Cozy up with a bowl of this hearty White Bean Cabbage Soup. It’s simple, nourishing, and is ready in under an hour. Tender white beans, ribbons of cabbage, and a flavorful broth come together in this easy one-pot wonder.
Did you know that beans and cabbage are considered symbols of prosperity and good luck in many cultures?
In the Southern U.S., black-eyed peas and greens are a New Year’s tradition, while in Germany, sauerkraut is eaten for wealth, and in Italy and Brazil, lentils like the ones in Simple Red Lentil Soup or Vegan Cuban Lentil Soup, represent abundance and good fortune.
So basically, this White Bean Cabbage Soup isn’t just cozy, delicious, and warms you on a cold day, it might just be your good luck charm in a bowl!
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Why I Love This Recipe
- It is meal prep friendly.
- Just a handful of pantry staples (beans, cabbage, broth) are needed, but somehow, it tastes like you’ve been cooking all day.
- This soup is budget-friendly!
- Packed with fiber and plant-based protein, it keeps you full without feeling heavy.
Ingredients
Cabbage: I like the texture and taste of savory cabbage. However, use any cabbage you want and shred about three heaping cup fulls for this soup.
Beans: This hearty white bean cabbage soup features creamy, protein-rich beans, the same ones that make a great White Bean Basil Dip. I like to use Great Northern, cannellini beans, or navy beans.
Vegetables: Finely dice the veggies so they blend smoothly into the soup. Use a food processor for quick and even chopping.
See the recipe card for quantities and a full list of ingredients.
Variations
- If you love heat, add red pepper flakes, a chopped jalapeño, or a drizzle of chili oil before serving.
- Swap potatoes for sweet potatoes or even butternut squash.
- For an extra hearty twist, add some vegan sausage to the soup. Sauté it in the pot first until golden and slightly crispy, remove, and then build the soup right on top for even more depth of flavor.
How To Make White Bean Cabbage Soup
Because a picture is worth a thousand words, here’s a visual breakdown of the process with a quick overview of the steps. See the recipe card for details.
Step 1: Sauté the Aromatics – Heat olive oil in a pot over medium heat. Add onion, carrots, celery, and garlic; cook for 5 minutes until softened.
Step 2: Add the Cabbage – Stir in shredded cabbage, letting it soften for 7–8 minutes.
Step 3: Potatoes and Spices – Add the potatoes and spices and cook for about one minute or two until it is well combined.
Step 4: Finish & Serve – Pour in vegetable broth, beans, and tomatoes. Bring to a boil, then reduce heat and let simmer for 25–30 minutes until the cabbage and potatoes are tender. Stir in lemon juice (if using), adjust seasoning, and ladle into bowls. Garnish with fresh parsley and enjoy warm!
Top Tip
Let it sit! This soup tastes even better the next day after the flavors have had time to meld. This makes it great for meal prep.
You can thicken the soup slightly by smashing a few of the beans before adding them to the soup.
Cut the potatoes into small pieces so they cook in about 20 minutes, making for a quicker meal.
Serving Suggestions
- A warm, toasty baguette or homemade garlic bread is perfect for soaking up every last drop of broth.
- Balance the hearty soup with a light, fresh salad dressed with Classic French Salad Dressing or an Easy Lemon Vinaigrette.
- Serve over steamed rice, quinoa, or farro for an extra-filling meal.
- Try toasted breadcrumbs, Roasted Chickpea, or even Vegan Bacon Bits for texture and crunch.
- Top with shaving from a block of vegan parmesan. Here is my favorite from Violife.
Recipe FAQS
Let the soup cool completely, then store it in an airtight container in the fridge for up to 5 days. For longer storage, freeze it for up to 3 months in freezer-safe containers.
Yes. As long as your broth is gluten-free, this soup is naturally gluten-free. Just double-check any added seasonings.
Sweet potatoes, zucchini, or leafy greens like kale or spinach work great in this soup.
More Budget-Friendly Recipes
I'd love for you to comment and rate white bean cabbage soup. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
White Bean Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 carrots finely sliced
- 2 celery stalks finely sliced
- 3 cloves garlic minced
- ½ head savory cabbage shredded; sub with three cups of green cabbage or napa cabbage
- 2 cups potatoes diced (Yukon Gold or red potatoes work well)
- 1 teaspoon thyme dried or fresh
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 6 cups vegetable broth
- 2 15 ounce cans white beans (cannellini, great northern, or navy), drained and rinsed
- 1 14 ounce can fire-roasted tomatoes
- fresh parsley chopped (for garnish)
- 1 tablespoon lemon juice optional for brightness
- vegan parmesan optional
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, garlic, and a pinch of salt. Saute for 5 minutes until fragrant.
- Add cabbage: Toss in the shredded cabbage, stirring for about 8 minutes to soften slightly. Add another pinch of salt to draw out its natural moisture, which speeds up the wilting process and enhances its flavor.
- Build the flavor: Add the potatoes, thyme, oregano, paprika, the rest of the salt, and black pepper. Saute for about a minute until well mixed.
- Simmer: Pour in the vegetable broth, beans, and tomatoes. Bring to a boil, then reduce heat and let it simmer for 25 minutes until the potatoes and cabbage are tender.
- Finish it off: Stir in lemon juice (if using) and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley and vegan parmesan.
Regi Pearce says
This White Bean Cabbage Soup is a cozy, nourishing meal. It's also hearty, flavorful, and ridiculously easy to make. The combination of creamy white beans, tender cabbage, and soft potatoes is super good. Plus, it’s a one-pot meal, which means minimal cleanup (always a win).