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Vegetable Cabbage Soup (Healthy + Easy)

Vegan Cabbage Soup with a whole head of cabbage, mixed veggies, and flavorful herbs is a healthy and hearty vegetable soup packed with flavor!

top down view of easy vegetable cabbage soup in a pot with items surrounding.

I needed a new cabbage soup in my life – and here it is! Brimming with healthy cabbage, green beans, carrots, tomatoes, and Italian herbs, it’s just about the best vegan cabbage soup ever!

Why We Love This Recipe!

  • It’s an easy one-pot recipe using everyday ingredients and is ready in 45 from start to finish.
  • It can be made on the stovetop, in a slow cooker, or Instant Pot!
  • It’s full of healthy fiber, vitamins, and minerals for a nourishing and delicious soup. Check out the nutrition card below!
  • Plus, there’s an option to make it oil-free for a cabbage soup that’s heart-healthy and virtually fat-free.
  • And if you have any leftovers, they’re even better the next day!

Without further ado, let’s make soup!

top down view of ingredients used to make cabbage soup recipe.
Vegan cabbage soup ingredients: cabbage, carrots, celery, onion, tomatoes, potatoes, green beans, Italian seasoning, salt, pepper, and vegetable broth.

Cabbage Soup Ingredients

Made with just 10 simple ingredients, here is everything you will need, including variations. Measurements can be found in the recipe card below.

  • Cabbage – Both green and savoy cabbage are good choices.
  • Mirepoix – The usual mix of onion, carrot, and celery acts as an aromatic flavor base to the soup.
  • Tomatoes – A large can of diced tomatoes adds to the ease of this recipe.
  • Green beans – Fresh is best when in season, otherwise frozen will do fine. They add a healthy dose of protein to the soup.
  • Potato – Yukon, russet, white, or red potatoes all work well. Use your favorite or what you have on hand. Switch it up with a sweet potato for extra nutrients!
  • Seasoning – An abundance of Italian seasoning makes this soup full of flavor. Sub with 2 tsp each – thyme, oregano, and basil. Herbes de Provence is another blend that would taste great! For another layer of flavor, consider using 1/2 – 1 teaspoon of sweet paprika or smoked paprika for a smoky flavor.
  • Veg broth – Along with the seasoning, a good vegetable broth will add another layer of flavor. I use 1/2 – 1 tsp. Veg Better Than Bouillon with water.
side by side photos showing the process of prepping cabbage and sauteing veggies.

How To Make Vegan Cabbage Soup

Here is a quick look at the process of making cabbage soup. See below for the full printable recipe card.

  • Core and chop the cabbage.
  • Saute the onion, carrot, and celery, adding in the herbs at the last minute.
side by side photos showing the process of making vegetable cabbage soup.
  • Add the potato, green beans, tomatoes with juices, and cabbage.
  • Pour the vegetable broth over top and simmer for 30 minutes.

And voila, you are now ready to dine!

Top Tips

  • Use at least a 5 qt. pot. This recipe uses a whole head of cabbage and needs extra room before the cabbage wilts.
  • Add extra protein. Make this a well-balanced recipe by adding 1 can (14oz) of drained and rinsed white beans (cannellini, great northern, or chickpeas), or use 1 1/2 cups freshly cooked. We often use a can of drained lentils which is excellent! And sometimes, we add sliced vegan sausage at the end of cooking to warm it up. All of these options are delicious!
  • Omit the potatoes or use sweet potato instead.
  • Don’t be afraid to add extra veggies. We sometimes skip the potatoes and add up to 1 pound of chopped green beans. Also, broccoli, squash, or extra carrots and celery make this soup last longer, which is especially nice for meal prep.
  • Add pasta. For heartiness, add 8 ounces of cooked pasta such as shells, elbow, macaroni, rotini, fusilli, etc.
  • Soak up the juices. Serve with homemade Artisan Bread, Vegan Corn Bread, or Naan on the side for dipping in the juices.

top down view of healthy vegetable cabbage soup in a pot with items surrounding.

How To Store

Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days in sealed containers.

Freezer: Cabbage soup is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. Alternatively, freeze larger portions in large freezer ziplock bags. Let thaw before reheating.

Meal prep. This soup gets better overnight and makes a great meal prep for the week! Store in individual portions for an easy-to-go meal.

Reheating: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30-second intervals, stirring after each, until warm.

More Healthy Soup Recipes!

side angle view of soup bowl with vegetable cabbage soup and items surrounding.

If you try this easy soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

VEGETABLE CABBAGE SOUP

Brimming with colorful veggies, a whole head of cabbage, and flavorful herbs, Vegetable Cabbage Soup makes a delicious and healthy lunch, dinner, or meal prep idea! Vegan, oil-free option, and freezer friendly recipe. Includes stovetop, Instant Pot, and slow cooker methods.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree, Soup
  • Method: simmer
  • Cuisine: Vegan

Ingredients

Units Scale
  • 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 (see notes)
  • 1 1/2 cups green beans, sliced into 1-inch pieces
  • 1 head (2lbs.) of green cabbage (about 810 cups), cored and chopped
  • 56 cups low-sodium vegetable broth
  • salt + pepper, to taste
  • splash of balsamic or white wine vinegar (or juice of small lemon)

To serve, optional

  • chopped parsley
  • lemon wedges
  • crusty bread

Instructions

Stovetop: (see notes for more cooking methods)

  • In a large 5qt. dutch oven or pot, heat water/olive oil over medium heat. Add carrots, celery, onions and garlic, saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.
  • Add the green beans, tomatoes, potatoes, cabbage, and liquids, cover, bring to a boil. Remove lid, cabbage should be starting to shrink enough that you can give a good stir.  Cover, turn heat to low and simmer for 20 – 30 minutes, stirring occasionally.
  • Add more water if needed, and season with salt and pepper to taste. Add splash of vinegar or lemon juice for punch of flavor.

