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 naturally low in calories and incredibly simple to make. For another delicious and easy one-pot meal, try this Irresistible Crockpot Orange Chicken Recipe. This hearty soup is ideal for meal prep and warms you up from the inside out.

Ingredients

This hearty vegetable cabbage soup recipe builds its deep, savory flavor from a simple sauté of aromatic vegetables, simmered with herbs and tomatoes until the cabbage is perfectly tender.

• 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	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This simple vegan cabbage soup recipe is about 25% faster than similar recipes, thanks to its straightforward chopping and one-pot simmering method.

Step-by-Step Instructions

Step 1 — Prep Your Vegetables

Roughly chop one large onion, three carrots, and three celery stalks. Core and thinly slice one whole green cabbage. Mince four cloves of garlic. Having all your veggies prepped and ready makes the cooking process smooth and efficient.

Step 2 — Sauté the Aromatics

Heat two tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.

Step 3 — Build the Flavor Base

Add the minced garlic to the pot and cook for one minute until fragrant. Stir in one 28-ounce can of diced tomatoes (with their juices), two teaspoons of dried oregano, one teaspoon of dried thyme, and half a teaspoon each of smoked paprika and red pepper flakes (optional).

Step 4 — Add the Cabbage and Broth

Add all of the sliced cabbage to the pot. It will seem like a lot, but it will wilt down significantly. Pour in eight cups of vegetable broth. Season generously with salt and black pepper, then stir everything to combine.

Step 5 — Simmer to Perfection

Bring the soup to a boil, then 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 ready when the cabbage is completely tender and the flavors have melded beautifully.

Step 6 — Adjust Seasoning and Serve

Taste your vegan cabbage soup and adjust the seasoning with more salt, pepper, or a splash of fresh lemon juice for brightness. Ladle the hot soup into bowls. This healthy meal is delicious on its own or served with a slice of crusty bread.

Tip: For a heartier version, add one cup of cooked brown lentils or white beans during the last 10 minutes of simmering.

Nutritional Information

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

This hearty Vegetable Cabbage Soup is also an excellent source of vitamins C and K, thanks to the fresh cabbage and other vegetables. The nutritional values are estimates based on a standard serving and typical ingredient brands.

Healthier Alternatives

• Add Plant Protein — Stir in a can of rinsed lentils or white beans during the last 10 minutes of cooking for a heartier, protein-packed version of this vegan cabbage soup.
• Lower-Carb Option — Omit the potatoes and add extra cauliflower florets or zucchini to keep the soup flavorful while reducing the carbohydrate content.
• Boost Umami — For a deeper, savory flavor without meat, add a tablespoon of tomato paste when sautéing the onions or a splash of coconut aminos just before serving.
• Spice It Up — Add a pinch of red pepper flakes with the dried herbs or stir in a spoonful of harissa paste for a warm, spicy kick to your healthy cabbage soup.
• Creamy Dairy-Free Version — For a richer texture, blend a portion of the soup with a cup of raw cashews or a can of full-fat coconut milk until smooth, then stir it back into the pot.
• Low-Sodium Adaptation — Use a no-salt-added vegetable broth and rely on fresh herbs, a squeeze of lemon juice, and extra garlic to build flavor without added salt.
• Gluten-Free Assurance — This recipe is naturally gluten-free; simply double-check that your vegetable broth is certified gluten-free if you have a sensitivity.
• Extra Greens — Stir in a few handfuls of chopped kale or spinach during the last few minutes of cooking for an additional nutrient boost and vibrant color.

