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.
To serve, optional
Stovetop: (see notes for more cooking methods)
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.
Veg broth vs. water: Vegetable broth will yield the 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!
Add beans: The green beans add a good dose of protein, but a drained can of white beans or 1 1/2 cups fresh cooked would be great too, adding to the nutritional profile.
Herb sub: In place of Italian seasoning, use 2 tsp. EACH dried oregano, basil, and thyme. Herbes de provence will also work.
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 at 3 minutes. Once finished, set valve to quick release or let it release pressure on its own (takes about 20 minutes). Remove lid. Season with salt & pepper taste.
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.