This Red Cabbage Soup is one of those meals I make when I want something simple, filling, and made mostly from vegetables I already have on hand. It’s colorful in the pot, hearty in the bowl, and surprisingly satisfying for something that’s completely plant-based.
The combination of red cabbage, potatoes, carrots, and navy beans creates a soup that feels wholesome without being heavy. I usually make a big batch at the start of the week because it reheats beautifully and makes lunch easy. It’s sweet, slightly tangy from apple cider vinegar, and full of cozy flavor.
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The first time I made this, I had half a head of red cabbage sitting in the fridge and didn’t want it to go to waste. I started building a soup around it using pantry staples like vegetable broth, Dijon mustard, and navy beans. After one bowl, I knew it was a keeper.
Now it’s my go-to when I want something warm but not overly rich.
Why You’ll Love This Recipe?
• Naturally Vegan: Completely plant-based and satisfying.
• Gluten-Free Adaptable: Easily made gluten-free with a flour swap.
• One-Pot Meal: Everything cooks in a single large pot.
• Budget-Friendly: Uses affordable vegetables and pantry staples.
• Great for Meal Prep: Tastes even better the next day.
• Balanced Flavor: Slight sweetness from cabbage and carrots with a gentle tang from vinegar.
• Hearty Texture: Potatoes and navy beans make it filling.
Chef’s Pro Tips for Perfect Results!
• Slice Cabbage Thinly: Thin strips soften more evenly in the soup.
• Don’t Skip the Mustard: Dijon adds subtle depth without overpowering.
• Whisk Flour Thoroughly: Mix the 2 tablespoons flour with ¼ cup reserved broth until completely smooth to avoid lumps.
• Simmer Gently: A steady simmer keeps vegetables tender without overcooking.
Kitchen Tools You’ll Need!
- Large Pot or Saucepan: For cooking the soup evenly.
- Knife: For chopping vegetables.
- Cutting Board: For safe prep work.
- Small Bowl: To mix flour with reserved broth.
- Wooden Spoon or Ladle: For stirring and serving.
Ingredients in This Recipe
- ¼ Cup Olive Oil: Builds flavor and helps soften vegetables.
- 1 Yellow Onion, Diced: Adds natural sweetness and depth.
- 2 Teaspoons Minced Garlic: Brings savory aroma.
- 4 Cups Thinly Sliced Red Cabbage: The star ingredient, slightly sweet and earthy.
- 2 Cups Diced Yellow Potatoes: Adds heartiness and body.
- 1 Cup Sliced Carrots: Subtle sweetness and color contrast.
- 1 Cup Sliced Celery: Mild savory crunch.
- 1 Tablespoon Dijon Mustard: Adds gentle tang and complexity.
- 1 to 1¼ Teaspoons Salt: Enhances overall flavor.
- ¼ Teaspoon Ground Black Pepper: Light warmth.
- 1 Tablespoon Apple Cider Vinegar: Brightens the soup.
- 6 Cups Vegetable Broth: Forms the base of the soup.
- 2 Tablespoons All-Purpose Flour: Thickens slightly.
- 2 Tablespoons Chopped Fresh Dill: Fresh herbal finish.
- 1 (15 oz) Can Navy Beans, Drained and Rinsed: Adds protein and creaminess.
Ingredient Substitutions
• Bean Options: Swap navy beans for cannellini, great northern, lima beans, or chickpeas.
• Gluten-Free Option: Use gluten-free flour instead of all-purpose flour.
• Herb Swap: Fresh parsley instead of dill.
• Extra Tang: Add a splash of lemon juice in place of vinegar.
• Lower Oil: Reduce olive oil slightly if preferred.
Ingredient Spotlight
• Red Cabbage: When simmered, it softens beautifully and releases a subtle sweetness that balances the vinegar.
• Navy Beans: Creamy and mild, they add protein and make the soup more filling without overpowering the vegetables.
Instructions for Making This Recipe!
- Heat ¼ cup olive oil in a large pot over medium heat.
- Add diced yellow onion and 2 teaspoons minced garlic. Cook for about 5 minutes until softened.
- Stir in 4 cups red cabbage, 2 cups diced yellow potatoes, 1 cup sliced carrots, 1 cup sliced celery, 1 tablespoon Dijon mustard, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook for 5–7 minutes until vegetables begin to soften.
- Remove ¼ cup of the vegetable broth and set aside.
- Pour the remaining vegetable broth (about 5¾ cups) into the pot along with 1 tablespoon apple cider vinegar. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
- In a small bowl, whisk the reserved ¼ cup broth with 2 tablespoons all-purpose flour until smooth.
- Stir the flour mixture into the soup and mix well.
- Add the drained 15-ounce can of navy beans and 2 tablespoons chopped fresh dill.
- Simmer uncovered for 10–15 minutes until slightly thickened.
- Taste and adjust salt up to the remaining ¼ teaspoon if needed. Serve hot.
Red Cabbage Soup Recipe
Equipment
- Large pot or saucepan
- Knife
- Cutting Board
- Small Bowl
Ingredients
- ¼ cup Olive oil
- 1 diced Yellow onion
- 2 tsp Minced garlic
- 4 cups thinly sliced Red cabbage
- 2 cups Diced Yellow potatoes
- 1 cup sliced Carrots
- 1 cup sliced Celery
- 1 tbsp Dijon mustard
- 1-1 ¼ tsp Salt
- ¼ teaspoon Ground black pepper
- 1 tbsp Apple cider vinegar
- 6 cups Vegetable broth
- 2 tbsp all-purpose flour
- 2 tbsp Chopped fresh dill
- 1 can 15 ounces navy beans, drained and rinsed
Instructions
- Heat olive oil in a big pot on medium heat. Add onion and garlic, and cook for 5 minutes until soft.
- Add cabbage, potatoes, carrots, celery, mustard, 1 teaspoon of salt, and pepper. Cook for 5-7 minutes until veggies soften a bit.
- Keep aside ¼ cup of broth.
- Pour the rest of the broth into the pot with vinegar. Bring to a boil, then simmer covered for 20 minutes.
- Mix reserved broth with flour until smooth, then add to the soup. Stir well.
- Add beans and dill, and cook for 10-15 minutes until slightly thickened.
- Serve hot and enjoy your tasty Red Cabbage Soup!
Notes
- Let the soup cool down before putting it in the fridge. Keep it in a sealed container in the fridge for up to 5 days. Warm it up in a pot on the stove when you want to eat it.
- Make sure the soup is completely cold before freezing it. Put it in a container that can go in the freezer. It will stay good for up to 6 months. When you’re ready to eat it, let it thaw in the fridge overnight, then heat it in a pot.
- We suggest using navy beans, but you can also try other kinds like cannellini, great northern, lima, or chickpeas.
- If you need to avoid gluten, use gluten-free flour instead of regular flour.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 335 kcal |
| Protein | 20g |
| Carbohydrates | 24g |
| Cholesterol | 55mg |
| Potassium | 1387mg |
| Sodium | 935mg |
| Fiber | 5g |
| Sugar | 13g |
| Calcium | 139mg |
| Iron | 6mg |
Texture & Flavor Secrets!
• Layered Vegetables: Sautéing before adding broth deepens flavor.
• Balanced Tang: Apple cider vinegar brightens without overpowering.
• Light Thickening: Flour creates a gentle stew-like consistency.
Cooking Tips & Tricks!
- Cut Vegetables Evenly: Ensures uniform cooking.
- Stir Occasionally: Prevents sticking at the bottom.
- Adjust Thickness: Add extra broth if you prefer thinner soup.
What to Avoid?
• Skipping Flour Whisking: Leads to lumps.
• Overcooking Beans: Add them after simmering vegetables.
• Too Much Vinegar: Stick to 1 tablespoon for balance.
Make-Ahead and Storage Tips
• Refrigerator: Store in a sealed container up to 5 days.
• Freezer: Freeze completely cooled soup up to 6 months.
• Reheating: Warm gently on the stove over medium heat.
Try other Spring recipes!
- Cucumber radish salad recipe
- Cabbage cucumber salad recipe
- Spinach Pineapple Smoothie Recipe
- Stuffed Cabbage Rolls
- Air Fryer Carrots
Creative Leftover Transformations!
• Stew Base: Add cooked rice for a thicker stew.
• Bean Mash Bowl: Blend partially and serve over toast.
• Stuffed Potato Topping: Spoon over baked potatoes.
• Pasta Sauce Base: Reduce slightly and toss with short pasta.
Additional Tips!
• Taste before serving and adjust seasoning.
• Use fresh dill for best flavor.
• Let soup rest 10 minutes before serving for fuller flavor.
Make It a Showstopper!
Serve this vibrant purple-red soup in light-colored bowls and finish with a sprinkle of fresh dill and a light drizzle of olive oil. The contrast of colors makes it look inviting while still feeling homey and comforting.
Variations to Try!
• Spicy Version: Add red pepper flakes.
• Smoky Twist: Stir in a pinch of smoked paprika.
• Creamy Option: Blend one cup of soup and stir back in.
• Protein Boost: Add extra navy beans.
• Greens Addition: Stir in chopped spinach at the end.
FAQ’s
- Can I make this gluten-free? Yes, use gluten-free flour instead of all-purpose flour.
- Can I skip the beans? Yes, but the soup will be less filling.
- How do I thicken it more? Simmer longer or blend a portion.
- Can I use green cabbage instead? Yes, though the flavor and color will differ.
- Is this freezer-friendly? Yes, up to 6 months.
- Can I reduce the oil? You may reduce slightly, but it helps build flavor.
- What if I don’t have dill? Use parsley instead.
- Can I add more vinegar? Add carefully and taste as you go.
- why reserve broth for flour? It prevents lumps when thickening.
- Is it kid-friendly? Yes, especially if you keep seasoning mild.
