Rustic Cabbage Soup
This hearty cabbage soup is simple, earthy, and filling without being heavy. Potatoes and white beans make it satisfying, while tomatoes, thyme, and a splash of vinegar keep the broth bright.
- Total time
- 60 min
- Yield
- 6 servings, about 2 cups each
- Difficulty
- Easy
Prep 20mCook 40mEastern European-inspiredSoup Recipes
Rustic cabbage soup is the kind of pot meal that makes good use of everyday vegetables. It starts with onion, carrot, celery, and garlic, then builds into a cozy soup with cabbage, potatoes, tomatoes, and white beans.
The word “rustic” here means simple and unfussy. The vegetables do not need to be cut perfectly. As long as the pieces are bite-size and fairly even, the soup will cook well.
A small splash of apple cider vinegar at the end may sound minor, but it matters. It brightens the broth and balances the natural sweetness of the cabbage and carrots.
01What you'll need
Ingredients
17 items · 6 servings, about 2 cups each
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 small green cabbage, cored and chopped, about 2 pounds
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 can (14.5 ounces) no-salt-added diced tomatoes, with juices
- 1 can (15 ounces) no-salt-added cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Soften the aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and starts to soften.
2. Add the garlic and spices
Stir in the garlic, smoked paprika, dried thyme, and bay leaf. Cook for about 30 seconds, just until fragrant. Do not let the garlic brown, or it can taste bitter.
3. Stir in the cabbage
Add the chopped cabbage in handfuls, stirring as you go. It may look like too much at first, but cabbage shrinks as it cooks. Cook for 5 minutes, until it begins to wilt.
4. Add the potatoes, tomatoes, beans, and broth
Stir in the potatoes, diced tomatoes with their juices, cannellini beans, vegetable broth, salt, and black pepper. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful browned bits.
5. Simmer until tender
Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with the lid slightly askew and simmer for 25 to 30 minutes, until the potatoes are tender and the cabbage is soft.
6. Adjust the texture
For a thicker, more rustic soup, mash a few potato pieces and beans against the side of the pot with a spoon. Stir them back into the broth. This gives the soup body without adding cream.
7. Finish with vinegar
Remove the bay leaf. Stir in the apple cider vinegar. Taste the soup and add a little more salt or pepper if needed. The vinegar should make the soup taste brighter, not sour.
8. Serve warm
Ladle the soup into bowls and top with chopped parsley. Serve as is, or add crusty bread on the side for a more filling meal.
03From our kitchen
Cook's tips
- Make-ahead: This soup is a good make-ahead meal. The flavor deepens after a night in the fridge. Reheat gently on the stove and add a splash of broth or water if it has thickened.
- Storage: Refrigerate cooled soup in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Potatoes can become a little softer after thawing, but the soup still tastes good. Thaw overnight in the fridge before reheating.
- Cabbage swap: Green cabbage gives the most classic flavor, but Savoy cabbage also works. Napa cabbage is more delicate, so add it during the last 10 to 15 minutes of cooking.
- Bean swap: Cannellini beans are creamy, but great northern beans, navy beans, or chickpeas can be used instead.
- Broth note: If your broth is salty, start with 1/2 teaspoon salt and adjust at the end. If using unsalted broth, you may need a bit more.
Cook's note
Cut the potatoes into small, even cubes so they cook at the same pace as the cabbage. If the soup tastes flat at the end, add another teaspoon or two of vinegar before adding more salt.
04Frequently asked
Questions & answers
Can I make Rustic Cabbage Soup without beans?
Yes. Leave out the beans and add an extra potato, or add another 2 cups of chopped cabbage. The soup will be lighter but still hearty.
Can I add meat to this cabbage soup?
Yes. Brown sliced kielbasa, smoked sausage, or diced bacon in the pot first, then remove it and cook the vegetables in the drippings. Add the meat back when you add the broth. You may need less salt.
Why is my cabbage soup too watery?
Let it simmer uncovered for 5 to 10 minutes to reduce slightly. You can also mash some of the potatoes and beans into the broth to thicken it naturally.
Can I use red cabbage instead of green cabbage?
You can, but the color will change the soup to a purplish-red shade. The flavor is a little earthier. Green cabbage is the better choice for a classic rustic cabbage soup.
Is this soup vegan?
Yes, as written this recipe is vegan because it uses vegetable broth and no dairy or meat.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 2 cups each
Amount per serving
% Daily Value*
- Total Fat5 g
- 6%
- Saturated Fat0.8 g
- 4%
- Cholesterol0 mg
- 0%
- Sodium497 mg
- 22%
- Total Carbohydrate41 g
- 15%
- Dietary Fiber11 g
- 39%
- Total Sugars11 g
- Protein8 g
- 16%
- Vitamin D0 mcg
- 0%
- Calcium149 mg
- 11%
- Iron3.2 mg
- 18%
- Potassium1147 mg
- 24%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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