Easy White Bean Cabbage Soup
Easy White Bean Cabbage Soup- a healthy soup that’s packed full of fiber, vitamins, protein and iron. Vegan, grain-free and freezes well too!
Top of the morning to ya lads and lassies! How was your weekend?
Mine was cold and wet. I got home from New Orleans late Saturday night and then we braved the rain to go to Indie South Fair. Even though we got soaked it was still super cool. They’re headed to Asheville next and I would highly recommend checking it out if you live nearby. It’s a great place to pick up a few special gifts for the holidays.
Then when you get home you can cozy up to a warm bowl of soup! You like that transition, don’t cha?
This is another recipe blast from the past. I’m slowly working my way through the archives and refreshing a few of my favorites with new photos and better instructions. It’s been a nice way for me to improve the site and also give myself a break from testing new recipes in the midst of moving.
What’s so great about this soup is that it’s incredibly filling thanks to all of the fiber in the cabbage and the white beans. It’s also packed full of vitamins and iron while still being low in calories, making it a perfect option for this time of year when many of us tend to over indulge because of the holidays.
Most of the flavor comes from just a few simple herbs and spices: coriander, smoked paprika and oregano. If you’re not familiar with coriander, it’s the dried seed of a cilantro plant. I know there are a lot of cilantro haters out there but I find ground coriander to be more subtle than the fresh leaves. It might be worth smelling it before you completely rule it out.
If you don’t have coriander on hand, you can try substituting it with cumin. It will change the flavor quite a bit but it will still be delicious!
Easy White Bean and Cabbage Soup
Yield: 4 bowls
Prep Time: 10
Cook Time: 25
Total Time: 35
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 head green cabbage, cored and thinly sliced (approx. 4-5 cups)
- 1 (14.5 ounce) can fire roasted tomatoes
- 8 ounces tomato sauce*
- 5 cups vegetable broth
- 1 (15 ounce) can white beans, drained and rinsed
In a large pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes. Add the carrot, garlic and spices (coriander, paprika, oregano, pinch salt & pepper) then stir together. Cook for an additional 5 minutes then toss in the cabbage and stir together until well-combined.
Next 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 it for up to one month. Make sure it is cooled to room temperature prior to freezing.
Click Here for Nutrition Facts
*Nutrition facts are for one bowl and will depend on what brands you use. I like to use no salt added tomato sauce to help reduce the sodium content.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
For a girl who loves heavy Irish food and beer, I did absolutely naaaada yesterday, ha! I did eat some greens bell peppers in my stir fry, though ;) This soup looks wonderful! I always love a simple, comforting soup, regardless of the weather. SO tasty!
This sounds delightful! Somehow, cabbage soup is basically the only vegetarian soup I find at restaurants, so I’ve come to love it out of necessity and now I just crave it all the time. I TRIED to get green beer yesterday — we waited an hour for it, to find out that they ran out about an hour ago. Bah.
You crack me. Corned really isn’t that gross it just means preserved in salt water. I can understand why you hated it as a kid though and obviously now as an adult being a vegetarian! Call me crazy but I love it! We always have it for St. Patrick’s Day and have a family dinner together. My brother hosted it this last night and my mom bought a grass-fed cut from Whole Foods.
Anyway, I am SO happy you turned this soup into a vegetarian version. I thought it would totally work with white beans when you suggested that. Beautiful photos!
I forgot to wear green yesterday, too! I did get in a green smoothie, though :) Love this soup – looks great for these warmer but still chilly days…it’s in the 40’s here in Minnesota!
My FAVORITE way (ever!) to eat cabbage is in soup! I love, love, love it! I’m excited to give this a try now that cabbage is so cheap!
This looks phenomenal! I could eat soup during any season because I’m always craving it. It’s been warming up a little here in NYC (except today – it’s 36 and frigid) but next week we’re moving to New Hampshire where winter kinda sticks around until at least mid-late April. Hopefully we can bring some warmer temps with us!
Gorgeous! I feel like cabbage is totally underrated, so I love that it’s the star!
Yum yum yum!! We had lentil stuffed cabbage rolls for St Patty’s Day and the husband and I were both saying how we need to use cabbage way more often! This looks wonderful!
This soup is way more up my ally too!! Corned beef just looks wrong! I did wear green socks but that is the extent of my St. Patrick’s Day celebrating :)
I don’t know if I’ve ever even had corned beef before?! I’ve seen pictures though and it really doesn’t look appetizing to me either. This soup looks much more my style. :)
I’m super Irish, but I actually hate Irish food. It’s sad, I know. I never eat cabbage, but I’ve also never had it in a soup, so apparently I’ve been doing it wrong. I think this looks really good!
Haha – “how does one corn beef anyway?” you are too funny! Yes – eating green does count – or at least it should – I completely forgot to wear green too but managed to eat salads for lunch and dinner – though I much rather would have had this white bean and cabbage soup!
Yuuumm! I spent about 5 minutes just staring at the first picture – I really wish I could eat cabbage again, because this looks so amazing and healthy! Definitely bookmarking it for guests :)
I grew up where my Mom made corn beef and cabbage too…every year. Never a favorite of mine! :-/ I looovee white beans. They’re my favorite but can take a long time to make. Needless to say, I love the idea of canned beans! I never thought to add cabbage to white beans. Sounds amazing.
