Quick Cabbage Soup with Lemon-Dill & Beans – Soothing & Light

Cabbage Soup with Lemon-Dill and White Beans might sound like something your grandma used to make when groceries were low and creativity was high—but trust me, this version is anything but bland. It’s light, lemony, and surprisingly satisfying, especially for how fast it comes together. Whether you’re trying to eat healthier, sneak veggies into your family’s routine, or just want a cozy bowl of something that doesn’t feel heavy, this cabbage soup checks all the boxes. Plus, that zingy lemon-dill combo gives it a fresh twist that brightens the whole bowl.

Cabbage Soup with Lemon-Dill and White Beans is one of those recipes you’ll find yourself craving when the temps drop or your fridge is looking a little sad. Keep reading and I’ll walk you through everything you need to make it happen—with no stress and zero weird ingredients.

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What is Cabbage Soup with Lemon-Dill and White Beans?

Cabbage Soup with Lemon-Dill and White Beans is like the feel-good soup your body and your schedule will both thank you for. At its heart, it’s a veggie-packed, brothy soup starring thinly sliced green cabbage, creamy white beans, and a bright hit of lemon and dill. The lemon lifts the whole dish (no boring soup vibes here), and the dill? Pure comfort in herb form.

It’s one of those magical soups that tastes like it simmered all day—but only takes 35 minutes. Originally rooted in traditional American home cooking, this version gets a refresh with zesty citrus and earthy dill for a flavor profile that feels both nostalgic and new. It’s the kind of soup that works as a light lunch, a dinner side, or even a “clean out the fridge” meal when you’re on the hunt for something simple, affordable, and filling.

Reasons to Try Cabbage Soup with Lemon-Dill and White Beans

First of all, let’s talk about time. You’ll be amazed what 35 minutes can do. No waiting around, no mystery steps—just quick, straight-up goodness. Second? It’s budget-friendly without tasting like it. Most of these ingredients are probably already in your pantry or produce drawer. And for those who have little humans or picky eaters at home, this soup is a sneaky win.

It’s mild enough for kiddos, yet flavorful enough for grown-up palates. Plus, it’s versatile—vegan if you use veggie broth, but totally happy with chicken broth too. And if you’re a meal-prepper? This soup stores like a champ. You’ll love the way it brightens up those work-from-home lunches or weeknight dinners. Still not convinced? One bowl only clocks in around 76 calories. That’s basically permission to have seconds (or thirds).

Ingredients Needed to Make Cabbage Soup with Lemon-Dill and White Beans

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, peeled and diced
• 4 cups green cabbage, thinly sliced
• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 4 cups vegetable or chicken broth
• Zest and juice of 1 large lemon
• 1 tsp dried dill (or 2 tbsp fresh dill, chopped)
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)
• Fresh parsley, chopped (for garnish)

Instructions to Make Cabbage Soup with Lemon-Dill and White Beans

This step-by-step guide for making Cabbage Soup with Lemon-Dill and White Beans walks you through the entire process from chopping to slurping. Whether you’re a kitchen newbie or just need a refresher, these clear instructions keep things simple and stress-free. You’ll be amazed at how easy it is to whip up something so comforting, flavorful, and healthy in under 40 minutes. Let’s dive right into the step-by-step breakdown so you can get that soup simmering.

Step 1: Sauté the Onion and Carrot
Start by heating 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering (not smoking), add your diced yellow onion and diced carrot. These two bring depth and sweetness to your soup base, so give them time to soften and develop flavor. Stir occasionally, cooking them for about 5 to 7 minutes. If you’re new to building soup bases or want extra flavor tips, check out our guide on How to Build Flavor in Simple Soups which dives into the importance of slow-sautéing.

Step 2: Add the Garlic
Once the onion and carrot are soft and golden around the edges, toss in your minced garlic. Stir it in and let it cook for just 30–60 seconds—any longer and it could burn. You’ll know it’s ready when the kitchen smells like you’re about to make something amazing (because you are). Garlic boosts that warm, homemade taste we all love in a good cabbage soup.

Step 3: Wilt the Cabbage
Now stir in the thinly sliced green cabbage, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Cabbage may look like a lot at first—it always does—but give it 5 to 6 minutes over medium heat, stirring now and then. It’ll start to soften, shrink down, and absorb those aromatic flavors. This step is crucial for creating the tender, silky texture that makes this soup feel like a hug in a bowl. Want to switch it up? If you’re curious about red vs. green cabbage or how to slice it easily, you might like our Cabbage Cutting Tips article.

Step 4: Add the Broth and Simmer
Pour in 4 cups of your preferred broth—vegetable if you’re keeping it plant-based or chicken for a heartier flavor. Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes. This is where the cabbage softens even more, and the flavors start blending beautifully. You can cover it loosely, but make sure it doesn’t fully boil—just a gentle simmer does the trick. If you’re in the mood to explore other broth-based meals, Southwest Turkey Soup is another one-pot wonder worth bookmarking.

