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Hearty Cabbage Soup with Tomatoes, Beans, and Potatoes Recipe

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4.1 from 79 reviews

This hearty and wholesome cabbage soup is a delicious, comforting meal perfect for cozy days. Packed with fresh vegetables, white beans, and flavorful herbs, it offers a nutritious blend of fiber, vitamins, and plant-based protein. Simmered slowly with fire-roasted tomatoes and a splash of white wine vinegar, this soup delivers vibrant flavors and satisfying warmth in every bowl.

Ingredients

Scale

Vegetables

  • 2 carrots, chopped
  • 1 medium yellow onion, diced
  • 1 celery rib, diced
  • 2 Yukon Gold potatoes, diced
  • 1 small green cabbage (about 1 pound, 9 cups chopped)
  • 4 garlic cloves, grated
  • Fresh parsley, for garnish

Liquids & Canned Goods

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 (15.5-ounce) can cooked white beans, drained and rinsed
  • 2 tablespoons white wine vinegar

Oils & Seasonings

  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried thyme

Instructions

  1. Sauté vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped carrots, diced onion, diced celery, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and start to become fragrant.
  2. Add liquids and main ingredients: Stir in the white wine vinegar to deglaze the pot, then add the fire-roasted diced tomatoes, vegetable broth, drained white beans, grated garlic, diced potatoes, chopped cabbage, and dried thyme. Stir well to combine all the ingredients evenly in the pot.
  3. Simmer the soup: Cover the pot and bring the mixture to a simmer over medium-low heat. Let it cook for 20 to 30 minutes, stirring occasionally, until the potatoes and cabbage are tender and the flavors have melded together beautifully.
  4. Finalize and serve: Taste and adjust seasoning with additional salt and pepper if necessary. Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately for a comforting and nutritious meal.

Notes

  • The white wine vinegar brightens the flavors and balances the richness of the tomatoes and beans.
  • You can substitute white beans with cannellini or navy beans if preferred.
  • For a spicier kick, add a pinch of red pepper flakes during the sauté step.
  • This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 2 months.
  • Use low-sodium vegetable broth to control the salt content if desired.

Find it online: https://yumfoodusa.com/hearty-cabbage-soup-with-tomatoes-beans-and-potatoes-recipe-2/