These bowls look so insanely cozy! I love curling up with a big bowl of soup in the winter :)
Oh My! Cabbage is at the top of my veggie love favorite list and soup is such a delicious way to enjoy it! It’s one of those veggies that packs so much flavor for little effort. This is a gorgeous my dear! Love your updates, Sarah! Keep em’ comin!
This is the perfect wet weather soup! It’s not so wet here, but it was so foggy the fog horn woke me up! I love all the goodness in here, and your new photos are just gorgeous!
Love how easy and healthy this soup looks! Oooh you’re going to Asheville? I’ve never been & have heard that it’s a great area for plant-based eaters like us!
I wish we were going to Asheville! I was just saying that is where the fair is headed next. We will be going to Florida to see our family though! :)
Well, I totally misread that! ;-) Haha.
This is exactly what I need right now. I’ve been overdoing it on the meat and sugar lately and could use some good clean eating via a vitamin and fiber-filled soup. I’m a mega fan of cabbage, so this bowl’s calling my name!
Snowed in today so this is the perfect recipe!
I’m jealous! Send snow my way please. :)
Pingback: Vegan: Week One - Orlando Dietitian Nutritionist
Pingback: Vegan: Week 2 - Orlando Dietitian Nutritionist
I was wondering if the nutritional info is correct. It states it’s for one bowl, but the calories seem a little high for the ingredients. Is it correct? I just found your website and I’m loving your recipes! Thanks!
Hi Alisa! I’m so happy you found me. :)
I discovered recently that the nutrition calculator I used to use wasn’t very accurate so I’ve been working on updating all of them using MyFitnessPal. I just updated them for this recipe and it took off 100 calories!
That said, the facts will vary somewhat depending on the specific brands you use. I hope that helps!
Hi! I just started a whole food plant-based diet two weeks ago. I was looking for a good cabbage soup recipe and I found yours. I made it tonight and it was really good! I accidentally put the beans in too early but it was fine. I am happy as now I’m going to have soup all week at work. and I’m going to freeze a couple bowls. I had all the ingredients in my kitchen and it was a really easy and good recipes, thank you! PS I had mine with whole wheat bread, it was filling.
I’m happy you enjoyed it, June! We went entirely plant-based about 8 months ago and have never felt better. All of the fiber can be a lot for your body coming from a standard diet but taking long walks and drinking lots of water helps. :)
Yes, We are smelling this simmer away. Sitting in our boat at Oleta River State Park in Miami. We are having a cool front. 70°. The water is frigid, so soup is in order. I did the recipe exactly like you said, except, I did have to use cumin instead of coriander, tube paste instead of tomato sauce, rotel instead of fire roasted tomatoes, and chicken broth instead of vegetable. I wanted your soup, so used what I had on hand.
Pingback: Healthy Vegetarian Meal Plan 1.07.2018 - The Roasted Root
I am eating this soup as we speak! It is a truly delightful recipe, thank you for sharing. Very filling and definitely a keeper. I simmered it for a lot longer since the veggies just weren’t cooking that quickly for me. Perhaps I will sauté for longer at the beginning next time.
I love the taste of smoked paprika and I’m always looking for new soup recipes or anything I can use cabbage for. I used 5 cups of cabbage but I will try 4 cups next time. It was yummy the way it was but for my own curiosity I will see how less thick it will be this way. Sometimes I like to toss in something else I want to use up so this will make room. We’ll see! It will depend how much cabbage I need to use up and what I have around.
Thank you again! I will share this recipe with my Mom as my stepdad loves cabbage. It reminds him of his childhood being from a large French family growing up in the 40’s & 50’s – his Mother used her garden cabbages in soups often.
I’m so glad you enjoyed it. Thank you, Brenda!
Of all the cabbage soup recipes that I’ve tried this is the best one! I added 2 bay leaves and some Mrs. Dash Southwest Chipotle Seasoning Blend, otherwise followed the recipe. I will definitely make this often! Thanks for sharing ; )
Yay! Thanks for the review, Christine!
Made this today, following the recipe exactly, and I really liked it. Next time I thought I would add a ham bone. I was thinking of adding the ham bone with the tomatoes, seasoning and broth, and simmering for an hour before adding the cabbage. Do you think that will work? I don’t want to change the texture of the carrots, which was awesome!
Hey Char! To be honest I have no idea how to cook with a ham bone because I haven’t eaten ham in over 14 yrs. Sorry I can’t help you with that one!
I thought this looked like a great New Year’s Day recipe. I had recently been to an Ethiopian restaurant, and the ingredients were kind of similar to some of the dishes there, so I did a few modifications to the soup and it turned out really good! The main thing was using Berbere seasoning instead of the coriander and paprika. Also, I didn’t have any veg broth, so used extra tomatoes (not fire-roasted) and added green beans and garlic salt to the mix. A great way to start a healthy new year!
This is a good recipe, but way too much paprika to suit me. I’ll make it again and cut back. Added some no-egg noodles to change it up the second day.
Pingback: Vegan: Week One - Nutrition Awareness