Top down view of a white ceramic bowl full of vegan cabbage and potato soup sitting on a rustic wooden surface.

Cabbage and Potato Soup

  • Author: Raquel Smith


A simple cabbage and potato soup that everyone will love.



  • 1 medium cabbage
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 3 large gold potatoes
  • 4 cups light-colored vegetable broth
  • 1/2 tsp coarse sea salt
  • 1/4 tsp dried thyme
  • 1 can white beans, rinsed & drained
  • 1 Tbsp butter, vegan or otherwise
  • freshly cracked black pepper


  1. Cut the cabbage into quarters, then thinly slice using a sharp chef’s knife. Heat the olive oil over medium heat in a large pot. Add the cabbage and cook for about 15 minutes, tossing often, until it’s decreased to about 1/3 its original size and is tender.
  2. While the cabbage cooks, mince the garlic and cut the potatoes into small 1/2″ cubes. Add to the cabbage and cook for an additional 5 minutes. Add the broth, salt, and thyme and bring to a boil, then turn the heat to low and let simmer for 15 minutes, partially covered, until everything is soft.
  3. Add the beans and let simmer until warm, then stir in the butter and a bunch of black pepper freshly ground. Taste and add more salt if necessary. The broth should be just a tad too salty – when eaten with the cabbage and potatoes it all evens out nicely. Serve.