Irresistible Cabbage Soup

I keep coming back to this cabbage soup recipe because it transforms a humble head of cabbage into something I actually crave. The combination of smoked paprika and cumin gives the broth a depth that makes each bowl satisfying.

My kitchen smells incredible as this soup simmers on the stove. I finish each batch with fresh lemon juice that brightens every spoonful.

What makes this Cabbage Soup a keeper for years to come

White beans add protein and make this soup filling enough for dinner. The vegetables stay tender but not mushy, and the flavors get even better after a day in the fridge.

This soup works for busy weeknights since it only needs about 45 minutes from start to finish. I love that I can make a big batch and have lunches ready for the rest of the week.

If this soup becomes a regular in your rotation, my Vegetable Barley Soup Recipe offers that same hearty comfort with chewy barley, and the Vegetable Beef Soup Recipe brings tender beef into the mix for extra richness.

Everything you need for the perfect Cabbage Soup

• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 ribs celery, chopped
• 2 medium carrots, sliced into ¼-inch thick rounds
• 3 cloves garlic, minced
• ½ large green cabbage (or 1 small cabbage), cored and cut into ½-inch by 2-inch pieces
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¾ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 15 ounces canned diced tomatoes, with their juices
• 4 cups low sodium vegetable broth
• 15 ounce can white beans (cannellini or small white beans), rinsed and drained
• 1 tablespoon lemon juice, or to taste

I always use fresh garlic instead of the jarred kind because it makes a noticeable difference in flavor. For the cabbage, green cabbage works best here since it holds its texture during simmering.

Low sodium vegetable broth lets you control the salt level in your Cabbage Soup. I prefer cannellini beans, but chickpeas work just as well if that’s what you have on hand.

My Method for Cabbage Soup

1. Heat 3 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat for about 1 minute until shimmering.
2. Add 1 chopped yellow onion, 2 chopped celery ribs, and 2 sliced carrots to the pot. Cook for 6 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
3. While the vegetables cook, wash and dry ½ large green cabbage. Cut it into quarters, slice out the core, and chop the cabbage into pieces approximately ½ inch by 2 inches.
4. Add 3 minced garlic cloves, the chopped cabbage, 1 teaspoon dried thyme, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¾ teaspoon salt, and ½ teaspoon black pepper to the pot. Cook for 3 minutes, stirring often, until the cabbage starts to wilt and the spices become fragrant.
5. Stir in 15 ounces canned diced tomatoes with their juices, 4 cups vegetable broth, and 15 ounces rinsed and drained white beans. Increase heat to medium-high and bring the soup to a boil.
6. Once boiling, reduce heat to low, cover the pot, and simmer for 20-25 minutes until the cabbage and carrots are tender when pierced with a fork.
7. Turn off the heat and stir in 1 tablespoon fresh lemon juice. Taste and add more salt and pepper if needed before serving.

My kitchen secrets for getting this Cabbage Soup just right

Sautéing the cabbage with the spices before adding the liquid makes a huge difference in the final flavor. Those few minutes let the cabbage caramelize slightly and allow the cumin and paprika to bloom.

Don’t skip the lemon juice at the end since it cuts through the richness and makes all the other flavors pop. I sometimes add an extra squeeze if I’m reheating leftovers.

If your Cabbage Soup tastes flat, it probably needs more salt or acid. Start with a pinch of salt, then add lemon juice until the flavors brighten.

How I love to share this Cabbage Soup

I serve this soup with crusty bread for dipping into the broth. The bread soaks up all those smoky, savory flavors.

This makes a great make-ahead lunch since it reheats beautifully in the microwave or on the stovetop. I portion it into containers at the start of the week for easy grab-and-go meals.