Easy White Bean Cabbage Soup
Easy White Bean Cabbage Soup- Made in one bowl and packed with nutrients, this soup is as healthy as it is comforting! (vegan and gluten-free)
When you need a cozy soup recipe that comes together quick and easy, this white bean cabbage soup is sure to fit the bill.
Made with a rich tomato-base, it is hearty, filling and packed full of flavor. Plus each bowl contains 11 grams of plant-based protein! I like to serve it with a simple side salad and a loaf of crusty bread for a warm and comforting meal on a cold winter night.
White Bean Cabbage Soup Ingredients
- Onion- Yellow onions are ideal for this recipe as they are mildest in flavor, although sweet or red onions would also work.
- Carrots- Carrots add a subtle sweetness and texture to the soup. If you’re not a fan of carrots, feel free to substitute celery instead.
- Cabbage- Both green or purple cabbage will work, just keep in mind purple cabbage will result in a different color than what you see pictured.
- Herbs and Spices- The recipe calls for dried oregano, coriander (or cumin), and smoked paprika, however, feel free to adjust this to your liking. If you don’t like cilantro then you probably won’t like coriander so I suggest subbing it with cumin or leaving it out altogether.
- Diced Tomatoes- Diced fire roasted tomatoes add texture and flavor to the soup. If you can’t find fire roasted, regular diced (or crushed tomatoes) will work the same.
- Tomato Sauce- Just regular old pureed tomatoes is all we need for tomato sauce. While you could use a marinara, there is often unnecessary sugar and oil which we don’t need in our soup.
- White Beans- Great northern or cannellini beans work perfectly.
How to Make Easy White Bean Cabbage Soup
- Saute onion and carrot in oil.
- Add garlic and herbs/spices.
- Add shredded cabbage with tomatoes, tomato sauce, and broth. Simmer until cabbage is tender.
- Serve warm with salt & pepper, to taste, and enjoy!
How to Store White Bean Cabbage Soup
This soup stays good for up to 5 days when stored in an airtight container in the refrigerator. It also freezes well and will keep for several months when properly sealed and frozen.
More Cabbage Recipes to Try
- Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette
- Cabbage Rice Fajita Bowls
- Crunchy Quinoa Power Bowls
- Peanut Soba Noodle Bowls
Easy White Bean Cabbage Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped (approx. 2 cups)
- 3 carrots, finely chopped (approx. 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon ground coriander, or ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 small head green cabbage, cored and thinly sliced (approx. 4 cups)
- 15 ounces fire roasted tomatoes, or diced/crushed tomatoes
- 15 ounces tomato sauce, (pureed tomatoes)
- 5 cups vegetable broth
- 15 ounces great northern or cannellini beans, drained and rinsed
- salt & pepper, to taste
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, until translucent.
- To the pot, add the carrot, garlic and spices (coriander, paprika, oregano) then stir to combine. Cook for an additional 5 minutes.
- Next add the cabbage to the pot. Pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender.
- Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy! Leftovers can be stored in an airtight container for up to 4 days or you can freeze them for up to one month. Make sure it is cooled to room temperature prior to freezing.
For a girl who loves heavy Irish food and beer, I did absolutely naaaada yesterday, ha! I did eat some greens bell peppers in my stir fry, though ;) This soup looks wonderful! I always love a simple, comforting soup, regardless of the weather. SO tasty!
Yum yum yum!! We had lentil stuffed cabbage rolls for St Patty’s Day and the husband and I were both saying how we need to use cabbage way more often! This looks wonderful!
This soup is way more up my ally too!! Corned beef just looks wrong! I did wear green socks but that is the extent of my St. Patrick’s Day celebrating :)
Oh My! Cabbage is at the top of my veggie love favorite list and soup is such a delicious way to enjoy it! It’s one of those veggies that packs so much flavor for little effort. This is a gorgeous my dear! Love your updates, Sarah! Keep em’ comin!
