Rating: 5 stars
3 Ratings
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Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread.

EatingWell.com, January 2022


Read the full recipe after the video.

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage, carrots and celery; cook, stirring occasionally, until the cabbage starts to wilt, about 8 minutes.

  • Stir in tomatoes, beans, broth, crushed red pepper, salt and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes. Remove from heat; stir in parsley and thyme. Garnish with parsley leaves, if desired.

To make ahead:

Refrigerate for up to 5 days or freeze for up to 2 months.

Nutrition Facts

2 cups
253 calories; protein 10g; carbohydrates 43g; dietary fiber 16g; sugars 12g; fat 4g; mono fat 2g; vitamin a iu 6587IU; vitamin c 49mg; vitamin e iu 1IU; folate 86mg; vitamin k 118mg; sodium 467mg; calcium 181mg; iron 5mg; magnesium 65mg; phosphorus 213mg; potassium 998mg; zinc 3mg; niacin equivalents 1mg.