If you’re on the hunt for nutrient-dense, super flavorful and filling soup, this Red Cabbage Soup is the perfect recipe for you! It’s loaded with hearty vegetables including a duo of purple cabbage and yellow potatoes all simmered in a flavorful broth with a warm spice blend.
So when you have half a head of cabbage leftover, make this delicious purple soup!
This recipe was inspired by my Red Bell Pepper Soup with Tomatoes and Carrots. I wanted to create another soup full of all sorts of nutritious vegetables. And since I love a good bargain, I decided to use one of the cheapest (but most nutritious) vegetables around – red cabbage!
This soup is a great option for an easy plant-forward weeknight dinner any time of year, especially on a cold day. It's also a unique option to serve as a side dish for Christmas dinner. The great thing about red cabbage is that while it’s in season from late fall to early spring, you can find it at most grocery stores year round.
Take it one step further and make some easy Sourdough Croutons with leftover stale bread to serve on top of this soup. No food waste here!
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Why You'll Love This Recipe
NUTRITION - as a dietitian, I love that this recipe is loaded with nutritious ingredients. Did you know that red cabbage is higher in plant nutrients than green cabbage? It gets its beautiful purple color from anthocyanins, flavonoids that are good for brain health. Cabbage and the other vegetables in this recipe also contain an abundance of antioxidants, dietary fiber which is important for gut health, and a hefty dose of potassium, vitamin A, and vitamin C. I used heart-healthy olive oil in this recipe to amp up the healthy fats for skin and hormone health, too!
BUDGET-FRIENDLY - when it comes to cabbage, a little goes a long way! This recipe also uses canned beans, another low budget item. And this soup is soo filling. I am on a mission to make healthy eating fit into any budget with this one!
PLANT-BASED & GLUTEN-FREE - it's healthy dinner idea that not only tastes amazing, but leaves you feeling amazing, too!
TASTE - last but DEFINITELY not least. This soup has such a unique flavor with the warm spices that balance the flavor of the red cabbage.
Ingredients
*This Red Cabbage Soup Recipe is made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
Red Cabbage - whereas raw red cabbage tastes a little bitter, the flavor becomes more mild and a bit sweet as it cooks. You’ll use a small head of red cabbage or half a large one for this recipe. If you prefer, you can also find bagged shredded cabbage in the fresh produce section of some grocery stores to make this recipe even easier.
Potato - I prefer to use yellow potatoes because they have a slightly buttery flavor which pairs perfectly with the red cabbage in this recipe and leaves out the need for cream in this soup. Russet potatoes, red potatoes or even a sweet potato are great options for this recipe, too! From a nutritional standpoint, all potatoes are good sources of energy-giving carbohydrates, fiber, potassium, and vitamin C.
Carrots & Celery - carrots add some sweetness and vitamin A which is great for immunity, skin and eye health. Celery adds fiber for gut health and a punch of savour flavor to this soup.
Red Bell Pepper - red bell peppers pair well with red cabbage and potatoes and add vibrant color. They also add an extra dose of vitamin C for immunity and a collagen boost.
Yellow Onion & Garlic - aromatics to add flavor at the start of the soup!
White Beans - I use Great Northern Beans or Cannellini Beans but you could also use Navy Beans or Garbanzo Beans (chickpeas).
Chicken Broth - be sure to use low sodium chicken broth so you can control the saltiness of the soup! If you prefer, you could use low sodium vegetable broth to easily make this recipe vegetarian. Unsalted chicken stock or vegetable stock would work, too.
Extra Virgin Olive Oil - this is the first ingredient that goes into the pot! I love using olive oil because it has a more robust flavor than other oils. It's also high in heart-healthy oleic acid that is also great for brain health. You could use avocado oil or any other oil you prefer here.
Lemon Juice - be sure to use fresh squeeze lemon juice instead of the bottled stuff. Lemon juice brightens the flavor and also contains ascorbic acid that helps the red cabbage maintain its beautiful purple color.
Fresh Parsley - fresh herbs stirred into soup is one of my favorite ways to add even more color and flavor. If you prefer, you could absolutely use dried parsley. Simply cut the amount down to ⅓ what the recipe calls for.
Blend of Spices - a trio of zippy coriander, earthy cumin, and warm cinnamon compliment the flavor of red cabbage and give this soup such a cozy feeling.
Salt & Black Pepper - just a pinch of salt and pepper to tie all the flavors together!
Instructions
*Below are the instructions for how to make this Easy Red Cabbage Soup with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1: Heat olive oil in a large pot or dutch oven over medium heat. Add diced onion and saute until translucent, about 4-5 minutes.
Step 2: Add garlic and stir until fragrant (about 30 seconds). Then add carrots, celery, red cabbage, potatoes, bell pepper, and spice blend. Cook for about 5-7 minutes or until vegetables start to soften.
Step 3: Add the broth and lemon juice and bring to a boil on medium high heat. Lower heat, cover, and simmer for 15-20 minutes.
Step 4: Add beans continue to simmer, covered for another 5-10 minutes or until potatoes are tender. In the last minute, add the fresh parsley.
Step 5: Give it a taste and add additional salt if needed. Serve immediately with Homemade Croutons on top or wait for the soup to cool completely and store in an airtight container in the fridge or freezer.
Hint: Use a heavy bottom pot for this recipe to heat the vegetables more evenly.
Substitutions
One of the great things about making homemade soup is that you can absolutely customize it! Below are some ideas for substitutions for this recipe.
- Vegetables - feel free to leave out the red bell pepper in this recipe or substitute it with another vegetable. Broccoli, cauliflower, or green peas would work for this!
