Vegan Cabbage Soup
This Cabbage Soup is the perfect hearty meal for busy weeknights or lazy Sundays. It's easy to make, budget-friendly, and so darn tasty!
Servings 6 People
Calories 189kcal
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 189kcal | Carbohydrates: 26g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 389mg | Fiber: 4g | Sugar: 4g