Cabbage and White Bean Soup with Potatoes
Ingredients
Method
- Heat the olive oil or butter in a large 4-quart Dutch oven or stockpot until shimmering. Add the leeks and cook over medium-low heat, stirring frequently, until soft and lightly golden, about 10 minutes. Watch closely to prevent burning.
- Add the cabbage to the leeks. Cook over medium-low heat, stirring occasionally, until the vegetables have cooked down, approximately 9 to 10 minutes. The pot will be full.
- Add garlic, half a teaspoon of salt, broth, potatoes, and a thyme bundle. Bring to a simmer, then reduce to a low simmer. Cook for about 20 minutes until the potatoes are fork-tender, or for approximately 40 minutes to achieve a softer, creamier texture that melts into the soup.
- Remove the thyme bundle. Stir in the beans and a generous squeeze of lemon to brighten the soup. Warm through for about five minutes. Taste and adjust the salt and pepper seasoning as needed. Due to varying salt levels in vegetable broths, add salt to taste. If the soup tastes bland, it likely needs more salt. Garnish with shaved parmesan and fresh thyme leaves if desired.
- Store the soup in a lidded container in the refrigerator for up to three days. For freezing, use individual containers for lunch portions or a larger container for family meals. Thaw frozen soup overnight in the refrigerator and gently reheat it on the stovetop.
Nutrition
Notes
That Wednesday Night Soup That Saves Everything
You know the feeling. It’s that point in a Los Angeles winter evening where the chill actually settles in, maybe it’s dipped to a brisk 58 degrees, and you’re staring into the fridge after a long day. You want something that feels like a hug, but you don’t have the bandwidth for a project. Real talk, that was me last week. My brain was just done. But then I remembered the pot of cabbage soup with beans I’d stashed in the freezer, a relic from a productive Sunday. Twenty minutes later, steam was fogging up my kitchen window, and that first spoonful of cabbage soup with beans was pure, uncomplicated comfort. Future me, from last Sunday, had totally saved the day.
This recipe is that friend. It’s the one-pot wonder you make when you’ve got a head of cabbage staring you down and a can of beans in the pantry. It’s hearty without being heavy, frugal in the best way, and it reheats like a dream. I’m a little obsessed with how such simple ingredients can turn into something this satisfying. It tastes like my grandma’s garage freezer smelled in January—all that future comfort, waiting.
Why This cabbage soup with beans Works
Here’s the thing. A good cabbage soup with beans isn’t about fancy techniques. It’s about layering humble flavors until they become something greater. You start with butter and leeks (or an onion, totally doable), and that sweet, savory base is non-negotiable. Then the cabbage wilts down, losing its bulk and gaining a silky sweetness. The potatoes thicken the broth just enough, and the white beans? They add that creamy, hearty substance that makes this a meal.
It works because it’s flexible. I’m not going to lie, I’ve made this with yellow potatoes from Trader Joe’s when that’s what I had, and with veggie broth from a carton when my Better Than Bouillon jar was empty. It’s always good. This recipe builds confidence because it’s forgiving. You’re essentially building flavor in one pot, which means fewer dishes and more time to just breathe while it simmers. That’s a win in my book.
Building Your Soup, One Layer at a Time
Let’s walk through the spirit of the recipe, since the card has your exact measures. The first step is my favorite part: melting butter in your pot. That sizzle when the chopped leeks hit the fat? That’s the sound of flavor building. You want them soft and sweet, not browned. This might just be me, but I love that quiet, fragrant start.
Then comes the cabbage. It’ll look like a mountain. Don’t panic. As you stir it with the leeks, it starts to wilt and shrink, turning a brighter green before softening into those tender ribbons. That’s when you add the garlic—just for a minute until it smells amazing. Then everything else goes in: broth, potatoes, a good pinch of salt. The simmer is where the magic happens. The potatoes soften and start to thicken the broth a bit, and the flavors all get to know each other.
When to Add the Beans
This is key. You add the canned white beans towards the end of the simmer. If you put them in at the beginning, they can get a little too mushy. Adding them last ensures they stay creamy but intact, giving your cabbage soup with beans that perfect texture. Just stir them in, let everything heat through, then finish with a squeeze of lemon. That lemon brightens the whole pot in a way you don’t expect until you try it.
Tips for the Best cabbage soup with beans
I’ve made this more times than I can count, at least in my kitchen. Here’s what I’ve learned.
Preparation Tips
Don’t skip washing the leeks! Grit hides in those layers. Slice them, then swish in a bowl of water. The dirt sinks. Also, when you’re prepping the cabbage, a sharp knife makes all the difference for clean shreds. And for the pot? I use a beautiful, functional 4-quart Dutch oven that lives on my stovetop. It’s perfect for soups, stews, and so much more.
Cooking Tips
Let the cabbage really wilt down in the butter and leeks before adding the broth. This concentrates its flavor. And that simmer? Keep it gentle. A rolling boil can make the potatoes break apart too much. You want a lazy bubble. Taste for salt right at the end, after the lemon juice goes in. Acid changes how we perceive salt.
