Introduction

This Easy Vegan Cabbage Soup Recipe is the perfect one-pot comfort food for a healthy, satisfying meal. Packed with fresh vegetables and simmered in a savory broth, it’s a simple, nourishing dish that comes together with minimal effort. If you’re looking for another fresh way to enjoy cabbage, try this Refreshing Cabbage Salad with Yogurt Recipe.

Ingredients

This vibrant vegetable cabbage soup recipe builds layers of flavor with a simple, wholesome ingredient list. You’ll need:

• 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	20 minutes
Cook Time	40 minutes
Total Time	1 hour

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

Step-by-Step Instructions

Step 1 — Prepare Your Vegetables

Dice the onion, carrots, and celery. Mince the garlic and chop the potatoes into bite-sized pieces. For the cabbage, remove the tough outer leaves and core, then chop the rest into roughly 1-inch pieces. Having all your veggies prepped and ready makes the cooking process smooth and efficient.

Step 2 — Sauté the Aromatics

Heat a large stockpot or Dutch oven over medium heat. Add a splash of water, vegetable broth, or a bit of olive oil. Sauté the onion, carrots, and celery for 5-7 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 3 — Build the Soup Base

Add the diced tomatoes (with their juices), vegetable broth, dried herbs like thyme and oregano, and a bay leaf to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. This forms the flavorful foundation for your healthy cabbage soup.

Step 4 — Add Hearty Vegetables

Stir in the chopped potatoes and cabbage. The pot will be very full, but the cabbage will wilt down significantly as it cooks. Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer.

Step 5 — Simmer to Perfection

Cover the pot partially and let the soup simmer for 20-25 minutes. The soup is done when the potatoes are fork-tender and the cabbage is soft but not mushy. This slow simmer allows all the fresh vegetable flavors to meld together beautifully.

Step 6 — Season and Adjust

Once the vegetables are tender, remove the bay leaf. Season the vegan cabbage soup generously with salt and freshly ground black pepper. Taste and adjust the seasoning—you may want to add a splash of lemon juice or a pinch of red pepper flakes for brightness and heat.

Step 7 — Rest and Serve

Let the soup sit off the heat for 5-10 minutes before serving. This allows the flavors to deepen further. Ladle the hot soup into bowls. It’s delicious as-is or garnished with fresh parsley.

Step 8 — Storage and Reheating

This vegetable cabbage soup stores wonderfully. Cool completely and store in an airtight container in the refrigerator for up to 5 days. The flavors often taste even better the next day. Reheat gently on the stovetop or in the microwave, adding a little broth if the soup has thickened.

Nutritional Information

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

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

Note: Nutritional estimates are based on typical ingredients and serving size; values may vary.

Healthier Alternatives

This versatile Vegetable Cabbage Soup recipe is easy to adapt. Here are some simple swaps to customize it for your dietary needs without sacrificing flavor.

• Boost Protein — Add a can of rinsed chickpeas, lentils, or white beans during the last 15 minutes of simmering for a hearty, protein-rich version.
• Lower-Carb Option — Reduce or omit the potatoes and add extra cauliflower florets or zucchini for a lighter, lower-carb vegan cabbage soup.
• Dairy-Free (Creamy Version) — For a creamy finish, stir in a splash of full-fat coconut milk or a dollop of unsweetened cashew cream just before serving.
• Gluten-Free Assurance — Use a certified gluten-free vegetable broth to ensure the entire soup meets gluten-free standards.
• Low-Sodium Adaptation — Opt for a no-salt-added vegetable broth and increase the herbs (like extra thyme and bay leaf) and a squeeze of fresh lemon juice to enhance flavor without the salt.
• Spicy Kick — Add a pinch of red pepper flakes or a dash of hot sauce with the other herbs to give this healthy meal a warming spice.
• Umami Depth — Stir in a tablespoon of tomato paste with the onions or a splash of tamari/soy sauce (use gluten-free if needed) for a richer, savory flavor base.
• Extra Hearty Greens — Along with the cabbage, stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking for added nutrients and color.

