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This Vegan Cabbage Soup is the perfect hearty meal for busy weeknights or lazy Sundays. It's easy to make, budget-friendly, and so darn tasty!
My family loves this Vegan Cabbage Soup Recipe and we enjoy it almost every week during the cooler months. It's savory, filling, and belly-warming!
I always keep a few heads of cabbage in the fridge because I use them for a variety of other recipes. It's such a versatile vegetable and goes well with many foods. It cooks fairly quickly, too.
I use it for stir-fry, tacos, burritos, wraps, sandwiches, salad, kimchi, sauerkraut, vegan coleslaw, and more!
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- Yellow or White Onion - You can also use shallots, leeks, or a blend of both.
- Carrots & Celery - creates the most delicious base flavor. If you don't have/like one, you can replace with leeks, parsnips, or a handful of mushrooms. The flavor will vary, but will still be delicious!
- Tomato paste - this deepens the flavor of the soup, but it's not required. You can also add depth of flavor by deglazing the pan with ½ cup of dry white wine. Add after the garlic and spices step. Simmer until reduced, about 1-2 minutes.
- Smoked Paprika, Bay Leaf, Thyme, Red Pepper - feel free to switch it up here. You can use oregano, basil, Italian seasoning, rosemary, sweet paprika, chili powder, ground turmeric, or cayenne pepper.
- Vegetable Broth - I absolutely love the deep flavor of Better Than Bouillon broth and I use it in a variety of recipes. They have regular and low-sodium available.
- Green Cabbage - yields the best flavor for this soup, but savoy is nice too. Just a bit milder in flavor.
- Canned Diced Tomatoes - fire-roasted or regular will work. You can even use 1 cup of fresh diced tomatoes. I would sauté them in the pan for 3-4 minutes (add after the garlic and seasonings).
- Cannellini Beans - any beans will work such as great northern, navy, or chickpeas.
- Gold Potatoes - you can also use red-skinned potatoes or even sweet potatoes.
How to Make the Best Vegan Cabbage Soup
It's so easy to make this delicious soup in just 3 easy steps. Take a look.
- Sauté the onion, carrot, and celery over medium heat until aromatic and slightly softened.
- Add the garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Saute for 30 seconds or until fragrant.
- Pour in the vegetable broth, tomatoes, beans, cabbage, potatoes, bay leaf, salt, and pepper. Simmer for 15 minutes, then add the beans and continue to simmer until the potatoes and cabbage are tender (about another 5-10 minutes).
What to serve with Cabbage Soup
This soup is fairly hearty on its own, but if you want to add a little something extra, here are a few tasty ideas.
- Serve it with a small bowl of fluffy rice on the side.
- Pair it with a simple garden salad.
- A sandwich is a perfect pairing such as vegan grilled cheese or Vegan BLT.
- Serve it with a loaf of my no-knead artisan bread.
This vegan cabbage soup is already flavor-packed, but the toppings are just fun and delicious! Here are some ideas.
- Add an extra pop of fresh flavor with green onions, chives, or thyme.
- For a hint of cheesy flavor, add a sprinkle of vegan parmesan cheese or nutritional yeast.
- Add a touch of zing with a squeeze of lemon, dollop of vegan sour cream, or even some sauerkraut.
- Turn up the heat with a sprinkle of cayenne pepper, crushed red pepper, and fresh or jarred jalapeños.
- For an extra smoky flavor, add a sprinkle of smoked paprika, vegan bacon crumbles, or a dash of liquid smoke.
Reheating + Storing Tips
Leftover cabbage soup is even better the next day! Here's how to store it for later:
- Reheating - warm on the stove over medium heat or in the microwave for 1-2 minutes. Add more broth if needed.
- Storing - cabbage soup leftovers will last in the fridge for 3-4 days stored in an airtight container. It also freezes well for 2-3 months in a freezer-safe container. To thaw, place in the fridge overnight.
Yes, cabbage is quite good for you. It's rich in insoluble fiber which makes it very gut-friendly. Plus, it's nutrient-dense, and more specifically, it's loaded with vitamin C and K. It tastes darn good too!
First, cut off the stem of the cabbage using a sharp knife and a sturdy cutting board. Then slice the cabbage in half lengthwise. Now cut each piece in half lengthwise (you will have 4 wedges). Then make an angled cut to remove the core out of each piece.
Here's a visual guide on 3 ways to core a cabbage.
More Soup Recipes to Try
If you love simple and hearty soups, you may like to give these recipes a try.
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!
