Easy White Bean Cabbage Soup
Easy White Bean Cabbage Soup- Made in one bowl and packed with nutrients, this soup is as healthy as it is comforting! (vegan and gluten-free)
When you need a cozy soup recipe that comes together quick and easy, this white bean cabbage soup is sure to fit the bill.
Made with a rich tomato-base, it is hearty, filling and packed full of flavor. Plus each bowl contains 11 grams of plant-based protein! I like to serve it with a simple side salad and a loaf of crusty bread for a warm and comforting meal on a cold winter night.
White Bean Cabbage Soup Ingredients
- Onion- Yellow onions are ideal for this recipe as they are mildest in flavor, although sweet or red onions would also work.
- Carrots- Carrots add a subtle sweetness and texture to the soup. If you’re not a fan of carrots, feel free to substitute celery instead.
- Cabbage- Both green or purple cabbage will work, just keep in mind purple cabbage will result in a different color than what you see pictured.
- Herbs and Spices- The recipe calls for dried oregano, coriander (or cumin), and smoked paprika, however, feel free to adjust this to your liking. If you don’t like cilantro then you probably won’t like coriander so I suggest subbing it with cumin or leaving it out altogether.
- Diced Tomatoes- Diced fire roasted tomatoes add texture and flavor to the soup. If you can’t find fire roasted, regular diced (or crushed tomatoes) will work the same.
- Tomato Sauce- Just regular old pureed tomatoes is all we need for tomato sauce. While you could use a marinara, there is often unnecessary sugar and oil which we don’t need in our soup.
- White Beans- Great northern or cannellini beans work perfectly.
How to Make Easy White Bean Cabbage Soup
- Saute onion and carrot in oil.
- Add garlic and herbs/spices.
- Add shredded cabbage with tomatoes, tomato sauce, and broth. Simmer until cabbage is tender.
- Serve warm with salt & pepper, to taste, and enjoy!
How to Store White Bean Cabbage Soup
This soup stays good for up to 5 days when stored in an airtight container in the refrigerator. It also freezes well and will keep for several months when properly sealed and frozen.
More Cabbage Recipes to Try
- Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette
- Cabbage Rice Fajita Bowls
- Crunchy Quinoa Power Bowls
- Peanut Soba Noodle Bowls
Easy White Bean Cabbage Soup
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped (approx. 2 cups)
- 3 carrots, finely chopped (approx. 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon ground coriander, or ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 small head green cabbage, cored and thinly sliced (approx. 4 cups)
- 15 ounces fire roasted tomatoes, or diced/crushed tomatoes
- 15 ounces tomato sauce, (pureed tomatoes)
- 5 cups vegetable broth
- 15 ounces great northern or cannellini beans, drained and rinsed
- salt & pepper, to taste
- In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, until translucent.
- To the pot, add the carrot, garlic and spices (coriander, paprika, oregano) then stir to combine. Cook for an additional 5 minutes.
- Next add the cabbage to the pot. Pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes, until the cabbage is just tender.
- Add the drained beans and cook for 5 more minutes until heated through. Serve warm and enjoy! Leftovers can be stored in an airtight container for up to 4 days or you can freeze them for up to one month. Make sure it is cooled to room temperature prior to freezing.