There’s nothing more comforting than a warm bowl of cabbage potato soup on a cozy day. This simple recipe is made with wholesome vegetables, hearty potatoes, and tender cabbage simmered in a flavorful broth. It’s light yet satisfying — the kind of soup that makes you feel nourished and cozy from the inside out.
Whether you’re looking for a healthy dinner idea, a comforting lunch, or a budget-friendly meal that’s full of flavor, this simple cabbage potato soup recipe is just what you need. Let’s make it together!
Why You’ll Love This Cabbage Potato Soup
You’re going to love this easy cabbage soup with potatoes for so many reasons:
- Simple ingredients: Everything you need is likely already in your kitchen — cabbage, potatoes, onion, carrots, and a few spices.
- Healthy and hearty: This soup is naturally vegan, full of fiber, vitamins, and minerals.
- Comfort in a bowl: Warm, cozy, and satisfying, perfect for cold days or when you need something soothing.
- Budget-friendly: A nourishing meal that doesn’t break the bank.
- Customizable: You can easily add beans, lentils, or more veggies to make it your own.
This recipe has quickly become one of my go-to soups during the colder months. The combination of soft potatoes, tender cabbage, and flavorful broth creates the perfect balance of comfort and nutrition.
Ingredient Notes
Let’s take a look at the simple ingredients you’ll need to make this cabbage potato soup recipe:
- Cabbage: Use green cabbage for this recipe. Slice it thinly so it cooks evenly and absorbs the flavor of the broth.
- Potatoes: Regular white or yellow potatoes work great. They make the soup creamy and filling.
- Carrot: Adds a touch of natural sweetness and color.
- Celery: Brings freshness and depth to the broth.
- Onion and Garlic: The aromatic base of the soup that builds flavor.
- Canned Diced Tomatoes: Adds a subtle tang and a beautiful color to the soup.
- Cooked Beans: Use white beans, kidney beans, or cannellini beans for extra protein and texture.
- Olive Oil: For sautéing the aromatics and enhancing the flavor.
- Turmeric (optional): A small piece of fresh turmeric root adds a warm, earthy note and a boost of antioxidants.
- Spices: Salt, black pepper, paprika, and chili flakes add warmth and flavor.
- Fresh Parsley & Lemon Juice: For serving — they brighten up the soup beautifully.
Step-by-Step Instructions
Follow these simple steps to make your own healthy cabbage potato soup at home:
1. Prepare the Vegetables
Start by slicing ½ head of cabbage into thin strips. Peel and slice 1 carrot, chop 1 celery stalk, and peel and dice 2 potatoes into small cubes. Finely chop 1 onion and mince 2 cloves of garlic.
2. Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes soft and translucent. Then add the garlic and cook for another minute until fragrant.
3. Add the Carrot and Celery
Next, add the carrot and celery to the pot. Sauté for 3–4 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the Tomatoes and Cabbage
Stir in 1 cup of canned diced tomatoes, then add the sliced cabbage. Season with salt, black pepper, paprika, and chili flakes to taste. Add a small piece of fresh turmeric root if you have it. Cover the pot and let the vegetables cook for 10 minutes, stirring occasionally.
5. Add the Potatoes and Beans
Once the cabbage has softened, add the diced potatoes and 1 can of cooked beans (drained and rinsed). Pour in enough water (about 5–6 cups) to cover all the vegetables. Stir well to combine.
6. Simmer
Bring the soup to a boil, then reduce the heat to low and simmer gently for 25–30 minutes, or until all the vegetables are tender and the flavors have melded together.
7. Taste and Serve
Taste and adjust the seasoning as needed. Serve your cabbage potato soup hot, topped with freshly chopped parsley and a squeeze of lemon juice.
Recipe Tips
Here are some simple tips to help you make the best cabbage and potato soup:
- Use fresh vegetables. Fresh cabbage and potatoes will give your soup the best texture and flavor.
- Don’t overcook the cabbage. Simmer just until tender — you want it soft but not mushy.
- Add flavor layers. Start with onion and garlic for a strong flavor base.
- Make it spicy. Add extra chili flakes or a dash of cayenne if you like a little heat.
- Customize it. Add beans, lentils, or chickpeas for protein, or use vegetable broth instead of water for a richer flavor.
- Add greens. Stir in a handful of spinach or kale at the end for extra nutrients.
