Description
Discover the ultimate comfort food with this simple, hearty cabbage soup. This one-pot wonder combines tender cabbage, earthy potatoes, and protein-packed white beans in a savory vegetable broth. Perfect for busy weeknights, this nourishing vegetarian meal is incredibly easy to prepare, beginner-friendly, and tastes even better the next day. It is an affordable, soul-warming dish that celebrates the beauty of fresh, simple ingredients.
Ingredients
1 tablespoon olive oil
1 white onion, finely diced
1 large carrot, peeled and diced
1 rib celery, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds potatoes, such as Russet or Yukon Gold, cut into bite-sized chunks
1 large green cabbage, cored and chopped
1 can (15 ounces) white beans, like Great Northern or Cannellini, drained and rinsed
1 can (15 ounces) diced tomatoes
6 cups vegetable broth, low-sodium
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, carrot, and celery; sauté until softened, about 5-7 minutes.
Stir in the garlic, sage, thyme, salt, and pepper, cooking for another minute until fragrant.
Add the potatoes, cabbage, tomatoes with their juices, and vegetable broth.
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
Stir in the white beans and simmer for an additional 5 minutes to heat through.
Remove bay leaves before serving and adjust seasoning to taste.
Notes
This soup keeps well in the refrigerator for up to 4 days and actually tastes better the next day as the flavors meld. You can freeze it for up to 3 months. If the soup becomes too thick after storing, add a splash of vegetable broth when reheating.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg