Cabbage Soup

It's not cabbage soup's fault that more people don't love it. Seriously, it's that name, right? Cabbage soup: It doesn't have an immediately delicious ring to it, like Ree Drummond's Perfect Potato Soup. But don't let the name keep you away—this hearty, tasty, and yes, even healthy soup is surprisingly delicious, inexpensive, and super easy to make. It may even spark a love of all things cabbage! Add it to your list of the best soup recipes to warm you up on a cold night. This is a great meal-prep recipe to make on a Sunday and enjoy for lunch all week long!

Is cabbage soup good for you?

Yes, cabbage soup is actually really good for you! First off, it's full of vitamin-rich cabbage, which is also a tremendous source of fiber. (We used the green type of cabbage in this recipe.) Plus, the beans offer a good source of lean, plant-based protein, which is great for your heart.

What's in cabbage soup?

Besides cabbage and beans, cabbage soup is packed with flavor-boosting vegetables such as onions, carrots, and garlic. And like a good minestrone, you can substitute whatever vegetables you have on hand, such as celery, potato, bell pepper, spinach, or even kale.

What do you serve with cabbage soup?

You can't go wrong with dunking a big hunk of crusty Italian bread or gooey grilled cheese sandwich into a big bowl of cabbage soup. Or, have the best of both worlds with Ree's cheesy garlic bread! Of course for a lighter side, you could toss together a fresh green salad. 

Can I add meat to cabbage soup?

This recipe is vegetarian, but you can please the meat lovers in your family by using chicken broth instead of vegetable broth, and by adding whatever cooked meat you'd like. Stir in pulled pork or rotisserie chicken at the end of cooking, or cook 1 pound of ground beef or Italian sausage in a medium skillet while the soup simmers, stirring until browned and crumbly, about 8 minutes. Season the meat with salt to taste, then stir it into the finished soup.

Can you freeze cabbage soup?

Certainly. Once the soup cools, transfer it to an airtight container and place it in the freezer. It'll stay good for up to 3 months! When you're ready for more, let the soup thaw in the fridge overnight, then reheat it in a pot on the stove.