White Bean, Cabbage, and Andouille Soup

White Bean, Cabbage, and Andouille Soup is a great soup to warm you up during the cold winter months.

You will love this soup if you are looking for a hearty soup with great flavor. The soup contains vegetables, beans, and a spicy andouille sausage.

Soup is one of my all-time favorite comfort foods. This soup is hearty and perfect when the weather is cooler and you need to keep filled up. The andouille sausage adds heat to the soup for more flavor.

Helpful Tips:

• Do not skip sauteeing the celery, onion, carrots, and potatoes. This will help bring out the flavor of the vegetables.
• Use low-sodium chicken broth for a healthier soup.
• Drain and rinse the beans before you add them to the soup. This will help reduce the sodium in the beans.
• Store the soup in the refrigerator for 3 to 4 days.
• The soup can be reheated in the microwave until the desired temperature.
• The soup can be frozen in an airtight container.

Ingredients you will need:

• Onion – Yellow onions work well.
• Carrots
• Celery
• Olive Oil – use for sauteing the vegetables. Butter would work, also.
• Chicken Broth – Low-sodium should be used for a healthier soup.
• Andouille Sausage – Any smoked sausage will work if you don’t like spicy sausage.
• Great Northern Beans
• Cabbage
• Dice Tomatoes – I like low-sodium or no-salt diced tomatoes for this soup.
• Bay Leaf
• Celery Salt
• Salt and Pepper

I love adding beans to soups. Here are some of the health benefits of eating beans:

• Beans are a great source of protein.
• Beans are rich in an antioxidant called polyphenols.
• The healthy starches and fiber in beans can help with food cravings.

What type of beans should you use when making this soup?

• Northern white beans
• Cannellini beans
• Navy beans
• Any of these will work fine in this soup. Black beans would also work if you don’t want to use a white bean.

Steps for making white bean cabbage andouille soup

Step one

In a Dutch oven or soup pot add the olive oil and onion, carrots, potatoes, and celery that have been cut into pieces. Saute until the vegetables begin to soften.

Step two

Add beans, cabbage, sausage, diced tomatoes, bay leaves, and celery salt and stir in. Mix in the broth. Bring to a boil and then turn down and simmer for 20 to 30 minutes. Season with salt and pepper.

Looking for more soup recipes? Check out these recipes:

• Italian Meatball Soup
• Chicken Orzo Soup
• Black Bean and Ham Bone soup

If you make this white bean, cabbage, and andouille soup, I would love to hear about it! Please leave me a comment and a rating.

White Bean, Cabbage, and Andouille Soup

White Bean, Cabbage, and Andouille Soup a delicious hearty soup that is full of great ingredients that will keep you filled up during your day.

5 from 3 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Sausage cabbage soup

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 10 servings

Calories: 393kcal

Author: Dawn

Ingredients

• 1 medium onion chopped
• 1 cup carrots sliced
• 3 medium potatoes cubed
• 2 stalks celery chopped
• 2 tablespoons olive oil
• 10 cups low sodium chicken broth
• 13.5 ounce andouille sausage
• 2- 15.5 ounce cans Northern beans drained and rinsed
• 1/2 medium head cabbage chopped
• 14.5 ounce can diced tomatoes
• 2 bay leaves
• 1/2 teaspoon celery salt
• salt and pepper to taste

Instructions

• In a Dutch oven heat the olive oil over medium heat. Add the onion, carrots, potatoes, and celery. Cook the vegetables until they begin to soften, making sure to stir occasionally for 10 to 12 minutes. 
• Once the vegetables have been cooked add the sausage, beans, cabbage, tomatoes, bay leaves celery salt, and mix until well combined. Stir in the chicken broth.
• Bring to a boil, turn the temperature down a bit, and continue to cook for 20 to 30 minutes more or until the vegetables are tender. Season with salt and pepper.

Notes

1. Do not miss the step of sauteing the vegetables. This step brings out the flavors of the carrots, onions, celery, and potatoes.
2. Watch the vegetables closely as they sautee. They should not be browned.
3. The soup can be stored in the refrigerator for up to 3 to 4 days.
4. The soup can be reheated in the microwave until the desired temperature.

 

Nutrition information is an estimate and may vary with the brands of ingredients used.

 

Nutrition

Calories: 393kcal | Carbohydrates: 26.2g | Protein: 14.4g | Fat: 13.4g | Saturated Fat: 4.1g | Cholesterol: 222mg | Sodium: 807mg | Potassium: 619mg | Fiber: 6.4g | Sugar: 5.8g | Calcium: 64mg | Iron: 2mg

This recipe was originally published on November 29, 2018. It has been updated with new content and pictures on October 26, 2023.