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This delicious Vegetarian Cabbage Soup Recipe is both comforting and healthy! Filled with tender green cabbage, potatoes, mirepoix veggies, tomatoes, and white beans, it’s easy to make – all you need is one pot!

Large Dutch oven filled with simmering cabbage soup filled with with vegetable cabbage soup that's filled with potatoes, tender cabbage, tomatoes, white beans, carrots, onion, and celery, in a herbed vegetarian broth and sprinkled with minced parsley.

Words cannot express how much I love cabbage soup. Whether it’s this vegetarian version or one filled with meat, cabbage is one of the best things you can add to a big pot of simmering soup. Admittedly, I don’t love cabbage raw – salads being the one exception – but give it time to simmer in herb-flavored broth, and this multi-layered vegetable transforms. Its bitterness is replaced by tender slices that are savory, slightly tangy, and delicious.

Table of Contents

Ingredients needed to make cabbage soup recipe in individual measuring cups and ramekins.

Ingredients in this Cabbage Soup and Variations

Cabbage soup is super versatile; as such, use this recipe as a rough guide when making your perfect cabbage soup recipe.

  • Mirepoix: In this case, the mirepoix is onion, carrots, and celery. The general idea is to cook the mirepoix in a bit of oil or butter over medium or medium-low heat until they start to soften.
  • Garlic: Feel free to add as much or as little garlic as you’d like. This recipe calls for three cloves, but more is always welcome!
  • Dried Herbs: A simple combination of dried sage, dried thyme, salt, black pepper, and bay leaves.
  • Potatoes: Do you love potatoes in soup? If yes, then this is a great recipe to add them. Otherwise, leave them out. If you think you will be eating this soup over several days, consider using waxy potatoes (Yukon gold potatoes, baby potatoes, etc.), as they will maintain their shape even after being boiled several times.
  • Green Cabbage: The most common cabbage found in grocery stores, green cabbage is perfect for soups.
  • White Beans: Adding beans or lentils is a great way to add healthy plant-based protein: canned Great Northern beans, Cannellini beans, or chickpeas.
  • Diced Tomatoes: This recipe uses regular canned diced tomatoes, but fire-roasted tomatoes or fresh tomatoes are great alternatives.
  • Broth: To keep this recipe vegetarian, I’ve added vegetable broth. If preferred, chicken broth or homemade chicken stock may also be used.

What are some cabbage soup variations and additions?

  • Add Meat: You’ll often find ground meat added to cabbage soup. This includes ground beef, ground turkey, or Italian sausage.
  • More Veggies: Add other veggies like zucchini, green beans, sweet potatoes, bell peppers, or kale.
  • Add Rice: Swap the potatoes for white or brown rice.
  • Add Heat: Add a dash of red pepper flakes, cayenne pepper, or Tabasco sauce.
  • Thicken: Stir 1-2 tablespoons of tomato paste into the soup broth to thicken the soup slightly.

Find the printable recipe with measurements below.

White bowl of vegetable cabbage soup that's filled with potatoes, tender cabbage, tomatoes, white beans, carrots, onion, and celery, in a herbed vegetarian broth and sprinkled with minced parsley.

Health Benefits of Cabbage

I first heard about cabbage soup years and years ago, thanks to the famed “cabbage soup diet.” While I’m not a fan of fad diets and refuse to promote anything that touts weight loss, there are several health benefits of cabbage.

  1. Reduces Inflammation: Cabbage contains anthocyanins, a naturally occurring antioxidant. Some animal studies have shown that anthocyanins help control inflammation.
  2. High in Vitamin C: Contains 54% of the recommended daily value for vitamin C, also known as ascorbic acid. Vitamin C boosts the immune system and helps the body absorb iron from plant-based foods.
  3. Contains Fiber: We all know fiber is good for the gut and helps keep things moving. Cabbage contains more than 2 grams per cup.
  4. High in Vitamin K: Per one cup of raw cabbage, you get a whopping 85% of the recommended daily value of vitamin K. Vitamin K helps keep our bones strong and maintains healthy blood clotting.
  5. Heart Healthy: Anthocyanins not only help combat inflammation, but they also help protect the heart, and scientists have found 36 different kinds of anthocyanins in cabbage.
  6. Lowers Cholesterol: Cabbage contains fiber and phytosterols (plant sterols) that compete with cholesterol for absorption by the digestive system. This results in reduced bad cholesterol levels.

How to Make the Best Cabbage Soup

1. Soften the Mirepoix: Slowly cook the onion, carrots, and celery in a large soup pot or Dutch oven with olive oil. This may take as long as 10 minutes. The key to cooking mirepoix is to cook it low and slow versus sautéeing over high heat.

Raw diced onion, carrot, and celery in a large Dutch oven.
Dried thyme and oregano, salt, and black pepper added to a large pot filled with cooked diced onion, celery, and carrots.
Softened carrots, onion, and celery mixed with salt, black pepper, dried thyme, and dried oregano in a large white Dutch oven.

2. Stir in the Aromatics: Add the garlic, bay leaves, sage, thyme, salt, and black pepper. Cook until the fragrant, stirring continuously to prevent burning. Stir in the remaining ingredients (potatoes, cabbage, beans, tomatoes, veggie broth) and mix well.

Large Dutch oven filled with canned tomatoes, diced potatoes, white beans, chopped green cabbage in veggie broth.

3. Simmer: Bring to a boil, then reduce the heat to low, cover with an offset lid, and cook for 25-30 minutes or until the vegetables are softened to your liking.

