Easy cabbage soup with coleslaw mix you’ll love

Cabbage Soup with Coleslaw Mix

Warm up with this easy, healthy cabbage soup. It's a comforting, flavorful meal, perfect with crusty bread.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 1

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 2 tablespoons extra-virgin olive oil
• 2 carrots chopped
• 1 medium yellow onion diced
• 1 celery rib diced
• ¾ teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons white wine vinegar
• 2 (14.5-ounce) cans fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 (15.5-ounce) can cooked white beans drained and rinsed
• 4 garlic cloves grated
• 2 Yukon Gold potatoes diced
• 1 small green cabbage about 1 pound (9 cups chopped)
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Method

 

1. Heat olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and several grinds of pepper. Cook for 8 minutes, stirring occasionally.
2. Add the vinegar and stir. Then, add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover the pot and simmer for 20 to 30 minutes, until the potatoes and cabbage are tender.
3. Season with salt and pepper as desired, top with fresh parsley, and serve.

Notes

Ingredient Swap: I love using apple cider vinegar when I'm out of white wine vinegar; it adds a similar bright tang that cuts through the soup's richness.

Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and deepen overnight, making it even better as leftovers.

Make-

Ahead Advice: You can chop all the vegetables a day in advance and store them together in a sealed container in the fridge to streamline your cooking process.

Common Mistake: Don't skip simmering with the lid on.

I learned that keeping it covered is key to cooking the potatoes and cabbage through perfectly without losing too much broth.

Serving Suggestion: A crusty piece of bread for dipping is non-negotiable in my house, and a sprinkle of red pepper flakes on top adds a lovely warmth if you want a little kick.

Equipment Note: If you don't have a large Dutch oven, any sturdy stockpot will work just fine for this recipe.

Honestly, Chopping Cabbage Is The Worst

Here’s the thing. I grew up watching my mom work nights as a nurse, and Sunday afternoons were her cooking marathon days. The whole house would smell like onions and garlic, and she’d be chopping vegetables for what felt like hours. I remember thinking, even as a kid, that the cabbage always took forever. All those layers, that big core, the shreds going everywhere. Real talk: when you’re tired on a Wednesday and just want something warm, the last thing you want to do is wrestle with a head of cabbage.

That’s why this cabbage soup with coleslaw mix feels like a little bit of kitchen magic. I’m not going to lie, it’s a total game-changer for weeknights. You grab a bag of that pre-shredded mix from the store—you know the one, usually near the bagged salads—and suddenly, dinner’s already halfway done. No chopping, no mess, just a pot of the coziest, most comforting soup you can imagine. Perfect for these chilly LA winter evenings when it’s actually cold enough to justify turning on the stove.

This cabbage soup with coleslaw mix recipe is my go-to when I need a hug in a bowl but don’t have the energy for a big production. It’s that simple.

Why This cabbage soup with coleslaw mix Works

Future you will thank you for this one. I promise. Using that bagged coleslaw mix isn’t just a lazy hack—it’s actually kind of genius for soup. The shreds are uniform and thin, which means they cook super quickly and evenly. You get that tender cabbage texture without any of the tough, chewy bits that can happen when you chop it yourself unevenly. And because the carrots are already in there as matchsticks? You’re building flavor and saving time in one fell swoop.

This cabbage soup with coleslaw mix solves the biggest pain point for busy parents, or really anyone with a life outside the kitchen: it gets a healthy, homemade dinner on the table with almost no active prep. You’re not sacrificing nutrition for convenience, either. It’s all vegetables, beans for protein, and a savory broth that tastes like it simmered for hours. It reheats like a dream, too. Totally doable.

The Simple Science of a Good Soup

Let’s talk about why this method works so well. When you make a cabbage soup with coleslaw mix, you’re leveraging the prep work someone else already did. But there’s a little more to it. The key is building layers of flavor in your pot before you even add the broth.

You start by sautéing the onion, celery, and those pre-shredded carrots from the mix in a bit of olive oil. This isn’t just to soften them. That heat starts caramelizing their natural sugars, which adds a subtle sweetness that balances the savory broth. It’s the foundation. Then you add the garlic and dried thyme—the thyme especially has this earthy, almost lemony note that pairs perfectly with cabbage. It just makes sense.

Here’s a tip most people don’t know: adding the coleslaw mix cabbage last, just before the broth, is crucial. If you throw it in with the onions at the start, it can get a bit mushy. Giving it just a minute or two to wilt in the hot pot with the other veggies helps it keep a tiny bit of texture. You want it tender, not disintegrated.

Tips for Your Perfect Pot of Soup

I’ve made this cabbage soup with coleslaw mix more times than I can count. At least in my kitchen, these little tweaks make all the difference.

