Pioneer Woman Cabbage Soup

Pioneer Woman cabbage soup is a hearty vegetarian soup with tender cabbage, white beans and diced tomatoes that comes together in 45 minutes. Save this easy weeknight soup dinner for cozy fall nights, winter meal prep or Sunday lunches, because it's budget-friendly, one-pot and freezer-friendly.

Let the onion and carrots soften for the full 5 to 7 minutes before the cabbage goes in, because that builds the sweet base of the broth. Skip it and the soup tastes flat, no matter how long it simmers.

Ground fennel seeds are the quiet trick here, adding a faint sweetness that keeps the cabbage from tasting heavy or bitter. Stirring the white beans in only for the last 5 minutes keeps them whole and creamy instead of mushy.

Pioneer Woman Cabbage Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

306

kcal

Soft cabbage, carrots and creamy white beans float in a bright tomato broth that stays light but filling. Because the beans go in last, they hold their shape while the broth soaks up the vegetable flavor.

Ingredients

• 3 tbsp. olive oil
  

• 1 medium yellow onion, chopped
  

• 2 medium carrots, sliced
  

• 1 tsp. salt
  

• 1/2 tsp. ground black pepper
  

• 1/2 tsp. ground fennel seeds (optional)
  

• 1 small (2-lb.) head green cabbage, chopped
  

• 4 garlic cloves, chopped
  

• 4 c. vegetable broth
  

• 2 (15-oz.) cans diced tomatoes, undrained
  

• 2 bay leaves
  

• 2 (15-oz.) cans white beans, drained and rinsed
  

• Chopped parsley, for serving
  

Directions

• Soften the vegetables: Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 chopped yellow onion, 2 sliced carrots, 1 teaspoon salt, 1/2 teaspoon pepper and the fennel seeds, then cook, stirring now and then, for 5 to 7 minutes until they begin to soften.
• Add cabbage and garlic: Stir in the chopped head of cabbage and 4 chopped garlic cloves so everything is coated in the oil. Cook for about 5 minutes, stirring occasionally, until the cabbage starts to wilt.
• Simmer the soup: Pour in 4 cups vegetable broth and both cans of diced tomatoes with their juices, then drop in the 2 bay leaves. Bring it to a simmer, cover the pot and cook for about 15 minutes until the cabbage is tender.
• Stir in the beans: Add both cans of drained white beans and simmer uncovered for 5 minutes so they heat through. Then fish out the bay leaves.
• Serve: Ladle the soup into bowls while it's hot. Then top each one with chopped parsley.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of beans?

Cannellini, great northern or navy beans all work, since they are mild and creamy like the ones in the recipe. Chickpeas are fine too, though they stay a little firmer.

How long does cabbage soup keep in the fridge?

It keeps well in an airtight container for about 4 days, and the flavor often gets better after a night. Reheat it gently on the stove, adding a splash of broth if it has thickened.

Can I make this soup ahead for a crowd?

Yes, it is a good make-ahead soup because nothing in it gets worse with time. Cook it fully, cool it, and reheat on the stovetop when you are ready to serve.

Can I make it without a Dutch oven?

Any large, heavy stockpot with a lid works just as well. What matters is enough room for the cabbage, which fills the pot before it wilts down.

What's the most common mistake with cabbage soup?

Overcooking the cabbage is the big one, because it turns limp and sulfurous. Stick to the 15-minute covered simmer and taste for tenderness, so the vegetables stay sweet.