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Vanilla And Bean

Sweet and Savory Vegetarian

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You are here: Home / Recipes / Main Dishes / Soups/Stews/Chili / White Bean Cabbage Potato Soup

White Bean Cabbage Potato Soup

4.9 stars (from 27 ratings)
By Traci York — Updated June 6, 2023 — 52 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

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.

Bowl of Cabbage White Bean Soup with buttered bread on the side.

Table of Contents

  • White Bean and Cabbage Soup Comfort Food
  • Cabbage White Bean Soup Ingredients 
  •    
  • Quick Guide: How to Make this Easy Cabbage Bean Soup
  • Expert Tips
  • More Cabbage Recipes You’ll Love
  • White Bean Cabbage Potato Soup Recipe
  • Video

White Bean and Cabbage Soup Comfort Food

It’s so chilly outside, and the rain and wind has returned to the Pacific Northwest. Comfort food like this Cabbage Bean Soup has made its way into our weekly rotation.

I find soups and stews to be one of the simplest ways to deliver comfort during the chilliest of seasons. Easy too in that this cabbage soup comes together in one pot, and with some cook time flexibility. 

Here’s Why You’ll Love this Soup

  • Nourishing, filling, super hearty
  • Texture rich
  • Easy to make
  • SOOO comforting

Ingredients for Cabbage Bean Soup

Cabbage White Bean Soup Ingredients 

The simplest ingredients come together to make a most hearty and nourishing soup! Here’s what you’ll need to make it (see recipe card for details): 

  • Butter, Plant or Dairy or Olive Oil – All butter produces a really tasty, rich soup. But you can use all or a mix if you like. 
  • Leeks – Slice lengthwise then fan out under running water to rid any dirt.  
  • Green 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.
  • Garlic – Fresh minced for best flavor.
  • Veggie Broth – For a chunkier soup, hold out at least 2 C broth. If you like a looser soup, add all the broth. This soup relies on a high quality broth to deliver best flavor. If using prepared broth, I like Better Than Bouillon.
  • Potatoes – Use russet, or yellow finn leaving the skin on for nutrition and texture. 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. Longer for a more creamy texture.
  • Thyme – Use fresh for best flavor. 
  • Cooked White Beans – Cannellini Beans are also referred to as White Kidney Beans. They have a mild, slightly nutty flavor and creamy texture. 

Chopping leeks on a cutting board.  Saute' leeks in a Dutch Oven Chopping cabbage on a cutting board.  Saute' Savoy cabbage in a Dutch oven

Quick Guide: How to Make this Easy Cabbage Bean 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, 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 and melt down into the soup (this time is flexible).
  • Last, remove the thyme bundle and stir in the beans. Warm through, about five minutes and add a good squeeze of lemon.

Share vegetarian or vegan cabbage soup with crusty bread and a big salad to complete the meal. 

Vegan Cabbage Soup simmering in a Dutch oven.Overhead shot of bowl with Cabbage Bean Soup and bread ready to eat!

Expert Tips

  • Vegetarian or Vegan Cabbage Soup: Butter (plant or dairy) or Olive Oil? I prefer the richness unsalted dairy butter adds to this soup. Use olive oil or plant butter for dairy-free. If using plant butter omit the salt due to the salt content already in most plant butters and adjust the salt to taste near the end of cooking.
  • How to Store Cabbage Soup: Refrigerate in a lidded container for up to three days. Or, if you love freezer meals like me,  freeze in individual serving jars, or containers for lunch portions, or in a larger container for family meals.
  • How long can Cabbage and Bean Soup be frozen? Freeze for up to two weeks. I’m anti-freezer burn so I don’t leave most food in the freezer too long. Thaw in the fridge overnight and rewarm on the stovetop on low heat.   

More Cabbage Recipes You’ll Love

  • Mushroom Lentil Cabbage Roll Soup
  • Mushroom Stuffed Cabbage Rolls
  • Thai Ginger Garlic Noodle Bowls
Bowl of Cabbage White Bean Soup with bread on the side.
Print Recipe

White Bean Cabbage Potato Soup Recipe

Total Time:50 minutes minutes
Servings:7 Servings
Calories:217kcal
Author:Traci York
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. This recipe is vegetarian, easily vegan and gluten free. 

Ingredients

  • 4 Tbs Unsalted Butter, olive oil or plant 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, reduce to 1/4 tsp if using plant butter and adjust to taste
  • 2 C (425g) Cooked Cannellini Beans, drained and rinsed
  • 4-5 Thyme Springs, tied
  • Squeeze of Lemon to taste
  • Parmesan Cheese for garnish (optional)
  • Fresh Ground Pepper

Instructions

  • 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 - yum!) 
  • Remove the thyme bundle, stir in the beans and a good squeeze of lemon (it brightens the soup). Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Due to variations in salt content in vegetable broth, add salt to taste. I'm pretty generous with it in this recipe. 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. 

