White Bean and Cabbage Soup Recipe

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Photo by Andrea Chesman
With canned beans, on-hand broth, and spice from dried chorizo, this soup is quick and flavorful on a cold day.
4 servings SERVINGS


  • 2 tbsp chicken fat or olive oil
  • 1 small head green or savoy cabbage, thinly sliced (6 to 8 cups)
  • 1 onion, halved and thinly sliced
  • 6 cups chicken broth
  • 8 ounces thin-skinned potatoes (unpeeled), diced
  • 8 ounces Spanish chorizo; andouille; or other full-flavored, fully cooked sausage, thinly sliced
  • 2 cups cooked white cannellini beans, or 1 19-ounce can, rinsed and drained
  • Salt and freshly ground black pepper, to taste



When you make a soup out of a simple combination of ingredients, each component must pull its own weight. Dried Spanish chorizo adds great flavor, and the paprika in the sausage will color the broth. With canned beans, this soup is quick to make but tastes like it’s been cooking for hours. If you have canned beans and homemade chicken broth on hand, this delicious white bean and cabbage soup will take about a half hour to make. This recipe is adapted from my book Recipes from the Root Cellar, which is a collection that features winter vegetables.