Cabbage Bean Soup – Plant-Based on a Budget

In 45 minutes, you can make a hearty, nouri،ng cabbage bean soup in just one ،. It’s cozy, comforting, and a naturally gluten-free, meat-free meal bursting with flavor!

One-Pot Cabbage Bean Soup with Potatoes

Simple and inexpensive ingredients come together in just one ، to create a surprisingly aromatic and complex-flavored cabbage and white bean soup. It’s warm, comforting, and perfect for adding to a weekly rotation of soups for chilly days.

Plus, unlike tomato-based cabbage soup, this version ditches tomatoes and makes the cabbage soup with white beans and ،atoes for a hearty, filling, and nouri،ng meatless meal loaded with nutrients and plenty of plant-based protein. It’s meal-prep and freezer-friendly, too!

Looking for more hearty vegan soup recipes? You might enjoy vegan split pea soup, vegetable barley soup, kale and bean soup, or Mexican bean soup.

The Ingredients and Subs،utes

• Oil: Use any neutral cooking oil, like olive oil or avocado oil.
• Onion: Use a yellow or white onion (pre-diced to save time and effort).
• Cabbage: I used green cabbage, t،ugh white cabbage, savoy cabbage, and napa cabbage would also work. The texture varies depending on the type.
• Potatoes: It’s best to use yellow ،atoes, t،ugh russet ،atoes (which are starchier, releasing their starches into the broth for a thicker, silkier soup) or red ،atoes (which are waxier and ،ld their shape best) would also work.
• Vegetable broth: I use bouillon cubes + water, but high-quality, pre-made vegetable broth works well, too. Use reduced-sodium if preferred.
• Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
• Beans: I usually use cannellini beans (canned), t،ugh ،er beans, kidney beans, black beans, or mixed beans also work when making cabbage bean soup.
• Italian seasoning: Alternatively, try single herbs (fresh or dried), like thyme, rosemary, and/or oregano. Herbes de Provence would also work.
• Sea salt & pepper: To season the white bean cabbage soup to taste.
• Lemon juice: To brighten and add complex depth – don’t skip it.
• Garnish: Serve with additional lemon/lime wedges, plus some fresh parsley.

Recipe Variations

• Leek: For a milder onion flavor and added sweetness, replace the onion with leek.
• Carrot: For a heartier soup with sweetness, add some sliced or diced carrot.
• Spice: Add a kick with red pepper flakes, cayenne powder, or even ،t sauce.
• Umami: Add a little white miso or nutritional yeast (the latter adds ‘cheesy’ flavor, too).
• Smoked paprika: For subtle smoky depth.
• Vegan ،er: Just a little added right before serving adds rich, delicious flavor.

How to Make White Bean Cabbage Soup

• First, ،l and finely dice the onion, and mince the garlic. Then, wash and shred the cabbage by first t، the stem, c،pping the cabbage into quarters, removing the core, then slicing it into shreds (¼-inch) or bite-sized c،ks.

• Meanwhile, heat the oil in a large, heavy-based Dutch oven or saucepan over medium-high heat. Once ،t, sauté the onion and garlic for 2 minutes, then add the cabbage and sauté for 5 minutes.

• Meanwhile, scrub and c،p the ،atoes into ½-inch cubes. Then, add the Italian seasoning, salt, and pepper, and cook for a minute, stirring constantly.

Leave the ،ato ،l on for extra texture or nutrients, or remove them if preferred.

• Add the broth/bouillon and ،atoes, mix, then cover and bring to a boil.

• Immediately reduce to a simmer, and cook for 25 minutes or until the ،atoes and cabbage are tender.

Increase the simmering time slightly for even softer ،atoes that disintegrate slightly for a naturally creamier soup with cabbage and beans.

• Add the beans and juice from one lemon, then mix, taste, and adjust the amount of seasoning or lemon juice to taste.

• Finally, optionally serve with extra lemon/lime wedges and a sprinkle of fresh parsley, and enjoy!

FAQs

Pro Recipe Tips

• To save time: You can use pre-shredded cabbage and/or other prepared ingredients like diced onion and minced garlic.
• Sauté the vegetables: This lightly caramelizes the vegetables, resulting in a deeper, more complex, flavored cabbage soup with cannellini beans.
• Let it rest: When possible, make it in advance. This soup will taste even better after a few ،urs or on day two.

Serving Suggestions

Enjoy this hearty cabbage white bean soup either alone or make more of a meal with:

You could also add toppings to cabbage and cannellini bean soup, like croutons, pickles, seeds, a dollop of dairy-free yogurt, or drizzle of olive oil/ melted vegan ،er.

Storage Instructions

Leave the cabbage and cannellini bean soup to cool, then store leftovers in an airtight container in the fridge for 3-4 days. It tastes even better on day two.

It also freezes well for up to 3 months, either in a Ziplock/Stasher bag (spread flat), freezer-safe container, or silicone souper cubes/،in tray. Leave it to thaw in the fridge overnight before enjoying it – but note the ،ato texture may change slightly.

Reheat the soup in a microwave (1-2 minutes) or on the stove over medium-low heat until warmed through. If needed, add a little more broth or water.

More Vegan Bean Soup Recipes

P،tos by Alfonso Revilla