This cabbage white bean soup is made with fresh veggies and seasoned with lemon juice and herbs. It's satisfying, easy to make, and positively bursting with flavor.
If you're looking for a super simple, budget-friendly, but also incredibly delicious meal, look no further. This delicious soup features two of the most humble, inexpensive ingredients you can find at the store: good old beans and cabbage.
But don't be fooled! Even though they're pretty basic, I've done some delicious things with beans and cabbage, particularly when it comes to soup. Just check out my curried cabbage soup, my vegan cabbage roll soup, or my Mexican pinto bean soup. These soups are all about beans and cabbage, and they're all delicious!
Today I'm sharing a recipe for cabbage bean soup that's seasoned with lemon juice and fresh herbs, so it's full of bright, vibrant flavor. And it all cooks up in one pot. Super easy! Pair it up with a salad or some good bread and you'll have a new go-to weeknight dinner.
Ingredients You'll Need
- Olive oil. You can substitute another high-heat oil if you'd like. Vegetable oil, canola oil, and avocado oil will all work.
- Onion.
- Carrots.
- Celery.
- Garlic.
- Vegetable broth. I like to use a vegan "chicken" style broth for this recipe, such as Better Than Bouillon No-Chicken Base for this recipe. Any veggie broth will do though!
- Cabbage. We're using plain old green cabbage. Red cabbage will work just fine, but will obviously alter the appearance of your soup.
- Cannellini beans. Feel free to swap these out with another variety of white beans if you'd like. Navy beans, butter beans, and great northern beans are all good options.
- Yellow potatoes. Prefer to use a white potato? Go for it!
- Lemon juice. Use freshly squeezed lemon juice — not bottled.
- Fresh herbs. We're using dill and chives for this soup.
- Salt and pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Heat your olive oil in a large pot, then add diced onion, carrots, and celery. Cook the vegetables for a few minutes, until they begin to soften. Add the garlic and cook it briefly with the veggies.
Now add the broth, cabbage, and potato to the pot. Give it a good stir to mix everything up, then raise the heat to high. Bring the liquid to a boil.
Lower the heat and let the soup simmer for twenty to thirty minutes, adding some broth or water if it reduces too much. The soup is done when the cabbage and potatoes are tender.
Take the pot off of heat and stir the lemon juice, fresh dill, and fresh chives into the soup. Give it a taste-test and season it with salt and pepper to taste.
Your cabbage bean soup is ready! Ladle it it into bowls and enjoy!
Leftovers & Storage
Store any leftover cabbage white bean soup in an airtight container in the refrigerator. It will keep for three to four days. You can also freeze it for up to three months.
More Bean Soups
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Cabbage Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 4 cups chopped green cabbage
- 2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
- 2 small yellow potatoes (about 8 ounces total), diced
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minutes, stirring often, until they start to soften up.
- Stir in the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, cabbage, beans, and potatoes. Raise the heat to high and bring the liquid to a boil. Lower the heat and let the soup simmer until the cabbage and potatoes are tender, 20 to 30 minutes.
- Remove the pot from heat. Stir in the lemon juice, dill, and chives. Season the soup with salt and pepper to taste. Serve.
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Great recipe for two people with leftovers but but not too much. Soup tastes good right away. Didn’t have all the ingredients so used chicken better than bouillon, one can pinto beans, more potato, 1 tsp thyme, 1 tsp bottled lemon juice, 1/2 tsp red wine vinegar, and a little sriracha, 1 T butter. Put in one boneless chicken breast. Mashed up some of the potato to thicken a bit. Not saying my way was better but worked well for us and want to remember what I did.
Bean soup with cabbage, its tasty, my first time to ad cabbage, its a hit 🌹🐦
This is my favorite soup! I've made it three times in three weeks and I am cooking for one person.. I followed your recipe and only made one change: I added 1/8tsp. of red pepper flakes when I added the herbs.
The flavor is umami and no one herb is accentuated (maybe dill stands out a bit). The overall sensation is comfort and GREAT FLAVOR. Thank you for shariing the recipe.
This recipe turned out flavorful and robust. My three-year-old ate almost his whole bowl! I used a food processor to shred and chop so it came together very quickly. I didn't have canned cannellini beans, but 1.5 cups cooked pintos and a can of butter beans worked well. Next time, I will decrease the amount of dill as I found it a bit overwhelming personally. I might also add a 1/4 tsp of tumeric. As in, I plan to freeze leftovers for another delicious meal. Thank you!
I’m not a Pot watcher.. Home Life is to busy.. Anyone got an Instant pot version? I’m all about short sauté, dump & carry on with my life recipes..
I agree. Was going to ask for a IP version as well.
I'm sure Chef Google has a recipe or two for your liking