- Lemon Juice - you can substitute the lemon juice with apple cider vinegar, white wine vinegar, or red wine vinegar. The vinegar or lemon juice helps the cabbage maintain its vibrant color.
- Beans - if you don’t like white beans, you could sub them with kidney beans.
Variations
- Creamy Cabbage Soup - if you prefer a creamier soup, blend 2 cups of the soup in a food processor and add it back to the pot. Or use an immersion blender to your desired result. You could also make it even creamier by adding ½ cup of greek yogurt.
- Spicy - if you love a kick to your soup, add some red chili flakes or cayenne pepper.
- Dill - red cabbage pairs really nicely with dill. So if you prefer, feel free to replace the fresh parsley with fresh dill instead!
- Fancy - if you want to up-level this soup, serve it in a small bowl with a dallop of sour cream and some fresh lemon zest on top
- High-Protein - add some protein and iron to this meal by cooking lean ground beef or ground turkey in a skillet and add it to the soup while it simmers. You could also use rotisserie chicken or serve the soup with turkey meatballs!
Storage
You can easily meal prep this recipe ahead of time and reheat it! Here are my tips for how to store Red Cabbage Soup in the fridge or freezer.
- Fridge: to store Red Cabbage Soup in the fridge, let the soup cool to room temperature and then store in an airtight container in the fridge for up to 5 days. To reheat from the fridge, warm it in the microwave or on the stovetop.
- Freezer: to store Red Cabbage Soup in the freezer, let the soup cool and store in a freezer-safe container or freezer bag in the freezer for up to 3 months. To reheat from frozen, allow it to thaw in the fridge overnight and then heat in the microwave or on the stovetop.
Expert tips
- Chop your vegetables into similar sized pieces. This will help them to all cook to the right tenderness.
- If possible, use fresh squeezed lemon juice rather than bottled lemon juice. It just tastes better!
- I strongly suggest using a low sodium broth for this soup so that you can control how salty it is. Remember, you can always add salt but you can’t take it away.
FAQ
While healthy means something different to everyone, this soup is loaded with nutritious ingredients and is a great source of fiber for a healthy gut, antioxidants for overall health, oleic acids for brain health and heart health. It is also a good source of many vitamins and minerals including vitamin A for skin and eye health, vitamin c for immunity, potassium, and magnesium.
This soup is also low calorie, plant-based, naturally gluten-free, dairy-free, contains no added sugar, and is made with whole food ingredients.
According to Instacart, when it comes to how to choose cabbage at the grocery store, look for a head of cabbage that is shiny with compact leaves and is heavy and dense for its size. Try not to choose a cabbage with wilted leaves if possible.
The options are endless when it comes to what to serve with red cabbage soup but some suggestions are crusty bread, sourdough croutons, or a roasted turkey sandwich!
Related
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Pairing
These are my favorite dishes to serve with Red Cabbage Soup:
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I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Delicious Red Cabbage Soup, Nourishing and Hearty
Equipment
- 1 dutch oven or large pot
Ingredients
- 2 tablespoon extra virgin olive oil (or avocado oil)
- 2 cups yellow onion, diced (about 1 medium onion, 270g)
- 2 cloves garlic, minced (about 1½ Tbsp, 10g)
- 6 cups red cabbage, shredded (1 small head or about ½ large head of cabbage, 370g)
- 2 cups yellow potato, diced (about 2 yellow potatoes, 310g)
- 2 cups carrots, sliced (about 3 large carrots, 225g)
- 1½ cups celery, sliced (about 3 celery stalks, 130g)
- 1 cup red bell pepper, diced (1 red bell pepper, 135g)
- 1½ teaspoon coriander
- 1½ teaspoon cumin
- 1 teaspoon cinnamon
- ¼ tsp kosher salt (more to taste)
- black pepper (to taste)
- 6 cups low sodium chicken broth (or low sodium vegetable broth)
- 2 tablespoon fresh lemon juice (about 1 lemon)
- 1 15-16 oz can Great Northern Beans, drained and rinsed (or Cannellini Beans)
- 2 tablespoon fresh parsley, chopped (6g)
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Add diced onion and saute until translucent, about 4-5 minutes.
- Add garlic and stir until fragrant (about 30 seconds). Then add carrots, celery, red cabbage, potatoes, bell pepper, and spice blend. Cook for about 5-7 minutes or until vegetables start to soften.
- Add the broth and lemon juice and bring to a boil on medium high heat. Lower heat, cover, and simmer for 15-20 minutes.
- Add beans continue to simmer, covered for another 5-10 minutes or until potatoes are tender. In the last minute, add the fresh parsley.
- Give it a taste and add additional salt if needed. Serve immediately with Homemade Croutons on top or wait for the soup to cool completely and store in an airtight container in the fridge or freezer.
Notes
- Use a heavy bottom pot for this recipe to heat the vegetables more evenly.
- Chop your vegetables into relatively similar sized pieces. This will help them to all cook to the right tenderness.
- If possible, use fresh squeezed lemon juice rather than bottled lemon juice. It just tastes better!
- I strongly suggest using a low sodium broth for this soup so that you can control how salty it is. Remember, you can always add salt but you can’t take it away.
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- Fridge: to store Red Cabbage Soup in the fridge, let the soup cool to room temperature and then store in an airtight container in the fridge for up to 5 days.To reheat from the fridge, warm it in the microwave or on the stovetop.
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- Freezer: to store Red Cabbage Soup in the freezer, let the soup cool and store in a freezer-safe container or freezer bag in the freezer for up to 3 months. To reheat from frozen, allow it to thaw in the fridge overnight and then heat in the microwave or on the stovetop.
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