How to Make a Satisfying, Veggie-Packed Cabbage Soup

updated Mar 19, 2020
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

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Credit: Photo: Joe Lingeman; Food Styling: Olwen Phillips

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.

Credit: Photo: Joe Lingeman; Food Styling: Olwen Phillips

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.

Credit: Photo: Joe Lingeman; Food Styling: Olwen Phillips
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Here's how to make a satisfying, veggie-packed cabbage soup.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.