This Red Cabbage Soup is so tasty and full of veggies—it’s perfect for a cozy dinner any night of the week! It’s super easy to make and ready in about 45 minutes. Plus, it’s a great way to use up that cabbage sitting in your fridge!

I adore this recipe! As the cabbage cooks, it becomes sweeter and tender but still has a nice crunch to it. It’s just so yummy and comforting!

This Hearty Red Cabbage Soup is simple, healthy, and downright delicious. It’s perfect when you want something warm and satisfying for dinner. And the best part? It’s vegan and gluten-free, so everyone can enjoy it!

Red Cabbage Soup Recipe

This red cabbage soup is sweet, tangy, and really tasty. It's filled with red cabbage, carrots, onions, and some basic pantry ingredients. It's like a colorful and flavorful veggie stew! This Hearty Red Cabbage Soup is perfect for quick and filling weeknight dinners. You only need a few fresh ingredients, and it's vegan and gluten-free too!

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings 6

Calories 335 kcal

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

How Do You Slice a Red Cabbage?

To slice a red cabbage, first cut it in half through the stem. Then, cut each half in half again. Remove the tough stem from each quarter and thinly slice the cabbage. You can also use a mandoline slicer or a food processor with a shredding attachment.

Can You Make this Soup in a Slow Cooker?

Yes, you can! Start by cooking the onion and garlic in a pan. Then, put everything except the flour, beans, and dill in the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Towards the end, mix flour with ¼ cup vegetable broth, beans, and dill into the slow cooker. Let it cook for another 15 minutes before serving.