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–+ servings

Hearty Cabbage and Tomato Soup Recipe

Warm up with this easy, healthy cabbage soup recipe. It's a comforting, flavorful meal that's 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, 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 slightly sweeter tang that works well with the cabbage.
Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and improve overnight.
It also freezes well for up to 3 months.
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 cut down on prep time when you're ready to cook.
Common Mistake: Don't skip the step of cooking the carrots, onion, and celery first.
This builds a crucial flavor base, or "sofrito," that makes the whole soup taste deeper and richer.
Serving Suggestion: A crusty piece of bread for dipping is non-negotiable for me.
I also sometimes add a sprinkle of red pepper flakes on top for those who like a little heat.
Equipment Note: If you don't have a large pot, a Dutch oven works perfectly here.
The key is having a heavy-bottomed pot to prevent burning during that initial vegetable cook time.
Personal Twist: On a chilly day, I'll stir in a big spoonful of pesto right into my bowl just before serving.
It adds a wonderful herby, garlicky richness that feels like a special treat.