Cabbage And White Bean Soup With Potatoes

Name: Cabbage And White Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon avocado oil; 1 large yellow onion (diced); 4 cloves garlic (minced); 1 1/2 teaspoon rosemary; 1 1/2 teaspoon thyme; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 6 cups water + vegetable bouillon; 1 small head of green cabbage (roughly chopped); 3 large yellow potatoes (diced); 1 15.5 oz can great northern beans (drained + rinsed); fresh basil and green onions (for topping)

This cabbage and white bean soup with potatoes is quick and easy to make. It uses simple pantry staples paired with fresh vegetables and is ready in just 30 minutes.

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A bowl of vegetable soup with potatoes, beans, cabbage, green onions, and basil. Nearby are garlic bulbs, peeled garlic, a small bowl of green onions, and a pot with cooked cabbage.

Table of Contents

Why You’ll Love This Recipe

Quick: You can make this white bean cabbage soup in just 30 minutes!
Pantry-friendly: It uses simple pantry staples alongside fresh veggies.
Nutritious: This potato cabbage soup is packed with healthy vegetables and protein-rich beans. Does it get better than that?

Every time I serve this cabbage white bean soup, it’s a hit! It’s especially tasty paired with this Easy Rosemary Garlic Bread!

Nutrition For Mental Health

One cup of raw cabbage contains 22 calories, 1g of protein, 5g of carbohydrates, and 2g of fiber. It is rich in antioxidants and vitamins K and C. It is a good source of folate. Green cabbage also contains manganese, vitamin B6, calcium, potassium, and magnesium.

A cross-sectional study found that participants with a higher intake of fruits and vegetables are less likely to experience depression [1].

A cross-sectional survey study of adolescents found that those consuming yellow and green veggies regularly experienced less depressive symptoms [2].

Ingredients + Notes

This white bean cabbage soup is made with wholesome plant-based ingredients.

Assorted ingredients, perfect for a hearty cabbage soup, include potatoes, Great Northern beans, cabbage, green onion, basil, garlic, onion, salt, pepper, rosemary, thyme, oil, and vegetable bouillon on a light surface.

Oil: Avocado oil is perfect for sautéing the onion and enhancing the soup’s flavor.
Herbs: Rosemary, thyme, basil, green onion, and black pepper infuse this vegan cabbage soup with flavor.
Vegetable bouillon: This gives a tasty base to this soup. Vegetable broth would also work well.
Cabbage: One of the main ingredients, adding a slightly sweet component that softens as it cooks.
Potatoes: Add a creamy texture and help to make the soup more filling.
Great northern beans: Bring a punch of plant-based protein to this cabbage potato soup.

A full list of ingredients with exact amounts can be found in the recipe card below.

Recipe Variations

This chopped cabbage and bean soup recipe is tasty as is. If you need to make some adjustments or substitutions, these are my recommendations.

Cabbage: This cabbage soup recipe uses regular green cabbage. However, savoy cabbage would also work.
Beans: For a slightly different texture, substitute Great Northern beans with cannellini beans, navy beans, or white kidney beans. (I recommend using whichever you have on hand or is most accessible.
Broth: You can use vegetable broth or vegetable stock instead of water and bouillon.
Veggies: If you have other veggies on hand and want more variety, feel free to add more! Carrots, green beans, fresh fennel, kale, or spinach would all be tasty.

How To Make White Bean Cabbage Soup

Grab your soup pot and veggie broth, and let’s get cooking!

Heat oil in a medium pot and sauté onion for 4-5 minutes over medium-high heat.
Add garlic, herbs, and spices, and cook for another 1-2 minutes.

A cast iron pot on a countertop contains sautéed onions and seasoning. Surrounding the pot are garlic, green onions, a small bowl of diced potatoes, and measuring spoons with spices.

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Pour in remaining ingredients and simmer for 15-20 minutes, until the cabbage and potatoes become soft.

A pot containing chopped cabbage and quartered potatoes has water being poured into it. Garlic, green onions, and seasonings are visible on the sides.

