Cabbage and Bean Soup Recipe
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Jump to RecipeThis easy cabbage and bean soup recipe is loaded with fresh vegetables, cabbage, beans, and spices. A great hearty vegetable soup that’s simple and inexpensive to make!
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 Dutch oven bread.
Want more cozy vegetable soup recipes? Try our spaghetti squash soup, vegetarian udon noodle soup, and our favorite egg drop soup with rice.
This easy bean and cabbage soup is loaded with hearty veggies and plant protein. It’s light enough for lunch, but is protein-packed to keep you full until dinner.
This soup is warm, cozy, and is full of bright and fresh ingredients. And it’s made with whole ingredients, and is high in fiber to help keep you fuller longer. This recipe takes classic cabbage soup up a notch!
Why This Recipe Works
- It’s hearty, satisfying, and delicious.
- This versatile soup is great for adding all kinds of vegetables in!
- It’s loaded with flavor from tender vegetables.
- This cozy one-pot meal is a simple soup that you can enjoy all year long.
Ingredients You’ll Need
- Onion, Garlic, Celery, Cabbage (I used green cabbage), and Carrots.
- Extra Virgin Olive Oil
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!
- Cooked White beans
- Reduced Sodium Vegetable Stock or Bouillon, you could also use a chicken stock or beef stock if desired.
- Sea salt and black pepper
- Parsley
- Lemon Juice
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
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.Â
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.Â
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.
How To Make This Soup
Step 1: 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.
Step 2: Add the carrots, celery, and shredded cabbage, and stir.
Step 3: Pour in the diced tomatoes with their juices into the pot.
Step 4: Add in the beans, and vegetable stock and bring to a boil. Cover the pot and simmer for 45 minutes over low heat.
Step 5: Sprinkle in the fresh chopped parsley, and squeeze in the lemon juice.
Step 6: Stir, taste, and adjust seasoning as needed (adding more salt, pepper, or lemon to taste). Serve warm with a thick slice of crusty bread.
Recipe FAQs
Absolutely! I used green cabbage, but using savoy cabbage or even red cabbage would also be delicious and work well in this recipe.
Store any leftovers in an airtight container, refrigerate, and enjoy within 4 days.
Yes you can – make sure to store the soup in an airtight container in your freezer (like a freezer bag with a airtight seal) and enjoy within 3 months.
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.
More Vegetable Soup Recipes
- Vegan Blender Tomato Soup Recipe
- Butternut Squash Ricotta Soup
- Creamy Vegan Minestrone Soup
- French Carrot Lentil Soup
- Coconut Milk Cream of Mushroom Soup
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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
- 1/4 teaspoon each sea salt and black pepper
- 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.
- Add the carrots, celery, and shredded cabbage, and stir.
- Pour in the diced tomatoes with their juices into the pot.
- Add in the beans, vegetable stock, salt, and pepper – bring to a boil. Cover the pot and simmer for 45 minutes over low heat.
- Sprinkle in the fresh chopped parsley, and squeeze in the lemon juice.
- Stir, taste, and adjust seasoning as needed (adding more salt, pepper, or lemon to taste). Serve warm with a thick slice of crusty bread.
Notes
- 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.
Nutrition
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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