If you’re craving a hearty, wholesome meal that bursts with flavor and vibrant colors, this Cabbage Soup with Vegetables Recipe is exactly what you need. It’s a beautifully simple yet nourishing dish that brings together tender cabbage, hearty beans, and a medley of fresh vegetables all simmered in a rich tomato base. Whether you’re warming up on a chilly day or just want a comforting bowl with a healthy kick, this soup will quickly become one of your favorites to make and share.
Ingredients You’ll Need
The beauty of this soup is in its straightforward, fresh ingredients—all easy to find and each playing a crucial role. From the sweetness of the onions and carrots to the comforting earthiness of the beans and potatoes, every item adds flavor, texture, and depth. Here’s what you’ll want to gather before you start cooking:
- 2 tablespoons oil: For sautéing the veggies to bring out their natural sweetness and aromas.
- 1 small sweet onion (diced): A foundational flavor that enhances the overall warmth of the soup.
- 3 medium carrots (cut into ½-inch slices): Adds a pleasant crunch and subtle sweetness.
- 3 stalks celery (finely chopped): Provides a fresh, slightly peppery note to balance the richness.
- 4 cloves garlic (finely minced): Essential for depth and savory punch.
- 8 ounces can diced tomatoes (canned): Supplies acidity and juicy bursts of flavor.
- 8 ounces tomato sauce (canned): Creates a smooth, velvety tomato base.
- 6 cups vegetable broth (regular sodium): The hearty liquid that ties everything together.
- 1 tablespoon Worcestershire sauce: Adds a subtle umami boost and complexity.
- 1 teaspoon thyme (dried): Earthy herb that complements the cabbage beautifully.
- ½ teaspoon oregano (dried): Brings a mild, aromatic flavor.
- ½ teaspoon paprika: For a hint of smoky warmth and gentle color.
- 2 teaspoons salt: Enhances and balances all the flavors perfectly.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat.
- 15 ounces can white beans (cannellini, Northern, or navy, rinsed and drained): Creamy texture and protein-packed goodness.
- ¾ pound Yukon gold potatoes (cut into ½-inch cubes): Adds body and a comforting starch to the soup.
- 1 small head cabbage (cut into 1-inch pieces, about 8-10 cups): The star ingredient that softens nicely and sweetens as it cooks.
How to Make Cabbage Soup with Vegetables Recipe
Step 1: Sauté the Vegetables
Start by heating the oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, sliced carrots, and chopped celery. Sauté these for about 3 to 4 minutes until they start to soften and the aroma fills your kitchen. Next, add the minced garlic, cooking it for one more minute to let those lovely garlicky notes bloom without burning.
Step 2: Build the Flavorful Base
Now it’s time to pour in the diced tomatoes and tomato sauce, creating a rich and umami-packed foundation. Add the vegetable broth, Worcestershire sauce, and all the herbs and spices—thyme, oregano, paprika, salt, and black pepper. Give everything a good stir until the mixture looks beautifully combined and your kitchen starts smelling irresistible.
Step 3: Prep Beans, Potatoes, and Cabbage
While the base simmers gently, rinse and drain your white beans to remove excess sodium and preserve their creamy texture. Cube the Yukon gold potatoes into nice, bite-sized ½-inch pieces for quick cooking and satisfyingly tender bites. Finally, core and chop the cabbage into roughly 1-inch chunks. Don’t worry if the pot feels a bit crowded when you add the cabbage—it will shrink as it cooks.
Step 4: Combine and Simmer
Add the beans, potatoes, and cabbage to the pot and stir until everything is well incorporated. Turn the heat up to bring the soup to a gentle boil. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 to 25 minutes. During this time, the vegetables soften beautifully, and the flavors meld into a harmonious melody.
Step 5: Final Touches and Serve
Once the veggies are tender, your Cabbage Soup with Vegetables Recipe is ready to enjoy. Ladle some into bowls and get ready for a comforting, colorful meal that feels like a warm hug.
How to Serve Cabbage Soup with Vegetables Recipe
Garnishes
A simple sprinkle of freshly chopped parsley, a few grinds of black pepper, or a drizzle of good olive oil can brighten and elevate the final presentation. If you want a little more richness, a dollop of sour cream or plain yogurt works wonders too.
Side Dishes
This soup pairs beautifully with crusty bread, a warm baguette, or even some buttery garlic toast to soak up every delicious drop. For a fuller meal, consider serving a crisp garden salad on the side to add freshness and crunch.
Creative Ways to Present
For special occasions or casual dinners, serve the soup in rustic bowls topped with toasted pumpkin seeds or a sprinkle of grated Parmesan. You can even turn this into a layered meal by topping it with a handful of cooked quinoa or barley for an extra hearty touch.