4. Season and Serve: Season with additional salt and black pepper to taste. Garnish with fresh herbs and serve with shredded cheese, if desired.

Large Dutch oven filled with simmering cabbage soup filled with with vegetable cabbage soup that's filled with potatoes, tender cabbage, tomatoes, white beans, carrots, onion, and celery, in a herbed vegetarian broth.

What to Serve with Vegetable Cabbage Soup

I like to serve this easy cabbage soup with shredded mozzarella or Parmesan cheese with a side of crusty bread and a light green side salad. The absolute best dinner for cold winter nights!

How to Store and Freeze Cabbage Soup

  • Storing Leftovers: Allow the soup to cool to room temperature before transferring to airtight containers. Place in the refrigerator for up to 3-4 days.
  • Freezing: As with refrigeration, allow the soup to reach room temperature before freezing. You may use freezer-safe containers or bags; you may wish to freeze the soup in individual servings or portions large enough for family meals. Cabbage soup can be frozen for up to 6 months.
  • Reheating: If frozen, thaw in the refrigerator overnight, then reheat on the stove over medium heat.
Spoon in a white bowl that's filled with vegetable cabbage soup that's filled with potatoes, tender cabbage, tomatoes, white beans, carrots, onion, and celery, in a herbed vegetarian broth and sprinkled with minced parsley.

More Cabbage Recipes

If you want more comforting cold-weather soups, check out the rest of my soup recipes!

If you try making this Cabbage Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

White bowl of vegetable cabbage soup that's filled with potatoes, tender cabbage, tomatoes, white beans, carrots, onion, and celery, in a herbed vegetarian broth and sprinkled with minced parsley.
4.92 from 82 votes

Best Cabbage Soup Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This delicious Vegetarian Cabbage Soup Recipe is both comforting and healthy! Filled with tender green cabbage, potatoes, mirepoix veggies, tomatoes, and white beans, it's easy to make – all you need is one pot!
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 5 servings
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Ingredients 

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 1 large carrot, peeled and diced
  • 1 rib celery, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon Ground black pepper, plus more to taste
  • 2 pounds potatoes, Russet potatoes, Yukon Gold, Baby potatoes, Red potatoes, etc.
  • 1 (1½ pound) green cabbage, cored and chopped
  • 1 (15-ounce) white beans, Great Northern or Cannellini beans, drained and rinsed
  • 1 (15-ounce) diced tomatoes
  • 6 cups vegetable broth, low-sodium
US Customary – Metric

Instructions 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until they soften, about 5-10 minutes.
  • Stir in the garlic, bay leaves, sage, thyme, salt, and pepper, and cook until the garlic becomes fragrant, about a minute.
  • Add the remaining ingredients to the pot and stir well.
  • Increase the heat to high heat and bring to a boil. Once boiling, reduce the heat to low, cover with an offset lid, and cook for 25-30 minutes or until the vegetables are softened to your liking.
  • Season with additional salt and black pepper, to taste. Garnish with fresh thyme or fresh parsley, if desired.

Notes

Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 332kcal | Carbohydrates: 67g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1531mg | Potassium: 1575mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3247IU | Vitamin C: 80mg | Calcium: 168mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica’s approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.92 from 82 votes (78 ratings without comment)

11 Comments

  1. Eniko says:

    4 stars
    This soup is begging for caraway seeds, or fennel seeds. I think it`s pretty good, but a bit bland.

    Reply
    1. Jessica Randhawa says:

      Thanks for trying the cabbage soup recipe and for sharing your suggestion! Adding caraway or fennel seeds is a great idea—both would bring wonderful depth and flavor. If you found it a bit bland, a pinch of those seeds or even some extra herbs or spices could definitely enhance the soup. Hope you enjoy experimenting!

      Reply
  2. Carl Whelan says:

    5 stars
    I made a slight variation of this recipe leaving out the potatoes (to reduce the carbs) and the beans, as they aren’t my partner’s favourite. I added 3 tablespoons of tomato puree, half a teaspoon of smoked paprika and an extra stick of celery. I replaced the salt with “Aromat” savoury seasoning blend which works well in this type of soup.

    Reply
  3. Laura Hysjulien says:

    Hi. If I want to add ground turkey, should I saute that and then add at the end?

    Reply
    1. Jessica Randhawa says:

      Yes, as that ensures that the turkey is fully cooked and adds depth of flavor to the meat. Once the turkey is browned and cooked through, you can add it to the soup towards the end of the cooking process. This allows the flavors to meld together without overcooking the turkey, ensuring it remains juicy and flavorful within the soup.

      Reply
      1. Laura Hysjulien says:

        Thank you for the prompt response
        I figured that was the answer.
        I will sauté some well seasoned ground turkey then add to soup!

  4. Ev Kauffman says:

    5 stars
    This is sooo good!! I only added some additional thyme and a splash of apple cider vinegar at the end.

    Reply
    1. Jessica Randhawa says:

      Thanks for the good feedback and rating, Ev 😀

      Reply
  5. Renate says:

    5 stars
    I have been making a cabbage kielbasa soup for years. This recipe is very similar. chef Michael Smith said once on his cooking show that dill always works well with veggies so I do add that, too.

    Reply
  6. Ed says:

    Can this recipe be cooked in a slow cooker?

    Reply
    1. Jessica Randhawa says:

      I don’t see why not, but as this recipe only simmers for 25-30 minutes, a slow-cooked version might be a bit more mushy than intended.

      Reply