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–+ servings

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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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.