Recipe description
June 6, 2026
Cabbage Bean Vegetable Soup
Cozy fiber-rich soup to support gentle digestion and gut diversity.
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
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
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cabbage, white
1
bowl
White beans
1.5
cup
Onion
1
piece
Carrot
2
piece
Garlic
2
piece
Celery
2
piece
Vegetable broth
6
cup
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Bay leaf
1
piece
Parsley
2
tablespoon
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.
More Recipes For Your Gut
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.
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