There’s nothing quite like a warm, comforting bowl of soup to nourish your body and soul—especially during the colder months. This Cabbage Bean Soup is a simple, wholesome, and satisfying recipe made with humble ingredients like green cabbage, creamy beans, tomatoes, carrots, and aromatic herbs. It’s naturally vegan, gluten-free, and budget-friendly, yet it’s packed with flavor and nutrition.
Whether you’re craving a light lunch, a cozy dinner, or looking for a meal-prep-friendly soup that gets better with time, this recipe is a must-try. Let’s dive into everything you need to know to make this hearty vegan cabbage and bean soup your new go-to dish!
Why You Will Love This Cabbage Bean Soup
There are so many reasons this soup is going to become one of your favorite recipes:
- Easy to make – All you need are a few simple steps: sauté, simmer, and serve.
- Nutrient-dense – Cabbage, carrots, beans, and turmeric bring a powerhouse of vitamins, fiber, and antioxidants.
- Comforting & filling – Thanks to the beans and hearty vegetables, it’s a satisfying meal all on its own.
- Meal-prep friendly – This soup tastes even better the next day, making it ideal for leftovers or weekly meal prep.
- Budget-friendly – Made from affordable pantry staples and seasonal produce.
- Versatile – Customize it with whatever beans, spices, or greens you have on hand.
- Naturally vegan and gluten-free – No substitutions needed!
Ingredient Notes
Here’s a breakdown of the ingredients you’ll need and their role in this delicious cabbage and bean soup:
1. Cabbage
- Green cabbage works best here. It’s affordable, hearty, and softens beautifully as it cooks.
- Cut it into bite-sized pieces so it integrates nicely into each spoonful.
2. Beans
- Use large white beans, such as butter beans or cannellini. Their creamy texture adds richness to the soup.
- Canned beans make it quick and easy, but you can use cooked dried beans if you have them.
3. Canned Tomatoes
- Tomatoes add a subtle acidity and umami flavor.
- Crushed or diced canned tomatoes work equally well.
4. Onion, Garlic & Celery
- These are the aromatic base of your soup.
- Garlic adds depth, onion brings sweetness, and celery lends freshness.
5. Carrots
- Sliced carrots add natural sweetness and color.
6. Fresh Turmeric
- Fresh turmeric brings warmth and a golden hue, along with anti-inflammatory properties.
- Substitute with ½ tsp ground turmeric if needed.
7. Olive Oil
- Used to sauté the vegetables and enhance flavor.
8. Salt & Pepper
- Essential for seasoning. Adjust to taste.
9. Bay Leaf
- Adds a subtle herbal aroma and flavor to the broth.
Garnish:
- Lemon Juice – Adds a bright, zesty finish.
- Chili Flakes – For a gentle kick.
- Fresh Parsley – Adds freshness and color.
Recipe Instructions (Step-by-Step)
Step 1: Sauté Aromatics
In a large soup pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Step 2: Add Garlic, Celery & Carrots
Add the minced garlic, chopped celery, and sliced carrots. Cook for another 3-4 minutes, stirring occasionally.
Step 3: Add Tomatoes & Spices
Stir in the canned tomatoes, salt, pepper, bay leaf, and grated or chopped turmeric. Let it cook for 2 minutes to enhance the flavor.
Step 4: Add Cabbage & Water
Add the chopped cabbage and enough water to cover the vegetables (about 5 cups). Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until the cabbage and carrots are tender.
Step 5: Add Beans
Stir in the drained and rinsed beans. Simmer for another 5 minutes to heat them through and let the flavors blend.
Step 6: Serve & Garnish
Remove the bay leaf. Ladle into bowls and garnish with a squeeze of lemon juice, chili flakes, and fresh chopped parsley.
Recipe Tips
- Don’t overcook the cabbage. You want it tender but not mushy.
- Use vegetable broth instead of water for extra flavor.
- Add greens like kale or spinach at the end of cooking for a nutrition boost.
