Vegetable Cabbage Soup Recipe

Introduction

This easy vegan cabbage soup recipe is the ultimate one-pot comfort food, perfect for a healthy and satisfying meal. Packed with fresh vegetables and savory broth, it’s naturally hearty and simple to prepare. For another delicious one-pot idea, try this Chipotle Chicken Chopped Salad Recipe. This soup is a fantastic way to enjoy a nutritious, flavorful dish with minimal cleanup.

Ingredients

This vibrant vegetable cabbage soup recipe builds its hearty, comforting flavor from a simple foundation of fresh, colorful produce and aromatic herbs.

• 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
• 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	30 minutes
Total Time	45 minutes

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

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Roughly chop one whole head of green cabbage, two carrots, two celery stalks, and one large onion. Mince three cloves of garlic. Having all your vegetables prepped and ready makes the cooking process smooth and efficient for this healthy vegetable cabbage soup.

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 (the mirepoix). Sauté for 7-8 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.

Add the minced garlic and cook for another minute until fragrant. This foundational step builds the deep, savory flavor base for your vegan cabbage soup.

Step 3 — Add the Cabbage and Herbs

Add all of the chopped cabbage to the pot. It will seem like a lot, but it will cook down significantly. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and a bay leaf. Season generously with salt and black pepper.

Sauté everything together for 5-7 minutes, allowing the cabbage to wilt and the herbs to become aromatic, which unlocks their full flavor potential in the soup.

Step 4 — Deglaze and Simmer

Pour in 1 cup of low-sodium vegetable broth to deglaze the pot, scraping up any browned bits from the bottom—this is packed with flavor. Then add the remaining 7 cups of broth and one 14.5-ounce can of diced tomatoes with their juices.

Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Partially cover the pot with a lid.

Step 5 — Cook Until Tender

Let the soup simmer for 25-30 minutes. The cabbage should be completely tender but not mushy, and the carrots should be easily pierced with a fork. This slow simmering allows all the fresh veggie flavors to meld beautifully.

Step 6 — Adjust Seasoning and Serve

Taste your vegetable cabbage soup and adjust the seasoning with more salt and pepper if needed. For a bright finish, stir in a tablespoon of fresh lemon juice or a splash of apple cider vinegar just before serving.

Remove the bay leaf. Ladle the hot, healthy soup into bowls. This vegan cabbage soup recipe is delicious on its own or served with a slice of crusty bread for dipping.

Nutritional Information

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

This vegan cabbage soup is also an excellent source of vitamins C and K from the fresh cabbage and vegetables.

Note: Nutritional estimates are based on typical ingredients and a standard serving size; values may vary depending on specific brands and preparation.

Healthier Alternatives

• Add Plant-Based Protein — Stir in a can of rinsed lentils or white beans during the last 10 minutes of cooking for a heartier, protein-packed vegan cabbage soup.
• Lower-Carb Option — Reduce or omit the potatoes and add extra cauliflower florets or zucchini to keep this healthy soup light and low in carbohydrates.
• Boost Umami Without Salt — Sauté a tablespoon of tomato paste with the onions or add a splash of coconut aminos to deepen the flavor in a low-sodium version.
• Creamy Dairy-Free Twist — For a richer texture, blend a portion of the soup with a half-cup of raw cashews or a can of light coconut milk before serving.
• Gluten-Free Adaptation — This recipe is naturally gluten-free; just ensure your vegetable broth is certified gluten-free if that is a concern.
• Spice It Up — Add a pinch of red pepper flakes or a dash of smoked paprika with the herbs for a warm, smoky note in your vegetable cabbage soup.
• Extra Greens — Toss in a couple of handfuls of chopped kale or spinach during the last 5 minutes of cooking for an additional nutrient boost.
• Herb Refresh — Swap dried herbs for a larger quantity of fresh ones like dill or parsley, added just before serving, for a brighter, fresher flavor profile.

Serving Suggestions

• Pair this hearty Vegetable Cabbage Soup with a thick slice of crusty sourdough bread or warm, soft dinner rolls for a satisfying and complete meal.
• For a heartier lunch, serve it over a bed of cooked brown rice, quinoa, or pearled couscous to soak up the flavorful broth.
• This vegan cabbage soup is perfect for a cozy weeknight dinner, a healthy meal-prep lunch, or as a comforting starter for a larger holiday gathering.
• Garnish each bowl with a generous sprinkle of fresh chopped parsley or dill and a crack of black pepper to enhance the fresh, herby flavors.
• For a creamy, tangy contrast, add a dollop of vegan sour cream or a sprinkle of nutritional yeast just before serving.
• Serve this healthy soup in a deep, wide bowl to showcase all the colorful, fresh veggies and make for easy dipping with bread.
• Turn it into a “clean-out-the-fridge” feast by stirring in leftover cooked beans, lentils, or chopped kale during the last few minutes of simmering.

This versatile and flavorful vegan cabbage soup recipe from The Simple Veganista is a naturally healthy meal that adapts beautifully to any season or occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the cabbage until it’s mushy and loses its texture. Fix: Add the cabbage later in the simmering process so it retains a pleasant, slightly crisp bite.
• Mistake: Not sautéing the aromatic vegetables (onion, carrots, celery) first. Fix: Sauté them until softened to build a deep, flavorful foundation for your vegan cabbage soup.
• Mistake: Using a weak broth, which results in a bland-tasting soup. Fix: Choose a robust, low-sodium vegetable broth or enhance store-bought with a splash of tamari or nutritional yeast.
• Mistake: Skipping the acid at the end, leaving flavors flat. Fix: Brighten the entire pot with a squeeze of fresh lemon juice or a dash of apple cider vinegar just before serving.
• Mistake: Underseasoning in layers, relying only on salt at the finish. Fix: Season lightly as you cook each component, allowing the herbs and spices to meld properly.
• Mistake: Cutting all vegetables the same size, leading to uneven cooking. Fix: Dice harder veggies like carrots smaller than softer ones like zucchini for a consistent texture.
• Mistake: Crowding the pot when sautéing, which steams vegetables instead of browning them. Fix: Work in batches if necessary to ensure proper caramelization and flavor development.
• Mistake: Not letting the soup rest before serving. Fix: Allow the finished vegetable cabbage soup to sit off the heat for 10-15 minutes; the flavors will intensify and harmonize.

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 bags or containers, leaving space for expansion. It will keep well for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over medium-low heat or in the microwave, stirring occasionally, until steaming hot. Ensure it reaches a food-safe temperature of 165°F (74°C).

This vegan cabbage soup is a fantastic make-ahead meal. Its flavors often deepen after a day in the fridge, making it a perfect healthy lunch or dinner ready to go.

Conclusion

This hearty Vegetable Cabbage Soup is a perfect, healthy vegan meal that’s easy to make and full of flavor. If you love cabbage, you might also enjoy our Oven Roasted Garlic Cabbage Steaks Recipe. We hope you love this soup! Give it a try and share your thoughts in the comments below.

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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, cook on low for 6-8 hours, and stir in the herbs before serving for a healthy, hands-off meal.

How can I store and reheat leftover Vegetable Cabbage 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 well for up to 3 months, making it a perfect make-ahead healthy meal.

What can I add to make this soup more filling?

For extra protein and heartiness, add a can of rinsed beans, such as cannellini or kidney beans, or a cup of cooked brown lentils. These additions complement the fresh veggies and keep the recipe fully vegan and healthy.