Introduction

This easy vegan cabbage soup recipe is the ultimate healthy, one-pot comfort food. It’s a simple, hearty, and flavorful meal that comes together quickly with common vegetables and pantry staples. Perfect for a cozy weeknight dinner or for meal prep, this wholesome soup is naturally gluten-free and packed with nutrients. For another delicious and easy plant-based option, try this Vegetable Cabbage Soup Recipe.

Ingredients

This vibrant vegan cabbage soup recipe builds its hearty, comforting flavor from a rainbow of fresh vegetables and aromatic 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 potatoes (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 Vegetable Cabbage Soup recipe is about 25% faster than similar recipes, thanks to simple chopping and a straightforward simmer.

Step-by-Step Instructions

Step 1 — Prep Your Vegetables

Finely chop one large onion, two carrots, and two celery stalks. Core and shred an entire head of green cabbage; you should have about 8 cups. Mince three cloves of garlic. Having all your vegetables prepped and ready makes the cooking process seamless.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7–8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

Step 3 — Add Garlic and Herbs

Stir in the minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Cook for just 1 minute until fragrant. This step blooms the dried herbs and garlic, building a deep flavor base for your vegan cabbage soup.

Step 4 — Incorporate the Cabbage

Add all the shredded cabbage to the pot. It will seem like a lot, but it will wilt down significantly. Cook, stirring frequently, for about 5–7 minutes until the cabbage has reduced in volume by about half and is bright green and tender.

Step 5 — Add Liquids and Simmer

Pour in 8 cups of vegetable broth and one 28-ounce can of diced tomatoes with their juices. For a richer taste, add a splash of low-sodium tamari or soy sauce. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.

Step 6 — Cook Until Vegetables Are Tender

Let the vegetable cabbage soup simmer uncovered for 20–25 minutes. The soup is done when the carrots and cabbage are completely tender but not mushy. Taste and season generously with salt and freshly ground black pepper.

Step 7 — Final Seasoning and Serving

Turn off the heat. Stir in a handful of chopped fresh parsley for a burst of freshness. For extra brightness, add a squeeze of fresh lemon juice just before serving. This healthy meal is best enjoyed hot, and the flavors deepen beautifully the next day.

Nutritional Information

Calories	~180
Protein	~6g
Carbohydrates	~32g
Fat	~3g
Fiber	~8g
Sodium	~650mg

Note: Estimates are per serving for this healthy vegan cabbage soup, based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation.

Healthier Alternatives

This versatile vegetable cabbage soup recipe is easy to customize. Here are simple swaps to adjust it for different dietary needs without sacrificing the hearty, healthy flavor.

Boost Protein — Add a can of rinsed chickpeas, lentils, or white beans in the last 10 minutes of simmering for a more filling, protein-rich meal.
Lower-Carb Option — Reduce or omit the potatoes and add extra cauliflower florets or diced zucchini to keep it hearty while lowering the carb count.
Dairy-Free & Creamy — For a creamy finish, stir in a splash of full-fat coconut milk or a dollop of unsweetened dairy-free yogurt just before serving.
Gluten-Free Assurance — This soup is naturally gluten-free. Always use certified gluten-free vegetable broth if you need to avoid cross-contamination.
Low-Sodium Version — Use a no-salt-added vegetable broth and increase the fresh herbs, garlic, and a squeeze of lemon juice at the end to enhance flavor without the salt.
Spice It Up — Add a pinch of red pepper flakes with the garlic or a dash of smoked paprika for a warm, smoky depth.
Extra Umami — Stir in a tablespoon of tomato paste with the onions or a splash of tamari/soy sauce (use gluten-free if needed) to deepen the savory notes.
Herb Swap — Fresh dill or a teaspoon of dried Italian seasoning can be a lovely alternative to the thyme, offering a different aromatic profile.

Serving Suggestions

Pair this hearty Vegetable Cabbage Soup with a slice of crusty sourdough or a warm, buttered roll for a satisfying and complete meal.
For a heartier lunch, serve it over a scoop of cooked quinoa or brown rice to add extra texture and make it more filling.
This vegan cabbage soup is perfect for a cozy weeknight dinner or as a healthy starter for a larger holiday meal.
Brighten up individual bowls with a fresh garnish of chopped parsley, a squeeze of lemon juice, or a sprinkle of red pepper flakes for a touch of heat.
Pack it in a thermos for a nourishing, on-the-go lunch that will keep you full and energized.
Serve it alongside a simple green salad with a tangy vinaigrette to balance the soup’s comforting, savory flavors.

This versatile Vegetable Cabbage Soup is a naturally healthy meal that adapts beautifully to any occasion, making it a staple recipe you’ll return to again and again.

Common Mistakes to Avoid

Mistake: Overcrowding the pot with raw cabbage, which steams instead of caramelizes. Fix: Sauté the cabbage in batches to develop a deeper, sweeter flavor base for your vegetable cabbage soup.
Mistake: Using only water as the broth, resulting in a flat-tasting soup. Fix: Build a rich foundation with a good vegan broth or add a splash of tamari and a dash of nutritional yeast for umami depth.
Mistake: Adding all vegetables at once, leading to mushy carrots and undercooked potatoes. Fix: Add hardy veggies like carrots and celery first, then softer ones like zucchini later to ensure perfect texture.
Mistake: Underseasoning early in the cooking process. Fix: Season your sautéed vegetables with salt and herbs like thyme or oregano to build layers of flavor from the start.
Mistake: Skipping the acid at the end, leaving the soup one-dimensional. Fix: Brighten the entire pot with a squeeze of fresh lemon juice or a dash of apple cider vinegar just before serving.
Mistake: Cutting the cabbage into uneven pieces, causing inconsistent cooking. Fix: Slice the cabbage into uniform, bite-sized shreds for even tenderness in every spoonful.
Mistake: Not letting the soup simmer long enough for flavors to marry. Fix: Allow your vegan cabbage soup to simmer gently for at least 20-30 minutes after all ingredients are added.
Mistake: Using canned tomatoes with added salt without adjusting your recipe. Fix: Taste and adjust seasoning after adding canned tomatoes to avoid an overly salty healthy meal.
Mistake: Storing leftover soup while it’s still hot, which can continue cooking the vegetables. Fix: Cool the soup quickly before refrigerating to preserve the perfect texture of the fresh veggies.

Storing Tips

Fridge: Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4-5 days.
Freezer: This vegan cabbage soup freezes beautifully. Portion into freezer-safe containers or bags, leaving space for expansion, and freeze for up to 3 months for best flavor.
Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally, until steaming hot. For food safety, ensure the soup reaches an internal temperature of 165°F (74°C).

This healthy vegetable cabbage soup is a fantastic make-ahead meal. Its flavors often deepen after a day in the fridge, making it a perfect, convenient lunch or dinner option throughout the week.

Conclusion

This hearty Vegetable Cabbage Soup is the perfect healthy, vegan meal for any day. It’s simple, packed with fresh flavor, and incredibly satisfying. We hope you love it! Give it a try and let us know how it turned out in the comments. For another delicious way to enjoy cabbage, check out our Oven Roasted Garlic Cabbage Steaks Recipe.