Vegetable Cabbage Soup Recipe

Introduction

This easy vegan cabbage soup recipe is the perfect one-pot comfort food for a healthy, satisfying meal. Packed with fresh vegetables and savory broth, it’s a simple, nourishing dish that comes together quickly. For another wholesome plant-based option, try this Vegetable Cabbage Soup Recipe. It’s an ideal choice for meal prep or a cozy weeknight dinner.

Ingredients

This simple vegan cabbage soup recipe builds its rich, savory base from fresh, aromatic vegetables and herbs simmered to perfection.

• 1/4 cup water or 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced (optional)
• 2 large carrots, peeled and sliced
• 2 celery sticks, sliced
• 2 Tablespoons Italian seasoning
• 1 can (28oz) diced tomatoes with juices
• 1 medium potato or 6 baby (about 1 cup), diced (see notes)
• 1 1/2 cups green beans, sliced into 1-inch pieces
• 1 head (2lbs.) of green cabbage (about 8 – 10 cups), cored and chopped
• 5 – 6 cups low-sodium vegetable broth
• salt + pepper, to taste
• splash of balsamic or white wine vinegar (or juice of small lemon)
• chopped parsley, for serving
• lemon wedges, for serving
• crusty bread, for serving

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This Vegetable Cabbage Soup recipe is about 25% faster than many similar recipes, thanks to its straightforward chopping and simmering process.

Step-by-Step Instructions

Step 1 — Prep Your Vegetables

Start by dicing one large onion, mincing 3-4 cloves of garlic, and chopping 2-3 carrots and 2-3 celery stalks into half-inch pieces. Core and chop one whole head of green cabbage into bite-sized pieces. Having all your veggies prepped and ready makes the cooking process smooth and efficient.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 3 — Build the Soup Base

Add the chopped carrots and celery to the pot. Stir and cook for about 5-7 minutes to allow the vegetables to soften slightly. Pour in 8 cups of vegetable broth, one 28-ounce can of diced tomatoes (with their juices), and 2 bay leaves. This creates the flavorful foundation for your vegan cabbage soup.

Step 4 — Add the Cabbage and Seasonings

Gently stir in all of the chopped cabbage. It will seem like a lot, but it will wilt down significantly as it cooks. Season the pot with 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and black pepper to taste (start with 1 teaspoon of salt).

Tip: For a deeper flavor, you can add a splash of tamari or soy sauce instead of some of the salt.

Step 5 — Simmer to Perfection

Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover the pot partially with a lid and let it cook for 25-30 minutes. The soup is done when the cabbage is completely tender and the flavors have melded together beautifully.

Step 6 — Adjust and Finalize

Once the vegetables are tender, remove the bay leaves. Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of fresh lemon juice to brighten all the flavors. For a heartier meal, you can stir in a can of drained and rinsed beans, such as kidney or white beans, during the last 5 minutes of cooking.

Step 7 — Serve and Store

Ladle the hot vegetable cabbage soup into bowls. Garnish with fresh parsley if desired. This soup stores wonderfully; let it cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 5 days and freezes well for up to 3 months.

Nutritional Information

Calories	~150 kcal
Protein	~5 g
Carbohydrates	~30 g
Fat	~1 g
Fiber	~8 g
Sodium	~600 mg

Note: Estimates are based on typical ingredients and a standard serving size for this vegan cabbage soup recipe. Actual values can vary depending on specific brands and exact quantities used.

Healthier Alternatives

This versatile vegetable cabbage soup recipe is a perfect canvas for dietary tweaks. Here are simple swaps to tailor it to your nutritional goals without sacrificing the hearty, flavorful essence of this vegan cabbage soup.

• Boost Protein — Stir in a can of rinsed chickpeas, lentils, or white beans during the last 10 minutes of simmering for a plant-based protein punch that complements the fresh veggies.
• Lower-Carb Option — Reduce or omit the potatoes and add extra cauliflower florets or zucchini. The cabbage remains the satisfying, low-carb star.
• Dairy-Free & Creamy — For a richer broth, blend a portion of the soup with a handful of raw cashews or a splash of canned coconut milk before returning it to the pot.
• Gluten-Free Assurance — This soup is naturally gluten-free. Always double-check your vegetable broth label to ensure it’s certified gluten-free if needed.
• Low-Sodium Version — Use a no-salt-added vegetable broth and increase the flavor with extra garlic, a dash of smoked paprika, and a generous squeeze of fresh lemon juice at the end.
• Spice It Up — Add a pinch of red pepper flakes or a drizzle of chili oil when serving for those who enjoy a warm, spicy kick in their healthy meal.
• Umami Depth — Sauté a tablespoon of tomato paste with the onions and garlic, or add a few dried shiitake mushrooms to the broth for a deep, savory flavor without added salt.
• Herb Refresh — Swap dried herbs for a larger quantity of fresh ones like dill or parsley, stirred in just before serving, for a vibrant, aromatic lift.

Serving Suggestions

• Pair this hearty Vegetable Cabbage Soup with a slice of crusty sourdough or a warm, soft dinner roll for a satisfying, complete meal.
• For a protein boost, top your bowl with a scoop of cooked lentils, chickpeas, or a sprinkle of roasted pumpkin seeds.
• Serve it as a light starter before a main course, or enjoy a larger portion as a comforting and healthy vegan dinner on its own.
• This soup is perfect for meal prep. Make a big batch on Sunday for quick, nourishing lunches throughout the week.
• Garnish each bowl with a generous handful of fresh parsley or dill and a squeeze of lemon juice to brighten the flavors just before serving.
• For a creamy twist, add a dollop of vegan sour cream or unsweetened coconut yogurt on top.
• Enjoy this naturally healthy vegan cabbage soup on a chilly evening, or as a revitalizing, light meal after the holidays.

This versatile soup is as adaptable as it is delicious, making it a reliable staple for any occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the cabbage until it becomes mushy and loses its texture. Fix: Add the cabbage later in the simmering process, cooking just until tender-crisp.
• Mistake: Using a weak vegetable broth, resulting in a bland soup. Fix: Choose a high-quality, low-sodium broth or make your own, and don’t skimp on sautéing the aromatics to build a flavor base.
• Mistake: Not browning the vegetables (like onions, carrots, and celery) before adding liquid. Fix: Sauté them until they soften and develop a bit of color; this caramelization adds essential depth.
• Mistake: Adding all herbs at the beginning, causing their bright flavor to cook out. Fix: Stir in delicate fresh herbs like parsley or dill just before serving for a vibrant finish.
• Mistake: Underseasoning throughout the cooking process. Fix: Season in layers—when sautéing veggies, after adding broth, and again at the end—tasting and adjusting as you go.
• Mistake: Cutting all vegetables the same size, leading to uneven cooking. Fix: Dice harder veggies (carrots, potatoes) smaller than softer ones (cabbage, zucchini) for a consistent bite.
• Mistake: Skipping the acid at the end, leaving the flavors flat. Fix: A splash of fresh lemon juice or a dash of vinegar stirred in after cooking brightens the entire pot.
• Mistake: Crowding the pot with too many starchy vegetables, which can make the soup overly thick. Fix: Maintain a good balance; if using potatoes, consider their starch content and adjust broth accordingly.
• Mistake: Rushing the simmer. Fix: Let the soup simmer gently, not boil vigorously, for at least 20-30 minutes to allow the flavors to meld properly.

Storing Tips

• Fridge: Cool the soup completely, then store in an airtight container for 3-4 days.
• Freezer: Portion the cooled soup into freezer-safe bags or containers, leaving space for expansion. It will keep for 2-3 months for best quality.
• Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop or in the microwave until steaming hot, reaching an internal temperature of 165°F (74°C) for food safety.

For the best texture, this vegetable cabbage soup is ideal enjoyed fresh or within a few days, as the cabbage will continue to soften upon storage.

Conclusion

This hearty Vegetable Cabbage Soup is the ultimate healthy comfort food, proving that simple, fresh ingredients create the most satisfying meals. We hope you love this vegan recipe as much as we do! Give it a try, leave a comment with your thoughts, and don’t forget to subscribe for more easy, wholesome recipes like this one.

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FAQs

Can I make this Vegetable Cabbage Soup in a slow cooker?

Yes, this Vegetable Cabbage Soup adapts perfectly for a slow cooker. Simply add all ingredients except the cabbage to the pot, cook on low for 6-8 hours, then stir in the shredded cabbage during the last 30 minutes to keep it tender-crisp. This method makes the vegan cabbage soup incredibly convenient.

How can I store and reheat leftovers of this healthy soup?

Store cooled soup in an airtight container in the refrigerator for up to 5 days. This Vegetable Cabbage Soup reheats well on the stovetop or in the microwave. The flavors often deepen overnight, making it a great make-ahead, healthy meal.

What can I add to make this vegan soup more filling?

For extra protein and heartiness, add a can of rinsed white beans or brown lentils to the Vegetable Cabbage Soup. You could also stir in a cup of cooked quinoa or barley. These additions complement the fresh veggies and keep the meal entirely vegan and healthy.