Serve: Ladle into soup bowls and top with chopped parsley. Pairs great with homemade vegan cornbreadvegan naan or artisan bread

Serves 4 – 6

Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 – 3 months.

Notes

Potato: You can use your favorite, but we recommend white, red, or Yukon. For variation, use sweet potato (it’ll add extra nutrition).

Veg broth vs. water: Vegetable broth will yield a more robust and flavorful broth, but you can use water if needed. Just be sure to season well with salt and pepper. If using water, you may even want to add 1 teaspoon of onion and garlic powder for a fuller flavored broth.

Adjust veggies: Add more or less of any of the vegetables! We often adjust the recipe using extra carrots, celery, and green beans, and sometimes we add broccoli or squash. 

Add beans: The green beans add a good dose of protein, but a drained can of white beans or 1 1/2 cups freshly cooked would be great, too, adding to the nutritional profile. Even canned and drained lentils are fantastic!

Herb sub: In place of Italian seasoning, use 2 tsp. EACH dried oregano, basil, and thyme. Herbes de Provence will also work. For another layer of flavor, try using 1/2 – 1 teaspoon of sweet paprika or smoked paprika for a smoky flavor.

Add pasta: For even more heartiness, add 8 ounces of cooked pasta such as shells, elbow, macaroni, rotini, fusilli, etc.

MORE COOKING METHODS

Instant Pot (6 qt.): Add the ingredients, except water/oil, to the bowl insert of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer to 3 minutes. Once finished, set the valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid. Season with salt & pepper taste. Add a splash of vinegar or lemon juice for a punch of flavor.

Slow Cooker: Add the ingredients, except the water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add water as needed. Season with salt & pepper to taste. Add a splash of vinegar or lemon juice for a punch of flavor.

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38 Comments

  1. WE LOVE HOME MADE VEGGIE SOUP! BUT I WOULD DEFINITELY SKIP THE…CANNED TOMATOES TOMATOES, WAY TOO MUCH SODIUM AND OTHER UNDESIRABLE STUFF AND IF USING FRESH TOMATOES , REMOVE SKIN AND SEEDS AS TOO MANY LECTINS.
    I MAKE MINE WITH PEELED SWEET POTATOES, MORE NUTRIENTS THAN WHITE.I DON’T USE ITALIAN SEASONING, I USE FRESHLY GRATED GARLIC, FRESHLY GRATED GINGER AND FRESHLY GROUND BLACK PEPPER, A DASH OF TUMERIC, A DASH OF GROUND SALT…SO MUCH HEALTHIER AND THE COMBINATION IS WONDERFUL! I THROW IN BRUSSELS SPROUTS, CABBAGE, BROCCOLIE , WHITE ONION, CARROTS, SWEET POTATOES, SOME RED LENTILS, FRESH SPINACH & PEELED, CUT UP RED BEETS. I MAKE IN 16 QT. STOCK POT, AND IT FREEZES BEAUTIFULLY AND JUST KEEPS GETTING BETTER WHEN REHEATED!

  2. Yes I made it yesterday. Left out green beans, used a box of beef broth and 2 bouillon cubes, fresh garlic and garlic powder, fresh red onion and onion powder, 1 can of tomato sauce and felt like meat so used a can of roast beef. Yummy I will be eating it all week haha I think tomorrow I will put it in a blender and drink it for breakfast as the flavor is incredible!!!!

  3. I’ve made this probably 5-6 times now and it’s a staple in our household. My 5yr is really picky and doesn’t eat much meat, she’s a veggie lover and is obsessed with this soup! I do extra veggies and add zucchini or whatever I have in the fridge. So good 😊

  4. I loved this recipe! I made it 1/6/24 for dinner. Even my husband liked it. (I told him it was vegetable soup…well, it IS all vegetables.) I added 1 Chicken broth, in place of one of the vegetable broths just for a little flavor. I will definitely make it again. Thanks for the recipe!

  5. Awesome recipe!

  6. I’m making tomorrow. Can I mix everything together tonight and dump in crock pot tomorrow? I work and have to get up early and just wanted to dump into crock pot. Thanks

    1. Julie | The Simple Veganista says:

      Great question, D! Yes, you can prep all the veggies and store them together in the crockpot bowl and keep it covered in the fridge until ready to use (that’s if you have room or store the prepped ingredients however is best for you). When ready, just add everything else and cook in the slow cooker. I hope that helps. Enjoy the soup! :)

  7. I have to admit that this is the best cabbage soup recipe i ever tried! I was skeptical at first bcs of combo of green beans and potato with cabbage soup base, even I adore that duo with tahini. I thought i will have stomach problems but i had so much warmth after, as well energy, witch is so awesome. Cant thank you enough!!! We all wait for your cookbook, cause there is no better vegan website and more classy recipes here on Earth! Love and light. God bless u

    1. Julie | The Simple Veganista says:

      So glad you enjoyed the recipe! Thanks for sharing :)

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