Hearty, nourishing and so mouth-watering; White Bean Cabbage Potato Soup is a steamy one-pot recipe that will serve up cozy during the coldest months of the year. vegetarian or vegan, + gluten free
It’s freezing outside, so cabbage potato soup is pretty much on the regular around here. We escaped the snow deluge that much of the Pacific Northwest experienced yesterday. I was hoping we’d be in the mix.
No such luck.
With the new year off to a running start, I’ve spent time planning and setting goals and intentions for the year ahead. I’ve had some struggles in the past few years that I’d like to focus on for improvement. Serious improvement.
Not just setting a goal or saying I’m going to do it, sometimes I’m a complete failure at follow-through. But making these new goals a daily intention, which means scheduling time for it… getting specific and staying focused on priorities.
Vegetarian cabbage soup helps me maintain those new goals. Not that I eat it to lose weight, rather, I eat it because it’s nourishing, filling, super hearty and it just tastes delicious! The addition of potatoes in this cabbage potato soup gives it that comfort factor I’m after anyway this time of year.
Cabbage potato soup is super simple to pull together too!
How to Make Cabbage Potato Soup:
- First, in a large Dutch Oven or stock-pot, add the olive oil (or butter) and heat until shimmering. Add the leeks and cook, stirring frequently. Add the cabbage and stir, cooking down just a bit.
- Next, add the garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato or 40 minutes to let the potatoes soften further (this time is flexible).
- Last, remove the thyme bundle and stir in the beans. Warm through, about five minutes.
Share vegetarian cabbage soup with crusty bread and a big salad to complete the meal.
A few notes about White Bean Cabbage Potato Soup:
- Butter or Olive Oil: I’ve tried both and prefer the richness butter adds to this soup. Use olive oil for dairy-free.
- The Cabbage: I’ve used savoy (pictured) and green. While I prefer green, either will work. Green tends to stand up more to the cooking time, producing a more texture-rich soup while the more tender savoy tends to cook down a bit more.
- The Broth: For a chunkier soup, hold out at least 2 C broth. Go for a high-quality prepared broth, or better yet, homemade. I like Better Than Bouillon.
- The Potatoes: The longer the soup cooks, the more the potatoes will cook down into the soup. If you prefer fork-tender potatoes, cook them for the shorter amount of time (as seen here.. I was impatient). Longer for a more creamy texture.
- Is Cabbage Potato Soup Freezer friendly? Yes please! Freeze in individual serving jars, or containers for lunch portions, or in a larger container for family meals. Freeze for up to two weeks. Thaw in the fridge overnight and rewarm on the stovetop on low heat.
White Bean Cabbage Potato Soup
Hearty, nourishing and simple ingredients. White Bean Cabbage Potato Soup is a steamy one pot recipe that will serve up cozy during the coldest months of the year. Vegan or Vegetarian, Gluten Free.
- 4 Tbs Olive Oil or Unsalted Butter* (see note)
- 5 C (436g) Leeks, sliced thin, about two large leeks
- 8 C (348g) Green or Savoy Cabbage, cut into bite size pieces or thinly sliced** (see note)
- 2 C (285g) Russet or Yellow Finn Potatoes, skins on, cut into small cubes, about one large potato
- 8 C (1.7kg) Vegetable Broth *** see note
- 4 Cloves of Garlic, minced
- 1/2 tsp Sea Salt + more to taste
- 2 C (425g) Cooked Cannellini Beans, drained and rinsed
- 4-5 Thyme Springs, tied
- Parmesan Cheese for garnish (optional)
In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!).
Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup.)
Remove the thyme bundle and stir in the beans. Warm through, about five minutes. 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 for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop.
*Olive Oil or Butter: I prefer butter because it adds an added richness to this soup, but if dairy free, olive oil is delicious as well.
**Green or Savoy Cabbage (savory pictured): I like both equally, but the green cabbage is not quite as soft as the savoy and adds a bit more texture with the given cook times.
***For a chunkier soup, reduce the broth by 2 C and add more to your taste.
Recipe adapted from NYT.