Preparation Tips

First, don’t skip heating your broth. I know it sounds like an extra step, but if you microwave your vegetable or chicken broth while you’re sautéing the veggies, everything comes to a simmer much faster when you combine them. It shaves a good 5-7 minutes off your total cook time. If you’re anti-microwave, just add the cold broth and bring it to a boil—it’ll work, it just takes longer. Also, have everything measured and ready. With a quick-cooking soup like this, you don’t want to be hunting for the can opener while your garlic burns.

Cooking Tips

The thinly sliced coleslaw mix cooks very quickly, so keep an eye on it. You’ll see it go from crisp to just wilted in about 3-4 minutes. That’s your cue to add the broth and tomatoes. And listen, if you don’t have or want bagged cabbage, shredding a small head yourself works fine. It just adds about 10 minutes to your prep. The beauty of this cabbage soup with coleslaw mix is the flexibility.

Storage & Make-Ahead Strategy

This is a Sunday job, for sure. Making a big batch of this cabbage soup with coleslaw mix is one of the smartest things you can do for your week. Let it cool completely, then portion it into airtight containers. I like using glass for the fridge and plastic for the freezer, because I learned the hard way about glass shattering. It’ll keep in the fridge for 4 days, easy. For the freezer, ladle it into freezer-safe containers or bags, leaving some space for expansion, and it’ll be good for 3 months. Label it with masking tape and a Sharpie—”Cabbage Soup, reheat on stove.” Future you will be so grateful.

Alcohol-Free Variation

This recipe can easily be made without alcohol. Here are the substitutions I recommend:

• White wine → chicken broth + 1 tbsp white wine vinegar (or apple cider vinegar). For acidity and brightness

These swaps maintain the depth of flavor while keeping the dish completely alcohol-free. Perfect for family-friendly meals or personal preference.

Variations & Substitutions

One of the best things about this cabbage soup with coleslaw mix recipe is how adaptable it is. Use what you have.

Dietary Adaptations

It’s naturally vegan and gluten-free as written. If you want to add more protein, that can of white beans is perfect. You could also stir in some cooked, shredded chicken at the end if that’s your thing. The base recipe is a fantastic template.

Ingredient Substitutions

No vegetable broth? Chicken broth works beautifully. Not a fan of white beans? Try chickpeas or kidney beans for a different texture. You can use ground turkey instead of beef if you brown some and add it with the onions—though that makes it a different, heartier soup. The coleslaw mix is the star, but the supporting cast can change.

Flavor Variations

Want a tomato-based soup? Add a second can of fire-roasted tomatoes. Craving something creamier? Stir in a splash of coconut milk or a spoonful of plain yogurt at the end. The point is, this cabbage soup with coleslaw mix is your canvas. I think this works, but your mileage may vary depending on what you add.

Common Mistakes to Avoid

I’ve made most of these, so learn from my errors.

❌ Mistake: Adding the coleslaw mix too early and letting it turn to mush.

✅ Solution: Sauté your onion, celery, and carrots first. Add the cabbage shreds last, just to wilt them slightly before the liquid goes in. They’ll finish cooking perfectly in the simmering broth.

❌ Mistake: Underseasoning and ending up with bland soup.

✅ Solution: Season in layers. Salt your sautéing veggies. Taste the broth after it simmers for 10 minutes. The flavors need time to marry. If it tastes flat at the end, a squeeze of lemon juice or a dash more vinegar can work wonders.

❌ Mistake: Boiling the soup aggressively once everything is in.

✅ Solution: A gentle simmer is your friend. Once you add the broth and beans, just let it bubble lightly. A hard boil can break down the beans and make the potatoes grainy.

Frequently Asked Questions

How to Store and Serve Your Soup

Store any leftover cabbage soup with coleslaw mix in an airtight container in the fridge. It’ll be good for 4 days. For freezing, use those freezer-safe containers I mentioned—leave space! It freezes well for up to 3 months. To reheat, the stovetop is gentlest. Just warm it over medium-low until steaming. The microwave works too; just cover the bowl and stir halfway through.

Serve it with a hunk of good sourdough for sopping up the broth. A simple green salad on the side makes it a full meal. Garnish with that fresh parsley for a pop of color and freshness. It’s the kind of dinner that feels like a warm hug.

You’ve Got This

When you make this cabbage soup with coleslaw mix, you’ll love how something so simple can be so satisfying. It’s the ultimate weeknight win—nutritious, comforting, and incredibly easy. I’m a little obsessed with this method, and I think you will be too. Let me know how it goes! Tag me on social or leave a comment below. You’ve just unlocked the easiest cozy meal ever.