Video

Notes

*Olive Oil or Butter: I prefer butter because it adds richness to this soup, but if dairy free, olive oil is fabulous as well.  If opting for plant butter, and it's salted, leave out the addition of salt and adjust to taste towards the end of cooking. 
**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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 217kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1380mg | Potassium: 436mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1737IU | Vitamin C: 41mg | Calcium: 111mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for Berta AnneBerta Anne

    November 19, 2022 at 12:31 pm

    5 stars
    For both salad and soup! So good as is. So easy to tweek. I like to keep baggies of chopped salad goodies in fridge to top, the best looking greens at the ‘farmers market’.I have given up on grocery store produce! Always have nuts and dried fruits, too. I make vegan salad dressings or, just lemon juice&evoo. I do freeze leftover soup. When cooking a steak , chop
    ham steak with a bone, I save the bone and some of the au jus for soup starters. The ham steak bones are great for a pot of beans. If I have a little leftover cooked meat or veggies I just add to the warming leftover soup. The posibilites are endless!! Thanx Traci! Happy Healthy Holidaze!raf

    Reply
  2. Avatar for Laura A MillerLaura A Miller

    May 8, 2022 at 3:34 pm

    5 stars
    Traci, this is fabulous !! I enjoyed this several days. Until it was all gone! Love the flexibility of your recipes! I used butter, green cabbage and the yellow potatoes. Still loving the “better than boulion” vegetable broth that you taught me about. The thyme really sets this off as well! Another “keeper” recipe from you! Everything you make looks (and is) sooooo good!! Thank you again for sharing!!

    Reply
    • Avatar for TraciTraci

      May 13, 2022 at 8:20 am

      Hiii Laura! SO happy to hear you’re enjoying the blog and this soup (a personal favorite). That BTB really helps make it super tasty… ah, and the thyme is so lovely. I truly appreciate your feedback and giving so many V&B recipes a go!

      Reply
  3. Avatar for CarolynCarolyn

    November 19, 2021 at 12:15 pm

    Always love a cabbage recipe and this one turned out very good. I used partially cooked dried beans and added them early with an extra cup because they were there HAA. Served with sourdough bread. I will freeze individual servings which will be perfect after a morning of birding in the snow.

    Reply
    • Avatar for TraciTraci

      November 19, 2021 at 7:25 pm

      Hiii Carolyn! Thank you for your note and giving the recipe a go. Birding in the snow, then coming home to hot cabbage soup sounds like a day well spent!

      Reply
  4. Avatar for Angel LisaAngel Lisa

    November 13, 2021 at 8:02 pm

    5 stars
    Thank you so much for the soup recipe! I have lots of Swanson low sodium chicken broth, so I used that instead although your Better Than Bouillon looks so much better. I halved the recipe. I added Litehouse freeze-dried thyme instead of a thyme bundle. It turned out nice & tasty still, even though it looks nothing like your photo! My picky mom even liked it! I’ll definitely be making this soup again. It was my first time cooking leeks and possibly eating leeks.

    Reply
    • Avatar for TraciTraci

      November 14, 2021 at 9:15 pm

      Hooray for leeks, Angel Lisa! Thank you for your note and giving the soup a go (it’s a favorite around here!). And that your mom enjoyed it too, it’s a win-win!

      Reply
  5. Avatar for SuzanneSuzanne

    January 17, 2021 at 11:00 am

    5 stars
    I made this last night and was shocked at how flavourful and delicious it was. I used a can of mixed beans, Better Than Bouillion, and a tsp of thyme because that was what I had on hand. The simple, inexpensive ingredients and heartiness ticked all the boxes for me, so this will now become my go to comfort soup. Thank you!

    Reply
    • Avatar for TraciTraci

      January 17, 2021 at 12:47 pm

      Hi Suzanne! Thank you for your note and giving the recipe a go. This is one of my favorites too because of all the things you mentioned! Isn’t BTB the best?! SO flavorful!

      Reply
  6. Avatar for CarolynCarolyn

    January 15, 2021 at 11:10 am

    Great winter soup recipe! I substituted with navy beans – running to the store for one item is a trip I avoid right now! I also opted for the thicker version – 6 cups of veggie broth. The pictures helped because I was not sure what a “sprig” actually meant HA! Anything with cabbage makes my list.

    Reply
    • Avatar for TraciTraci

      January 15, 2021 at 2:54 pm

      Oh my Carolyn! YES to anything with cabbage… I’m SO with you. I lol on sprig… I didn’t know what else to call it! Navy beans sound lovely. Thank you for your note and giving the recipe a go!

      Reply
      • Avatar for CarolynCarolyn

        January 16, 2021 at 4:27 am

        Hello again, yes – sprig is the right word for sure, the rabbit hole was the sprig within a sprig conversation in my head – still grinning….

