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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.
️🌟 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.
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.
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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.