Step 5: Add the White Beans
Once your cabbage is tender and the broth is aromatic, stir in the drained and rinsed can of white beans—cannellini or Great Northern both work well here. These beans give the soup a creamy bite and a gentle protein boost, making it more filling without being heavy. Let the soup cook another 5 minutes to warm the beans through. Beans are pantry superheroes in recipes like this, and if you’re looking for more ideas, check out our Hearty Vegan Lentil Soup which uses legumes in a similar way.

Step 6: Finish with Lemon and Dill
Once your soup is fully simmered and the beans are heated through, stir in the zest and juice of one large lemon. Don’t skip this—it transforms the soup from good to fresh and bright. Then add in the dill: 1 teaspoon dried or 2 tablespoons of freshly chopped dill. The aroma will hit you immediately—lemony, herby, and vibrant. Stir it all together and give it a quick taste. Adjust with more salt, pepper, or a squeeze of lemon juice depending on your preference. If you’re feeling adventurous, try pairing this soup with something like our Vegan Avgolemono Soup which also uses lemon in a surprisingly creamy way.

Step 7: Serve and Garnish
Ladle the soup into your favorite bowls and sprinkle chopped fresh parsley over the top for that extra pop of green and a fresh finish. If you’re serving this for lunch or dinner, don’t forget a slice of crusty bread or toasted sourdough on the side. The soup is light yet satisfying, and the lemon-dill flavor combo keeps it from feeling one-note. You could even drizzle a little olive oil over the top or toss in some red pepper flakes if you like a touch of heat. For something similarly cozy, but with a bit of spice, check out our Cheesy Black Bean Enchilada Soup for your next recipe night.

Making Cabbage Soup with Lemon-Dill and White Beans step by step is about as straightforward as it gets, but don’t let its simplicity fool you—this dish delivers big on flavor and comfort. Once you’ve made it once, it’ll likely become a staple in your weekly lineup. The clean ingredients, easy method, and nourishing results make it a go-to for anyone juggling busy days and hungry bellies. Whether you’re serving yourself, your family, or meal-prepping for the week, this soup just works.

What to Serve with Cabbage Soup with Lemon-Dill and White Beans

This soup plays well with others. It’s light enough to pair with a gooey grilled cheese or a hearty sandwich. If you’re keeping things veggie-forward, serve it alongside a crisp Simple Cabbage and Carrot Salad for a double cabbage combo that somehow just works. For a cozy dinner, a warm loaf of crusty bread or garlic toast will do wonders for scooping up those lemony brothy bits. You could also toss together a quick Caesar or arugula salad if you want something green on the side. And if you’re cooking for a crowd, this soup makes a great starter for meals like Slow Cooker Creamy Tomato Basil Chicken or Creamy Brown Butter Tortellini.

Key Tips for Making Cabbage Soup with Lemon-Dill and White Beans

Don’t skimp on the lemon. That zest and juice are what gives this soup its signature brightness. Fresh dill is fabulous here, but dried totally works in a pinch—just use a little less. If you want to bulk it up, throw in some diced potatoes or even a handful of cooked pasta. Got leftovers from the fridge? Cabbage soup is very forgiving—toss in chopped kale, celery, or even some leftover turkey (try it after Thanksgiving with this Slow Cooker Turkey Pie). Taste as you go—lemon and dill are bold, so adjust slowly. And if you’re craving heat? Red pepper flakes will give it just the right kick without overpowering that delicate lemon-dill balance.

Storage and Reheating Tips for Cabbage Soup with Lemon-Dill and White Beans

This soup stores beautifully. Pop leftovers into an airtight container and refrigerate for up to 5 days. The flavors actually get better after a night in the fridge—it’s like the lemon and dill had time to mingle and become best friends. To reheat, just warm on the stovetop over medium heat until hot, or microwave in 1-minute bursts, stirring in between.

If it thickens in the fridge (beans and cabbage like to soak up liquid), just add a splash of broth or water when reheating. Want to freeze it? Go for it—let the soup cool completely, then freeze in single-serve containers for up to 3 months. Just thaw in the fridge overnight or reheat directly from frozen in a pot over low heat.

FAQs

Can I make this vegan?
Absolutely. Just use vegetable broth and double-check your beans have no added animal products.

Can I use red cabbage?
You can, but it’ll change the color and texture a bit. Green cabbage is more tender in soups.

Is this soup low-calorie?
Yep—just around 76 calories per serving! Perfect for light lunches or dinner starters.

Can I make it in the slow cooker?
You can, though this version is so quick it doesn’t need it. But yes—sauté the aromatics first, then cook everything on low for 4–5 hours.

Can I add protein?
Definitely. Shredded chicken or turkey would work great here without messing up the flavor.

Final Thoughts

Cabbage Soup with Lemon-Dill and White Beans proves you don’t need cream, meat, or a long simmer to get cozy soup vibes. It’s bright, brothy, and so easy to make—even on a random Tuesday night when you don’t feel like cooking. If you’re looking for something comforting but not heavy, flavorful but not complicated, this one hits the sweet spot. Plus, it’s friendly to nearly every diet, and you can make it with whatever you’ve got hanging out in the fridge. For more soup recipes that’ll warm you up without weighing you down, check out Lentil Turkey Soup or Hearty Vegan Lentil Soup next. Now go grab a lemon and make something warm and wonderful.

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