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Vegan Cabbage Soup
- 2 tablespoons olive oil
- 1 large yellow onion , diced
- 3 medium carrots , diced
- 2 ribs celery , diced
- 4 cloves garlic , minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper (*optional)
- 1 bay leaf
- 8 cups vegetable broth , low sodium if preferred
- ½ head medium green cabbage , cored and chopped (about 6 cups)
- 1 (14.5-ounce) can tomatoes , fire-roasted or regular
- 1 (15-ounce) can cannellini beans , rinsed & drained (about 1.5 cups)
- 3 medium gold potatoes , peeled and diced (1 lb)
- 1 teaspoon Sea salt , more to taste
- Fresh ground pepper , to taste
- ¼ cup fresh chopped parsley for topping + more for serving
- Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
- Add in the garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Saute for 30-60 seconds until fragrant.
- Pour in the vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Turn up the heat to get things moving, then reduce heat slightly to maintain a medium simmer. After 15 minutes, add the beans and continue to simmer until the potatoes and cabbage are tender (about another 5-10 minutes). Stir occasionally.
- Remove from heat, taste for seasoning, and add more if needed. Remove bay leaf. Sprinkle with fresh parsley and serve. Enjoy!
- Beans - you can use any type of beans such as great northern, navy, or chickpeas.
- Potatoes - red-skinned or sweet potatoes will work too. You don't have to peel the gold or red potatoes, but you'll want to peel the sweet potatoes.
- Flavor Add-In Ideas - ½ teaspoon of ground cumin, caraway seeds, turmeric, ground ginger, or chili powder.
- Topping Ideas - vegan parmesan cheese, nutritional yeast, sliced green onions, chives, vegan sour cream (makes a creamy broth), a squeeze of lemon, sauerkraut, crushed red pepper, vegan bacon crumbles, hot sauce, or smoked paprika.
- Add-In Ideas - 1- 2 cups of chopped kale, escarole, or spinach. Add in the last 3-5 minutes of cooking time until just wilted.
- Storing - leftovers will last in the fridge for 3-4 days and freezes well for 2-3 months.
I made this mostly as written, but substituted leeks for the onion and great northern white beans for the cannellini as those were what I had. I used the Better 'n Bullion no-chicken base (1 T) and no salt. Served with parsley and parmesan cheese. It was really good - everyone in my house went back for seconds.
We had it with toasted bagels and it was a good and filling dinner.
Hello Laurie, I am so happy everyone enjoyed this delicious cabbage soup recipe.:)
I am an avid soup maker. I could live on soup! When I saw this recipe for Cabbage soup I knew I had to make it. The result.....Spectacular!
Hearty, filling, easy to make. What more could you ask for. My grandmother used to make a non vegan version with a recipe brought from Lithuania. I have looked for a recipe for years that could come close. Your vegan version is delicious! I personally found that it was the caraway that really gives it depth. I made a batch and froze half of it. And, as usual, it was even better on the 2nd day when the flavours could meld. This recipe is 100% a keeper. And, thank you for creating so many fantastic soups.
You are welcome Elaine, thanks for trying my recipe too! Happy to hear that it's near your grandma's recipe, that is always a high compliment. Have a great weekend.
the soup looks delicious. Though i'm not a fan of potatoes in general. Is something i could replace them with or will the soup lose a lot if i just leave them out?
Hi Jacquie, You can just omit them if preferred. If you want to replace them though, you can try cauliflower or your favorite vegetable. 🙂
Such a yummy soup that I make all the time and freeze in large batches.
I top with Parmesan cheese and a nice crusty bread loaf, simple, easy and delicious!
So versatile to what you have in the fridge and the cupboard. Well done!
Thank you, Michele! I am glad that you like this recipe. 🙂
My husband and I love this soup. Then I shared it with a friend who really liked it too.
That is great to know, Gudrun. 🙂 This is a delicious, hearty soup that we also enjoy a lot.
This is an absolutely amazing cabbage soup. My husband and I couldn’t get enough of it. I added a tbsp of vegan worchestershire sauce and a tbsp of soy sauce to add some depth and deeper stew flavor. Even my non-vegan relatives loved it. Definitely a keeper recipe!
Thank you for the great feedback, Marissa! It is always a pleasure to hear that vegan recipes like these are enjoyed by everyone, it really makes my day. <3
Thank you so much for this tasty recipe!
Thanks for the feedback, Marie! Glad you enjoyed it.
Full on hearty soup/stew. There is only 2 of us but we could have eaten it all. What can I say it was a long day. Thanks for the recipe 😊.
Hi Rors! Glad you both loved my new recipe. 🙂 Thank you for trying it out.
Absolutely delicious! We used red onion and plain paprika because that's what we had. It came out soooo delicious ! Thanks so much!
Hi Beverly, I'm so glad you both loved it! Thank you for making it and sharing your feedback. 🙂 <3
the soup looks delicious. however, i'm not a big fan of potatoes so could i just leave them out? also, do you think broccoli would work well in it?
Hi Jacquie, sure, you can leave the potatoes out and replace them with broccoli. You can either sauté it in the pan for a few minutes after the carrots, onions and celery step or you can just toss them in with the broth. The cooking time will be a little shorter too. Let me know if you have any other questions. Thanks for stopping by 🙂