There’s nothing like a simple yet hearty soup to make you feel extra cozy on a cold night in early spring. Though St. Patrick’s Day might bring warm weather where you are, the summer heat is still far away, and a steaming bowl of this hearty St. Patrick’s Day Cabbage, White Bean, and Potato Soup will surely satisfy you during those chilly evenings. 

You can prepare this St. Patrick’s Day food as a main or side dish. It’s suitable for vegan or vegetarian diets with a few simple substitutions.

Prep Time: 20 minutes

Cook Time: 20-40 minutes


• 4 Tbsp of unsalted butter, olive oil, or plant butter

• 5 cups of leeks, sliced thin (about two large leeks)

• 8 cups of green cabbage, sliced thin

• 2 cups of russet potatoes, skins on, cut into small cubes (about two small potatoes)

• 8 cups of chicken or vegetable broth (optionally, use the bean liquid and add broth for a total of 8 cups)

• 4 large garlic cloves, minced (add up to a total of  6 cloves for more garlicky flavor)

• ½ tsp of sea salt 

• 1¾ cups of Randall Great Northern Beans, drained

• 4-5 thyme sprigs, tied

• Squeezed lemon to taste

• Shaved parmesan cheese for garnish

• Fresh ground pepper


Add oil or butter into a Dutch oven and heat until it shimmers. Add the leeks. Stir frequently with the heat on medium-low until leeks are soft with some golden color (roughly 10 minutes). 

Add the cabbage and continue to cook, frequently stirring, on medium-low heat. 

Add salt, garlic, broth, thyme bundle, and potatoes to the Dutch oven. Lower the heat to a simmer and cook for about 20 minutes until potatoes are tender. You can cook for up to 40 minutes if you prefer softer potatoes. 

Take out the thyme bundle, add in the Randall Great Northern Beans and lemon squeeze, and stir. Simmer for another 5 minutes while adding salt and pepper to taste. 

Garnish with fresh thyme and shaved parmesan and serve. Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for longer. If frozen, thaw in the refrigerator overnight and then rewarm on the stove. 

Recipe inspired by and picture courtesy of Vanilla and Bean.

One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here are two additional recipes you could make with this same 48 oz jar of Randall Great Northern Beans:

• Creamy Cauliflower White Bean Soup

• Smashed Pea and White Bean Toast