I’m sharing my White Bean Soup that marries cabbage, potatoes, and pantry beans in a single pot and leaves plenty of room for surprising seasoning twists.

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I fell for this Hearty White Bean and Cabbage Soup with Potatoes the first cold night I made it. The cabbage softens into layers of flavor while white beans add that almost silky bite, and somehow it never feels heavy.

I toss it into the rotation whenever I want simple comfort without sounding boring, its the kind of recipe that shows up in Cabbage Soup Recipes roundups and still surprises like a proper White Bean Soup should. It freezes well, which is dangerous because I cant stop making it.

I talk too much about soup, i know, but it keeps me coming back.

Ingredients

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Potatoes add comforting starch, fibre and potassium, keeps you full longer.
White beans bring protein, fibre and creamy body, theyre heart healthy and filling.
Cabbage gives crunch, vitamins C and K, low calorie, slightly sweet when cooked.
Olive oil adds richness, good fats and flavor, helps absorb vitamins.
Garlic punches up savory depth, immune boosting compounds, not overpowering when softened.
Tomatoes bring brightness, acidity and lycopene, making soup livelier and tangy.
A splash of lemon or vinegar lifts flavors, adds gentle tart balance.

Ingredient Quantities

2 tablespoons olive oil

1 large yellow onion, chopped

2 medium carrots, sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 lb potatoes (Yukon Gold or russet), cut into 1 inch pieces

1 small head green cabbage (about 1 to 1.2 lbs), cored and sliced

2 (15 oz) cans white beans (cannellini or navy), drained and rinsed

6 cups vegetable broth

1 (14.5 oz) can diced tomatoes, undrained (optional)

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon lemon juice or apple cider vinegar

1/4 cup fresh parsley, chopped (optional, for serving)

How to Make this

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1. Heat 2 tablespoons olive oil in a Dutch oven or large soup pot over medium heat, add 1 large chopped yellow onion, 2 sliced carrots and 2 sliced celery stalks, stir and cook until softened and starting to brown, about 5 to 7 minutes.

2. Add 3 minced garlic cloves and cook about 30 to 60 seconds until fragrant, don’t let it burn.

3. Add 1 pound potatoes cut into 1 inch pieces (Yukon Gold or russet), pour in 6 cups vegetable broth and the 1
4.5 ounce can diced tomatoes undrained if using, then toss in 2 bay leaves and 1 teaspoon dried thyme or 1 tablespoon fresh thyme. Sprinkle in 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat. Bring to a simmer over medium high heat.

4. Once simmering lower heat so it’s gently bubbling. Let the potatoes cook about 10 minutes so they start to get tender.

5. Add the cored and sliced small head of green cabbage (about 1 to
1.2 pounds) and the 2 cans drained and rinsed white beans. If you want the quickest dinner, simmer 10 more minutes total so soup is ready at about 20 minutes. If you like softer, creamier potatoes and cabbage, simmer up to 40 minutes, but add the beans only in the last 10 minutes so they don’t fall apart too much.

6. Taste and adjust seasoning, remove the bay leaves. If you want a thicker, creamier broth, mash a cup of the cooked beans against the side of the pot with a spoon and stir them back in.

7. Stir in 1 tablespoon lemon juice or apple cider vinegar at the end to brighten the flavors, then check salt and pepper again.

8. Turn off the heat, ladle into bowls and sprinkle with about 1/4 cup chopped fresh parsley if using. Serve hot with crusty bread or a simple salad.

9. Tips: don’t overcook the garlic, rinse canned beans well to reduce sodium, Yukon Golds give a creamier texture while russets break down more for a stew like feel, and the optional diced tomatoes add acidity and color if you like.

Equipment Needed

1. Dutch oven or large soup pot — big enough for 6 cups of broth
2. Chef’s knife (sharp)
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Can opener and a colander or sieve to rinse beans
7. Potato masher or sturdy spoon to mash a cup of beans if you want it thicker
8. Ladle and bowls for serving

FAQ

Can I use dried beans instead of the canned ones? A: Yes, but soak overnight and simmer them until tender first, about 1 to 1 1/2 hours depending on bean age. Add cooked beans to the soup near the end so they don't break apart, and reduce the added salt since soaking can change seasoning needs.

Will the cabbage or potatoes get mushy, and any tricks to prevent that? A: They can if overcooked. Cut potatoes into even 1 inch pieces and add them early so they cook through. Add the sliced cabbage in the last 15 to 20 minutes so it stays tender but not falling apart. Don't stir constantly, just gently so pieces keep their shape.

How do I make the soup thicker or creamier without cream? A: Mash or puree about 1 to 2 cups of the beans and some broth then stir back in, that adds body and creaminess while keeping it healthy. You can also simmer longer uncovered to reduce and concentrate flavors.

Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: sauté onion and veggies first, then dump everything in and cook on low 6 to 8 hours or high 3 to 4. Instant Pot: use sauté for the start, then pressure cook 8 to 10 minutes with quick release. If using dried beans in pressure cooker, follow safe dried bean pressure times and reduce added salt.

Is the soup freezer friendly and how long will it keep? A: Totally freezer friendly. Cool fully then freeze in portions up to 3 months. Thaw in fridge overnight and reheat gently. In the fridge it lasts 4 to 5 days. Add the lemon juice or vinegar after reheating to brighten it back up.

The recipe calls for lemon juice or apple cider vinegar, why and when should I add it? A: Acid wakes up the flavors, especially in bean soups. Add it at the end of cooking or right before serving, then taste and adjust salt. A little goes a long way so start with 1 tablespoon and add more only if needed.

Hearty White Bean And Cabbage Soup With Potatoes Recipe Substitutions and Variations

Olive oil: swap with avocado oil or canola oil, 1 to 1. Or use 2 tbsp butter for a richer, slightly browned flavor.
Potatoes (Yukon Gold or russet): try sweet potatoes or parsnips instead, cut to same 1 inch pieces and cook till tender, they change the flavor but still make it hearty.
Green cabbage: use savoy or napa cabbage, or hearty kale/collards. If you use kale add it later in the simmer so it doesnt get mushy.
White beans (cannellini or navy): chickpeas, great northern, or butter beans work fine. If you swap to dried beans soak and cook them first.

Pro Tips

1) Let the veggies get some color before you add the liquid, it gives way more depth than just softening them. Scrape up the browned bits with a splash of broth so that flavor goes into the soup, but don’t let the garlic hit the hot pan too long or it’ll taste bitter.

2) Control texture on purpose: use Yukon Golds if you want a creamier, silkier broth, use russets if you want things to break down into a stew. If you want thickness without long cooking, mash a cup of beans or a few potatoes into the pot and stir them back in, it makes it rich without cream.

3) Timing the beans and cabbage matters if you care about texture. Add canned beans late so they keep shape, or add earlier if you want them to fall apart. For cabbage, sear or brown a handful first if you like some char and bite, or simmer longer for soft, cozy ribbons.

4) Finish smart and plan ahead: taste for salt after you add acidity since lemon or vinegar will change perception of salt, and always rinse canned beans to cut sodium. This soup actually gets better the next day, but it will thicken, so hold back a cup of broth for reheating or thin with a splash of water, and a drizzle of good olive oil or a handful of fresh parsley makes it pop at the end.