This soup is like a warm hug in a bowl.

It’s cozy, hearty, and super easy to whip up.

Perfect for chilly nights when you want something filling but not heavy.

Plus, it’s packed with veggies and beans, so it’s really good for you too.

My kids even love it — and they don’t even like cabbage usually!

Why I Love This Recipe

There’s just something about this soup that feels like home.

It’s hearty but not heavy.
You only need one pot.
It’s easy to sneak in extra veggies.
The dill makes it taste super fresh.
It’s even better the next day!

When I was growing up, my grandma made a version of this every fall. Now, it’s a go-to in my house too!

What You’ll Need

2 tablespoons olive oil
1 yellow onion, diced
2 carrots, sliced into rounds
3 cloves garlic, minced
1 small green cabbage, shredded
1 can (15 oz) white beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh dill, chopped
Juice of 1 lemon

Tools You’ll Need

Large soup pot
Wooden spoon
Sharp knife
Cutting board
Ladle

Pro Tips

Slice the cabbage thin so it cooks faster and is easier for kids to eat.
Fresh dill is a game-changer—don’t skip it!
If you like a thicker soup, mash some of the beans before adding them.
Always taste before serving—sometimes it needs a little extra lemon or salt.
This soup freezes really well for busy nights later.

Substitutions and Variations

Swap white beans with chickpeas or kidney beans.
Use chicken broth instead of veggie broth for extra flavor.
Add diced potatoes to make it even heartier.
Toss in a handful of spinach at the end for extra greens.

Make-Ahead Tips

You can chop the cabbage, onion, carrots, and garlic the day before and store them in the fridge.
Soup tastes even better the next day once the flavors meld, so make it ahead if you can!

How to Make It

Step 1: Sauté the Onion, Carrots, and Garlic

Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.

Step 2: Add the Cabbage

Add the shredded cabbage to the pot. Stir it around so it starts to soften.

Step 3: Add the Broth, Beans, and Seasonings

Pour in the vegetable broth. Add the drained white beans, thyme, salt, and pepper. Stir everything together.

Step 4: Simmer

Bring the soup to a boil, then lower the heat and let it simmer uncovered for about 25-30 minutes, until the cabbage and carrots are tender.

Step 5: Add Dill and Lemon

Turn off the heat. Stir in the fresh dill and squeeze in the lemon juice.

Step 6: Serve!

Ladle into bowls and serve with some crusty bread if you want!

Leftovers and Storage

Store leftovers in the fridge for up to 5 days.
Freeze in airtight containers for up to 3 months.
Reheat gently on the stove or in the microwave.

Servings and Cook Time

Makes: About 6 servings
Total Time: About 45 minutes

What to Serve With

Crusty bread or garlic bread
A fresh green salad
Grilled cheese sandwiches
Crackers

FA

Can I use purple cabbage instead of green?
Sure! Just know the broth will turn a little purple — still delicious, just different looking.

What kind of white beans work best?
Cannellini, navy beans, or great northern beans are all great picks.

Can I make this in a slow cooker?
Yep! Just sauté the onions, carrots, and garlic first, then dump everything into the slow cooker on low for 6 hours.

Is this soup kid-friendly?
Totally! You can chop the cabbage smaller and maybe skip the lemon if your kids are sensitive to tart flavors.

Conclusion

I hope you love this cozy Cabbage and White Bean Dill Soup as much as we do! It’s such an easy and comforting recipe to have in your back pocket. If you try it, leave me a comment — I’d love to hear how it went for you or help answer any questions!

Would you also like me to create a printable recipe card for it too? 📋✨

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Cozy Cabbage and White Bean Dill Soup