Cabbage and Bean Soup Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis easy cabbage and bean soup recipe is loaded with fresh vegetables, cabbage, beans, and spices. A great high-fiber recipe if you’re looking for a lighter meal option.
This soup is hearty, tasty, comforting, and so versatile. It’s great as a lunch or light dinner, served with a thick slice of crusty 4-ingredient bread.
This Bean and Cabbage Soup Recipe Is
- Fresh
- Hearty
- Nutritious
- Versatile
- Loaded with Flavor
- High in Fiber!
- Earthy
Easy High Fiber Recipes
This is a great recipe to make for a high fiber light meal. It’s especially good after overindulging a bit during the holiday season, especially when you have great things on the menu like turkey (or Tofurkey), gravy, mashed potatoes, and pumpkin pie.
This soup is a great way to getting your veggies in, as well as some beans for plant-based protein.
What’s In This Cabbage Soup with Beans?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onion
- Fresh garlic cloves
- Extra virgin olive oil
- Carrots
- Celery
- Green Cabbage
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!
- Low sodium white beans
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Garlic Salt: for a little extra flavor than traditional salt. I like to use this garlic salt in my savory Italian dishes for that extra kick.
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Parsley
- Lemon Juice
Using Canned Beans Versus Homemade
While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable. I use a large 7.5-Quart Instant Pot which is bigger than the standard model so I can batch cook more at a time.
If you don’t already have one, the Instant Pot works wonders for cooking dried beans quickly, with no soaking required! While canned beans are convenient, they are often loaded with sodium. If you buy canned beans, I always recommend using a no-salt-added variety so you can control the amount of salt in your dish.
Next time you reach for canned beans, consider investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.
Make Cabbage Soup Vegan for a Plant-Based Version
This vegan cabbage and bean soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
Browse all my vegan recipes here. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.
How Do I Make This Bean and Cabbage Soup?
- To a large soup pot, heat the olive oil over low heat. Add the chopped onion and garlic, and sauté for 6 to7 minutes, until vegetables begin to glisten.
- To the pot, add the carrots, celery, cabbage, tomatoes, beans, vegetable stock, garlic salt, and thyme. Bring to a boil then reduce to a simmer and cook over low heat for about 45 minutes. The soup should be done when the cabbage and carrots are cooked all the way through.
- Stir in fresh parsley and lemon juice, and taste for seasoning (add more salt if needed). Enjoy!
High Fiber Soup Recipes That Are Good For You
This recipe doesn’t detoxify anything specific from your body. But it is a very high fiber recipe that is low in calories. High fiber foods are scientifically proven to keep you full longer. And high-fiber foods can really help clean you out, in a few different ways!
Dietary Modifications
- This Soup is Vegan, Vegetarian, and Dairy Free
- It is also Gluten Free
- It is Low Calorie and can be made Oil Free by omitting the olive oil.
- To make this recipe low carb and Keto, you can substitute cooked ground beef instead of the beans, or tofu if vegan.
More High Fiber Soup Recipes You’ll Love!
Lemony White Bean Soup
Coconut Milk Cream of Mushroom Soup
Share this Vegetarian High Fiber Soup Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Cabbage and Bean Soup
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 4 cloves garlic chopped
- 3 carrots sliced
- 4 stalks celery
- 1 small head cabbage shredded
- 1 28-ounce can Diced Tomatoes
- 2 14-ounce cans beans drained and rinsed, I used white beans
- 8 cups Vegetable Stock
- 1 teaspoon thyme
- 1/4 teaspoon garlic salt
- 1/2 cup fresh parsley chopped
- 1 lemon juiced
Instructions
- To a large soup pot, heat the olive oil over low heat. Add the chopped onion and garlic, and sauté for 6 to7 minutes, until vegetables begin to glisten.
- To the pot, add the carrots, celery, cabbage, tomatoes, beans, vegetable stock, garlic salt, and thyme. Bring to a boil then reduce to a simmer and cook over low heat for about 45 minutes. The soup should be done when the cabbage and carrots are cooked all the way through.
- Stir in fresh parsley and lemon juice, and taste for seasoning (add more salt if needed). Enjoy!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
For the cabbage, do you chop it, or shred it?
Hi Susan,
I like to chop mine into long ribbons.
Question: I noticed the celery doesn’t say “chopped” or anything. Are you putting it in whole and taking it out at the end just for flavor?
P.S. I ended up making a modified version of this recipe, and it came out pretty tasty! I also added a sprinkle of cayenne for a little “oomph” 😛
Hi Angelica, it’s supposed to be ‘chopped’ – thank you for noticing that! I will fix it in the recipe. So glad you enjoyed it, and great idea with the cayenne pepper!
– Kelly