        Reply
        • Avatar for TraciTraci

          January 16, 2021 at 12:12 pm

          LOL!! Same – thanks for the smile, Carolyn!

          Reply
  7. Avatar for CHRISTINE HERRINGCHRISTINE HERRING

    December 13, 2020 at 1:23 pm

    2 stars
    I followed it to a tee…..just wasn’t very flavorful. Kind of sad.

    Reply
    • Avatar for TraciTraci

      November 4, 2021 at 1:08 pm

      I’m sorry to hear the soup didn’t work for you, Christine.

      Reply
  8. Avatar for Jack fenterJack fenter

    August 17, 2020 at 7:16 pm

    5 stars
    I made this per your recipe and was totally delighted, the taste, texture and goodness were excellent..I am considering adding Farro or Bulgur to it. i’m vegetarian and love the flavor added by either.
    Thank you

    Reply
    • Avatar for TraciTraci

      October 18, 2020 at 9:03 am

      So happy to hear, Jack! Thank you for your note and giving the recipe a go! Farro or bulger would be a lovely addition!

      Reply
  9. Avatar for Jonel SalleeJonel Sallee

    April 17, 2020 at 6:13 pm

    Not sure why it took me so long, but I finally made this recipe today. I had received cabbage, potatoes, and leeks in a Misfits Market box this week, and although I did not have cannelloni beans, I did have some White Navy Beans that I had cooked up a few weeks ago in put the freezer; so it seemed like the right time to make this. Wow! So, so good! Since I live alone, I am going to have plenty to freeze, but I am looking forward to having this for lunch for the next few days! Thanks for another “keeper,” Traci!

    Reply
    • Avatar for TraciTraci

      April 17, 2020 at 7:55 pm

      Hii Jonel! SO nice to see your note and that you enjoyed the soup! Navy beans are perfect for it. Isn’t it so hearty and flavorful? This is one I make again and again. So happy to hear there’s more in the freezer…!

      Reply
  10. Avatar for AmandaAmanda

    December 29, 2019 at 9:50 am

    5 stars
    Delicious! Definitely a keeper! I used navy beans but followed the recipe as written with great results.

    Reply
    • Avatar for TraciTraci

      December 30, 2019 at 11:58 am

      So happy to hear Amanda! Thank you for coming back and leaving a note! The navy beans are perfect.

      Reply
  11. Avatar for Margaret AultMargaret Ault

    November 6, 2019 at 3:18 pm

    5 stars
    Made it exactly as written and gobbled it all up!

    Reply
    • Avatar for TraciTraci

      November 6, 2019 at 9:48 pm

      I love your enthusiasm! :D So happy to hear you enjoyed it Margaret. I hope there’s some in the freezer? Thank you for your rating and sharing with me!

      Reply
  12. Avatar for Shannon ScottShannon Scott

    October 27, 2019 at 8:55 am

    5 stars
    Traci, I made this last week to take for lunch and ended up sharing with a bunch of my work colleagues! I added some rotisserie chicken (obviously, I’m not vegan or vegetarian!) and it was wonderful! The butter adds a richness to the broth that really makes this a hearty soup.

    Making this again today – thanks for this!

    Reply
    • Avatar for TraciTraci

      October 27, 2019 at 9:13 am

      Hi Shannon! SO happy to hear you’re enjoying the recipe! Indeed (!!) the butter!! Thank you for your note and rating Shannon! Day made!

      Reply
      • Avatar for RLRL

        October 16, 2020 at 5:28 pm

        5 stars
        Made tonight with Savoy cabbage and a few red potatoes and a can of great northern beans. So simple and delicious. Oh! I had a Parmesan rind I popped in the soup while it cooked. Great for a fall night!

        Reply
        • Avatar for TraciTraci

          October 16, 2020 at 5:31 pm

          Hi RL! Ooooh that parm rind – thank you for that and your note! So happy to hear you’re enjoying the soup. It’s one of my favorite go-to recipes!

          Reply
  13. Avatar for Marijke BaarsMarijke Baars

    October 27, 2019 at 6:22 am

    5 stars
    I made this recipe and it tasted delicious!
    Regards Marijke.

    Reply
  14. Avatar for AnnAnn

    October 23, 2019 at 1:20 pm

    5 stars
    My husband and I adore this nutritious meal. It’s perfect for dinner anytime of year. All the ingredients go so good together, and the beans add a great amount of protein. Sometimes I add celery to the dish, and it turns out great. In short, this warm, comforting soup rocks! Thank you for sharing it with us Traci. I love your blog!

    Reply
    • Avatar for TraciTraci

      October 24, 2019 at 2:55 pm

      So happy to hear, Ann! Thank you for giving it a go, leaving a note, rating and such kind words :D ! This is one of those soups I make again and again… it IS so comforting. Celery sounds like a delicious addition!

