Introduction

This easy vegan cabbage soup recipe is the ultimate healthy, one-pot meal. It’s incredibly satisfying, packed with vegetables, and comes together with minimal effort. For another fantastic way to enjoy this versatile veggie, try the Refreshing Cabbage Salad with Yogurt Recipe. This simple soup is perfect for a comforting lunch or a light dinner any day of the week.

Ingredients

This hearty Vegetable Cabbage Soup Vegan Healthy recipe builds layers of flavor starting with a simple sauté of aromatic vegetables, simmered with a bounty of fresh produce and savory 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 (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	35 minutes
Total Time	50 minutes

Context: This vegan cabbage soup recipe is about 20% faster than many similar recipes, thanks to its straightforward chopping and simmering process.

Step-by-Step Instructions

Step 1 — Prepare Your Vegetables

Rinse all fresh veggies. Finely chop one large onion, two carrots, and two celery stalks. Core and thinly slice one whole head of green cabbage. Mince three cloves of garlic. Having your ingredients prepped and ready makes the cooking process smooth and efficient.

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 — Build the Flavor Base

Add the minced garlic to the pot and cook for one more minute until fragrant. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and ½ teaspoon of smoked paprika. Toasting the herbs with the vegetables for a minute unlocks their full flavor.

Step 4 — Add the Cabbage and Liquid

Add all of the sliced cabbage to the pot. It will seem like a lot, but it wilts down significantly. Pour in 8 cups of vegetable broth and one 14.5-ounce can of diced tomatoes with their juices. Stir well to combine.

Step 5 — Simmer to Perfection

Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover the pot partially with a lid. Let it simmer for 25-30 minutes, or until the cabbage is very tender and the flavors have melded beautifully.

Step 6 — Season and Adjust

Once the vegetables are tender, season the soup with salt and freshly ground black pepper to taste. Start with 1 teaspoon of salt, then adjust. For a brighter flavor, stir in 1-2 tablespoons of fresh lemon juice or apple cider vinegar at the very end.

Step 7 — Serve and Enjoy

Ladle the hot vegetable cabbage soup into bowls. This vegan cabbage soup recipe is a complete, healthy meal on its own. For extra heartiness, serve it with a slice of crusty whole-grain bread or a scoop of cooked quinoa.

Tip: This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutritional Information

Calories	~150 kcal
Protein	~5 g
Carbohydrates	~30 g
Fat	~1 g
Fiber	~8 g
Sodium	~600 mg
Vitamin C	~70% DV
Vitamin K	~85% DV

Note: Nutritional values for this healthy vegetable cabbage soup are estimates based on typical ingredients and a standard serving size. Actual values may vary depending on specific produce and preparation.

Healthier Alternatives

• Swap White Potatoes for Turnips or Cauliflower — This creates a lower-carb, keto-friendly version of the vegetable cabbage soup while keeping a hearty texture.
• Use Low-Sodium Vegetable Broth — Easily control the salt content for a heart-healthy, low-sodium meal without sacrificing the soup’s savory base.
• Add Canned White Beans or Lentils — Boost plant-based protein and fiber for a more filling, nutritious vegan cabbage soup.
• Replace Olive Oil with Broth for Sautéing — A simple, oil-free start reduces fat while concentrating the flavors of the fresh veggies.
• Incorporate Quinoa or Brown Rice — Stir in cooked grains at the end for extra substance and a complete, healthy meal in one pot.
• Top with Nutritional Yeast Instead of Parmesan — Adds a cheesy, umami flavor that’s naturally dairy-free and packed with B-vitamins.
• Use Tamari Instead of Soy Sauce — This ensures the recipe is gluten-free while maintaining that deep, savory note.
• Add a Spoonful of Miso Paste at the End — Stir it in off the heat for a probiotic-rich, flavor-packed, low-sodium alternative to extra salt.

Serving Suggestions

This hearty Vegetable Cabbage Soup is a complete meal on its own, but these ideas will help you turn it into a memorable dining experience.

• Perfect Pairings: Serve with a thick slice of crusty sourdough or a warm, soft dinner roll for dipping. For a heartier meal, pair it with a simple quinoa salad or a vegan grilled cheese sandwich.
• Weeknight Winner: Its one-pot simplicity makes this vegan cabbage soup ideal for busy evenings. Make a double batch and enjoy the leftovers, as the flavors deepen overnight.
• Cozy Occasion: This naturally healthy soup is perfect for a comforting lunch on a chilly day or as a light starter for a larger holiday meal.
• Plating for Presentation: Ladle the soup into deep bowls. Garnish with a generous sprinkle of fresh chopped parsley or dill and a crack of black pepper for a pop of color and freshness.
• Boost the Protein: Stir in a can of rinsed white beans or chickpeas during the last 10 minutes of cooking for an extra protein and fiber boost.
• Add a Creamy Swirl: For a richer finish, add a dollop of vegan sour cream or a swirl of unsweetened coconut milk just before serving.

However you choose to serve it, this Vegetable Cabbage Soup recipe is a versatile and flavorful cornerstone for any plant-based table.

Common Mistakes to Avoid

• Mistake: Overcooking the cabbage until it becomes mushy and loses its texture. Fix: Add the shredded cabbage towards the end of the simmering time, cooking just until tender-crisp.
• Mistake: Using a weak broth, which results in a bland vegetable cabbage soup. Fix: Choose a high-quality, low-sodium vegetable broth and consider adding a splash of tamari or a piece of kombu while simmering.
• Mistake: Not sautéing the aromatic vegetables (onion, carrots, celery) first. Fix: Sauté these veggies until softened to build a flavorful foundation for your healthy vegan soup.
• 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: Adding all herbs at the beginning, causing their delicate flavor to cook out. Fix: Stir in fresh herbs like parsley or dill right at the end, and add dried herbs like thyme or bay leaves early.
• Mistake: Underseasoning in layers, leading to a one-dimensional taste. Fix: Season lightly with salt and pepper after each major addition (sautéing veggies, adding broth, finishing) and taste at the end.
• Mistake: Cutting the vegetables in uneven sizes, so some are undercooked while others turn to mush. Fix: Aim for a uniform, small dice for carrots, celery, and potatoes to ensure even cooking.
• Mistake: Rushing the simmer, not allowing flavors to meld. Fix: Let the soup simmer gently, covered, for at least 20-30 minutes after all ingredients are added for maximum flavor.
• Mistake: Forgetting to adjust the liquid level, making the soup too watery or too thick. Fix: Cabbage releases water; start with the recipe’s broth amount and add more only if needed after the final simmer.

Storing Tips

• Fridge: Cool the soup completely before transferring it to an airtight container. It will keep well in the refrigerator for 4 to 5 days.
• Freezer: For longer storage, this vegetable cabbage soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will maintain best quality for up to 3 months.
• Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop or in the microwave until it reaches a food-safe temperature of 165°F (74°C), stirring occasionally. You may need to add a splash of water or broth if it has thickened.

This vegan cabbage soup is a perfect make-ahead meal, as the flavors often deepen and improve after a day in the fridge, making it a wonderfully healthy and convenient option.

Conclusion

This hearty Vegetable Cabbage Soup is a perfect, healthy vegan meal that’s easy to make and full of flavor. We hope you love it! Give it a try and let us know what you think in the comments. For more delicious ideas, check out our Irresistible Crockpot Orange Chicken Recipe or Pan Fried Orange Salmon Recipe. Don’t forget to subscribe for more simple, tasty recipes!

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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 allows the flavors to meld beautifully for a healthy, hearty 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 vegan 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 rice or quinoa. These additions complement the fresh veggies and cabbage while keeping the dish healthy and vegan.