Make Ahead and Storage
Storing Leftovers
This cabbage soup with vegetables tastes even better the next day once the flavors have had time to mingle. Store leftovers in an airtight container in the refrigerator for up to 4 days. Just give it a gentle stir before reheating to redistribute the flavors evenly.
Freezing
If you want to stock your freezer with comforting meals, this soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave some space at the top for expansion, and thaw overnight in the fridge when ready to enjoy.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, use your microwave, stirring every minute or so to avoid uneven heating. Add a splash of broth or water if the soup has thickened too much after refrigeration or freezing.
FAQs
Can I use a different type of cabbage?
Definitely! Green cabbage is used here, but savoy or napa cabbage would also work well, lending a slightly different texture and sweetness. Just adjust the cooking time slightly if your cabbage is denser.
Is this soup suitable for vegans?
Yes, this recipe is naturally vegan. Just double-check that your Worcestershire sauce is vegan-friendly, as some brands contain anchovies. Alternatively, substitute it with soy sauce or tamari.
How spicy is this cabbage soup?
This soup is mild and comforting with just a hint of warmth from the paprika and black pepper. You can easily add some red pepper flakes or a dash of hot sauce if you like more heat.
Can I add meat or protein to this soup?
Absolutely! While the white beans provide great plant-based protein, you can add cooked sausage, chicken, or ground beef if you prefer. Add cooked meat towards the end of cooking to warm through without drying it out.
What’s the best way to thicken the soup?
If you’d like a thicker consistency, mash a few of the potatoes or beans against the side of the pot with your spoon and stir them back into the soup. This adds natural creaminess without extra ingredients.
Final Thoughts
I truly hope you give this heartwarming Cabbage Soup with Vegetables Recipe a try soon. It’s one of those versatile dishes that’s easy to make, full of nutritious ingredients, and perfect whether you’re cooking for a crowd or simply craving a bowl of cozy goodness. Enjoy every comforting spoonful!
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Cabbage Soup with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty and wholesome Cabbage Soup with Vegetables is a comforting, nutritious meal perfect for chilly days. Packed with fresh vegetables, white beans, and aromatic herbs, this soup offers a balanced blend of flavors and textures. Its easy one-pot preparation makes it ideal for a quick, flavorful dinner that warms you from the inside out.
Ingredients
Vegetables and Base
- 2 tablespoons oil
- 1 small sweet onion, diced
- 3 medium carrots, cut into ½-inch slices
- 3 stalks celery, finely chopped
- 4 cloves garlic, finely minced
- 8 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 6 cups vegetable broth (regular sodium)
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
Additional Ingredients
- 15 ounces canned white beans (cannellini, Northern, or navy), rinsed and drained
- ¾ pound Yukon gold potatoes, cut into ½-inch cubes
- 1 small head cabbage, cut into 1-inch pieces (about 8–10 cups)
Instructions
- Saute veggies: Heat 2 tablespoons of oil in a Dutch oven or large pot over medium heat. Add diced onion, sliced carrots, and chopped celery and sauté for 3-4 minutes until the vegetables start to soften. Add minced garlic and continue sautéing for an additional minute to release its aroma.
- Make the base: Pour in the canned diced tomatoes, tomato sauce, vegetable broth, Worcestershire sauce, dried thyme, oregano, paprika, salt, and black pepper. Stir the mixture until all ingredients are well combined, forming a flavorful soup base.
- Prep beans and potatoes: Rinse and thoroughly drain the canned white beans. Peel (if desired) and cut the Yukon gold potatoes into ½-inch cubes. Core and chop the cabbage into 1-inch pieces, ensuring they are roughly uniform for even cooking.
- Add remaining ingredients: Add the rinsed beans, cubed potatoes, and chopped cabbage to the pot. Stir well to incorporate all ingredients evenly. The cabbage may not be fully submerged initially but will soften and shrink as it cooks.
- Boil and simmer: Increase the heat and bring the soup to a rolling boil. Once boiling, reduce heat to medium and cover the pot with a lid. Let it simmer gently for 20-25 minutes until the vegetables, especially the potatoes and cabbage, become tender and flavors meld together.
- Serve: Taste and adjust seasoning if needed. Serve the soup hot with an optional sprinkle of fresh parsley for garnish. Enjoy this nourishing, vegetable-packed soup as a satisfying meal.
Notes
- Use low-sodium vegetable broth if you want better control over salt levels.
- Worcestershire sauce adds depth but omit or substitute with soy sauce for a vegetarian or vegan option if necessary.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Feel free to add other hearty vegetables like zucchini or green beans based on availability.
- For a gluten-free version, ensure that Worcestershire sauce or any added condiments do not contain gluten.
