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–+ servings
close up of red cabbage soup in a bowl.

Delicious Red Cabbage Soup, Nourishing and Hearty

Mallory
This easy Red Cabbage Soup is deliciously cozy and so easy to make in one big pot! As a dietitian, it's one of my favorites for when my body is craving more plants. Pair it with a melty warm sandwich or enjoy it on it's own with a side of crusty bread!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, lunch, Soup
Cuisine American
Servings 5 servings (~2 cups per serving)
Calories 245 kcal

Equipment

Ingredients
  

  • 2 tablespoon extra virgin olive oil
  • 1 cup yellow onion, diced (~1 small onion)
  • 3 cloves garlic, minced
  • 6 cups red cabbage, finely shredded (1 small head or ~½ large head)
  • 1 cup yellow potatoes, diced (~1 large yellow potato)
  • 1 cup carrots, diced (1-2 large carrots)
  • 1 cup celery, diced (~2 celery stalks)
  • 1 cup red bell pepper, diced (1 red bell pepper)
  • 1½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 tsp kosher salt (more to taste)
  • ¼ black pepper
  • 6 cups chicken broth (or vegetable broth)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon fresh lemon juice (~1 small lemon)
  • 1 (15 oz) can Great Northern beans (or cannellini beans)
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Drain and rinse the white beans and add them to a blender or food processor with a half cup of the broth. Puree until smooth and set aside.
  • Finely shred the purple cabbage with a sharp knife or mandolin and chop the other vegetables. Heat the olive oil in a large pot or dutch oven on medium heat. Add the diced onion. Saute until softened, about 3-4 minutes.
  • Add the garlic and stir until fragrant, about 30 seconds. Add the spice blend, salt & pepper, red cabbage, yellow potatoes, bell pepper, carrots and celery. Cook for 5-7 minutes, until vegetables are softened.
  • Add the rest of the broth and bring to a boil. Lower heat, cover, and simmer for 15-20 minutes, until the potatoes are fork tender.
  • Remove from heat and stir in the pureed beans, apple cider vinegar, lemon juice, and fresh parsley. Give it a taste and add additional salt if needed.

Video

Notes

Expert Tips
  • Chop your vegetables into relatively similar-sized pieces. This will help them to cook evenly.
  • Use a kitchen mandolin to make shredding the purple cabbage even easier.
  • Use pre-packaged shredded cabbage for a short cut.
  • Give it a taste when it's done cooking and add salt to taste.
Meal Prep & Storage
  • Meal Prep - chop the vegetables ahead of time so that when it comes time to make the soup, everything is ready to go!
  • Fridge Storage -  let the soup cool and 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 Storage - to store 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.
Dietitian Tip
If you're looking for an easy way to add creaminess to soups without adding heavy cream, use pureed beans! Beans and legumes are high in fiber for a healthy gut and contain plant protein. They also contain B vitamins that have been shown to support brain health. Plus, they add great flavor and texture to recipes like this Red Cabbage Soup!
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 2 cupsCalories: 245kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 890mgPotassium: 1044mgFiber: 10gSugar: 8.5g
Keyword 30 minutes or less, dariy-free, gluten free
Tried this recipe?Let us know how it was!