Cabbage Bean Soup

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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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If you loved this Cabbage Bean Soup you’ll also enjoy:

• Cassava Corn Soup
• Three Bean Soup
• Cabbage Soup
• Golden Vegetable Soup
• One-Pot Chickpea Potato Curry Soup