Cabbage Bean Vegetable Soup

Cozy fiber-rich soup to support gentle digestion and gut diversity.

92%

Match for Gut Health

This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.

Coming soon: personalization based on your profile and/or your gut microbiome test results.

Recipe description

Delight in a simmered medley of cabbage, beans, and colorful vegetables in a savory broth. This plant-forward soup brings steady fiber, diverse textures, and polyphenol-rich produce to your bowl, helping nourish a balanced daily routine. The bean and cabbage combination adds soluble and insoluble fiber, supporting regular digestion while supporting a varied gut-friendly microbiome when enjoyed as part of a varied diet. A warming, approachable option for weeknights and meal-prep, with room to tailor seasonings and vegetables to your pantry.

June 6, 2026
Cabbage Bean Vegetable Soup
Prep 15 min Cook 25 min Easy

Why this recipe fits you

  • Rich in fiber from beans and cabbage, supporting steady digestion.
  • Colorful vegetables provide polyphenols and dietary diversity.
  • Plant-forward with protein from legumes and minimal refined ingredients.

Gut Health Score

🌿 Fiber diversity
85
🍇 Polyphenol density
80
🧬 Diversity support
75
🛡️ Inflammation support
82
🫧 Fermentation support
0
⚖️ Blood sugar stability
78

Ingredients

2 servings
Cabbage, white 1 bowl
Cabbage, white
Bean, broad 1 cup
Bean, broad
Carrot 1 piece
Carrot
Onion soup 1 cup
Onion soup
Celery 1 piece
Celery
vegetable broth 4 cup
Oil, olive 2 tablespoon
Oil, olive
Garlic 2 clove
Garlic
Thyme 1 teaspoon
Thyme
bay leaf 1 piece
black pepper 1 teaspoon
Salt 1 teaspoon
Salt

Instructions

1

Heat olive oil in a large pot over medium heat.

2

Add diced onion, celery, carrot, and minced garlic. Sauté for 5 minutes until softened.

3

Stir in cabbage, beans, thyme, and bay leaf, cook for an additional 2 minutes.

4

Pour in vegetable broth and season with salt and black pepper.

5

Bring to a boil, then reduce heat and simmer for 20-25 minutes.

6

Remove bay leaf before serving. Enjoy warm.

Nutrition

320 kcal Calories
14 g Protein
48 g Carbohydrates
12 g Fiber
8 g Sugar
6 g Fat
1 g Saturated fat
1.0 g Salt

FAQ

Is this soup suitable for vegetarians and vegans?
It is plant-based and dairy-free; to keep it vegan, use vegetable broth and avoid any animal-derived add-ins.
Is it gluten-free?
Yes, naturally gluten-free if you use gluten-free broth and avoid gluten-containing additions.
How long does it take to make?
About 40–45 minutes from start to finish.
How many servings does this yield?
Typically 4 servings (about 1.5–2 cups per serving).
Can I customize the vegetables or beans?
Yes—cabbage and beans are flexible. Swap in your preferred vegetables and beans; adjust cooking time as needed.
Can I freeze or store leftovers?
Yes. Refrigerate up to 3–4 days or freeze for up to 3 months. Reheat gently.
What seasonings work well with this soup?
Garlic and onions are nice; try cumin, paprika, thyme, or bay leaf. Taste and adjust with salt and pepper.
Is it easy on digestion for those worried about gas from beans?
Beans can cause gas for some people; rinse canned beans well or soak and rinse dried beans; start with a smaller portion.
Can I make this in a slow cooker or pressure cooker?
Yes: Slow cooker 6–8 hours on low or 3–4 hours on high. Pressure cooker about 8–10 minutes with natural release.