      Reply
  15. Avatar for DoreenDoreen

    October 22, 2019 at 3:35 pm

    Just what I needed,yum! Thanks for posting!

    Reply
    • Avatar for TraciTraci

      October 24, 2019 at 2:53 pm

      You got it Doreen! Thank you for your note!

      Reply
  16. Avatar for delindelin

    October 21, 2019 at 3:35 pm

    5 stars
    This was a crowd pleaser for my children and grandchildren. I usually like trying recipes out before serving company, but you have never let me down ;)

    Reply
    • Avatar for TraciTraci

      October 22, 2019 at 9:07 am

      SO happy to hear Delin! Hooray! Thank you for your note, kind words and rating! All the yesses for a crowd pleasing soup!

      Reply
  17. Avatar for Daisy JDaisy J

    October 19, 2019 at 2:50 pm

    5 stars
    Can’t wait to make! I just fall more in love with your recipes each week.. thanks so much for sharing them! Hope you’re feeling better soonest and a big YES PLEASE on the sourdough biscuits.. I can’t think of a better way to enjoy both those wonderful flavors this fall.

    Reply
    • Avatar for TraciTraci

      October 20, 2019 at 9:41 am

      Hii Daisy! Thank you so much for your kind words, sending a smile and vote for those biscuits! They’ll be on the blog as soon as I get the details of the recipe tweaked! :D LMK if you give this soup a go!

      Reply
  18. Avatar for Aysegul D SanfordAysegul D Sanford

    October 19, 2019 at 7:54 am

    5 stars
    Such a heartwarming soup for the cold months. I can eat this every day.
    So well done my friend.

    Reply
    • Avatar for TraciTraci

      October 19, 2019 at 9:11 am

      Hii Ayse… thank you! I’m so with you! It’s one I make over and over again.

      Reply
  19. Avatar for DawnDawn

    October 19, 2019 at 7:43 am

    Can this be put in slow cooker?

    Reply
    • Avatar for TraciTraci

      October 19, 2019 at 9:10 am

      Hi Dawn! I wouldn’t hesitate putting it in the slow cooker. If I were to do it, I’d give it about 4 hours on high or 6 hours on low to start. The veggies should be cooked down and tender when done. Watch the broth level though. If the slow cooker lid is loose fitting, more steam will escape. Add more veggie broth if needed. Stir in the beans 30 minutes before service to warm through. If you give it a go, please let us know how it turns out!

      Reply
  20. Avatar for AneteAnete

    June 30, 2017 at 2:15 pm

    4 stars
    Hi!
    Just made this today and it was delicious! My family loved it. What I liked was the simple ingredients and that by making more and more soups it doesn’t feel complicated anymore. I was always intimidated by making broth.
    Sending love from Latvia! :)

    Reply
  21. Avatar for Gitta BurtGitta Burt

    January 23, 2017 at 10:11 am

    Love, Love your Recipes! Made many of your tasty recipes and everyone loves them..

    Reply
    • Avatar for TraciTraci

      February 28, 2017 at 7:20 am

      Thank you so much Gitta!! :D

      Reply
  22. Avatar for AngieAngie

    January 19, 2017 at 5:02 pm

    A friend of mine made this soup and I loved it! I’m trying to lose some weight and was wondering if you had the nutritional facts for this recipe? Thanks!

    Reply
    • Avatar for TraciTraci

      January 20, 2017 at 5:42 am

      Hi Angie! Thank you for your note. I do not have the USDA nutritional facts for this recipe.

      Reply
      • Avatar for AngieAngie

        January 20, 2017 at 8:30 am

        Thank you for your response!

        Reply
  23. Avatar for GregGreg

    January 16, 2017 at 7:32 pm

    I saw this recipe and knew I had to make it. So many of my favorite things! It tastes great, is easy to make, and all were pleased with this and a baguette. Thank you, and Bravo.

    Reply
    • Avatar for TraciTraci

      January 17, 2017 at 4:20 am

      Hey Greg! So happy you enjoyed the recipe with said baguette – a perfect dipping vessel ;) (!!) Thank you for your note!

      Reply
  24. Avatar for AliAli

    January 12, 2017 at 1:57 pm

    Just discovered your blog, so beautiful!! I’ve actually just recently started using Headspace and have been loving it!! I’m so excited to try some of your gorgeous recipes :)

    Reply
  25. Avatar for HannahHannah

    January 12, 2017 at 4:34 am

    What is an alternative for the potatoes?

    Reply
    • Avatar for TraciTraci

      January 16, 2017 at 2:30 pm

      Hi Hannah. I’m sorry I don’t have a suggestion for an alternative for the potatoes. You can leave them out if you wish. Just reduce the cooking time. Your soup will be ready in no time!

      Reply

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IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos