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yummy vegan soup with cabbage, potatoes and white beans serves with bread

Vegan cabbage soup

This easy vegan cabbage soup recipe is cozy, hearty, and filling. Made with tender cabbage, potatoes, and beans in a simple one-pot meal.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 240kcal
Author: Shayne J

Equipment

  • 1 stock pot

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 4 cloves garlic minced
  • 1 small head green cabbage chopped (about 6–7 cups)
  • 2 tablespoons tomato paste
  • 1 can 14.5 oz diced tomatoes, with juices
  • 6 cups vegetable broth
  • 2 medium Yukon gold or russet potatoes peeled and diced
  • 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
  • 1 teaspoon dried thyme or Italian seasoning
  • 2 bay leaves
  • ¾ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 –2 teaspoons lemon juice or apple cider vinegar optional, to finish
  • ¼ cup fresh parsley chopped

Instructions

  • Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  • Add garlic and tomato paste. Stir in the garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened.
  • Build the soup base. Add the chopped cabbage, diced tomatoes, vegetable broth, potatoes, white beans, thyme, bay leaves, salt, and pepper. Stir to combine.
  • Simmer. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender and the cabbage is soft.
  • Finish and season. Remove bay leaves. Stir in lemon juice (if using) and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
  • Serve. Serve hot with crusty bread, garlic toast, or a simple side salad.

Notes

  1. This soup will thicken as it sits. Add a splash of broth or water when re-heating if needed. 
  2. This soup keeps up to 5 days in the fridge and 3 months in the freezer. Just keep in mind the potatoes will soften once thawed. 
  3. Nutrition information is estimated and may vary depending on ingredients used. 

Nutrition

Serving: 1.5cups | Calories: 240kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Sodium: 520mg | Potassium: 780mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4500IU | Vitamin C: 45mg | Calcium: 110mg | Iron: 3.2mg