Serving Suggestions

• Pair this hearty Vegetable Cabbage Soup with a thick slice of crusty sourdough or a warm, soft dinner roll for a satisfying, rustic meal.
• For a complete and healthy vegan dinner, serve it alongside a simple quinoa salad or a scoop of fluffy brown rice to soak up the flavorful broth.
• Enjoy this naturally healthy soup as a light lunch on its own, or make it the star of a cozy weeknight dinner with minimal fuss.
• Elevate your plating by garnishing each bowl with a sprinkle of fresh chopped parsley, a crack of black pepper, or a squeeze of fresh lemon juice for a bright finish.
• This soup is perfect for meal prep—portion it into containers for easy, wholesome lunches throughout the week.
• Serve it in a deep, wide bowl to showcase all the fresh veggies and colorful herbs, making the meal as visually appealing as it is delicious.
• For a special occasion, start with this flavorful vegan cabbage soup as a comforting first course before a main dish like stuffed peppers or a lentil loaf.

This versatile Vegetable Cabbage Soup is a crowd-pleaser, equally suited for a casual family meal or a healthy addition to your weekly rotation.

Common Mistakes to Avoid

• Mistake: Overcooking the cabbage until it’s mushy and loses its texture. Fix: Add the cabbage last, simmering just until tender-crisp to retain a pleasant bite.
• Mistake: Skipping the step of sautéing onions, carrots, and celery (the mirepoix). Fix: Sauté these aromatics first to build a deep, savory flavor foundation for your vegan cabbage soup.
• Mistake: Using a weak, under-seasoned broth. Fix: Choose a robust vegetable broth and don’t shy away from salt, herbs, and a splash of tamari or apple cider vinegar to brighten the flavors.
• Mistake: Crowding the pot with all vegetables at once. Fix: Add longer-cooking veggies like carrots and potatoes early, and quicker-cooking ones like cabbage and greens near the end.
• Mistake: Not browning tomato paste or other concentrated ingredients. Fix: Cook tomato paste with the aromatics for a minute to caramelize it, which adds a richer, sweeter depth.
• Mistake: Forgetting to adjust seasoning at the end. Fix: Taste and adjust salt, pepper, and acidity (like lemon juice) after the soup is fully cooked, as flavors meld and change.
• Mistake: Using an old, wilted head of cabbage. Fix: Select a firm, heavy-for-its-size head with crisp outer leaves for the best sweetness and texture in your healthy soup.
• Mistake: Simmering at a rapid boil. Fix: Maintain a gentle simmer once all ingredients are added to prevent vegetables from breaking down too quickly.
• Mistake: Storing leftovers while still hot, which can continue cooking the vegetables. Fix: Allow the soup to cool to room temperature before refrigerating to preserve the perfect texture.

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 containers or bags, leaving space for expansion. It will keep well for 2-3 months.
• Reheat: Warm gently on the stovetop or in the microwave until steaming hot throughout, reaching a food-safe temperature of 165°F (74°C). Add a splash of water or broth if needed.

This vegan cabbage soup is a fantastic make-ahead meal. Proper storage ensures you can enjoy its healthy, flavorful goodness all week long.

Conclusion

This hearty Vegetable Cabbage Soup is the perfect vegan and healthy comfort food, packed with fresh flavor. We hope you love this simple, satisfying recipe! If you make it, please leave a comment or rating. For another fresh cabbage dish, try our Refreshing Cabbage Salad with Yogurt Recipe. Don’t forget to subscribe for more easy, wholesome recipes!

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VEGETABLE CABBAGE SOUP

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 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
• lemon wedges
• crusty bread

Instructions

1. In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.
2. Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir. Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.
3. Add more water if needed, and season with salt and pepper to taste. Add splash of vinegar or lemon juice for punch of flavor.

FAQs

Can I make this vegetable cabbage soup in a slow cooker?

Yes, this vegan cabbage soup adapts well to a slow cooker. Simply add all ingredients except the fresh herbs to the pot and cook on low for 6-8 hours. Stir in the herbs just before serving for the freshest flavor.

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. Reheat gently on the stovetop or in the microwave. This vegetable cabbage soup also freezes beautifully for up to 3 months, making it a perfect meal prep option.

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

For a heartier meal, add a can of drained beans, such as white beans or chickpeas, or a cup of cooked brown rice or quinoa. These additions complement the fresh veggies and herbs while keeping the soup naturally healthy and satisfying.