As you know, I love making and eating soup. I could eat it every day of the week, if possible. I usually make a lentil or bean soup, adding various vegetables when necessary. However, I decided to make white bean and cabbage soup using cooked Great Northern beans and chopped cabbage that I stored in the freezer.


The soup was a bit bland, so I had to add more salt. If you are going to make this soup, you should season the cabbage with a pinch of salt, toss it, then add it to the pot to saute. Also, you could improve the flavor of the soup by adding herbs and spices.

This is a quick and easy recipe, so if you looking to make something with your excess cabbage and white beans, white bean and cabbage soup is the way to go.

White Bean and Cabbage Soup

(makes 4 8oz servings)


1 cup chopped cabbage

1 cup cooked white beans (e.g. Great Northern, Navy)

¼ onion, chopped

¼ celery stalk, chopped

1 pt vegetable stock

1 tbsp grapeseed oil

1 bay leaf

1 garlic clove (optional)

Pinch of cumin

Pinch of cayenne pepper (optional)

Salt and pepper to taste

3-5 parsley leaves (optional)


Heat oil in dutch oven or pot over medium heat. Add spices and pepper. When oil sizzles, add onion and celery. Saute for 2 minutes or until onion appears clear.


Add cabbage and saute for an additional 2 minutes.


Add the beans and saute for 2-3 minutes.


Add vegetable stock and bay leaf. Allow to simmer for 20 minutes.


Smash the garlic clove and add it to the pot. Allow soup to simmer for an additional 20 minutes over medium-low heat.

Serve in a bowl. Garnish with parsley leaves, if desired.

If you like this soup recipe, then check out my other soup recipes.

Please let me know if you have any questions or suggestions by filling in the Comments section below.

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Thanks for visiting!

Spinster Simone 🙂

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