How to Make a Satisfying, Veggie-Packed Cabbage Soup
Veggie-packed cabbage soup is kissed with tomatoes and mixed with white beans for a little oomph, and manages to be both wonderfully hearty, yet fresh at the same time.
Serves6
Prep10 minutes
Cook30 minutes to 35 minutes
One of the most satisfying, comforting ways to use up a humble head of cabbage is with a pot of homemade vegetable soup. This version, filled with protein-packed white beans and veggies, manages to be both hearty and light at the same time. It’s a good-for-you soup that’s incredibly comforting and comes together with a few fresh things and a couple of pantry staples.
3 Tips for Making the Best Cabbage Soup
1. Start with a small head of cabbage. This soup calls for basic green cabbage, but Savoy or Napa cabbage will work well, too. One small head, about 1 to 1 1/2 pounds, is all you need.
2. Chop the cabbage into 1/2-inch pieces. While there’s no need to be too precise, I recommend chopping the cabbage into rough 1/2-inch pieces. This manageable size fits nicely onto spoons and isn’t too messy to eat.
3. Simmer for just 20 minutes. Part of the beauty of cabbage soup is that it doesn’t need long to cook, making it totally doable to pull together when you don’t have a lot of time. Once you add the cabbage and broth, you’ll bring to the soup to a boil, reduce the heat to low, and simmer for 20 minutes. This is just enough time to soften the cabbage slightly, so it still has a slightly toothsome bite and isn’t mushy.
How to Make a Satisfying, Veggie-Packed Cabbage Soup
Veggie-packed cabbage soup is kissed with tomatoes and mixed with white beans for a little oomph, and manages to be both wonderfully hearty, yet fresh at the same time.
Prep time 10 minutes
Cook time 30 minutes to 35 minutes
Serves 6
Nutritional Info
Ingredients
- 1
medium yellow onion
- 3
medium carrots
- 3 stalks
celery
- 2 cloves
garlic
- 1 small head
green cabbage (about 1 1/4 pounds)
- 1 (15-ounce) can
white beans
- 2 tablespoons
olive oil
- 2 teaspoons
dried Italian seasoning
- 1 1/2 teaspoons
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 (15-ounce) can
fire-roasted diced tomatoes
- 6 cups
low-sodium vegetable or chicken broth
- 1/4 cup
fresh parsley leaves (optional)
Equipment
Cutting board
Chefs knife
6-quart or larger Dutch oven or heavy-bottomed pot
Measuring spoons and cups
Wooden spoon
Can opener
Bowls
Fine-mesh strainer
Instructions
Prepare the vegetables. Prepare the following, placing them all in the same large bowl: Dice 1 medium yellow onion, peel and dice 3 medium carrots, dice 3 medium celery stalks, and mince 2 garlic cloves. Core 1 head green cabbage, chop the leaves into 1/2-inch pieces, and place in a separate bowl. Drain and rinse 1 can white beans.
Soften the aromatics. Heat 2 tablespoons olive oil in a 6-quart or larger Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, 2 teaspoons dried Italian seasoning, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
Add cabbage, beans, tomatoes, and broth. Stir in the cabbage, white beans, 1 can fire-roasted diced tomatoes and their juices, and 6 cups vegetable or chicken broth. Bring to a boil.
Simmer for 20 minutes. Reduce the heat to low and simmer uncovered until the cabbage is tender, about 20 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, if desired. Sprinkle the parsley on the soup before serving.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.