Pin it
A comforting, belly-filling bowl of cabbage soup combines soft veggies and fragrant herbs in a thick, tasty broth. This healthy dish turns basic ingredients into a soothing meal that tastes even better with every bite.
I've made this soup so many times now, and it's my go-to fix for chilly nights. My kids ask for it all the time, especially when they're battling winter sniffles. You can't resist the smell that takes over your kitchen as it bubbles away.
Key Ingredients Breakdown
- Green cabbage: It's the star of the show, turning soft and sweet during cooking
- Fire-roasted tomatoes: They bring a smoky depth that regular canned tomatoes just can't give you
- White wine vinegar: Wakes up all the flavors and makes the broth taste more interesting
- White beans: Add protein and a smooth texture that turns this into a proper meal
- Base veggies: Build the savory foundation that makes the broth so good
- Garlic and dried thyme: Team up to make every mouthful taste amazing
- Olive oil: Ties all the flavors into one harmonious mix
- Yukon gold potatoes: Make the soup extra filling
Soup Making Steps
- Start Your Base:
- Warm olive oil in a big Dutch oven until it's shiny. Toss in chopped onions, carrots, and celery, cooking until onions look clear and veggies get soft. This sets up your flavor backbone.
- Build Flavor Layers:
- Mix in minced garlic and thyme, stirring until you can smell them. The herbs will open up in the warm oil, letting out their natural oils and making everything taste better.
- Add Main Ingredients:
- Put in chopped cabbage bit by bit, letting each handful shrink down first. The cabbage will get naturally sweeter as it cooks.
- Create Your Soup Base:
- Add the fire-roasted tomatoes and veggie broth, giving everything a good stir. Then put in the diced potatoes and white beans before bringing it all to a gentle bubble.
- Finish It Off:
- Add white wine vinegar, salt, and pepper. Let everything simmer until the veggies feel tender and all the flavors have made friends with each other.
Pin it
My grandma always packed extra cabbage into her soups, telling me it was the best medicine from nature. Now I get it - nothing else creates such amazing flavor depth.
Tasty Sidekicks
Make this soup part of a bigger meal by serving it with a chunk of crusty sourdough, warm cornbread, or toasted garlic bread. Try adding a spoonful of sour cream or Greek yogurt on top for extra creaminess.
Mix It Up
Switch things around by adding smoked paprika for a kick, use chickpeas instead of white beans, or throw in whatever veggies are in season. Want something more filling? Add some cooked barley or small pasta shapes.
Storage Smarts
This soup stays good in your fridge for about four days if you keep it in a sealed container. It actually tastes better the next day. Want to save it longer? Freeze portions for up to three months.
Pin it
I've been cooking this soup for years and it's still one of my favorite go-to meals. It's so easy to make but fills you up and warms your soul. The way the cabbage melts into that rich broth creates something that's way more than just the ingredients thrown together.
Frequently Asked Questions
- → How long does cabbage soup last in the fridge?
- Your cabbage soup will keep nicely in a sealed container in the fridge for about 5 days.
- → Can I freeze this cabbage soup?
- Sure, you can pop it in the freezer for up to 3 months in a container that seals well.
- → What can I serve with cabbage soup?
- A chunk of crusty bread, some warm garlic toast, or a light green salad goes really well with this soup.
- → Can I make this soup in a slow cooker?
- Absolutely, just cook it on low for 6-8 hours or high for 3-4 hours after you've cooked the veggies first.
- → Is this soup healthy?
- For sure, it's loaded with veggies, has plenty of fiber, and gets protein from the beans, plus it's naturally plant-based and doesn't have gluten.