- Meal prep tip: Make a large batch and store it in the fridge for up to 5 days—it tastes better the next day!
- Freeze-friendly: This soup freezes well for up to 2 months. Just leave out the garnish and add it fresh when serving.
Vegan Serving Suggestions & Pairings
This cabbage bean soup is hearty enough to enjoy on its own, but if you want to turn it into a full meal, try these pairings:
- Crusty Bread or Garlic Toast – Perfect for dipping and soaking up the broth.
- Side Salad – A simple green salad with lemon vinaigrette complements the richness of the soup.
- Grilled Vegan Cheese Sandwich – Comfort food combo at its finest!
- Mashed Potatoes or Rice – Serve the soup over a scoop of mashed potatoes or rice for extra comfort and texture.
Frequently Asked Questions about Cabbage Bean Soup
Can I make this soup oil-free?
Yes! Simply sauté the onion and veggies in a splash of water or vegetable broth instead of olive oil.
Can I use red cabbage instead?
You can, but it will change the color and slightly alter the flavor. Green cabbage is preferred for its mild taste and traditional look.
How can I make this soup spicy?
Add a chopped chili or a pinch of cayenne pepper along with the garlic for more heat.
Can I use dry beans?
Yes, but you’ll need to cook them beforehand. 1 can = about 1.5 cups of cooked beans.
Is this soup freezer-friendly?
Absolutely! Let the soup cool completely, then store it in freezer-safe containers for up to 2 months. Thaw and reheat on the stove.
Essential Equipment
To make this cabbage bean soup, you’ll need:
- Large soup pot or Dutch oven – A 5-6 quart pot works great.
- Sharp knife & cutting board – For prepping all those veggies.
- Wooden spoon or silicone spatula – For stirring as the soup simmers.
- Grater or microplane – If you’re using fresh turmeric.
Optional but helpful:
- Ladle – For easy serving.
- Soup bowls – Wide, deep bowls are perfect for hearty soups like this.
This Vegan Cabbage Bean Soup is a simple yet deeply nourishing recipe that proves comfort food doesn’t have to be complicated. With basic pantry ingredients and easy steps, you can enjoy a flavorful and filling soup that warms you from the inside out. Plus, it’s perfect for meal prep, family dinners, or anytime you need a wholesome bowl of goodness.
Whether you’re new to plant-based eating or a seasoned vegan, this recipe is a keeper. It’s one of those soups that feels like a hug in a bowl—earthy, vibrant, and packed with love.
Have you tried this Cabbage Bean Soup?
Did you make any fun variations—like adding extra veggies or a different type of bean?
I’d love to hear how it turned out!
👇 Drop a comment below with your thoughts, questions, or favorite soup pairings.
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Cabbage Bean Soup
This hearty Vegan Cabbage Bean Soup is cozy, nourishing, and made with simple ingredients like cabbage, beans, tomatoes, and spices. Perfect for meal prep or a quick weeknight dinner.
Ingredients
- 1 medium green cabbage, chopped
- 1 can (400g) large white beans, drained and rinsed
- 1 cup canned tomatoes (crushed or diced)
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced into rounds
- 1 stalk celery, chopped
- 1 small piece of fresh turmeric (or ½ tsp ground turmeric)
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 bay leaf
- ~5 cups water (adjust for desired thickness)
- For Garnish:
- Fresh lemon juice
- Chili flakes
- Fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, chopped celery, and carrot rounds. Cook for another 3-4 minutes until slightly softened.
- Add the canned tomatoes, salt, pepper, bay leaf, and grated or finely chopped turmeric. Stir to combine.
- Add the chopped cabbage to the pot. Pour in enough water to cover the vegetables (around 5 cups). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in the drained beans and simmer for another 5 minutes to heat through and let flavors combine.
- Remove bay leaf. Serve hot, garnished with a squeeze of fresh lemon juice, chili flakes, and chopped parsley.