Storage & Make-Ahead Magic
This soup is a meal prep superstar. Let it cool completely, then store it in airtight containers. It’ll keep in the fridge for three to four days, honestly sometimes five if your fridge is really cold. It also freezes beautifully for up to three months. I freeze it in individual portions for easy lunches. Thaw overnight in the fridge and gently rewarm on the stovetop. Dinner’s already halfway done.
Variations & Substitutions
This recipe is flexible. Fair enough if you need to swap things.
Dietary Adaptations
For a vegan cabbage soup with beans, use olive oil or your favorite plant butter instead of dairy butter. If using a salted plant butter, just omit the added salt in the recipe and adjust at the end. It’s naturally vegetarian and easily gluten free.
Ingredient Substitutions
No leeks? A yellow onion works great. Red cabbage will change the color but tastes fine. Swap cannellini beans for navy beans or great northern beans. Yellow potatoes, russets, even white potatoes—all good. The broth is flexible too; I like a vegan “chicken” style broth, but any veggie broth will do.
Flavor Variations
Add a pinch of red pepper flakes with the garlic for a little heat. Throw in a bay leaf during the simmer (remember to fish it out!). A sprinkle of smoked paprika on top when serving is honestly kind of genius. It’s your soup. If you love the combination of cabbage and tomatoes, explore our dedicated cabbage and tomatoes recipes for more inspiration.
Common Mistakes to Avoid
We’ve all been there. Here’s how to sidestep the common pitfalls with cabbage soup with beans.
❌ Mistake: Adding the beans at the beginning with the potatoes.
✅ Solution: Stir in the canned white beans during the last 5-10 minutes of simmering. This keeps them creamy, not mushy.
❌ Mistake: Not washing leeks thoroughly, ending up with gritty soup.
✅ Solution: After slicing, soak the leek rounds in a bowl of water. Swish, let the sand sink, then lift them out with your hands or a slotted spoon.
❌ Mistake: Underseasoning. Cabbage and potatoes need a good amount of salt.
✅ Solution: Season in layers. Salt the leeks as they cook, and always do a final taste and adjust after adding the lemon juice at the end.
❌ Mistake: Boiling the soup too vigorously, breaking down the potatoes into a starchy sludge.
✅ Solution: Maintain a gentle, steady simmer after adding the broth. You want a few lazy bubbles, not a rolling boil.
Frequently Asked Questions
How to Store and Serve Your Soup
Store any leftover cabbage soup with beans in an airtight container in the fridge for 3-4 days. For freezing, let it cool completely, then portion into freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge. The best way to reheat is gently on the stovetop over medium-low heat, stirring occasionally. You can add a splash of water or broth if it seems too thick.
To serve, ladle it into bowls. I love a garnish of fresh thyme, more shaved parmesan, and a crack of black pepper. It’s hearty enough on its own, but to round out the meal, pair it with a big, crunchy salad and some crusty sourdough for dunking. The crispy croutons are optional, but I do think a crunchy garnish is quite welcome here.
Warm Bowls Ahead
When you make this cabbage soup with beans, you’re not just making dinner. You’re making future-you’s life easier. You’re filling your kitchen with that incredible, savory aroma that makes everyone ask “what’s cooking?” And you’re giving yourself permission to have a nourishing, comforting meal ready on even the busiest night. That’s the real magic of a good soup.
I hope this becomes a go-to in your rotation, the way it is in mine. Let me know in the comments how your cabbage soup with beans turns out. Stay warm, and enjoy every spoonful.
Can you add beans to cabbage soup?
Absolutely, and you should! Adding white beans to cabbage soup transforms it from a light side to a hearty, protein-packed main dish. They make the soup more filling and add a lovely creamy texture. Just add them near the end of cooking so they don’t get too soft.
Is it good to eat beans and cabbage together?
It’s not just good, it’s a fantastic combination. The cabbage becomes sweet and tender, while the beans add creaminess and heartiness. Together in a soup, they create a balanced, nutritious, and deeply satisfying meal that’s easy on the budget. They’re a classic pair for a reason.
What are some common mistakes in cabbage soup?
The big ones are overcooking the cabbage into mush, not building flavor by sautéing the aromatics first, and underseasoning. Cabbage needs salt to shine. Also, using a broth that’s too weak will leave your whole cabbage soup with beans tasting flat.
What adds flavour to cabbage soup?
Start with butter or olive oil and sauté leeks or onions until sweet. Garlic is essential. A good quality vegetable broth forms the base. Then, the secret weapon: a big squeeze of fresh lemon juice at the end. It brightens all the other flavors in your cabbage soup with beans instantly.
When should I add beans to my soup?
For canned beans, add them during the last 5-10 minutes of cooking. You just want to heat them through. If you add them too early, they can absorb too much liquid and become mushy or even burst. For dried beans, you’d need to cook them separately first.
Can you overcook cabbage in soup?
You can, but it takes a while. Cabbage is sturdy. In this cabbage soup with beans recipe, we cook it until it’s tender and sweet, not crunchy. If you boil it for hours, it can lose all texture and become unpleasantly soft. A 20-30 minute simmer is perfect.
