This cozy cabbage and white bean dill soup is like a warm hug in a bowl.
It’s earthy, herby, hearty, and super easy to make.
Everything simmers together into this comforting, brothy soup that tastes even better the next day.
Why I Love This Recipe
I made this soup on a gray, rainy afternoon when I needed something warm and filling but not too heavy. It quickly became a regular in my meal rotation. The combo of cabbage and dill reminds me of European comfort food, and the white beans add just the right amount of creaminess without using dairy.
- Feels light but keeps you full
- Easy to make with simple ingredients
- Naturally vegan and gluten-free
- Perfect for meal prep
- Smells amazing while it simmers
Makes: 4 servings
Total Time: 40 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, shredded
- 1 large carrot, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- Optional: extra dill and black pepper for topping
Pro Tips
- Slice the cabbage thin so it cooks evenly and softens into the broth
- Fresh dill goes in at the end—don’t cook it too early or it loses flavor
- White beans like cannellini or great northern beans work best
- Taste before serving—cabbage soups often need a little more salt or lemon
- A squeeze of lemon right before serving brightens the whole thing up
Tools Required
- Cutting board
- Sharp knife
- Large soup pot
- Wooden spoon
- Measuring spoons and cups
- Ladle
- Round bowls for serving
Substitutions and Variations
- Use red cabbage for a colorful twist
- Swap white beans for chickpeas or butter beans
- Add a diced potato for extra heartiness
- Stir in a handful of baby spinach at the end for extra greens
- Add red pepper flakes for a bit of heat
Make Ahead Tips
- You can shred the cabbage and dice the carrot and onion the day before and keep them in the fridge
- The soup stores well in the fridge for up to 4 days and tastes even better the next day
- It also freezes well for up to 2 months
How to Make Cozy Cabbage and White Bean Dill Soup
Step 1: Sauté the Onion and Garlic
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Sauté for 3–4 minutes until soft and fragrant.
Step 2: Add the Cabbage and Carrot
Add 4 cups shredded green cabbage and 1 diced carrot. Stir and cook for about 5 minutes until the cabbage begins to soften.
Step 3: Season and Add Broth
Sprinkle in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to coat the veggies. Then pour in 4 cups vegetable broth and bring to a boil.
Step 4: Simmer and Add Beans
Lower the heat and let the soup simmer uncovered for 15 minutes. Then stir in 1 can of drained and rinsed white beans and let it cook 5 more minutes.
Step 5: Add Lemon and Dill
Turn off the heat. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh dill. Taste and add more salt or lemon if needed.
Step 6: Serve
Ladle the soup into bowls and top with extra dill or black pepper if you like.
Leftovers & Storage
- Store in the fridge up to 4 days in an airtight container
- Reheat on the stove or in the microwave
- Freezes well—let cool fully before freezing
- The dill flavor gets stronger over time (in a good way)
Macros Information (Per Serving – Approximate)
- Calories: 220
- Protein: 9g
- Carbs: 28g
- Fat: 8g
- Fiber: 9g
Why This Recipe Works (Quick Science)
Cabbage breaks down and softens quickly in broth, releasing natural sweetness. White beans add creaminess and protein without dairy or flour. Adding dill and lemon at the end keeps the flavor fresh instead of muddy.
Common Mistakes
- Overcooking the dill: it’s best stirred in right at the end
- Not slicing the cabbage thin enough: it’ll take longer to soften
- Underseasoning: broth and cabbage need salt and acid to really shine
- Skipping the lemon: the soup won’t taste as bright or balanced
What to Serve With
- Toasted sourdough or garlic bread
- A simple cucumber and tomato salad
- Roasted parsnip chips
- A spoonful of vegan yogurt on top
- Warm pita or flatbread
FAQ
Can I use red cabbage?
Yes, but it will turn the broth purple and look different. Still tastes great!
Can I make this in a crockpot?
Yes—just sauté the onion and garlic first, then add everything (except dill and lemon) to the crockpot. Cook on low for 6–7 hours. Stir in dill and lemon at the end.
Is this freezer-friendly?
Totally! Just cool it fully first, then freeze in portions.
Can I blend it?
It’s meant to be brothy, but you can partially blend if you want a thicker texture.
Final Thoughts
This cozy cabbage and white bean dill soup is the kind of meal that makes you feel good without trying too hard. It’s simple, nourishing, and full of flavor. Save it for rainy days, lazy dinners, or when your body’s just asking for something warm and healing. Let me know how it turns out for you—I’d love to hear!