Spicy sausage, tender white beans, fresh cabbage, hearty broth, and plenty of Mexican spices come together in this delicious cabbage soup recipe that your whole family is going to love.
I’ve partnered with Zoup! to share this recipe with you today. They provided me with a selection of their broths for recipe development, as well as compensation for my time. As always, all thoughts and opinions are my own.
As the weather here in Arizona is finally cooling off, I’ve been craving warm bowls of soup. We love cabbage soup and pretty much any recipe that includes cabbage is certain to be a hit with my crew.
This Mexican White Bean and Cabbage Soup combines the ingredients we already love and gives them an extra hit of flavor and heat with an abundance of spices, along with hot sausage, and a really tasty broth base for the soup.
Zoup! started out as restaurant chain and customers often commented on how much better the chicken broth in their soups tasted compared to grocery store chicken broth.
This inspired the Zoup! team to create a retail broth on par with the broths used in their restaurants. Today, these premium broths are sold in grocery stores across the country.
Zoup! Good, Really Good™ Chicken Broth is great in this soup, however, it is also delicious with the Beef Bone Broth. Zoup! Good, Really Good™ Broths are cooked in small batches, for a true homemade flavor, and they’re also low-calorie, paleo-friendly, gluten and fat-free, as well as free of GMOs and any hormones.
You can find these products at Albertsons-Safeway, or Wegman’s. You can also visit Zoup! online at their website (you’ll find a coupon at that link!), or on Facebook, Instagram, and Twitter. For further questions, you can contact them directly at [email protected]
For more great recipes that can be made with these broths, check out this Chinese Beef and Broccoli Soup, Egg Drop Soup, Chicken Tortilla Soup, and Philly Cheesesteak Stew.
And last but not least, our long-time favorite Hearty Italian Vegetable Soup. We keep this vegetable soup in the freezer year round for easy lunches.
White Bean and Cabbage Soup Recipe
- In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with Mexican spices as it cooks.
- Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.
- Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly tender. Taste and adjust salt as desired.
- Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired.
Mexican White Bean and Cabbage Soup
Ingredients
- 1 pound hot sausage
- ¼ cup homemade or store-bought taco seasoning
- 1 small green cabbage, cut into bite size pieces
- 4 (15-ounce) cans white beans, drained
- 62 ounces (2 jars) Zoup! Good, Really Good™ Chicken Broth, about 7 cups
- 1 teaspoon kosher salt, adjust to taste
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
Instructions
- In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with Mexican spices as it cooks.
- Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.
- Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly tender. Taste and adjust salt as desired.
- Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired. Enjoy!
Nutrition
Cooking It Up says
What kind of white beans – Great Northern, cannellini…? And regular pork sausage?
Mary says
I typically use white beans, but cannellini work as well. Regular pork sausage or hot sausage will both work for this recipe.
Adrianna Budek says
Now this white bean and cabbage soup looks GREAT!
Sharon says
Oh my gosh…The BEST soup ever! I didn’t add any salt and only used cumin and pepper it’s so easy!! “Souper” good!
Mary Younkin says
I’m thrilled that you love the soup, Sharon.
Veronica says
Please rename this is an insult to us Hispanics’s just because it has bean it doesn’t make it a MEXICAN dish 🤦♀️ this is stereotype and racism we as MEXICAN’s never heard of this nor would stand behind this dish rename it this is a lawsuit why don’t you namme so dishies black or white ?? Exactly change this name this is not a Mexican dish
Mary Younkin says
Oh, Veronica. This recipe is simply flavored with Mexican spices. Calling something “Mexican soup” as identified by the seasonings and flavors, is a very common method of naming and differentiating recipes. For what it’s worth, nowhere in this recipe do I claim that it is an “authentic Mexican classic” or that it was made by my Abuela 100 years ago. Despite the fact that I was born in Mexico City and raised in New Mexico with a steady diet of spicy green and red chile throughout my adult life, that doesn’t make me any kind of expert here. If the soup doesn’t appeal to you, feel free to ignore it. You made me grin though at the idea that anyone might see this and assume that a white bean and cabbage soup was anything more than flavored with Mexican spices. It must be frustrating that it was so offensive to you. For future reference, I’d recommend not randomly clicking on ANY recipes that are called “Mexican” these days, unless you personally know the bona fides of the recipe creator.
Angelique says
Veronica, your life must have a very difficult existence if your so easily offended by a soup recipe… I grew up 10 minutes from Mexico and have Spanish family that still lives there. Your comment is laughable and you just make me cringe. 🤣🤣 Go do something more productive with your life. 🤦
And thank you Barefeetinthekitchen for sharing this wonderful soup flavored with Mexican spices. ♥️♥️
Maria Costa says
YOU should remove your post! YOU should be embarrassed because you sound quite ignorant! But I got a good laugh.
As for the recipe 5 STARS!
Heather says
I was wondering if red cabbage would work, only because I have some in the fridge. Lol Or should I stick with green?
Mary Younkin says
Red cabbage will work just fine, Heather. It will just change the appearance of the soup a bit.
Shelley S says
This looks so good! If I’m going to be using dry beans, what do you think would be best, to cook them first, or add pre soaked and cook with broth? I don’t buy canned beans. Thank you!
Mary Younkin says
I would suggest presoaking, Shelley.