- Make it ahead. This soup tastes even better the next day as the flavors develop overnight!
Serving Suggestions
This simple cabbage potato soup is delicious on its own, but here are a few ways to make it even better:
- Serve with crusty bread or toasted baguette slices for dipping.
- Add a dollop of vegan sour cream or coconut yogurt for creaminess.
- Sprinkle with nutritional yeast or vegan parmesan for a cheesy flavor.
- Pair it with a fresh green salad or grilled vegetables for a balanced meal.
- Drizzle with a bit of olive oil or chili oil before serving for extra richness.
This soup is the perfect cozy meal for chilly evenings, Sunday dinners, or meal prep for the week ahead.
Storing Tips
This cabbage potato soup stores beautifully and tastes even better the next day!
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4–5 days.
- Freezer: You can also freeze the soup in freezer-safe containers for up to 2 months. Let it cool completely before freezing.
- Reheating: Reheat on the stove over medium heat until warmed through. Add a splash of water or broth if it thickens too much.
Frequently Asked Questions about Cabbage Potato Soup
Can I use red cabbage instead of green cabbage?
Yes, you can! Red cabbage works just as well, though it will slightly change the color of your soup.
Can I make this cabbage potato soup in a slow cooker?
Absolutely. Sauté the onion and garlic first, then add all ingredients to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
What kind of beans should I use?
You can use any type — white beans, kidney beans, or chickpeas all work great in this recipe.
Can I make this soup oil-free?
Yes! Simply sauté the vegetables in a bit of water or broth instead of oil.
Can I add other vegetables?
Definitely. Feel free to add zucchini, bell peppers, peas, or even spinach.
Essential Equipment
You don’t need any fancy equipment for this easy cabbage potato soup recipe — just a few kitchen essentials:
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon for stirring
- Ladle for serving
- Airtight containers for storing leftovers
This cabbage potato soup is a cozy, flavorful, and nourishing meal you’ll want to make again and again. It’s the perfect example of how simple ingredients can come together to create something truly delicious.
Whether you’re vegan, vegetarian, or just looking for a healthy and satisfying soup, this recipe will warm your heart and fill your kitchen with the most wonderful aroma.
If you try this recipe, I’d love to hear from you!
Did you make this cabbage potato soup?
Leave a comment below and let me know how it turned out! 💛
Share your favorite variations or any extra veggies you added — I always love reading your ideas.
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Cabbage Potato Soup
Cozy up with this easy cabbage potato soup! 🥣 Healthy, hearty, and full of flavor — perfect for lunch or dinner. 🌱
Ingredients
- ½ head of cabbage, thinly sliced
- 1 carrot, peeled and sliced into rounds
- 1 celery stalk, chopped
- 2 potatoes, peeled and cut into cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced or crushed
- 1 cup canned diced tomatoes
- 1 small piece of fresh turmeric root (optional)
- 1 can of cooked beans (white or kidney beans work well)
- 2 tbsp olive oil
- Salt, black pepper, paprika, and chili flakes to taste
- Fresh parsley and lemon juice, for serving
Instructions
- Prepare the vegetables:
Thinly slice the cabbage, peel and slice the carrot, chop the celery, and peel and cube the potatoes. - Sauté the aromatics:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for a few minutes until soft and translucent. - Add garlic:
Stir in the minced garlic and cook for about 1 minute, until fragrant. - Cook the vegetables:
Add the carrot and celery to the pot and sauté for another 3–4 minutes, until they start to soften. - Add tomatoes and cabbage:
Stir in the canned tomatoes, then add the sliced cabbage. Season with salt, black pepper, paprika, and chili flakes. Add the small turmeric root if using. Cover and let it simmer for about 10 minutes, stirring occasionally. - Add potatoes and beans:
After 10 minutes, add the cubed potatoes and the cooked beans. Pour in enough water to cover all the vegetables (about 5–6 cups). - Simmer:
Bring the soup to a boil, then reduce the heat and simmer for 25–30 minutes, or until all the vegetables are tender. - Serve:
Taste and adjust seasoning if needed. Serve warm, topped with freshly chopped parsley and a squeeze of lemon juice.
Notes
- Use fresh cabbage for the best flavor.
- Don’t overcook the cabbage — keep it tender, not mushy.
- Add a squeeze of lemon and fresh parsley before serving