A cast iron pot contains chopped cabbage, white beans, and diced yellow potatoes, placed on a light background. Garlic bulbs, green onions, and a dish of herbs appear nearby.

Serve with finely sliced basil and green onions on top.

A bowl of vegetable soup with potatoes, cabbage, and white beans next to a plate of chopped green onions and garlic cloves. Another pot of soup is partially visible in the bottom right.

A bowl of vegetable soup with cabbage, potatoes, white beans, and green onions next to a pot of the same soup. Garlic and chopped green onions are in small dishes beside the bowl.

Servings Ideas

This soup can be enjoyed as a main dish or a side. Below are my top recommendations for toppings, sides, and main dishes to pair with this cabbage and potato soup recipe.

Cabbage Soup Toppings

Oil Drizzle: Add a drizzle of olive oil on top of the soup for more plant-based fat.
Lemon: Squeeze fresh lemon juice on top for a little zing. Alternatively, sprinkle on some lemon zest.
Fresh Herbs: I like topping this white bean cabbage soup with fresh basil and green onions. Fresh parsley is also a great choice!
Cheese: Grated vegan parmesan cheese adds a delightful creaminess.

Pairings

Bread: Serve with a slice of crusty Rosemary Garlic Bread or a baguette for a complete meal.
Salad: Pair with an Arugula Spinach Salad or Vegan Cesar for a light and refreshing side.
Mains: For the perfect main dish, make Vegan Sloppy Joes, Veggie Pot Pie, or Mini Lasagnas.

Storage Tips

Leftover cabbage white bean soup can be stored in an airtight container in the refrigerator or freezer.

Fridge: When stored properly, this vegan soup can keep for up to 4-5 days in the fridge.
Freezer: For longer storage, freeze in individual portions and thaw as needed. You can freeze this white bean cabbage soup for up to a month.

FAQ

Why is cabbage soup so good?

Yes! Cabbage soup is nutritious and filling. It is made with simple ingredients that are rich in essential vitamins and minerals. Keep in mind that if you are consuming a store-bought cabbage soup, it is likely excessively high in sodium.

What is cabbage soup made of?

Cabbage soup typically includes cabbage, beans, potatoes, onion, garlic, herbs, and broth.

Is too much cabbage soup bad for you?

While cabbage soup is healthy, it should be consumed as part of a balanced diet. Excessive consumption may lead to digestive discomfort in some people.

More Vegan Soup Recipes

If you tried this Cabbage and White Bean Soup Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe

Equipment

Ingredients

1 tablespoon avocado oil
1 large yellow onion, diced
4 cloves garlic, minced
1 1/2 teaspoon rosemary
1 1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
6 cups water + vegetable bouillon
1 small head of green cabbage, roughly chopped
3 large yellow potatoes, diced
1 15.5 oz can great northern beans, drained + rinsed
fresh basil and green onions, for topping

Instructions

Heat oil in medium pot and sauté onion for 4-5 minutes.
Add in garlic, herbs, and spices and cook for another 1-2 minutes.
Pour in remaining ingredients and simmer for 15-20 minutes, until the cabbage and potatoes become soft.
Serve with finely sliced basil and green onions on top.

Notes

Storage Tips

Leftover cabbage white bean soup can be stored in an airtight container in the refrigerator or freezer.

Fridge: When stored properly, this vegan soup can keep for up to 4-5 days in the fridge.
Freezer: For longer storage, freeze in individual portions and thaw as needed. You can freeze this white bean cabbage soup for up to a month.

Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition

References

[1] Baharzadeh, E., Siassi, F., Qorbani, M., Koohdani, F., Pak, N., & Sotoudeh, G. (2018). Fruits and vegetables intake and its subgroups are related to depression: a cross-sectional study from a developing country. Annals of general psychiatry, 17, 46. https://doi.org/10.1186/s12991-018-0216-0

[2] Tanaka, M., & Hashimoto, K. (2019). Impact of consuming green and yellow vegetables on the depressive symptoms of junior and senior high school students in Japan. PloS one, 14(2), e0211323. https://doi.org/10.1371/journal.pone.0211323