This purple cabbage soup is chunky, comforting, and super delicious. It’s full of flavor and bright colors. Even picky eaters go back for seconds.
Don’t let the ingredient list scare you off. Most of it is made up of everyday staples. And even though purple cabbage is the star here, you can easily swap it out for regular green cabbage.
Important note. I don’t make this soup for any specific diet, and I’m not claiming it follows any particular dietary rules. For me, it’s just an easy, really tasty way to enjoy a bowl of veggies.
To build the soup base, I start with the classic mix of onion, celery, and carrot. Once the veggies soften, I add ginger, garlic, tomatoes, and seasonings, followed shortly by beans, water, and cabbage. Then I leave the soup to simmer, and just at the end, mix in some cilantro and lime juice to balance the overall taste.
If you're looking for more ways to use purple cabbage, try out my pickled purple cabbage, purple cabbage slaw and/or steamed cabbage.
Pre-cooking notes and tips
- Slice the cabbage into very small pieces so you can easily scoop them up with a spoon. Don't worry if they're uneven.
- Stir frequently during the initial steps. If the veggies start to stick to the base of the pot, add a few tablespoons of water.
- You can add more beans or veggies if you like, but then also adjust the quantity of seasonings and water accordingly.
- Don't skip lime juice. The acidity from fresh citrus helps bring out the best flavors in the soup.
- Sometimes I use other canned beans, like great northern beans or navy beans. Cooked chickpeas also work great.
- Vinegar adds acidity, but more importantly, I add it to keep the cabbage’s color nice and vibrant. Apple cider vinegar or white wine vinegar both work.
- You can use broth instead of water and bouillon. If doing so, omit the salt, and adjust at the very end, if needed, to prevent oversalting.
Serving ideas
I love this soup with some crusty bread like sourdough, slathered with garlic butter. If you want some crunch, top with croutons.
And that's a wrap
I hope you give this one a try, it's such a keeper. If you do, leave your comments and rating below.
Happy cooking ~ Nelo
Purple Cabbage Soup
Ingredients
- 3 tablespoons olive oil - or any neutral cooking oil
- 1 medium onion - finely chopped (Note A)
- 1 medium carrot - peeled and finely chopped
- 1 stalk celery - finely chopped
- 2 teaspoons freshly grated ginger
- 3 cloves garlic - finely minced or grated
- 1 medium tomato - finely chopped
- 1 tablespoon chicken bouillon base or powder - or vegetable bouillon
- 1 (15-ounce) can of white kidney beans (cannellini) - drained and rinsed
- 2 tablespoons white vinegar - (Note B)
- 4 packed cups of sliced purple cabbage - aka red cabbage
- 1 tablespoon cornstarch - optional, for thickening
- 1.5 tablespoons fresh lime juice - or lemon juice
- ¼ cup finely chopped cilantro - or parsley
Seasonings:
- 1 teaspoon ground cumin - aka cumin powder
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt - regular white/table salt
- ½ teaspoon cayenne pepper - or paprika
- 2 teaspoons sugar
Instructions
- In a bowl, mix together all the ingredients listed under "seasonings" and set aside.
- Heat olive oil in a big pot on medium heat. Add onion, carrot, and celery, cook for 6 to 8 minutes, or until the veggies soften. Stir frequently. If they start to stick to the base of the pot, add a couple tablespoons of water.
- Add ginger, garlic, tomato and the prepared seasoning mix. Cook until the tomato softens and gets jammy. Stir frequently.
- Add chicken bouillon base or powder, white beans and 4 cups water. Let it come to a boil, then reduce the heat to medium-low and simmer uncovered for 6 to 8 minutes.
- Add in vinegar and purple cabbage. Simmer until the cabbage has wilted but still has some bite.
- Optionally, if you want the soup a little thicker, make a slurry by mixing 1 tablespoon cornstarch and 2 tablespoons cold water. There shouldn't be any lumps.
- Slowly pour this slurry into the simmering soup, a bit at a time. You may not need all of it, so go easy and check the texture as you go. Let the soup simmer for about 2 minutes, until it thickens to the consistency you like.
- Turn off the heat, mix in lime juice and cilantro. Taste and adjust salt, if needed. Give it a quick mix and enjoy.
Carolyn Harris says
Great recipe
I wii definitely try it.
Sarah says
The step-by-step instructions and helpful tips made it foolproof. Loved how you shared alternatives as well. Can’t wait to make it again!
Nelo says
Yaay! I am so happy you enjoyed the soup, Sarah. Thanks for sharing your review.