This protein‑powered cabbage soup recipe is a nourishing, filling bowl of cozy goodness packed with beans and veggies , perfect for family dinners or a healthy weeknight meal. I’m Betty, and this cabbage soup has become our go-to when comfort meets simplicity on chilly evenings. The gentle tang from white wine vinegar, the soothing aroma of cabbage, and the satisfying bite of beans all come together just right , this soup is soulful, approachable, and very, very family‑approved.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients You’ll Need

2 tablespoons extra‑virgin olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced
¾ teaspoon sea salt
Several grinds of freshly ground black pepper
2 tablespoons white wine vinegar
2 (14.5‑ounce) cans fire‑roasted diced tomatoes
4 cups vegetable broth
1 (15.5‑ounce) can cooked white beans, drained and rinsed
4 garlic cloves, grated
2 Yukon Gold potatoes, diced
1 small green cabbage (about 1 pound, chopped ~9 cups)
1 teaspoon dried thyme
Fresh parsley, for garnish

Overhead shot of cabbage soup ingredients and finished bowl, text reads "Light Yet Filling"

Step‑By‑Step Soup Love

Cozy Base: Heat the olive oil in a large pot over medium heat. Add carrots, onion, celery, salt, and some pepper , sauté for about 8 minutes while inhaling that gentle “home‑cooking” aroma.
Zingy Layer: Stir in the white wine vinegar for a quick bright note , don’t skip this; it wakes up the flavor!
Everything Else In: Add fire‑roasted tomatoes, vegetable broth, white beans, garlic, potatoes, cabbage, and thyme. Give it a gentle stir.
Simmer Time: Cover the pot, reduce to a gentle simmer, and cook for 20 to 30 minutes , until the potatoes and cabbage are gloriously tender.
Season & Serve: Taste, adjust salt/pepper as needed. Ladle into bowls, garnish with parsley, and let the comforting warmth , and family smiles , begin.

Pro Tips for Success

Swap & Save: If you don’t have Yukon Gold potatoes, regular potatoes are fine , just check for tenderness a bit earlier.
Beans on Hand: No canned beans? Soak and cook dried white beans ahead, or use any hearty bean you love.
Make It Heartier: Stir in some cooked chopped chicken or turkey for extra protein , my crew likes that, especially on cooler nights.

Nutrition Snapshot (per serving)

Calories: ~180 kcal
Protein: ~8 g (mainly from beans)
Fiber: ~6 g
Fat: ~5 g (mostly from olive oil)
Sodium: Moderate (adjust with low‑sodium broth if needed)

Flavor Tweaks to Try

Spicy Kick: Add a pinch of red pepper flakes for a warming twist.
Creamy Touch: Stir in a dollop of plain Greek yogurt or a few tablespoons of coconut milk just before serving.
Herb Swap: Try fresh dill or basil instead of parsley for a brighter finish.

Storage & Freezer Guide

Fridge: Keeps beautifully for up to 4 days in an airtight container.
Freezer: Freeze individual portions for quick lunches—thaw overnight in fridge, then gently reheat on the stove with a splash of broth to revive texture.

Learn From My Oops Moments

One time, I chopped the cabbage too big and it stayed tough , lesson learned: chop it nice and small (around 1‑inch pieces) so it’s tender and blends beautifully with the potatoes.
I also once forgot the vinegar and that soup tasted flat , it really is a small step that adds big flavor!

Share the Cozy Love

I hope this protein‑powered cabbage soup becomes a kitchen staple for you, just like it did for us. I can’t wait to hear how your family enjoys it , drop me a comment or tag me on Pinterest when you make it!