Rustic Potato, Cabbage & White Bean Soup is hearty and healthy, perfect for lunch or dinner anytime of year. Recipe is vegan, gluten free, oil free and low fat!

top down view of a bowl filled with cabbage, potato and white bean soup.

Wondering what to do with a half head of cabbage and potatoes I had sitting around brought about this rustic cabbage, potato and white bean soup. It’s brimming with hearty vegetables and spices, and is enough to feed a small crowd.

Add some Artisan Bread, Naan Bread or gluten-free Socca to the meal, and you’re all set. The socca isn’t quite as bready as the artisan bread, but it’s still a nice accompaniment. The artisan bread and naan are perfect for soaking up the juices.

The soup in itself makes for a complete well-balanced, nutritious meal with the beans adding a good amount of protein. This turned out to be a great place to use up the leftover produce and is a new favorite!

top down view of ingredients used to make potato cabbage white bean soup recipe.

Ingredients, Substitutions & Prepping

The Produce: Feel free to change up the vegetables. If you’re missing one or two of the veggies, you can still pull this together and have a wonderful soup.

  • If you can’t find leeks, use 1 medium onion, diced, in its place.
  • For the cabbage, use your favorite here. I happen to have regular green cabbage on hand, but savoy cabbage would be great too.

The Herbs: I used herbes de Provence because I love the combination of spices, especially the fennel that I find in the blend from The Spice Hunter. Feel free to use any spices you like as most of them will work well.

  • Use 2 – 3 teaspoons of an Italian blend.
  • Combine a few herbs using 1 teaspoon each: thyme, oregano or rosemary.
  • You can also use sage, marjoram or parsley and/or savory in any combination as long it equals about 1 tablespoon.

The Broth: If using Better Than Bouillon vegetable broth base, I never use the recommended serving size. I use just enough to flavor the water. For this recipe I used just under 1 teaspoons. This makes my jar last a lot longer and reduces the ‘would be’ sodium content per recipe. I’ve just recently (the last six months or so) been using their vegetable broth base and love it! If using other vegetable broth, seek out low-sodium whenever possible.

How To Core Cabbage

  • Cut off the stem of the cabbage head.
  • Slice the cabbage in half lengthwise.
  • Cut the halves in half lengthwise.
  • Make a diagonal slice to remove the bottom cutting out a wedge, removing the inner core.
  • Finally, thinly slice the cabbage quarters. For a full tutorial, see how to core a cabbage.

How To Clean Leeks

My favorite method of cutting leeks is to slice off the root and the dark green parts. Slice in half vertically. Run under cold running water, opening up the layers as you rinse. Lay on flat surface and slice thinly horizontally. Here is a good tutorial on how to wash and prep your leeks.

side by side photos showing the process of making cabbage potato and white bean soup.

How To Make Potato, Cabbage & White Bean Soup

This is a one pot soup that’s so easy to pull together requiring just a few simple steps!

  • Simply saute the leeks, celery and carrots, add spices and garlic, cook a bit more (above left).
  • Add remaining ingredients ending with the liquids (above right).
top down view of cabbage potato soup before simmering.

  • Give a good and bring to a boil (shown above).
  • Cover, reduce heat and simmer until cabbage and potatoes are tender, about 30 minutes (last picture below).
  • Serve with bread of choice.

And that’s it, cabbage, potato and white bean soup made easy and healthy! I hope you enjoy this nourishing soup often.

Serving Suggestions

Serve with a squeeze of lemon and chopped fresh parsley and chunk of homemade Artisan Bread, Naan Bread or gluten-free Socca on the side.

top down view of a pot filled with freshly cooked cabbage, potato and white bean soup in a large pot.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: This cabbage white bean soup is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating. You can also freeze larger portions in large freezer ziplock bags.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 second intervals, stirring after each, until warm. It makes a great meal prep for the week with homemade Artisan Bread, Vegan Corn Bread or Naan on the side for soaking up the juices.

More Cozy Soup Inspiration

side angle view of potato cabbage white bean soup in a bowl.

If you try this cabbage and white Bean Soup recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

Something about cabbage I just love in soups! Enjoy this hearty and flavorful cabbage and white bean soup with freshly homemade socca or crusty bread.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Soup, Entree
  • Method: simmer
  • Cuisine: Vegan


  • 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
  • 2 leeks (use white & pale green parts), sliced and rinsed
  • 2 carrots, diced
  • 2 stalks celery (some leaves ok), diced
  • 23 cloves garlic, minced
  • 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
  • 1 can (15 oz) diced tomatoes (I used fired roasted)
  • 56 cups low-sodium vegetable broth or water
  • 3 medium (1 lb.) gold potatoes, diced
  • 1/2 head large cabbage (about 4 cups), sliced (savoy or green)
  • 3 cups cooked white beans or 2 cans (15 oz), drained and rinsed (use cannellini, great northern or navy)
  • mineral salt & fresh cracked pepper, to taste
  • 1/4 cup chopped parsley, to garnish


Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).

Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.

Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.

Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.

Serve topped with parsley and a serving of gluten-free socca or crusty artisan bread. Enjoy!

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 – 3 months.


As noted above, change the herbs to whatever you have on hand. You could also use an Italian blend seasoning if you like. I also like to add in a sprinkle of red pepper flakes.

I would suggest using the biggest pot you have for ease, this makes quite a bit of soup.

If leeks are not available, sub in 1 medium onion, diced.

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  1. I’ve made this a couple times and love it! Aside from how easy it is to make, it tastes so delicious and hearty. Would you happen to have notes on how to prepare this in an instant pot?

    1. Julie | The Simple Veganista says:

      So glad you are enjoying the soup, Jessica! This can definitely be made in the Instant Pot cooking on MANUAL for 7 minutes and let vent naturally for 20 (or do a quick vent, just be careful of the steam). You can use the saute function for 5 minutes, or just add everything to the pot and pressure cook. I will add it to the notes. I hope that helps!

  2. I love this soup! To brighten up and enhance the flavors, at the end I add the zest of one lemon, at least the juice of half the lemon, and a few shakes of red pepper flakes. Also top with freshly grated Parmesan cheese. I eat it all week!

    1. Julie | The Simple Veganista says:

      Sounds wonderful, Sandy! Makes me want a bowl of this soup right now. Thanks for sharing! :)

  3. We really enjoyed this recipe! The spices really are just right and make the soup along with the cannellini beans. Super tasty and healthy recipe.

  4. I made this soup but left out the tomatoes and when cooked pureed it. Was delicious also.

  5. Nita Weimer says:

    This sounds delicious! Cabbage, bean and potatoes! What’s not to love?
    I’m planning on using sweet potatoes for the nutrition/color.

    1. Julie | The Simple Veganista says:

      Sounds delicious, Nita! Enjoy :)

  6. I’ve made this soup so many times now! It’s fabulous. Super easy and filling.

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