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 390 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves 6
This easy cabbage soup recipe is healthy, comforting, and deeply flavorful. Serve it with crusty bread for a simple, delicious meal.

Equipment

Ingredients

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of 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.

309 comments

4.99 from 390 votes (273 ratings without comment)

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Rate this recipe (after making it)




  1. Julia
    11.08.2024

    4 stars
    This was pretty good. I used Russet potatoes because that’s what I had. I also added a dash of red pepper flakes. And I added two cans of water, because there wasn’t enough liquid from just the broth. Not sure if the cabbage I got was too big or what.

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      Glad you enjoyed it, Julia! It makes sense that you needed extra water if you had a larger cabbage.

  2. Cristina
    11.07.2024

    5 stars
    Oh my, made this last night. It was so delicious I had seconds 🙂 – Just before serving I added a teaspoon of my homemade basil cubes that I freeze.

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      Hi Cristina, I’m so glad you loved the recipe! The basil addition sounds delicious.

  3. Raq
    11.03.2024

    5 stars
    I made this last night and it was so good my picky husband ate it and he is not a big vegetable fan. I was trying to recreate a food memory of cabbage soup my mom made in the 90s and this brought all those memories back. Will definitely make again. Thank you for the recipe!

  4. Diana
    10.30.2024

    5 stars
    Can you please send calorie info thank you

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      Hi Diana, I’m so glad you enjoyed the soup! Unfortunately, we don’t calculate nutrition facts for our recipes, but you could plug the recipe into an online nutrition calculator to get them.

  5. Julie
    10.22.2024

    5 stars
    Made this exactly as written but with 2 sprigs of fresh thyme and apple cider vinegar, grated a little parmesan on top to serve. Trying to use up our cabbage crop…it is a terrific, hearty fall soup and the recipe made a large batch with lots of leftovers. Definitely a keeper, love it!

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      I’m so glad you loved it, Julie!

  6. Sherrill
    10.20.2024

    5 stars
    Excellent!! Made just as the recipe instructs. Just found you, so will be checking out your other recipes. Thank you.

    • Phoebe Moore (L&L Recipe Developer)
      11.01.2024

      So glad you loved it, Sherrill! I hope you find more recipes you enjoy.

  7. Kristina
    10.19.2024

    5 stars
    This was the only cabbage soup recipe that I’ve tried to recreate, and it was amazing! I did however add seasoned chicken to my soup and let the meat fall apart like a gumbo. Very good. The white wine vinegar adds a little zing and I love that.

    • Phoebe Moore (L&L Recipe Developer)
      10.25.2024

      I’m so glad you loved it, Kristina!

  8. Patty
    10.10.2024

    5 stars
    I would to try some or make it i love cabbage

  9. SK
    10.07.2024

    Can you use purple cabbage in this recipe?

  10. Julia
    10.07.2024

    5 stars
    Just made this today! It came out OUTRAGEOUS!!!!! Thank you so much.
    I also added fresh dill and some celery salt and a bit of unami powder! WOW WOW WOW!!!!!! Obsessed!

  11. Kathleen
    10.07.2024

    5 stars
    Hi. Well it is delicious, I used chickpeas instead of beans, only because I had no beans.
    If someone remarked that it tasted like dishwater or worse then it can only be that person’s fault.
    It is not possible that it could be tasteless, if one has used those veggies and followed the recipe
    Maybe the saying “If it’s not nice don’t say it” suits the nasty complaint 😊

    • Jeanine Donofrio
      10.07.2024

      I’m so glad you loved it!

  12. liz
    10.06.2024

    5 stars
    This was excellent and so easy. I had to substitute the white wine vinegar with what I had around (red wine vinegar), and also added a splash of white cooking wine at the same time. I also kept the garlic chunkier and added a bit of dried thyme in with the aromatics at the start (and the rest of the tsp later!)

    I am baffled by the commenter who said this tasted like “dishwater or worse” (HUH?!)

  13. Bekka
    10.05.2024

    Amazing soup recipe! I did ass some Italian herbs, Oregano, red pepper flakes, and smoked paprika. Thank you for this amazing recipe!

  14. Anne
    10.05.2024

    5 stars
    Delicious on a cool night. Tasty.
    I did not add the potatoes as I am low carb
    Right now . I will make again too!!!

  15. Jessie
    10.02.2024

    5 stars
    Fantastic and easy vegan soup recipe! My husband and I agree it does not indeed taste like dishwater (sorry, Jolene!). Tastes like garden veggies. Thank you, we will be making this again!

  16. Patty
    09.29.2024

    5 stars
    Delicious!!!! All the best stuff in here! Now my favorite cabbage soup recipe ?

  17. Stephanie
    09.28.2024

    5 stars
    Absolutely fabulous! We all LOVED this soup!!!! It deserves 10 stars in our book!
    My passion is vegan cooking. I’m known for the delicious food I make, so I’m no novice here thinking a lousy soup was good. THIS WAS AMAZING! Thank you so much for a wonderful recipe!

  18. Jennifer
    09.22.2024

    5 stars
    I just made this recipe as written and it’s very good! I always use bouillon cubes with water when I make soup; next time I’ll add a little more bouillon because I do tend to like things on the saltier side. Otherwise I wouldn’t change anything and it’s going in the permanent recipe binder! I love a brothy, tomato-y soup with lots chunks of veggies.

    • Carol
      09.23.2024

      5 stars
      Delicious recipe! I used broth that I froze when I made corned beef and cabbage. Delicious and low calorie. Will be saving this one!

  19. Cait
    09.18.2024

    5 stars
    Amazing! I don’t usually add vinegar towards the beginning like that but it really balanced it well. We had it with sourdough bread. Will definitely be making again

    • Jeanine Donofrio
      09.19.2024

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

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

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.