it adds a slight sweetness, which balances perfectly with a touch of tangy white wine vinegar. As a whole, the soup is deeply flavorful and comforting. It’s healthy, nourishing, and soup-er (sorry!) simple to make. I think you’re going to love it.

Cabbage soup recipe ingredients

Cabbage Soup Recipe Ingredients

Here’s what you’ll need to make this easy cabbage soup:

  • Cabbage, of course! You’ll need one small green cabbage for this recipe, about 1 pound.
  • Onion, carrots, and celery – This classic trio fills the soup with aromatic flavor.
  • Garlic and dried thyme – They add even more depth to the soup.
  • Potatoes – They make the soup nice and hearty.
  • White beans – For plant-based protein! I often use little navy beans in this recipe, but other white beans, such as cannellini beans, would work here too. Chickpeas would also be great.
  • Diced fire-roasted tomatoes – Along with vegetable broth, they create the soup’s brothy, flavorful base.
  • White wine vinegar – For tang.
  • Extra-virgin olive oil – It adds richness.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Pot of soup with potatoes and vegetables in tomato broth

Cabbage Soup Serving Suggestions

When you’re ready to eat, ladle the cabbage soup into bowls, and garnish each one with a sprinkle of fresh parsley. Enjoy the soup on its own, with good crusty bread for sopping up the flavorful broth, or pair it with a sandwich or salad for a larger meal. I love it with a classic grilled cheese or this sweet potato salad.

How to Store and Reheat

Store leftover soup in an airtight container in the fridge for up to 4 days. It’s easy to reheat in the microwave or on the stovetop.

Can you freeze cabbage soup?

Yes! Cabbage soup also freezes well. Allow it to cool to room temperature. Then, transfer it to freezer-safe containers and store it in the freezer.

Frozen cabbage soup will keep for up to 3 months. Allow it to thaw overnight in the fridge before reheating on the stove or in the microwave.

Cabbage soup recipe

More Favorite Soup Recipes

If you love this soup, try one of these delicious soup recipes next:

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Cabbage Soup

rate this recipe:
4.99 from 361 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 6
This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.



  • Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.
  • Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
  • Season to taste, garnish with fresh parsley, and serve.


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Rate this recipe (after making it)

  1. Beth

    5 stars
    I make a very similar recipe and kick it up a notch by adding a forkful, or two, of sauerkraut into the individual bowls. Beautiful flavour and added nutrition! I also typically in a hearty soup grate fresh garlic into each bowl…. again delicious and nutritious 🙂
    Thanks for your delish recipes!!

    • Phoebe Moore (L&L Recipe Developer)

      Great tips, Beth! So glad you love the recipes.

  2. Terri Azzopardi-Allendorf

    Hello and thank you for this beautiful and delicious recipe. I made it the other day and it was absolutely delicious. Was wondering if you can give me the calorie content breakdown it serves six people just wanted to know what each bowl would be in calories thank you.

  3. Tanya

    Very nourishing. I fired up the tomatoes with garlic. I removed the potatoes and used lima beans. served the soup with chips and a dollop of sour cream.

  4. Iain

    We can’t often get those tomatoes in the U.K so I added some smoked paprika to regular canned tomatoes. It seems to be coming together well but I think may have chopped the cabbage too coarsely, think coarse slaw. Do you chop it finer or even dice it?

  5. TerryF

    5 stars
    Very good – thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Terry, I’m so glad you enjoyed it!

  6. Lisa

    I added a chopped up leek and a partial head of red cabbage that was leftover from something else – delicious!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, so glad you loved the soup!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jackie, so glad you loved it!

  7. Angela

    Can we do this in the crock pot?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Angela, I think it would work, but we haven’t tried it, so I’m not sure what the time/temp would be.

  8. LIZ

    4 stars
    Really liked this recipe and pretty much followed it to the letter. However, the recipe calls for far too much cabbage, which means it needs additional vegetable stock. I also needed to spice it up a bit, so I took another reader’s advise and added some sauerkraut which perked it up a bit. It’s really good and my family liked it a lot.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Liz, I’m so glad you enjoyed the soup! Love the idea of adding sauerkraut.

  9. Carrie

    5 stars
    Great recipe, super versatile! I added ground turkey (when sautéing the onions, etc.), I used pre-cooked white beans (not canned) and I added some ‘chili miso sesame oil condiment’ for heat (I like spicy!) but otherwise followed the recipe and I love it! 🥰

    • Phoebe Moore (L&L Recipe Developer)

      Hi Carrie, I’m so glad you love the soup!

  10. Margaret

    I want to make this recipe, what do you mean by 1 can “cooked” white beans? can canned beans be used? What type of beans, i.e.,can cannelini or white kidney beans be used? Thank you

    • Phoebe Moore (L&L Recipe Developer)

      Hi Margaret, You can use any canned white beans here! Cannellini beans, Great Northern beans, and navy beans are all good options.

  11. renee

    just curious on a calorie count. Please and thank you. Best cabbage soup I have ever ate. Made my second batch just the other day

    • Joan Murray

      I also wish there was nutritional information and the calories per cup. The recipe isn’t really all the helpful without the other information.

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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.