White Bean Cabbage Potato Soup


Hearty, easy, nourishing and so mouth-watering; White Bean Cabbage Soup is a steamy one-pot recipe that will serve up cozy during the coldest months of the year. This vegetarian or vegan cabbage soup recipe is freezer friendly and gluten free.

Recipe Snapshot

Total Time

50 min






– In a large Dutch Oven, add the olive oil and heat until shimmering. Add the leeks and cook, stirring frequently, until they're soft with a bit of golden color.


– Add the cabbage to the leeks. Cook on low stirring occassionally to cook down.


– Add garlic, salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for a fork tender potato.


– Remove the thyme bundle, stir in the beans and a good squeeze of lemon. Warm through. Taste to adjust salt and pepper seasoning as needed. Garnish with parmesan and fresh thyme leaves if desired.


– Store in a lidded container in the refrigerator. This soup is freezer friendly. Gently rewarm on the stovetop when ready to enjoy.

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