Soups & StewsEastern EuropeanEasy

Cabbage and Bean Soup

Name: Cabbage and Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 tablespoons (30 ml) olive oil; 1 whole (180 g) medium yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 1 small head (about 1.5 lbs) (680 g) green cabbage, cored and shredded; 2 cans (15 oz each), drained and rinsed (850 g) white beans (canned or cooked), drained and rinsed; 1 can (28 oz) (800 g) canned diced tomatoes; 2 tablespoons (35 g) tomato paste; 4 cups (950 ml) vegetable broth; ½ teaspoon (1½ g) caraway seeds; ¾ teaspoon (1½ g) smoked paprika; 2 leaves bay leaves; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (15 ml) apple cider vinegar; ¼ cup (15 g) fresh dill (optional garnish), chopped (optional)

From the MyKitchenBank Kitchen

A hearty, rustic Eastern European soup loaded with shredded cabbage, tender white beans, and a gently spiced tomato broth. This warming stovetop soup is naturally vegetarian, develops deeper flavor as it sits, and becomes more satisfying the next day. Perfect for cooler months and meal prep.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: About 10 cups (2.4 L); 6 servings

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Ingredients

6 servings

2 tablespoons (30 ml) olive oil
1 whole (180 g) medium yellow onion, diced
4 cloves (20 g) garlic cloves, minced
1 small head (about 1.5 lbs) (680 g) green cabbage, cored and shredded
2 cans (15 oz each), drained and rinsed (850 g) white beans (canned or cooked), drained and rinsed
1 can (28 oz) (800 g) canned diced tomatoes
2 tablespoons (35 g) tomato paste
4 cups (950 ml) vegetable broth
½ teaspoon (1.5 g) caraway seeds
¾ teaspoon (1.5 g) smoked paprika
2 leaves bay leaves
1 teaspoon (6 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
1 tablespoon (15 ml) apple cider vinegar
¼ cup (15 g) fresh dill (optional garnish), chopped (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (at least 5-quart / 4.7-liter capacity)
Cutting board
Chef's knife
Wooden spoon
Measuring spoons and cups
Can opener (if using canned beans)

Steps

Before you start

Gather all ingredients and do your knife prep before you start cooking—this soup comes together quickly on the stove
If using dried beans, soak overnight and cook until tender (about 1.5 hours) before starting; canned beans are fine and save time
Use a large, heavy pot so the soup has plenty of room to simmer without splattering

1
Heat oil and soften aromatics
- Set a large heavy-bottomed pot over medium heat.
- Add the olive oil, then the diced onion.
- Stir occasionally for about 4 minutes until softened and translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant but not browned.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Don't let the garlic brown, or it will taste bitter throughout the soup
2
Add spices and tomato paste
- Stir in the tomato paste, caraway seeds, and smoked paprika.
- Cook for 1 minute, stirring constantly, so the spices become fragrant and the tomato paste darkens slightly.
- This blooms the flavors and prevents raw-spice taste in the finished soup.
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Ready when: Spices are fragrant and tomato paste looks darker
Tip: Blooming spices and tomato paste in hot oil distributes their flavor evenly throughout the soup
3
Add shredded cabbage
- Add the shredded cabbage to the pot.
- Stir well to coat it with the oil and spice mixture.
- The cabbage will seem like a lot—it will wilt down significantly.
- Cook, stirring occasionally, for about 5 minutes until it begins to soften and release its moisture.
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Ready when: Cabbage is wilted and appears slightly translucent in places
Tip: Wilting the cabbage before adding broth reduces cooking time and helps the flavors meld
4
Add broth and tomatoes
- Pour in the vegetable broth and the canned diced tomatoes with their juice.
- Add the bay leaves.
- Bring to a gentle boil over medium-high heat, then reduce heat to medium and maintain a steady simmer.
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Ready when: Soup is bubbling gently at the surface
Tip: Keep the heat at a simmer, not a rolling boil, so the cabbage doesn't break down into mush
5
Add beans and simmer
- Stir in the drained and rinsed white beans.
- Return the soup to a gentle simmer.
- Simmer uncovered for 30 minutes, stirring occasionally.
- The cabbage will become very tender, and the broth will deepen in color and flavor.
- The soup should smell rich and savory.
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Ready when: Cabbage is very tender; broth is rich-looking and deeply flavored
Tip: Stir occasionally to prevent sticking on the bottom, and adjust heat if the soup boils too vigorously
6
Season and finish
- Taste the soup.
- Add the salt, black pepper, and apple cider vinegar.
- Stir well and simmer for 2 more minutes.
- The vinegar brightens the flavors and adds a subtle tang characteristic of Eastern European cabbage soups.
- Taste again and adjust salt, pepper, or vinegar to your preference.
- Remove the bay leaves before serving.
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Ready when: Soup is well-seasoned with a balanced savory and tangy taste; bay leaves removed
Tip: Add vinegar in small amounts—you want a subtle brightness, not a sour soup. Taste as you go
7
Serve
- Ladle the soup into bowls.
- Garnish with fresh dill if desired.
- Serve hot, with crusty bread or sour cream on the side if you like.
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Tip: Sour cream or a dollop of Greek yogurt is traditional and adds richness

Good to know

Tips

Shred the cabbage by hand with a knife or use the shredding blade of a food processor for speed—aim for thin, even shreds so it cooks uniformly.
Don't skip rinsing the canned beans; it removes excess sodium and starch, making the soup clearer and less gummy.
For deeper flavor, lightly toast the caraway seeds in a dry pan for 30 seconds before adding them, or bloom them in the hot oil for a few extra seconds.
This soup freezes beautifully and is ideal for meal prep—make a double batch and freeze half in portions.

Make ahead

This soup actually tastes better the next day once the flavors have fully melded. Make it up to 2 days ahead, cool completely, and refrigerate in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes).

Storage & reheating

Room temperature: Cool to room temperature and cover; use within 2 hours. Refrigerator: Store in an airtight container for up to 4 days. Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Reheat from frozen on the stovetop over medium heat for 20–25 minutes, stirring occasionally, or thaw overnight in the refrigerator and reheat as above.

Substitutions

white beans (canned or cooked) → Cannellini beans, great northern beans, or navy beans. Any mild white bean works; keep the amount the same. For a heartier soup, use kidney beans or chickpeas, but the flavor will shift slightly.
caraway seeds → Fennel seeds or omit and increase paprika to 1 teaspoon. Caraway is traditional in Eastern European soups; if you dislike the flavor, fennel is a closer substitute, or simply rely on paprika for warmth.
vegetable broth → Chicken broth or beef broth. Use chicken or beef broth for a richer, less vegetarian soup; the flavor profile shifts slightly but remains delicious.
apple cider vinegar → Red wine vinegar or distilled white vinegar (use slightly less—start with ½ tablespoon). Apple cider vinegar is mildest; white vinegar is sharper. Adjust to taste.