Cabbage & White Bean Stew ♥ Recipe

Cabbage & White Bean Stew, another easy, healthy vegetable soup ♥
A quick and simple cabbage soup studded with carrots, celery and beans. Spartan and spare, a welcome reset for our bodies and tastebuds after indulging in rich, heavy food. Easy Weeknight Supper. Low Fat. Very Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. One of my oldest and still most-favorite recipes.

Oops. All December, the "five-a-day" admonition has applied to Christmas cookies, not vegetables. For awhile, I even wondered if my vegetable moxie were lost, if chocolate and pecans would forever supplant cabbage and pumpkin. I was happy to eat vegetables, if someone put them in front of me. But cook them? No way.

Thankfully: the moxie has returned in force.

So man-oh-man, am I ever ready to get back to healthy recipes again. (Who can relate?) With this stew (or soup? stoup?) recipe, I'm dipping a baby toe back into vegetables, just in case. It's a great basic recipe, with easy pantry ingredients, a favorite from my vegetarian days.

A WARM WELCOME to new readers! During December, you continued to subscribe in droves. Clearly, many of us are looking for inspiration about how to increase our vegetable intake. Well, you've found the right place, since every single recipe at A Veggie Venture starts with a vegetable. Look for new recipes every few days during January.

graphic button small size size 10 "Excellent! Smells wonderful, too." ~ Sally
graphic button small size size 10 "...a little nostalgic for me. We loved it!" ~ Felicia


Hands-on time: 20 minutes
Time to table: 40 minutes but better after resting 6 – 24 hours
Makes 8 cups

Splash of water
1 large onion, chopped
2 carrots, peeled and cut into pieces on the diagonal
1 rib celery, cut into pieces on the diagonal
1 teaspoon whole caraway seed
2 cups (8oz/227g) chopped green cabbage (from about 1/4 medium-size cabbage)
2 cups water
1 tablespoon brown sugar
1 15-ounce can diced tomatoes

1 15-ounce can white kidney beans (cannellini), rinsed and drained
1 tablespoon cider vinegar
1/4 cup chopped parsley

In a large soup pot or Dutch, cook the onion in the water for about 3 minutes. Add the carrots and celery and cook another 3 minutes. Add the caraway and cook another minute. Add the cabbage, 2 cups water and brown sugar and cook for 5 minutes. Stir in the tomatoes, cover and simmer for 20 minutes. Add the beans and vinegar, simmer 5 minutes or until beans are heated through. Stir in the parsley. Serve immediately or let rest for a few hours to a whole day to allow flavors to meld. Reheats beautifully.

SPLASH OF WATER? Sure, that's how to start off the vegetables for a soup without adding any oil. It works great! That said, when I worked on my famous Homemade Vegetable Soup, I learned that using a splash of olive oil instead of that splash of water really helps the flavors develop, especially if you turn the onions and celery and other vegetables quite golden.

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Still Hungry?


cabbage carrots tomatoes beans


~ Swedish Red Cabbage & Apples ~
~ Peasant Cabbage Tomato Soup ~
~ Crazy-Good Cooked Cabbage ~
~ more cabbage recipes ~
from A Veggie Venture

~ Caraway Cabbage ~
~ Baked Cabbage Wedges ~
~ Alice Waters Coleslaw ~
~ more cabbage recipes ~
from Kitchen Parade, my food column


New Year's Turnip Greens Cabbage & White Bean Stew Hoppin' John Soup New Year's Soup with Black-eyed Peas & Collard Greens Hot Corn Dip

Looking for healthy ways to cook vegetables? A Veggie Venture is home of "veggie evangelist" Alanna Kellogg, the
famous asparagus-to-zucchini Alphabet of Vegetables plus hundreds of quick, easy and healthful vegetable recipes.

© Copyright Kitchen Parade 2008, 2010 & 2018

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This sounds great after the excesses of this month!

    Your recipe for slow-cooked beans has spoiled me. Canned beans just don't work anymore -- except in an emergency. So far I've done black, kidney, pinto, Great Northern, cannellini, and chickpeas using that method, all with great results.

    I'll probably slow-cook some cannellini (or other white) beans, then add the rest of the stew/soup ingredients. It will take longer, but the results will be worth it -- and the house will smell great!


  2. Yes, I can most definitely relate! Yesterday I threw away some of the last Christmas treats (the ones I hadn't already eaten or given away!) and today I'm starting to cook some healthy soups for the freezer. This sound good. The combination of beans and cabbage is one of my favorites.

  3. Hi Alanna....
    I'm making this soup today! It's gloomy and wet here in Maine, with the droopy dregs of last week's snowstorm clinging to life so it will be the perfect warmer-upper. I'm glad to hear your subscriptions are booming, BTW.

    best, S

  4. Hi Sally ~ Ooo, you are hooked. Here's the recipe for creamy slow-cooker beans.

    Kalyn ~ Ooo, you're brave, throwing stuff away. I can't manage it but hide them in the basement freezer.

    Stephen ~ Stay warm, my friend.

  5. Looks delicious Alanna! I can't seem to get enough homemade soup this winter.

  6. Welcome back - I've missed your inspiration.

    I actually have all of the ingredients for this stew on hand except celery - I'm thinking this will be on our table this week!!

  7. Glad to see you back. I'm all cookied out too!

  8. I cheer you!! I don't always tell you, but I love receiving not only your recipes, but your 'wake up' calls as well.

    Many, many thanks!!

  9. Ahhh Alanna,
    Cabbage, the food of the Polish people and the elfin people that supply it to us!!!!
    At the Hinckley and Mille Lacs casinos they serve a braised (?) or slightly cooked cabbage in a sauce that is my undoing. I Love the Stuff!
    Went to Old Country Buffet today and guess what they had on the table? Steamed/braised cabbage! (we go there so I can have my fill of veggies instead of a restaurant's version of a serving) Hey, if I can't have the romaine lettuce, bean sprouts, blue cheese with balsamic vinegar and oil for a salad, this is my choice for food Nirvana!
    Thanks for this recipe. Will send it to my dear friend in Manistique, Michigan, that is a soup nut.
    Bless you, we had a wonderful Christmas, and I too am sick of sweet things. Want salty and savory, thank you very much.

  10. Definitely getting back on the soup bandwagon after a month of cooking everything but! I've been making pots of beans in the slow cooker and freezing them; then I'm ready to make bean soups any time.

  11. Oh Yum! I'll be making this for sure.

    I love the vegetarian recipes you do as I'm one. So thank you and to have it be WW friendly is even better as I'm starting on WW Jan 1st.


  12. I can completely relate to the overload this holiday season. Time to bring on the veggies! I made a similar soup just last night. Perfect for these cold winter nights.

  13. You are so right Alanna, this stew sounds like the perfect recipe to start the new year! Happy New Year!

  14. I (finally!) made this for lunch. Excellent! Smells wonderful, too. The only way to make it easier might be to throw everything in the crock pot and let it go for 3-4 hours.

  15. Thank you so much for the recipe! It was a great twist on vegetable soup and was actually a little nostalgic for me. We loved it!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna