Hot Honey Cabbage Soup Recipe | Vegetarian & Easy
Hot honey cabbage soup — a creamy, vegetarian soup with tender cabbage, white beans, and a mild sweet-spicy finish. Ready in 40 minutes. Get the easy recipe!
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 large head cabbage chopped (about 8 cups)
- 2 medium carrots diced
- 2 celery stalks diced
- 1 can 28 oz crushed tomatoes
- 4 cups vegetable broth
- 1 can 15 oz white beans, drained and rinsed
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 2 tablespoons honey
- 1 tablespoon chili oil or hot honey
- Fresh basil for garnish optional
Instructions
- Step 1: Build the Base
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another minute until fragrant. This aromatic base sets the foundation for all the flavors.
- Step 2: Add the Vegetables
- Stir in chopped cabbage, diced carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly. The cabbage will start to release its natural sweetness.
- Step 3: Build the Broth
- Pour in the crushed tomatoes and vegetable broth. Add the white beans and dried Italian herbs. Stir well to combine. Bring to a gentle boil, then reduce heat to medium-low and simmer for 15–20 minutes until the cabbage is tender and all the vegetables have softened.
- Step 4: Season to Taste
- Taste the soup and adjust salt and pepper as needed. The vegetables should be completely tender at this point.
- Step 5: Add the Swicy Finish
- In a small bowl, warm the honey and chili oil together (about 30 seconds in the microwave or on the stovetop). Just before serving, drizzle a spoonful into each bowl for that subtle sweet-heat kick.
- Step 6: Serve Warm
- Ladle into bowls, top with a drizzle of hot honey-chili oil, garnish with fresh basil if desired, and serve immediately.
Notes
This hot honey cabbage soup is endlessly customizable — add kale or spinach at the end for extra greens, swap white beans for chickpeas or lentils, or add a splash of balsamic vinegar for deeper flavor. The hot honey finish is mild and subtle, so feel free to increase the chili oil if you prefer more heat. Make a big batch and enjoy it all week — it actually tastes better the next day as flavors deepen. I make this in my dutch oven — it distributes heat evenly and makes the whole cooking process so much easier. Stores in the fridge for up to 5 days or freezes beautifully for up to 3 months.