Red Cabbage Soup

Vibrant and gorgeous red cabbage soup deserves a place on your dinner table! Simple soup adds a pop of color and a hearty helping of beans and vegetables to your diet. It’s also naturally vegan (if you don’t add the optional butter) and gluten free!

Why You’ll Love This Recipe

• This tasty red cabbage soup is a delicious, nutrient-rich soup that you’ll absolutely want to make a part of your autumn and winter soup rotation. It’s full of antioxidants, vitamins A and K, and it’s high in fiber.
• Simple spices add depth to this soup, and a little vinegar adds freshness and brightness!
• Packed with vegetables, potatoes and white beans this vibrant cabbage soup is as frugal as it is healthy! Did we mention that it is also vegan and gluten-free?
• You can also refrigerate any leftovers up to 5 days, so feel free to make some extra for lunch!

Chef’s Tips

• When you’re picking out your fresh red cabbage, there are a few things to keep in mind. Look for a head of cabbage that doesn’t have loose leaves or soft spots. The cabbage should be shiny and a deep, vibrant purple or maroon color. The leaves should be tightly closed, almost like a flower that hasn’t bloomed.
• We love this soup topped with a hearty dollop of sour cream, but if you need to keep this dish strictly vegan it is still delicious without, or topped with your go-to brand of vegan yogurt instead.

More Delicious Soup Recipes

• Best Smoked Turkey Soup Recipe
• Pumpkin Bisque Soup Recipe
• Hazelnut and Parsnip Soup Recipe
• Gluten Free Cream of Potato Soup Recipe
• Easy Ham and Lima Bean Soup Recipe
• Easy Chicken Florentine Soup Recipe

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

 

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

5 from 6 votes

Red Cabbage Soup

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

Vibrant and gorgeous red cabbage soup deserves a place on your dinner table! It's naturally vegan and gluten-free, packed with plenty of vegetables, beans and potatoes for a hearty cold weather meal.

Cheryl Malik

• Pin

Print Save Saved!

6

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter optional, for richness
• ▢ 1 large yellow onion diced
• ▢ 2 shallots finely chopped, sweet onion can work too
• ▢ 3 cloves garlic minced
• ▢ 1 large carrot diced
• ▢ 2 ribs celery diced
• ▢ 1 ½ pounds red cabbage thinly sliced
• ▢ 2 medium Yukon Gold potatoes peeled and cubed
• ▢ 4-5 cups vegetable broth or chicken broth
• ▢ 1 tablespoons tomato paste
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon ground cumin
• ▢ 1 bay leaf
• ▢ salt and freshly ground black pepper
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon red wine vinegar or balsamic
• ▢ 15 ounces canned white beans cannellini or navy beans, drained and rinsed
• ▢ Optional: pinch of red pepper flakes or ¼ tsp cayenne for heat
• ▢ Garnish: chopped fresh dill or parsley + optional swirl of sour cream, yogurt, or cream

Get Recipe Ingredients

Instructions 

• Heat the olive oil and butter (if using) in a large pot over medium heat. Add the onion and shallots, and cook for about 5 minutes until softened.
• Stir in the garlic, smoked paprika, cumin, and thyme. Cook for 1 minute until fragrant.
• Add the tomato paste and cook another minute to caramelize slightly. It should darken a little in color.
• Add the carrot, celery, potatoes, and cabbage. Stir well to coat in the spices.
• Pour in the broth until vegetables are just covered. Add the bay leaf. Bring to the boil, reduce to simmer, cover, and cook 20–25 minutes until potatoes are tender and cabbage is soft but not mushy.
• Stir in the white beans and cook for 5 minutes more to warm them through. Stir in the vinegars at the end for brightness.
• Season generously to taste with salt and pepper. Add a little cayenne pepper or red pepper flakes if you'd like to add some heat.
• Ladle into bowls, and top with a swirl of sour cream/yogurt for creaminess, and some chopped herbs if liked.

Notes

Choosing your cabbage: When you’re picking out your fresh red cabbage, there are a few things to keep in mind. Look for a head of cabbage that doesn’t have loose leaves or soft spots. The cabbage should be shiny and a deep, vibrant purple or maroon color. The leaves should be tightly closed, almost like a flower that hasn’t bloomed.

Serving suggestions: We love this soup topped with a hearty dollop of sour cream, but if you need to keep this dish strictly vegan it is still delicious without, or topped with your go-to brand of vegan yogurt instead.

Nutrition Information

Serving: 1serving | Calories: 227kcal | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.1g | Total Carbs: 29g | Fiber: 7g | Sugar: 6g | Net Carbs: 22g | Vitamin C: 66mg | Cholesterol: 5mg | Sodium: 45mg | Potassium: 681mg | Calcium: 116mg | Iron: 3mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik