This simple cabbage soup recipe might just become your next cold-weather favorite for those long winter months!
I have a love-hate relationship with Wisconsin. For one thing, we get to enjoy the four seasons, and that’s awesome. Except one of those four seasons is winter, and winter in Wisconsin seemingly lasts forever.
I’m cool with the cold, but not for months on end. Even my kids, who leap into piles of freshly plowed snow in November, are ready for this whole winter thing to end by January. Sad to say, we Wisconsinites are lucky not to be shoveling ourselves out of our garages in March.
However, there is a silver lining in those gray, snow-laden clouds—soup. At least twice a week, I’m warming up my kitchen with a potful of something delicious. And let me tell you, this is one of the best cabbage soup recipes I’ve tried. It’s one go-to comfort dish that stretches ingredients I usually have on hand, so it’s budget-friendly, too. All you need is a few pantry staples, and you have a grandma-worthy bowl of soup that’s both filling and healthy.
And guess what, my vegetarian friends? This recipe doesn’t rely on meat. Between the white beans, tender potatoes, and cabbage, I don’t even miss the animal protein. It has a subtle flavor, relying on tried-and-true soup favorites like sautéed carrots, onions, and garlic. There are diced tomatoes, too, for a slight tang, but that’s it—and that’s all you need. It’s the kind of soup that somehow feels both light and filling. It’s perfect for chilly winter evenings or when you need something wholesome without a fuss.
Is This Cabbage Soup Healthy?
How could this soup not be healthy? It’s a powerhouse of nutrients. First off, cabbage is rich in vitamins C and K, and the added vegetables bring a good dose of fiber to keep you satisfied. Also, the soup is naturally low in fat and calories. What’s more, it’s naturally gluten-free and vegan. No substitutes are needed here, folks!
Why Sautéing Matters
In cooking, I do things so often out of habit that I forget why I’m doing them in the first place. Take sautéing, for instance. It’s actually a very important step in this recipe. Sautéing the carrots, onions, and garlic before adding the other ingredients isn’t just about softening the veggies—it builds flavor. The process allows the onions and garlic to caramelize, deepening the broth’s taste. And with a simple soup like this, I think it’s important to bring out the natural flavors of each ingredient, so don’t skip this step!
How to Make Ahead and Store
Let the soup cool completely to cut down on condensation inside the storage container—that extra moisture can water down your soup and affect its texture. If you plan to freeze it, divide it into smaller containers first. Trust me, it’ll save you time and hassle when you go to reheat it later. You can freeze this soup for up to 3 months or keep it in the fridge for up to 5 days.
When you’re ready to serve, let the soup thaw overnight in the fridge or microwave it to warm it up. If you prefer, you can also simmer it on the stove until it’s heated through.
Serving Suggestions
If you’re following a keto diet, crusty bread is off the table—but this Keto Almond-Flour Bread recipe should help curb those carb cravings. It doesn’t taste exactly the same, but it gets the job done.
I’m also never opposed to a simple grilled cheese. Or maybe you’d like a more “grown-up” version like this Brie Grilled Cheese With Apples. The cheese has an earthy, buttery taste that complements the sweetness of the apples. And for my omnivores in the mood for something hearty, these Whole30 Meatballs are a perfect choice. They skip the breadcrumbs but keep all the flavor—they’re a great addition to this soup!
Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 carrot diced
- 1 yellow onion diced
- 4 garlic cloves minced
- Salt and pepper to taste
- 1 small green cabbage
- 1 can diced tomatoes
- 1 teaspoon white wine vinegar
- 1 cup vegetable broth
- 1 can cooked white beans drained and rinsed
- 1 potato peeled and diced
- fresh parsley chopped
Instructions
- In a large pot, heat the olive oil on medium-high heat. Add the carrots, onions, and garlic. Cook and stir occasionally for about 5 minutes until the vegetables are soft and translucent. Season with salt and pepper.
- Slice the cabbage and set aside.
- Add the can of diced tomatoes, vinegar, vegetable broth, white beans, potatoes, and cabbage.
- Cover the pot and simmer for 20 minutes, or until the potatoes and the cabbage are tender.
- Season the cabbage soup with salt and pepper and garnish with fresh parsley. Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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