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!
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!
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.
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.
- 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!
- 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.
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!
- Hearty Vegan Lentil Soup (a fan-favorite)
- Creamy Celery Soup (celery never tasted so good!)
- Lemon Rosemary White Bean Soup (another reader favorite)
- Vegan French Onion Soup (simple perfection)
- Vegan Tomato Basil Soup (great with grilled cheese)
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.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree, Soup
- Method: simmer
- Cuisine: Vegan
- 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 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)
To serve, optional
- chopped parsley
- lemon wedges
- crusty bread
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 cornbread, vegan 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.
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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It was so good,I eat it everyday for lunch. Try it and see,you will love it & its very healthy for you.
Great recipe… Btw, I didn’t have the Italian seasoning, so I opted to use sesame oil and chipotle I had on hand and added a bag of chopped mixed chopped cabbage… 16 oz bag. Delicious and very filling, I might add. I often take soup recipes and add my own things. It was interesting adding cabbage and green beans; I’ll have to remember these in future. All the colors really pop in this soup. Great with French bread on the side too. YUMMY!! Went well with my raspberry iced tea.
I’d love to make this but am lost with the cup measures. Are you able to give me an idea of weight of the cabbage you used and the weight of the green beans too if possible. (I can convert from ounces to grams)? I would be really grateful. I can then start working my way through your soup recipes!
The cabbage I find locally vary hugely – from around 1 pound to 3 pounds +. If you have any advice on what size to buy I would be so grateful.
Many thanks, Helen
A medium-sized cabbage, about 2 lbs, would be great. If you prefer more cabbage, a larger one will work as well. For the green beans, 1 1/2 cups equal about 225 grams. I hope that helps! Enjoy the soup, Helen!
Thank you so much!
Hello, Could not wait to make this until i got a look at the Nutritional information that came along with it. Where in the world is 20 g of Sugar and over 4 grams of Fat come from? I could not find them.
OH ok found the Fat. But Sugar?
Great question, Debra, and thanks for pointing that out! I had red cabbage instead of green and that change dropped the sugar to 13 grams per serving. The rest of the sugars come from the carrots, peas, and very little from the cabbage and celery. I hope that helps!
Made it yesterday. It is absolutely delicious! Did not have canned tomatoes in the house. Used a 24 oz jar of Salsa for the tomatoes & added one cut up tomato. Added one drained & rinsed can of butter beans & one clove of garlic & a bay leaf. Used broth instead of water.
Second time making this, very delicious and filling. I put in a can of kidney beans in place of tomatoes. I’m also sharing recipe. Thanks for sharing.
I made this soup over the weekend. Easy, delicious and super filling. Oh I did add some beans to pot for some protein and fiber. Yummmmm
Does this freeze?
Yes, it freezes and reheats well!
You didn’t mention anything about garlic in the instructions, is this included or not?
Hi Carol, I didn’t include garlic in this recipe, but feel free to add in 1 or 2 minced garlic cloves in the last minute of sauteing the onions or add 1 teaspoon of garlic powder with the other seasoning. Enjoy the soup!
Looks delish. If using pre- shredded cabbage how many cups would you suggest?
Great question, I would say 8 cups of shredded cabbage.