Serving Suggestions

• Pair this hearty Vegetable Cabbage Soup with a thick slice of crusty sourdough or a warm, soft dinner roll for a satisfying and complete meal.
• For a heartier lunch, serve it alongside a simple vegan grilled cheese sandwich or a savory chickpea salad sandwich.
• Transform it into a more substantial dinner by adding a scoop of cooked quinoa, brown rice, or lentils directly into the bowl.
• This vegan cabbage soup is perfect for a cozy weeknight dinner, a healthy meal prep lunch, or a comforting starter for a larger gathering.
• Garnish each bowl with a generous sprinkle of fresh chopped parsley or dill and a crack of black pepper to enhance the fresh, herbal flavors.
• For a creamy finish, add a dollop of vegan sour cream or a drizzle of high-quality olive oil just before serving.

This versatile Vegetable Cabbage Soup recipe from The Simple Veganista is a naturally healthy meal that adapts beautifully to any occasion, making it a staple for anyone seeking flavorful, plant-based comfort food.

Common Mistakes to Avoid

• Mistake: Overcooking the cabbage into a mushy, sulfurous mess. Fix: Add the shredded cabbage in the last 10-15 minutes of simmering to retain texture and a fresh, sweet flavor.
• Mistake: Skipping the step of sautéing aromatics like onions, carrots, and celery. Fix: Sauté these veggies first to build a deep, flavorful foundation for your Vegetable Cabbage Soup.
• Mistake: Using a weak, under-seasoned broth. Fix: Choose a high-quality vegetable broth and season generously with herbs like thyme, bay leaves, and black pepper during cooking.
• Mistake: Not browning tomato paste with the aromatics. Fix: Cook the tomato paste for 1-2 minutes until it darkens slightly, which unlocks a richer, more complex umami depth.
• Mistake: Cutting all vegetables the same size, leading to uneven cooking. Fix: Dice harder veggies (carrots, potatoes) smaller than softer ones (cabbage, zucchini) for a perfectly textured soup.
• Mistake: Adding acidic ingredients like tomatoes or lemon juice too early. Fix: Stir these in towards the end of cooking to keep the broth bright and prevent the other vegetables from toughening.
• Mistake: Neglecting to adjust seasoning at the end. Fix: Always taste and adjust salt, acid, and herbs just before serving, as flavors meld and change during cooking.
• Mistake: Filling the pot too full, which dilutes flavor and risks a boil-over. Fix: Use a large, heavy-bottomed pot and leave several inches of headspace for the cabbage to wilt down comfortably.
• Mistake: Storing leftovers while still hot, which can continue cooking the veggies. Fix: Let the soup cool to room temperature before refrigerating to preserve the ideal texture of your healthy meal.

Storing Tips

• Fridge: Cool the soup completely before transferring it to an airtight container. This healthy vegetable cabbage soup will keep well in the refrigerator for 4 to 5 days.
• Freezer: For longer storage, freeze the soup in portion-sized, freezer-safe containers or bags for up to 3 months. Leave about an inch of space at the top to allow for expansion as it freezes.
• Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop over medium heat, stirring occasionally, until steaming hot. For food safety, ensure the reheated soup reaches an internal temperature of 165°F (74°C).

This vegan cabbage soup recipe is perfect for make-ahead meals, as the flavors continue to develop and meld beautifully while stored.

Conclusion

This easy Vegetable Cabbage Soup is the perfect healthy, vegan comfort food. Packed with fresh vegetables and herbs, it’s a flavorful, satisfying meal. We hope you love it! If you try this recipe, please leave a comment below. For more delicious ideas, check out our Irresistible Crockpot Orange Chicken Recipe.

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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 delicate herbs to the pot and cook on low for 6-8 hours. This method makes the healthy soup even more hands-off and flavorful.

How can I store and reheat leftovers of this soup?

Store cooled vegetable cabbage soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed. This vegan recipe tastes even better the next day as the flavors meld.

What can I add to make this soup more filling?

For a heartier meal, add a can of drained white beans or brown lentils to the pot. You can also stir in a cup of cooked quinoa or barley. These additions complement the fresh veggies and cabbage while keeping the dish healthy and vegan.