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
Ingredients
- 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
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 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.
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.
Find it online: https://simple-veganista.com/vegetable-cabbage-soup/