This is exactly what I need right now. I’ve been overdoing it on the meat and sugar lately and could use some good clean eating via a vitamin and fiber-filled soup. I’m a mega fan of cabbage, so this bowl’s calling my name!
Snowed in today so this is the perfect recipe!
I’m jealous! Send snow my way please. :)
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Hi! I just started a whole food plant-based diet two weeks ago. I was looking for a good cabbage soup recipe and I found yours. I made it tonight and it was really good! I accidentally put the beans in too early but it was fine. I am happy as now I’m going to have soup all week at work. and I’m going to freeze a couple bowls. I had all the ingredients in my kitchen and it was a really easy and good recipes, thank you! PS I had mine with whole wheat bread, it was filling.
I’m happy you enjoyed it, June! We went entirely plant-based about 8 months ago and have never felt better. All of the fiber can be a lot for your body coming from a standard diet but taking long walks and drinking lots of water helps. :)
Yes, We are smelling this simmer away. Sitting in our boat at Oleta River State Park in Miami. We are having a cool front. 70°. The water is frigid, so soup is in order. I did the recipe exactly like you said, except, I did have to use cumin instead of coriander, tube paste instead of tomato sauce, rotel instead of fire roasted tomatoes, and chicken broth instead of vegetable. I wanted your soup, so used what I had on hand.
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I am eating this soup as we speak! It is a truly delightful recipe, thank you for sharing. Very filling and definitely a keeper. I simmered it for a lot longer since the veggies just weren’t cooking that quickly for me. Perhaps I will sauté for longer at the beginning next time.
I love the taste of smoked paprika and I’m always looking for new soup recipes or anything I can use cabbage for. I used 5 cups of cabbage but I will try 4 cups next time. It was yummy the way it was but for my own curiosity I will see how less thick it will be this way. Sometimes I like to toss in something else I want to use up so this will make room. We’ll see! It will depend how much cabbage I need to use up and what I have around.
Thank you again! I will share this recipe with my Mom as my stepdad loves cabbage. It reminds him of his childhood being from a large French family growing up in the 40’s & 50’s – his Mother used her garden cabbages in soups often.
I’m so glad you enjoyed it. Thank you, Brenda!
Of all the cabbage soup recipes that I’ve tried this is the best one! I added 2 bay leaves and some Mrs. Dash Southwest Chipotle Seasoning Blend, otherwise followed the recipe. I will definitely make this often! Thanks for sharing ; )
Yay! Thanks for the review, Christine!
Made this today, following the recipe exactly, and I really liked it. Next time I thought I would add a ham bone. I was thinking of adding the ham bone with the tomatoes, seasoning and broth, and simmering for an hour before adding the cabbage. Do you think that will work? I don’t want to change the texture of the carrots, which was awesome!
Thanks!
Hey Char! To be honest I have no idea how to cook with a ham bone because I haven’t eaten ham in over 14 yrs. Sorry I can’t help you with that one!
I thought this looked like a great New Year’s Day recipe. I had recently been to an Ethiopian restaurant, and the ingredients were kind of similar to some of the dishes there, so I did a few modifications to the soup and it turned out really good! The main thing was using Berbere seasoning instead of the coriander and paprika. Also, I didn’t have any veg broth, so used extra tomatoes (not fire-roasted) and added green beans and garlic salt to the mix. A great way to start a healthy new year!
This is a good recipe, but way too much paprika to suit me. I’ll make it again and cut back. Added some no-egg noodles to change it up the second day.
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Hi,
This recipe looks very easy. Will use red cabbage and researched the differences and it sounds like it will be fine. I am confused with 15 ounces tomato sauce with (pureed tomatoes). Is it calling for regular tomato sauce? Could I sub in tomato paste?
You could use tomato sauce, pureed tomatoes, diced tomatoes, crushed tomatoes. Any will work! If you want to use tomato paste then you will have to add more liquid to adjust for the difference.