Name: Cabbage and White Bean Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 head of cabbage; 1 Yukon gold potato; 1 carrot; 2 stalks celery; 1/2 bell pepper; 1 can white beans; 2 tbsp nutritional yeast; 1 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp garlic salt; 1 tsp onion salt; 1 tsp dried rosemary; 4 cups water

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Cabbage and white bean soup combines a blend of hearty vegetables with cozy white beans and a herbed broth in a satisfying vegetarian soup, perfect for chilly days.

During the winter, who doesn’t love making soup? There is something so lovely about a pot of soup simmering away, filling your kitchen with savory aromas. Often I’ll pick 2-3 veggies we have on hand, saute them with herbs, then add a protein of choice and some broth for a quick and easy soup. My dad may make fun of this approach, but it generally leads to yummy results. 🙂

One of those culinary experiments led to this cabbage and white bean soup, which is now a part of our regular meal rotation, and for good reason! Made with a mix of cabbage, carrots, peppers, and potatoes, this hearty soup is cozy and comforting on chilly nights. Creamy white beans pair well with rosemary, garlic, and onion for a savory soup that will make your kitchen smell incredible. Serve it with toasted sourdough bread for an easy comfort meal!

Why you’ll love this soup:

This soup is vegetarian, dairy-free, and gluten-free, which makes it a great option for serving to family and friends with allergies. However, you can easily add ground meat, shredded parmesan, and crusty sourdough croutons to it as well – just adapt it to fit your needs!
This soup is also great for using up spare veggies hiding in your fridge. You only need 1 carrot, a few stalks of celery, half a bell pepper, a potato, and some cabbage. If you don’t have one of these on hand, substitute another vegetable in its place or add more of an ingredient you do have.
From start to finish, this soup only takes 1 hour to prepare! You can also prepare the veggies ahead of time by chopping them and storing them in the fridge until you’re ready to make this recipe. Dinner will be ready in a flash!

Tips for making Cabbage and White Bean Soup:

Feel free to mix up the veggies you use in this soup depending on what you have on hand. Onions, peas, and corn would all be great additions or substitutions in this recipe.
If you have any cheese rinds on hand, you can add them to the soup when you add the cabbage and potato. This will give your broth a richer flavor that pairs so well with the rosemary, garlic, and onion!
Want to add a little more protein to this recipe? You can stir in shredded chicken or sliced sausage to make this meal more filling.
This soup will last for 5-7 days in the fridge. It’s a great meal prep recipe for quick lunches or dinners during the week!
You can also portion out servings into ziplock bags and freeze the soup for later. Just thaw the soup in your fridge overnight, then reheat it on the stove when you’re ready to enjoy it.

cabbage and white bean soup in a bowl with sourdough bread

Tools you will need:

To make this soup, you’ll need a knife and a cutting board, a pot with a lid, a spoon or spatula, and a vegetable peeler.

Ingredients you will need

1/4 head of cabbage – This makes about 2 cups of chopped cabbage. You can use red or green cabbage.
1 Yukon gold potato – These potatoes make a yummy, creamy addition to the soup.
1 large carrot – For a little extra beta carotene 🙂
2 stalks of celery – If you don’t have celery, try using leeks instead.
1/2 of a bell pepper – You can use any color you like!
1 can white beans – These can be Cannelini beans or Great Northern beans.
2 tbsp nutritional yeast – This adds a little cheesy flavor as well as Vitamin B!
1 tbsp olive oil – You can also use butter or avocado oil.
1 tbsp white wine vinegar – I like white wine vinegar with the Cannelini beans, but you can also use red wine vinegar or apple cider vinegar.
1 tsp garlic salt – Feel free to substitute 2 cloves minced garlic if you prefer.
1 tsp onion salt – I love Trader Joe’s onion salt. 🙂
1 tsp dried rosemary – You can also use 1 tbsp fresh rosemary if you have it available.
4 cups water – You can also use veggie broth or chicken broth if you prefer.

How to make Cabbage and White Bean Soup

Heat the olive oil in a pot over medium heat. While the olive oil heats up, peel the carrot and potato.

Chop the carrot, celery, and bell pepper, and add them to the pot with the olive oil. Cook the veggies for 7-10 minutes until they are softened. Stir in the spices, nutritional yeast, and white wine vinegar along with 1 cup of water. Cook the soup for another 2-3 minutes.

Meanwhile, chop the potato and cabbage, then add them to the rest of the veggies in the pot. Pour in 3 cups of water, cover the pot, and let the soup cook for 15 minutes.

Drain and rinse the beans, then stir them into the soup. Cook on medium heat for 5-8 minutes so that the beans get nice and warm without becoming too mushy.

Enjoy your soup with your favorite sourdough bread!

Craving more cozy soup recipes?

Make sure to head over to the Kitchen Counter for lots of healthy soup ideas. Here are a few recipes you might enjoy:

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.